-
Heat water in kettle and pour in pot.
-
Fill fresh water in kettle, preferably
spring water
-
Heat water
|
a. Bring water to
boil for black tea, rooibos, oolong, pu ehr, herbal and fruit teas
(200 degrees F/95 degrees C)
b. Bring to a simmer-
when the steam is rising and wafting off on an angle, water is ready
for green and white teas (180-190 degrees F/90 degrees C)
Remember that a tea
leaf is like a vegetable- don’t over cook your tea leaf it will
taste bitter and ruin your tea experience
|
-
Pour warming water out of teapot (reserve
for watering plants after it cools completely)
-
Measure tea into the heated teapot- 1 tsp to
every cup of water is a good rule, however, you may prefer a stronger
tea. For iced tea, use 2 teaspoons for every cup
-
Pour water over the top of leaves and steep
according to type of tea. Loose tea provides the best flavor because the
leave have an opportunity to unfurl and release its nuances. Follow the following steeping or infusing
directions
a. Black and Pu erh teas for 3 to 5 minutes
b. White and Green teas for 1 to 3 minutes
c. Oolong teas for 1 to 3 minutes
d. Tisanes and display teas (peonies) for 5-10 minutes
-
Place a strainer or filter over your cup to capture the leaves
|
|
Brewing Hints
 |
Black
teas and Pu-Erh:
Infuse for 3 to 5 minutes in water at 200º F/95ºC.
|
|
|
White
and Green teas:
Infuse for 1 to 3 minutes in water at 180-190º
F/90ºC.
|
|
|
Oolong
teas:
Infuse for 1 to 3 minutes in water at 200º F/95ºC.
|
|
|
Tisanes:
Infuse for 5 to 10 minutes in water at 200º F/95ºC.
|
|
|
Lotus
and peony:
Follow black tea instructions |
|
|
