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Some Tips on Brewing Holy Mountain's Rare Teas
 Start with good-tasting
water. Experiment with different spring waters. Do not
use boiling water when brewing a white, green or oolong tea. Boiling water
"cooks" the leaves of these teas, destroying their flavor.
Here are some suggested water
temperatures:
White or green teas: 70° - 75° C. (160° - 170° F.)
Oolongs: 80° - 90° C. (180° - 195° F.)
Black teas: Near boiling
Pu-erhs: Full, rolling boil
Choose a ceramic teapot, or
covered cup, with a four- to twelve-ounce capacity. A teapot with a built-in
strainer will prevent leaves from entering the spout. Preheat the teapot with
hot water.
Use approximately four grams
of tea per eight ounces of water. Use twice that amount for Oolongs and Pu-erhs.
Brew these teas loose, not in a tea ball or infuser, to allow the flavor to
develop fully. Different teas have widely varying volumes; visually, your
teapot will be more full of leaves when brewing a lighter tea such
as Organic Emerald Sprouting
rather than a denser tea like a Lung Ching
(Dragon Well).
At first, until familiar with a
particular tea, steep for a minute or two, then taste. Pay attention to the
taste rather than the color. When the tea tastes right to you, serve or pour
off the entire contents to avoid oversteeping. Most rare teas are meant to
be infused several times; simply add more hot water when needed, increasing
steeping times with subsequent infusions.
Feel free to experiment with water
temperature, brewing time, and proportion of tea to water. There is no right
or wrong way. Don't overlook the beautiful colors and shapes of the leaves
while brewing; appearance is very much a part of the experience.
Most importantly, enjoy the tea!
The Best Way to Store Tea
All tea has a shelf life. Proper
storage is necessary to prolong freshness.
Store tea in opaque containers
to avoid contact with light. Use a container with a tight-sealing lid to
guard against moisture and preserve flavor. Store in a cool place.
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