host picture

| Bookmark and Share

Food Column: Elton Makes the Perfect Cuppa

This week our food columnist Sarah Elton visited The House of Tea at 1015 Yonge Street where she learned all about tea from Marisha Golla, a professional tea taster and the shop owner. Listen audio (runs 6:43)

Marisha gave Sarah a lesson about tea, introducing her to the terroir of the tea leaf that you can find in your cup. One of the teas Sarah sampled was from the Mokalbari plantation in India.

Marisha's tips for making the best cup of tea.

1. Start with filtered water. Cholorine can overpower the taste of tea.

2. Make sure your water is really boiling.

3. Warm up the pot by pouring in hot water and them emptying it first before you add the tea leaves.

4. For loose leaf tea, use one teaspoon of leaves per cup. If you are using a good quality tea, you don't need to add an extra spoon for the pot as is the custom.

5. Pour boiling hot water directly onto the tea.

6. Make sure the lid is on the pot.

7. Each tea has a different steeping time so make sure you steep accordingly.

8. If you take your tea with milk, warming the milk first enhances flavour of your tea.

9. Enjoy!

To encourage thoughtful and respectful conversations, first and last names will appear with each submission to CBC/Radio-Canada's online communities (except in children and youth-oriented communities). Pseudonyms will no longer be permitted.

By submitting a comment, you accept that CBC has the right to reproduce and publish that comment in whole or in part, in any manner CBC chooses. Please note that CBC does not endorse the opinions expressed in comments. Comments on this story are moderated according to our Submission Guidelines. Comments are welcome while open. We reserve the right to close comments at any time.

Submission Policy

Note: The CBC does not necessarily endorse any of the views posted. By submitting your comments, you acknowledge that CBC has the right to reproduce, broadcast and publicize those comments or any part thereof in any manner whatsoever. Please note that comments are moderated and published according to our submission guidelines.