How To Make A Fine Cup Of Wyoming Tea !
By a truly revered Wyoming chef, or is it chief never can remember. Let’s call it the Chief Chef---Not really Wyoming Tea either, tea is grown in China or Japan or Alaska, somewhere far away. The tea we’re talking about here is brewed in Wyoming. Brewed is a fancy word for cooked up-as in cooking up some tea.
Before you start make sure you find some really good water, someone once told me that water makes the tea. I believe that would be right since dry tea tastes a bit like sawdust or dried spider legs .Without water it is sure hard to drink that stuff. Under no circumstances will a fine maker of tea use bottled water—tap water makes the tea just right. If you are camping use river water but boil it up good for awhile.
- Fill up the Tea Pot (that sounds kind of sissy like, from now on we shall refer to the tea pot as a kettle).
- Set your Tea Kettle (that’s better) on a heat source: Hot Plate, Camp Fire, Fireplace, Hot Spring, Truck Radiator, House Fire, Nuclear waste site, or some other hot place.
- When steam starts to come from the spout of the kettle—it’s ready for the tea.
- Make sure you have real tea—not stuff that is called tea but none of the ingredients listed are tea. The word Herbal should not be on the tea or even in your house for that mater.
- If you have loose tea (preferred) pour in about half of the box. If you have tea bags (sissy stuff) take about a half a box of them cut um open and dump in the water.
- Let boil for a while
- Poor into a brand new Champaign glass with a fancy W embossed. (kidding) pour into cup and drink. Now that’s tasty.
- If you get a bunch of tea leaves/grounds on your teeth—lick and enjoy for a second time!
This and other great recipes can be found in Chef Neil Waring’s new cookbook—‘Cooking Stuff You Like To Eat’--$29.99 from used furniture stores, tire stores and flea markets everywhere you wanna live. Or $12.47 by mail order.