The Preparing Of Tea:
Brew Herbal Tea Like A Pro! The Most Noteworthy simple process of making tea is to paraphrase the words of the Japanese Tea Master Sen no Rikyu, it consists of nothing but boiling water, making the tea, and serving. Furthermore, capturing the Spirit of tea, preparing any of the hundreds of teas available on the market today requires attention and knowledge.
The making of a delicious cup of tea is a play of tea leaves, amount of water used and the temperature, Infusion time and the Vessel used. Be sure to follow the instruction for making a great cup of tea so it can be very satisfying to you and your guests. If made wrong this can lead to a bitter, undrinkable infusion.
With that in mind let’s begin!
Always use Freshly drawn Cold water. Purified or Spring Bottled Water are best because they are relatively free of pollutants and other substances that can make the tea taste not very well. Some natural elements however, is preferable to enhance the tea’s flavor.
Distilled water should be avoided since the lack of minerals which can leave the tea tasting flat. Do not use pre-heated water from the faucet. This kind of water has been over heated, thereby losing oxygen content while picking up harmful substances from the water pipes.
Bring Water to a gentle boil as boiling eliminates harmful germs and bacteria in the water. Water should be heated until a steady stream of air bubbles gently rises to the surface. The water at this point is sufficiently heated and has a good oxygen content level. Do not over-boil the water as this will cause the tea to taste dull and flat.
Temperature is a critical issue in making a great cup of tea! The popular conception is that boiling water can be used on any kind of tea is not correct. The fact is that a variety of tea’s from green to black to herbal teas need to be prepared at a different range of temperatures. Green tea because of its delicate nature requires a cooler temperature than say black tea’s. Because Black tea is fully oxidized needs a hotter water to bring out its characteristic baked sweetness.
Duration OF Infusion:
As we discussed above about the Water Temperature, different types of Tea’s need a different length of infusion times. Likewise, delicate teas such as the green tea needs to be brewed for a shorter time. While the heartier black teas and earthy, fermented Pu-erh teas benefit from longer infusions. Therefore, the duration of the infusion varies and with culture and personal preference in mind.
Material OF the Teapot:
Although it may not seem important at first, the material of the teapot being used will also affect the quality of the infusion. When considering a teapot, you want to consider the variety of teas and the temperature at which it will need to be prepared at. Materials like iron or the Chinese Yixing ware are excellent at retaining heat for long periods of time.
Glass ware or Porcelain are more likely to release heat faster. Therefore, iron or similarly heavy materials are better for teas that need to be prepared at higher temperatures such as your black teas or Yixing. Green and white, herbal teas need a vessel that stays cooler such as porcelain.
Good General Guidelines:
Also Following the Instructions will allow you to make a great cup of any kind of tea! We will include suggestions for amount of tea leaves, time of infusion, water temperatures, and material to use for the teapot. Here is to a great cup of Tea!
- Bring fresh cold water to a boil in Kettle
- When water is at a gentle boil, remove from heat
- Pour water into teapot and teacups and pour off by warming the cups in this way, the water temperature will remain more consistent.
- Add the Proper amount of tea leaves per person to the pot.
- Allow water to cool to the proper temperature if needed and pour over the tea leaves.
- Steep for the proper amount of time.
- Strain completely into teapot or directly into the serving cups.
|TYPE OF TEA||AMOUNT||TIME OF INFUSION||TEMPERATURE||MATERIAL|
|WHITE||2-3 tsps||3 minutes||176° – 185° F||Glass, porcelain|
Chinese (Pan Fired)
|158° – 176° F|
176° – 185° F
|185° – 203° F|
|PU-ERH (FERMENTED)||1-2 tsps||3 minutes||212° F||Yixing|
|TISANES/HERBAL||1-2 tsps||3 minutes||212° F||Glass, porcelain|
Grading of the Tea Leaves:
It is important to take into consideration the quality of the tea leaves. Tea Leaves are often graded by Size and color. Therefore, check the manufacture dates and the condition of the leaves.
Most importantly check where the Tea Leaves are coming from such as China, India, Sri Lanka and Africa just to name a few.
It’s important to make note that full leaf teas are not always superior to their broken leaf counterparts. Broken leaf teas infuse more quickly into the water, making them more invigorating for morning drinking. Full leaf teas take longer to infuse and have a subtler taste. Be sure to check the grade of the leaves!