Blending and Brewing
Teas and Herbs blended for your pleasure
Brewing the Perfect Cup of Tea
Fill a kettle with fresh cold water. Filtered water is the best because the quality of your water will directly affect the taste of your tea. When the water is near the boiling point, pour a little into the teapot, swirl around to warm your pot, then pour out. This leaves a hot, clean teapot. Measure the tea carefully into your teapot, allowing one rounded teaspoon for each 8 ounces. Use can use a tea ball, strainer, filter or press to keep the leaves from spreading throughout the water. Bring cold water to a rolling boil. Do not allow it to boil too long, as it will boil away some of the flavor-releasing oxygen and result in a flat cup of tea. Please note that green and white tea should be made with water that has boiled and allowed to cool for just under a minute. Pour the water onto the leaves. This saturates the tea allowing the flavor to release naturally. Do not pour the water and then add the tea, this will only result in a poor cup of tea. The differing types of tea should be allowed to infuse for the required number of minutes at the appropriate water temperatures.
Pu-erh Tea 2-4 minutes 190-205° F (just short of boiling) Black Tea & Black Flavored Tea 3-5 minutes 190-205° F (just short of boiling) Darjeeling Tea 3 minutes 200-212° F (boiling) Oolong Tea 3-4 minutes 190-205° F (just short of boiling) Jasmine Tea 3-4 minutes 190-200° F (just short of boiling) Yellow Tea 1-2 minutes 170-180° F (boil, allow to cool for 1 min) Green Tea 1-3 minutes 160-170° F (boil, allow to cool for 2 min) White Tea 2-3 minutes 175° F (boil, allow to cool for 1.5-2 min) Herbal Blends 3-5 minutes 200-212° F (boiling) Fruit Blends minutes 200-212° F (boiling)
If you prefer your tea stronger or weaker, never vary the brewing time; Just increase or decrease the amount of tea/tisane. If brewed too long tea can over-brew and turn bitter (does not always apply to herbs). Some teas are good for multiple infusions - just add new hot water to the pot.