I honestly can't imagine why someone would not like (if not love) this tea ball infuser. It's easy to clean, easy to fill, and works great! I drink tea all the time and it is my favorite way to drink loose leaf tea. I'm a field hand and a dairy farmer who loves video games and the taste of a nice pinot noir. After working a long day at a Petaluma ranch, I need a hot and soothing drink to help me relax. This is where my new OXO BREW Twisting Tea Ball Infuser comes in and plays a vital role in my daily routine. I fill the ball with my favorite organic loose leaf tea, heat my filtered water to the optimal temperature (more on that below) and pour myself a delicious cup of organic hot tea. Perfection. I sometimes will brew caffeinated tea (like black or green tea) in the afternoons to give me that final boost to get through the rest of the Petaluma day, then brew non-caffeinated herbal tea in the evening to unwind right before I get in my comfy Petaluma bed. I don't think I'm exaggerating when I say that my love of wine is only rivaled by my love of a good organic loose leaf tea. And drinking loose leaf is key. “Loose-leaf tea” means tea that’s primarily made up of whole, unbroken leaves. Teabags are usually made from the opposite – low tea grades, such as dust and fannings. Dust and fannings are smaller pieces of tea, so they have a larger surface area than whole leaves. A larger surface area means more opportunities for the essential oils (what makes tea flavorful and aromatic) to evaporate, leaving the tea dull and stale. Freshness can be a major issue with typical teabags for this reason, especially if they are packed in a paper box with paper wrapping. When you steep loose-leaf tea, it has (or should have) room for tea leaves to absorb water and expand as they infuse. This allows the water to flow through the leaves and extract a wide range of vitamins, minerals, flavors, and aromas from the leaves. When you steep tea in a teabag, its infusion is limited by the size of the teabag. Not great. Also, temperature is crucial! Most of us in the western world are brought up thinking that all we need to do to make a cup of tea is heat water, add tea, wait a few minutes, then drink it. Although this is basically true, paying attention to the water temperature will help get the best flavor from your tea. Chances are you’ve wondered why your tea doesn’t always taste great or doesn't even taste the same from day to day. While this could be caused by several factors, water temperature is an important one to consider. Every type of tea has a “right” temperature. When tea is brewed, tannins, amino acids, aroma and flavor compounds are released from the leaves. Some kinds of tea require less heat, while others need more to maximize their distinctive attributes. Brewing at the optimal water temperature for each kind of tea allows the compounds to be released in a balanced way and leads to great tasting tea. Water temperatures that are too hot dissolve tannins and destroy the other desirable compounds in tea. Thermal shock from overly hot water can also burn sensitive tea leaves. The result will be a bitter, astringent, and unbalanced brew. At the opposite end of the spectrum, you also don’t want the water temperature for brewing tea to be too cool. The same compounds that are destroyed with over-heated water won't dissolve properly in under-heated water. The finished tea will definitely lack balance and simply won't have as much taste. A longer steeping time may compensate, but only a bit. Here are some general guidelines for the different categories of tea. White teas: 160–185°F (71–85°C) Yellow teas: 175°F (79°C) Green teas: 140–190°F (60–88°C) Oolong teas: 180–200°F (82–93°C) Black teas: 190–200°F (88–93°C) Pu'er teas: 200–212°F (93–100°C) Rolled oolongs and other teas in pearl form are notable exceptions to the guidelines. These not only withstand, but are best when brewed in water near boiling. For these, more heat is required to slowly unfurl the leaves and release their distinctive aroma and flavor compounds. You’ve probably heard the expression “a watched pot never boils.” Well, in order to judge the temperature of the water for tea using your ears and eyes, you have to watch the pot—and certainly remember to never boil the water. So maybe the adage should be changed to “watch the pot so it never boils.” When using your senses to gauge the temperature, you’ll need to pay attention to the bubbles and steam rising from the water while listening for different sounds. These change during three different stages of heating water. If using a saucepan you’ll be able to see as well as hear the changes. If you’re using a kettle then you’ll need to rely mostly on sound, although you might also see some steam escaping through the spout. But I digress. Whether you're a field hand and dairy farmer in Petaluma, or a big shot corporate suit from San Francisco, this tea ball infuser is a MUST for your tea drinking needs. HIGHLY RECOMMEND!!!
