tea brewing

Instructions below from Living Tea, with the exception of my personal notes in italics.

Leaves

  • Use enough leaves to cover the bottom of your tea vessel while still allowing the bottom to be visible (3-5 grams)

  • Personal note: These teas can be steeped more than most plantation teas. I often get at least 6 steepings out of my leaves and even though the flavor isn’t as strong in the later steeping I still enjoy them.

Steep Time

  • The first few steeping should be short, about 3-6 seconds with subsequent steepings becoming longer.

  • Personal note: For GABA Oolong, I like to steep a little longer for the initial steeping, but experiment and see what you like!

Water Temperature

  • White Tea/Delicate Green Tea: 155-175 F- Shrimp Eyes. Tiny bubbles that resemble shrimp eyes rise to the surface.

  • Green Tea: 175-180 F - Crab Eyes. Vertical streams of steam rise. If your green tea is bitter, bring the temp down.

  • Oolong Tea: 180- 190 F - Fish Eyes. Larger bubbles rise to the surface with steam that rises in thick columns.

  • Dark Teas: 195-205 F (Puerh, Red, Black and Aged Tea): Rope of Pearls. A steady stream of pearl-size bubbles rises to the surface with waves of small bubbles rushing horizontally. Very dark tea can be brewed with water just shy of a rolling boil (212 F).

  • Holy Basil Chai: Add 1 tablespoon of tea to a cloth tea bag or strainer and place in your favorite mug. Pour 8 ounces of boiling water over the loose-leaf tea and allow to steep for 3-5 minutes or until your desired strength. Traditionally, the herbs are simmered in milk instead of water before consuming.

Fresh spring water is best as long as it is not too mineral rich, which can affect the texture of the tea.

  • Personal note: I use filtered water at home. Of bottled waters, I find Crystal Geyser suitable for brewing tea.