Brewing tea is really quite easy. Here are some instructions for brewing a perfect cup of tea.

By far, the best way to brew tea is to use a tea infuser and pour the hot water over the tea leaves to steep.

First start with cold, great tasting, water. If your tap water does not taste good, then use filtered or bottled water. (I say to use cold water because a typical hot water heater will often add contaminants and reduce the amount of oxygen in the water, which is needed for flavor extraction).

Then bring the desired amount of water to a rolling boil. (Do not boil the water for a long period of time because this too will deplete the water of oxygen).

Put approximately 2 grams or 1 tsp. of tea leaves per 6-8 oz. of water into a pre-heated pot or cup (pre-heating will allow the tea to steep at the proper temperature). For white, silver or herbal teas use 2 tsp/ per 6-8 oz. cup.

Then add hot water (pouring the water over the tea leaves is best) according the chart below for the type of tea you are brewing. Please note that these are general guidelines. If your tea container has brewing instructions I would follow those as they are probably ideal for that specific tea.

About Water Temperature

The water temperature does not have to be exact. The main thing to remember is to not use boiling water for Green or White teas. They will burn and create bitter flavors.

A good way to guess at the water temperature without a thermometer is to bring the water to a boil, and wait about 30 seconds (for white tea) or 60 seconds (for green tea) before pouring over the leaves. Another quick way to judge water temperature is to look for the tiny bubbles before the water come to a full boil and take it off the heat.

About Steep Times

The amount of time that the tea steeps will determine its strength. I enjoy different teas at varying strengths. I would suggest that when you buy a new tea, as it is steeping, check the taste every minute with a spoon. This way you can blow on it so you won't burn your tongue!

Let the first cup steep until it's either too strong or you notice bitter elements that are unpleasant. Then take note of when the tea tastes best to you and write it on the package. Besides, who can tell you how you like your tea better than you!

 

Remember that you can get a second pot out of just about any tea type. If the tea is loose in the pot, first pour off the cold excess liquid through a filter and return the leaves to the pot. Fill the pot about 3/4's full of fresh hot water. If desired, add a bit more fresh tea. Let this pot steep a few minutes longer than the first.

If the tea is in an infuser or paper filter, simply put it back into fresh hot water as above. It is a lot easier to add a bit more fresh tea if you are using a filter rather than an infuser.

Other Tea Tips

Generally speaking, do not add milk to herbal or fruit flavored teas/tisanes with the exception of Rooibos and Chai.

When using green tea for making ice cream, smoothies or other recipes, make a paste with hot water first before adding to ingredients.

Make Your Own Decaf Tea

You also may substantially reduce the caffeine content in regular tea to make your own decaf tea by steeping it for approximately 30 to 60 seconds, then dispose of the tea or serve it to someone in need of caffeine. Then, using the same tea leaves, make another cup of tea which will contain much less caffeine since most of it was dissolved in the first cup of tea. Most of the caffeine dissolves in the first 30 to 60 seconds. It actually takes at least several minutes of steeping to start extracting the beneficial substance from tea, such as polyphenols.

 

Although some people think that black teas are "cooked" and greens are not, the reality is actually the other way around. There is a naturally occurring enzyme present in the tea plant that causes the leaves to turn dark brown or black after they are harvested. To keep a tea leaf green, therefore, requires heating the leaves to destroy the enzyme. In China, green teas are traditionally heated on a hot wok, while in Japan they are usually steamed. In Taiwan, where oolong teas are preferred, the oxidation process is allowed to begin before firing (heating), thereby creating a tea that is more or less half way between green and black.

 

Most people are surprised to find out that all true teas come from the same source and the differences in processing account for much of the variety. It is said that for more than two centuries, the Chinese were able to keep this secret from the early European traders, who didn’t know that that black and green teas came from the same plant.

 

The original tea plant, Camellia Sinensis Sinensis to you Latin fans out there, is principally native to Southern China, and tea has been made from its leaves for thousands of years. A close relative, Camellia Sinensis Assamica was found growing wild in India in the early 1800's and became the foundation plant for the huge Indian tea industry. Indeed, since the Assamica variety has somewhat larger leaves (therefore more tea) and grows faster, the Indian variety has been transplanted to most of the world’s tea growing regions even though the Chinese plant is more winter hardy.

 

Essentially an evergreen bush, tea can grow as high as thirty feet tall but when planted with harvesting in mind, is generally pruned to a height of no more than five feet or so to make picking easier. What we might call tea estates or plantations are generally referred to as tea "gardens," even if they cover hundreds of acres, which certainly sounds more romantic.

From three to ten times a year, depending upon soil and climate conditions, the new growth leaves are picked. This is still generally done by hand although some machinery is creeping in here and there. Once picked, the leaves go through several processes, including withering, rolling, oxidation and firing.

 

During the withering process, the leaves are spread out in the sun for several hours, just until they become flaccid. Green teas then go straight to firing. Black teas are rolled, usually in a machine these days, for thirty minutes or so to break up the leaves a bit and bring the juices to the surface. During oxidation, the leaves are exposed to the air and then darken, much as what would happen to a sliced apple if left exposed to air. After oxidation, the leaves are "fired," or heated up to stop this process and reduce the moisture content in preparation for packing.

 

Although each type of tea has a different shelf life, it's best to use or tea within 6 to 12 months of purchase. Green teas perish the quickest and begin to deteriorate within a year of harvest. Oolong and black teas retain their characteristics for several years.

Keep your loose-leaf teas stored in a cool, dark place to preserve their freshness. Avoid exposing the tea to light. Always store your teas in opaque (non-clear) jars with airtight lids.

Another factor contributing to a tea's connectivity is the way in which the tea leaf is rolled. Tea leaves rolled into pellets (Gunpowder and Imperial green teas) or twisted (like the black Yunnan) last longer than an open, flat leaf, because less of their surface area is exposed to air. Whatever tea you choose, remember to treat it as you would a delicate spice. Keep it away from heat, moisture, and, of course, other strongly scented teas or spices.

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