I think anyone who drinks tea knows the English have scorn for the way Americans make tea.
“BOILING,” they grumble. “The water must be BOILING!”
And I do boil the water. Up until this week I have dutifully used a pot and boiled the water to a rolling boil which I pour directly over the (borderline acceptable) tea bag, and then I wait 4 minutes for it to steep.
This makes pretty good tea. It’s strong enough I can add milk and a ridiculous amount of sweetener and I still taste the tea.
However, I have a new way to boil water now, thanks be to the drain flies. Gary heard the suggestion to pour boiling water down the sink, so to ensure the flies would be extra dead he paid extra money for extra-boiling water. He bought a fancy gooseneck self-heating induction kettle that gets the water up to a documented 270 degrees, when water boils at 212.
He used it once and declared all drain flies dead.
I’ve been the only one who notices the stray orphaned flies so it’s been up to me to remain vigilant. I feel we got the best results killing the drain flies with the Green Gobbler fluid so I’ve been using that instead. That’s fine.
I knew from the start the tea kettle would be used once and abandoned by Gary, but then I thought I could use it for … tea. But really, how different could the tea be? I decided to try it.
The water took two minutes or so to hit max 270 ultra-boiling, and when that water hit the tea bag I immediately had full-on brewed tea. No time at all spent steeping it. And it tasted quite good.
So, all tea shall be made properly in the future with the special kettle. I can’t even imagine what would happen if I poured it over loose-leaf tea.