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With the winter chill quickly approaching, my tea intake has increased dramatically. I prefer a delicate green in the morning, a comforting oolong in the afternoon, and a calming herbal in the evening. With all this tea-making, I've also became incredibly aware of the skill needed for it's practice. Quality tea and clean water can create the perfect pot of tea, right? 

Wrong. Water temperature is also a very critical element, and it depends on which tea you're brewing. For basic guidelines, adhere to the following:

• Green/White tea - 180 degrees F
• Oolong tea - 190 degrees F
• Black/Roobios tea - 200 degrees F
• Herbal tea - (personal discretion)

Then ideally allow your tea to steep for 1-3 minutes, or, until your likeness. If you're not able to watch for those strings of bubbles from the bottom of the kettle (that signify the water is about 185 degrees F) may we suggest one of many temperature gauging tea kettles: (Cuisinart Perfect Temp) They make the perfect gift for the tea connoisseur in your life.  This one is a little pricey, and maybe you can find one like it for less, but getting the water temperature right makes all the difference!

4 Other Uses for Tea

If you're like me, you've only recently made the switch from teabags to loose leaf. And, if you're really like me, you still have some tea bags left. 

Following my upgrade to loose leaf tea, I can no longer enjoy anything less than fresh-brewed tea and so I've researched a couple of alternative uses for my leftover bags of dried tea.  At this rate, I should finish up the stash by the wintertime ;) enjoy:

(1) Gargle the Herbal way. Let peppermint tea cool and use it as a mouthwash whenever a toothache strikes. It'll not only fresh your breath, but soothe the pain too.

(2) Put on, cool off. The tannins present in black tea can help with superficial burn injuries and sunburns. If you happen to hit the beach a couple more times before Labor Day weekend, and get sunburned, apply a cool, damp cloth soaked in tea where it hurts. Teabags seeped in the bathtub can also help if you need full-body therapy.

(3) Shine on. Forget Windex, to make mirrors really sparkle brew a pot of tea, let it cool, and then use the liquid to clean your mirrors. Dampen a soft cloth, wipe it on the glass surface and buff with a soft, dry cloth for a streak-free shine like never before.

(4) All teas go Green. If you have a compost pile, why not pour a few cups of strong tea in the heap?  It'll hasten decomposition and encourage bacteria to create the perfect compost.

(5) Give Your Plants a Boost. Acid-loving plants including Dogwood trees, Pieris and Gardenias get a big boost when watered with brewed tea. You can also try mixing and burying teabags around the base of the plant.

These days, non-tea-drinkers categorize our fun loving group into two stereotypes: the zen and serene / the pretentious (and possibly British).  I'm sure the health-conscious are thrown somewhere into the mix.  This weekend, I vow to throw those preconceived notions to the wind and let lose with a high in tea, low in calorie, summer cocktail.  The days are warm and the nights are long, what better time than now?  Move over Long Island Ice Tea, there's an electrifying new antioxidant-rich drink on the block.  Enjoy...

 ELECTRIC HONEYDEW

1 Tbsp green tea leaves (White Monkey Paw green tea works great)

1 Tbsp dried chamomile leaves

2 oz gin

3 leaves anise-hyssop

2 oz pureed honeydew (puree in blender)

3/4 oz lemon juice

1/4 oz agave syrup

1 fennel frond, for garnish

In a jar or glass, mix green tea and chamomile leaves with gin and let sit for 3 hours at room temperature.  Muddle anise-hyssop leaves, then combine with tea-infused gin, honeydew puree, lemon juice, and agave in a cocktail shaker with ice.  Shake and strain into a martini glass and garnish with a fennel frond.

MAKES 1 SERVING

Calories: 178

Recipe courtesy of Women's Health Magazine

For as comforting as tea is, these days I've been prioritizing refreshment even more. Enter: iced tea. Although research has shown that 20% of teas boastful antioxidants are lost when cooled, the quintessential lemon slice delays the reduction, giving me enough time to enjoy all the benefits of tea time. No wonder over 80% of the tea served in the United States today is iced.

The story of the teapots creation is nothing more than a convoluted mystery. Author Chou Kao-ch’I said that potters from outside of Shanghai became famous for teapots in the early sixteenth century. These were described as boccarro from the small, individual, yet large mouthed Portuguese pots. Other scholars dispute the theory, saying instead that the Chinese never did use actual teapots. Instead they brewed the tea directly in the cup as it is still done in some Chinese restaurants today. Some believe that the design inspiration came from Islamic coffee pots, while others claim it was the imported Chinese wine vessels misinterpreted to be used for the tea it came packed with. Nevertheless, as functional teapots gained popularity in the 18^th century throughout Europe, creative minds caught on. Mass-production began with the East India Company, was changed by the breakthrough of porcelain, and altered again with the use of silver. Like other art forms it went through periods of Renaissance, Gothic, Chinese, Moorish, Arts and Crafts, Japanese, and Art Nouveau styles. Today the evolution of teapot design continues to evolve with new artists like Erin Wells (http://www.erinwellsdesign.com/) and Mary Markeenan (http://www.marymarkeenan.com/). No matter what your teapot preference, one can only hope that it’s what’s inside that matters most—good, quality, comforting or invigorating, home-brewed tea.

Pictured teapot from Wanda's Designs (http://wandadesigns.blogspot.com/2007/02/brand-new-teapots.html)