Brewing tips

Brewing tea is both an art and a science. There are many different ways to brew it, but there are a few general tips that can help you along the path to a perfect cup of tea. 

Water

High quality tea begins with good water. Whenever possible use filtered water free of chlorine and minerals. Water should always be drawn fresh and cold. Never begin with warm water, and never re-boil water.

 

Temperature and Steeping

The temperature of the water can greatly affect the outcome of the tea. Have you ever noticed that green tea can taste really bitter and unpleasant? It doesn’t have to taste that way. The traditional method of bringing water to a rolling boil then immediately pouring it over tea is one of the contributing factors to that. Steeping time is another factor that causes bitterness. Tea should not steep for too long. Steeping tea longer does not necessarily make the flavor stronger, it will only make it more unpleasant. Here are some suggestions for steeping temperatures and times.

Black/Red Tea

90°C – 100°C

4-5 minutes

1-2 tsp of tea

Green Tea

70°C – 75°C

2-3 minutes

1-2 tsp of tea

Oolong Tea

90°C – 95°C

3-4 minutes

1-2 tsp of tea

White Tea

75°C – 80°C

3-4 minutes

1-2 tsp of tea

Herbal Tea

85°C – 90°C

3-6 minutes

1-2 tsp of tea

Chai Tea

95°C – 100°C

4-5 minutes

1 tsp of tea

Blooming Tea

70°C – 80°C

up to 10 minutes

1 tea ball

Unless you carry a thermometer around in your pocket, these temperatures may not be easy to gauge. If you heat water in an open pan, watch the water and look for these signs:

75°C – Steady steam just begins to rise

80°C – Large bubbles appear and break at surface

90°C – String of pearls – a line of small bubbles rise to the top

 

Generally, 1 teaspoon of leaves can be used to make a 235ml cup of tea. A 475ml pot requires about 1 1/2 teaspoons of leaves. These are general guidelines that are commonly used for tea brewing, and some tips I have picked up from my own use and researching. You may, however, like to experiment and pick a tea you like and brew it differently each time till you find out how you like it. See what works for you.

 
Green Tea

We recommend 1 teaspoon per 200mls, brew 1-2 minutes in water at 80- 85°C. Slightly varying brewing time will bring about increased strength and astringency in the tea. Serve as is or with sugar and a mint sprig for a traditional Moroccan mint tea. Also nice with a little honey and lemon.

Tea Balls

Our Blooming Tea Balls

We recommend our flowering teas be brewed in the same way you would brew green teas as our flowering teas are all made of green tea. Our flowering teas, also called blooming teas, are a combination of organic tea leaves and various types of flowers such as Globe Amaranth, Marigold, Lily, Jasmine, Osmanhtus and Carnation Flower, skillfully tied together into bundles that were painstakingly put together by hand and designed to uncurl into beautiful, artful shapes when brewed. Given this, they should be brewed directly in a tall clear glass or glass teapot, so you can enjoy both the taste and the artistic display. While brewing the flower tea, you will see they are very charming and attractive. You can not only enjoy the delicacy of tea and mellowness of flowers, but also can appreciate the sense of beauty.

 

Brewing Our Blooming Tea Balls

• 1 x Blooming Tea Ball

• Place one blooming or flowering tea ball in a clear medium to large-sized glass teapot or tempered glass pitcher (from 2-4 cup teapot).

• Prepare the water: If you know what kind of tea is in the ball (white, green, or black) follow the guidelines in how to make tea when determining how hot to make the water. For example, if it is predominantly green tea, the water should not be boiling (70°C – 80°C is best) when poured onto the tea. If the tea is black, bring the water to a full boil.

• Steep the tea for at least 3 -5 minutes (longer for a darker, more robust tea). Taste the tea as it steeps to see if it has reached the desired strength. The darker the tea the stronger it is.

• Pour all the tea into cups. If you’re not going to drink it all, pour it into another teapot where it can stay warm. Leaving the hot water in contact with the tea for too long can adversely affect the taste.

• Re-steep the tea. You may be able to do this 2-3 times, depending on how much tea you made, and how long you steeped the tea the first time. Remember that after a few re-steepings, the flavour will not be as bold as before in other pots.

 

Warning – Make sure that the glass container you use is capable of handling boiling water. Some glass containers will crack or even shatter when boiling water is poured in.

Blooming / Flowering Tea Health Benefit

Brewing tea is both an art and a science. There are many different ways to brew it, but there are a few general tips that can help you along the path to a perfect cup of tea. 

Jasmine

It can harmonize the stomach, regulate the flow of vital energy, nourish the liver, improve visual acuity, help produce saliva and slake thirst.

Marigold

It is originally produced in Europe. You can eat it directly or brew for beverage, which can help you remove heat, eliminate toxins, nourish the liver, improve visual acuity, beautify skin, and promotes better digestion.

Lily

In China, eating lily has a long history. In traditional Chinese medical science, it is believed that lily can remove heat, moisturize the lung, and soothe the nerves. In addition, lily can do a favor to cure insomnia in some degree.

Globe Amaranth

It is originally produced in tropical America. It can clear the liver, eliminate phlegm, relieve a cough, and prevent asthma.

Yellow Chrysanthemum

It can scatter wind-heat, remove heat and eliminate toxins.

Rose

It can regulate the flow of vital energy, dispel melancholy, invigorate the circulation of blood, alleviate pains, remove fatigue, moist skin and enrich the blood. We suggest that females should drink it more.