- Use fresh water… Spring water is best, filtered water is ok. Distilled water is devoid of minerals and will generally leave the tea tasting flat. Tap water is best avoided, as the chemicals used to treat it can leave unpleasant residues in your tea.
- Heat the water...
For White and Green teas... Use 175 degree water or less
For Pouchong and Light Oolongs... Use 185 degree water,
For Dark Oolongs and Black teas... Use 195 degree water,
For Pu-erh.... Heat the water to a full boil.
- Rinse the teapot and cups with the hot water to clean, warm, and purify them.
- Add the tea leaves to the pot or cup…
Use 1 teaspoon-1 tablespoon of tea per cup.
- Give the leaves a quick rinse with the hot water to rinse off any impurities…
Breathe in the lovely aroma to prepare your palate for the tea.
- Add the water to the tea leaves and infuse for 30-60 seconds…
This is a nice time to infuse your tea with a blessing.
- Pour the tea into cups or a pot…
Inhale the tea’s aroma and enjoy the first infusion.
- Add water to the same tea leaves and increase the infusion time by 15 to 30 seconds. If the tea is bitter, it was steeped too long, or, you used too much tea. If it is too weak, steep it longer, and, perhaps, use more tea. Keep the leaves moist between steepings, don’t let them dry out. The number of steepings you can get will depend on the type of the tea.
- As the tea leaves unfurl, you will taste the subtle differences between the steepings. As you gain experience, you will develop a feel for brewing the perfect tea…Enjoy!
We include steeping instructions with every tea purchase!