Description
In the words of Alton Brown, “This is a teaspoon. It’s called a teaspoon because it holds a teaspoon.”
Stop using the same teaspoon you use to measure your sugar and vanilla for baking and start using this sturdy, metal spoon specifically set aside to handle your tea. For most teas, you’ll simply use a ratio of one full teaspoon to one cup of water to brew (although for some larger, leafy teas you’ll want to use the classic eyeball method as they won’t fit into any teaspoon).
