Tips on Brewing and Storing Rare Teas
Determine Water and Temperature
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).
Taste, Then Adjust Brewing Time
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 over-steeping. Most rare teas are meant to be infused several times; simply add more hot water when needed, increasing steeping times with subsequent infusions.
Brewing for too long will release the tea’s tannins, possibly causing the infusion to taste bitter and astringent. Nevertheless the leaves must be adequately steeped or the caffeine and flavors won’t fully develop, producing a weak cup of tea more like “water bewitched.” When infused, the first chemical compound that escapes from the tea leaves is the caffeine. As the infusion progresses, compounds called thearubigins seep out of the plant and some will adhere to the caffeine, preventing it from connecting to the brain receptors and inducing alertness. The longer the tea leaves are saturated, the less caffeine will be absorbed by the body, therefore a shorter brew time can also be more energizing.
Experiment and Enjoy
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 your tea in airtight, light and moisture proof containers, in a cool, dry environment. Limit exposure to air as much as possible. Under ideal storage conditions, high quality tea will maintain freshness for 18 to 24 months.