En la Cocina… Néctar Tea House

By Jade Arroyo

A good cup of tea engages all the senses, bringing to life an ancient ritual in which the perfumes, flavors and respect for ingredients converge.

For Jim and Alfredo, owners of Néctar Tea House, part of living in San Miguel is having the time to enjoy life, and Néctar represents this love of life, of being able to sit down and savor a nice cup of tea, write, read a good book or just relax with friends.

The tea master here is Juan Carlos, who is in charge of brewing the different teas and infusions perfectly and is happy to offer suggestions.

The tea house opened on April 9, and the owners have many plans for the future. Néctar currently offers 25 different kinds of infusions, French-press coffee, iced tea, spiced cookies, almond pie and homemade sorbets with such flavors as chai, green tea and fruit. Néctar is located inside Camino Silvestre Casa at Correo 43 and opens every day, Monday–Saturday 10am–6pm and Sunday 10am–4pm. The crockery was specially made by Gorky González. You can also purchase everything you need to brew a great pot of tea at the shop.

Black tea from Sri Lanka(2–3 cups)
1 large ceramic teapot
Tea strainer or tea ball
4 teaspoons of black tea
2 cups of water
Milk (optional)
Sugar or sweetener (optional)


A kind of black tea from Sri Lanka, which goes by the name Ceylan Nights at Néctar, is a full-leaf Orange Pekoe cultivated in the highlands. It is light and floral and has a high antioxidant level.

The first step is to heat up the teapot by pouring hot water inside it. Leave it to warm up for one minute and then pour the water out. For each cup of water, use two teaspoons of tea.

The water to make black tea must be very hot, almost boiling. This high temperature and the high oxygenation of the water allow the tea to release all of its properties. Also, the purest water will make the best tea, and starting with high-quality tea is essential. Some of the best teas come from China, India, Sri Lanka and Kenya. Look for a tea that has been cultivated by hand.

Place the tea leaves inside a tea strainer or tea ball and let them steep for five minutes in the pot, then remove the strainer. Many people enjoy a little milk in their tea, which should be poured into the cup before the tea is added. When the first pot is empty, you can add more hot water and reuse the tea leaves once.


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