Brewing Tips : Jasmine Tea, Rose Tea, Chinese White Tea
Each person’s unique tastes can be explored
with the many flavors of tea. There are a number of elements
that fuse to brew good tea. With practice and experimentation,
you will soon discover your own tea style. Sometimes you may
prefer the formality of the traditional method, and at other
times you may toss some leaves into a cup and add water. The
loose leaf and compressed loose leaf teas allow you to determine
the strength and brewing style.
There are two main points to always keep in mind when brewing
tea, including chinese white tea. The first thing is use good water. Spring water is preferred.
This should be stressed since most cities tap water will change
the way tea tastes, and not for the better. The second thing
is be aware of the temperature of the water in relation to the
type of tea you are brewing. Using boiling water on green tea will make it taste bitter. Using steaming water on pu-erh won’t
bring out the full range of flavors.
Of course it is also important to use the right amount of water
per amount of tea and to not let the tea steep (soak in the water)
too long or too short. Follow the directions below and soon you’ll
be making amazing tea that you’re sure to enjoy.
*Depending on how much tea you use per cup, you can expect a
pound of dry tea leaves to yield 150 - 200 cups of tea, and two
ounces to yield 20 - 28 cups.
TEA BREWING INSTRUCTIONS:
Boil (165-190 F)
INSTANT TEACUP BREWING
Place about one level teaspoon of dry leaves in the cup (6-8
Pour hot water directly over leaves (let steep1-3 minutes)
Drink and enjoy (leaves usually float to the bottom)
Re-use the same leaves once more with 1/2 the amount of fresh
EXPRESS BREWING (WITH A SMALL TEAPOT 5-8
- Measure 1 tsp.- 1 Tbs. (3-10 grams) of dry leaves into small
- Fill teapot with hot water and steep (see
chart for time and water temp)
- Pour off entire liquid into cup(s) and Enjoy!
Using the Express Brewing Method,
the leaves can be reused 2-4 times. Experiment with the strength
of your brew by using more
dry leaves and decreasing the steeping time. This process will
lead you to your desired concentration of tea and preferred balance
To avoid bitterness, be careful not to over steep the leaves
or use water that is too hot for that particular tea.
Simplified Traditional Brewing (in small teapot)
GONGFU (GREAT SKILL) BREWING
- Use a 3 to 6 oz Guywan (a saucer and a cup with a lid) or a
warmed small teapot.
- The leaves are placed in the cup or pot
(almost half full of dry leaves) and add water at appropriate
- Allow to steep for 30 seconds to one minute,
- If using a Guywan, strain the liquid by holding the lid
allowing the liquid to drain while the lid holds back the leaves.
Serve 1-4 people in very small 1 oz cups. This creates an espresso
type brew that brings out the rich flavors of oolong, green and
white teas. The leaves can be reused from 4-6 times depending
on the quality and flavor of the particular tea. As a general
rule, slightly increase the steeping time for each subsequent
brew. Be careful though, the tea can easily become
bitter if over steeped. This is a great way to learn to taste different
subtleties of tea.
TEA AND CAFFEINE
Caffeine is a stimulant that is active in tea. Green tea has
less caffeine than black tea, due to the oxidation process of
black tea. The caffeine in tea is released gradually into the
bloodstream and doesn't make you jittery like the caffeine from
coffee. Caffeine can have both positive and negative effects on the body.
Caffeine increases the body's metabolism for up to four hours,
which may be part of tea's weight loss attributes (don't drink
your tea with sugar if your intention is weight loss). It is
also known to heighten mental alertness.
Caffeine can increase PMS symptoms and exacerbate cystic growth
in some women. For those affected, caffeine intake must be
monitored. While some believe that up to two small cups of
tea a day is
acceptable during pregnancy, others believe that caffeine should
be avoided altogether, including up to a month prior to conception.
There are decaffeinated products for those who are caffeine
sensitive. You can also decaffeinate your own tea.
TO DECAFFEINATE YOUR TEA
Add hot water to loose leaves
and steep for 2-3 minutes. Discard the liquid. This first
brew contains most of the caffeine
of the tea.
Add water to your teapot and let steep for 2-3 minutes and drink
that infusion that has only small amounts of caffeine. Over 80%
of the caffeine is removed during the first wash of the leaves.
PREMIUM TEA MAKES PREMIUM TEA
Chow, K. & Kramer, I. (1990). All the Tea in China. San
Francisco: China Books & Periodicals.
Mitscher, L. A. & Dolby,
V. (1998). The Green Tea Book. Garden City Park, NY: Avery
Oppliger, P. (1997). Green Tea. Essex, United Kingdom: C.W.
Rosen, D. (1998). The Book of Green Tea. Pownal, VT: Storey
Taylor, N. (1998). Green Tea. New York: Kensington Books.
Zittlau, J. (1999). Green
Tea for Health & Vitality.
New York: Sterling Publishing.