Steeping Tips

It is always good to keep in mind the following “equation” for steeping tea:

By varying any of the factors within the equation, a different resulting tea can be achieved. Remember, however, that steeping a good cup of tea is an art rather than a science, and that a “good cup” is as individual as the individual who is drinking it. Here are some other tips to keep in mind.

Water Quality. Start with fresh, cold water, bottled or filtered being the best. Previously boiled water or hot tap water has less oxygen and can result in a “flatter” flavor.

Water / Tea Quantity. In general, good results are achieved by using around 3g (1-2tsp) of loose tea per each 8oz (1c) of water.

Pre-heating the Steeping Vessel. Preheating the steeping vessel (glass, pot, etc.), is not necessary, but will keep the tea from cooling too quickly.

Tips for Making Green Tea

• A clear glass is fun to use to appreciate the unfurling of the beautiful green leaves (“agony of the leaves”).

• Water is best just before the boiling point, when tiny bubbles begin to form on the bottom of the kettle - 160-185ºF (70-85°C). Or use water that is freshly boiled and allowed to cool.

• It is recommended to pour the hot water into the glass first, then add the leaves. If adding water to leaves in the glass, pour the water to the side of the glass, and not directly onto the tea leaves.

• Steep for 2-3 minutes.

• Most green teas can be re-steeped 3 to 4 times. For subsequent infusions, pour the water carefully to the side of the glass, and not directly onto the tea leaves.

White Tea is made the same as Green Tea, except:

• Increase the steeping time to 4-5 minutes. This allows the leaves that enclose the bud to open up and release their flavor.

Tips for Making Oolong Tea

• It is fun to use a *Yixing clay teapot or a gaiwan (traditional Chinese teacup).

• Water is best at the start of the boiling point, when the tiny bubbles begin to rise to the top and gather around the outside of the kettle - 175-195°F (80-90°C ).

• Pour the water directly over the tea leaves in the pot and cover.

• Steep for 3-5 minutes.

• Oolong teas can be re-steeped 3 to 7 times. Increase the water temperature or steeping time slightly for each subsequent steeping.

*A Yixing clay pot, over time, will retain the scent (and flavor) of the tea which is steeped in it. For this reason, it is not recommended to brew different types teas in the same Yixing pot.

Flower Tea is made the same as Oolong Tea, except:

• Add the tea leaves to the water.

• Steep for only 1-2 minutes. Flower teas can become bitter if infused too long.

Tips for Making Black Tea

• A white porcelain or ceramic pot will show off the beautiful color of this tea.

• Water is best when it has reached a “full rolling boil”.

• Add the leaves to the pot.

• Pour the water directly over the tea leaves in the pot and cover.

• Steep for at least 3 minutes.

• Black teas can be re-steeped 2 to 4 times. Increase the water temperature or steeping time slightly for each subsequent steeping.

Loose leaf black tea makes wonderful ice tea. Here’s how:

• Double either the quantity of leaves or the steeping time.

• Measure the same amount of ice cubes as tea into a pitcher, i.e. for 4 cups of tea, use 4 cups of ice cubes.

• Pour the hot tea directly over the ice cubes (this prevents the cooling tea from becoming “cloudy”).

• Chill in the refrigerator.

To make Pu’er tea:

• Boil the tea together with the water in a tea kettle.

• Simply boil, filter and drink. There is no steeping time to consider.

• Tea left in the kettle can be boiled again to drink again

Decaffeinate your tea:

Regular tea containing natural caffeine can be easily decaffeinated before drinking. Simply “rinse” the tea by steeping it briefly (20-30 seconds) in a small amount of boiling water. Throw this away then re-steep the filtered leaves. This process removes about 90-95% of the caffeine from the tea.