TEA

 TEA

 TEA "making" is easy. Any kind of tea is all right, but Chinese tea or jasmine tea is preferable. Tea is not sweetened, creamed, or lemoned in Vietnam—unless "foreign" tea is being served. It is often served warm or cool, sometimes with ice, in a large glass. When served hot, especially to a guest, a cup is used.

Teapot

Hot water

Use any size teapot. Experimentation will show you the size you need. A deodorized coffee pot may be used for larger quantities. Pour hot water into the pot and let it sit for a few minutes, to warm the pot. Discard the water.

1 tbsp. tea leaves

1 qt. boiling water

Put the tea leaves in the bottom of the pot. Pour the boiling water over the leaves and let it steep for about 5 minutes. Pour out into glasses, and let the tea cool off in the glass until it is easy to hold in the hand. Or if iced tea is preferred, add ice when the tea has cooled off.

Additional tea may be made by pouring more boiling water over the same tea leaves, letting it steep slightly longer, but do not stir it.

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