PART 4OF A 4-PART SERIES ON HOW TO BREW TEA IN DIFFERENT COUNTRIES
How to Unlock the Secrets of Tea — Brewing Methods Around the World
Hey tea lovers, are you ready to conquer the European continent ? Don’t worry there. It is an exploration and to broaden our horizons, we sometimes have to grab our teapots and set off on a journey, with every sip. From the Pǐn chá method of China to Morocco’s mint tea. In this final part of the series, we will visit the European continent to explore the Western approach to tea and get to know why it is so pragmatic.
Tea’s Pragmatic Western Approach
In the Western world, tea has a distinct history and approach compared to tea cultures in the East. Unlike in Asia, where tea was a readily available and deeply integrated part of the culture, tea was a rare and highly valued commodity in the West. This scarcity influenced the way Westerners approached and enjoyed their tea.
The scarcity of tea meant that Westerners had to put more effort into obtaining and preserving it. Since transportation was a major challenge, whole tea leaves were often compressed into bricks to make them easier to transport long distances. This also had the effect of cutting the leaves, which allowed for faster extraction of flavor. As a result, loose-leaf tea was more expensive.
These factors led to a different kind of tea mastery in the West. Instead of focusing on producing unique, one-of-a-kind teas, Westerners became skilled at blending various tea varieties to create distinct, recognizable flavors, such as “English Breakfast” or “Earl Grey.” In some households, tea blending caddies were even used, allowing the host to customize the blend to suit their guests’ preferences and blend the tea accordingly on the spot.
As a result, Western tea brewing typically uses less leaf and more water, with longer brewing times to extract as much flavor as possible in a single infusion. The Western method typically involves placing the tea leaves in an infuser within a teapot. As hot water is poured over the leaves, the full-bodied essence of the tea is extracted, creating a robust and hearty infusion. The tea is then carefully poured into larger cups, ready to be enjoyed in a straightforward and substantial manner.
This efficiency-driven approach caters to those who appreciate the convenience of brewing a larger quantity at once, as well as blending different tea varieties.
While some other style emphasizes precision and control, the Western method celebrates a more practical and uncomplicated tea experience. Whichever method you are choosing, every approach has its merits, and the choice ultimately comes down to personal preference and the occasion at hand.
Tea Drinking the English Way
In England, there is a long-standing tradition of brewing tea properly, with specific steps that are believed to result in the perfect cup. While many modern Brits have abandoned these traditions in favor of quick and easy tea bag methods, there are still those who uphold the time-honored techniques.
The proper English way to brew tea starts with using fresh, cold water from the tap or a spring. You never want to use water that has been sitting in the kettle since the last brew. Once the water is boiling, a bit is poured into the teapot to warm it up before the tea leaves are added. The general rule is to use “one spoon for each person, and one for the pot.”
Next, the freshly boiling water is poured over the tea leaves. After it, let it steep for 3–5 minutes, depending on personal preference. Some people like their tea stronger, while others prefer a more delicate flavor. The English prefer their tea strong, longer steeping time is key. It’s important not to over steep, as that can make the tea bitter. During this time, a tea cozy is put over the pot to keep the water hot.
It’s time to pour the tea. Traditionalists insist on using cups and saucers, not mugs. And of course, the age-old debate rages on — do you add the milk before or after pouring the tea? This is a hotly debated topic that still divides many English households! Traditionalists insist on milk first, as it helps the tea leaves sink to the bottom of the cup. But modern tea drinkers often prefer to add the milk last. Either way works, it’s just a matter of personal preference. Finally, top up the teapot with more hot water from the kettle so there’s enough for everyone to have a second cup.
The ritual of making a “proper” cup of English tea is an important part of the country’s social culture. Whether it’s enjoyed with a plate of biscuits during an afternoon break or alongside a hearty meal, a well-brewed English tea is a cherished tradition that has been passed down for generations. It may take a bit more time and effort than the teabag method, but true tea drinkers will tell you it’s well worth it.
Cream Clouds and Candy Rocks: East Frisia’s Unique Tea Obsession
Germany is known for beer, wine, and coffee — but the region of East Frisia actually tops the charts for tea consumption per person. The rainy northwest corner of Germany drinks a whopping 300 liters of tea per person every year. That’s more than anywhere else in the world!
Ostfriesischer Tee is an intense black tea blend, mainly made from Assam leaves with a hint of Ceylon. The soft local water gives it a distinctive taste. The tea is served piping hot in a porcelain pot kept warm by tea lights. To properly brew East Frisian style, first place some rock candy (Kluntje) at the bottom of a small porcelain cup. Then fill the cup with very hot tea from the pot. Finally, add a dollop of thick cream on top — but don’t stir it! Part of the ritual is watching the “cloud” (Wulkje) of cream slowly make its way back up through the dark tea. There are even special “Teetied” or tea times twice a day, from 10–11am and 3–5pm, when Ostfriesen takes a break with a few cups. Dating back to when peat cutters would break from harsh fieldwork over a strong cuppa.
Beyond East Frisia, most Germans prefer herbal fruit and spice blends over plain black tea. But the “East Frisian blend” has become widely available in supermarkets across the country. While not as famous as Japanese or Turkish tea ceremonies, the East Frisian tea culture is an integral part of German culinary traditions. So if you find yourself in northern Germany, be sure to experience an authentic East Frisian tea time.
Sipping From Saucers: Russia’s Iconic Samovar Tea Tradition
Russia has a long and fascinating history when it comes to tea drinking. Tea first made its way into the country in the 9th century, and it quickly became a beloved national beverage. One of the most iconic symbols of Russian tea culture is the samovar (Самовар), a self-brewing tea urn.
The samovar was invented in the city of Tula in the mid-18th century. It consists of a central heating element or metal cylinder filled with burning charcoal or wood to keep the water hot. On top sits a small teapot that holds a strong, concentrated tea called zavarka (заварка). When guests arrive, the host will pour a small amount of the zavarka into each cup, then top it up with hot water from the samovar. This allows everyone to customize the strength of their tea to their liking.
Another unique Russian tea custom is sipping from the saucer rather than the cup. Since the water from the samovar is extremely hot, pouring it into a saucer allows it to cool down more quickly, preventing burned lips. This practical technique became part of the social ritual of tea time in Russia.
Over the centuries, different regions of the Russian Empire developed their own tea drinking preferences. Central Asia and Siberia favored green teas, while the European parts of the empire leaned towards more refined teas like white and red varieties. The quality of the tea also varied, with higher-grade teas transported by land from China, and lower-quality teas arriving by sea.
Today, while the traditional samovar tea ceremony is less common in modern Russia, the samovar remains a beloved symbol of Russian culture and hospitality. Many families still keep a samovar in their homes, and the ritual of brewing and sharing tea continues to be an important part of social gatherings and celebrations in Russia.
Conclusion: End of a Journey Through Tea Traditions
We’ve taken a fascinating journey exploring how different cultures around the world brew and enjoy tea. Exploring tea traditions is like taking a trip without leaving home. The aromas, flavors, and rituals transport you to new cultures and perspectives. Don’t be afraid to experiment and find which tea styles most appeal to your taste buds. Maybe you prefer the convenience of a Western cuppa, or the indulgence of an East Frisian cream tea. Or perhaps the Russian samovar speaks to your love of sharing warm drinks with friends. Or so much more …
This was just a small sampling of global tea traditions. There are so many more out there to discover! I had a lot of fun sharing these with you, but our travel together has come to an end…for now. But I encourage you to keep exploring new brews and methods, and tell me about yours. Be sure to stop back by my blog for more epic tea tales and travel stories over a warm cuppa. The tea adventures are just beginning! See you soon.
