Step By Step
Scoop tea into teapot.
Use 1 tsp of tea leaves per 1 cup of water. Store tea and herbs in a cool, dark, and dry (low humidity) place. Proper storage of tea lowers the deterioration rate of the fragile essential oils – hot, humid conditions with exposure to UV destroys tea.
Pour fresh water into a kettle and heat to the exact temperature.
Use fresh, cold water for optimum flavor. Peak water condition is: low mineral, low chemical, and filtered with reverse osmosis. Heavy mineral water will render tea and herbs “flat”. Fast-flowing, glacial melt from high in the mountains during spring run-off would be the very best water for your palate.
Heat the water, being careful not to over-boil which results in stale-tasting tea. If you over-boil water, you lower the dissolved oxygen gas. Water temperature also has a profound impact on infusion quality; for example, unfermented (green) teas can be easily bruised by overly hot water which extracts too many tannic acids, rendering a bitter palate.
Green & White – 180ºF/82ºC
Oolong – 200ºF/93ºC
Black – 210ºF/99ºC
Herbal & Rooibos – 212ºF/100ºC
Pour tea through a strainer.
Remove the leaves and serve. With Camellia sinensis leaves, as long as they are in contact with water, they will continue to infuse and, at the very least, result in the over-extraction of tannins, resulting in bitterness.
Before taking a sip, take a moment to appreciate the character and aroma and discover that peace can be found in a teacup!