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            Tea Basics       


Brewing Tea:


1. If you’re using a cup, put 1 teaspoon of loose tea into your infuser (tea ball, mesh basket, etc.) If you’re using a teapot, use 1 teaspoon per 8 ounces of water. If you find that the tea comes out too mild for your taste, use a bit more tea next time.


2. Pour hot water over the leaves. Use boiling water for black teas and herbals, and slightly cooler water (around 175°) for green, white and oolong teas.


3. Steep for the appropriate amount of time for your tea. About 3 minutes for black teas, 2 minutes for green, 5 minutes for oolong, white and herbal.


Types of Tea:


White Tea: The lightest in flavor, it is comprised of the youngest tea leaves; the unopened leaf buds. They are simply picked and then air-dried.


Green Tea: Stronger in flavor than white tea, this tea is made with the older opened leaves as well as the leaf buds. It is steamed or pan-fired to give it a rich, vegetal flavor.


Oolong Tea: Oolong is between a green and black tea. The leaves are partially oxidized, giving it a unique flavor. Oolongs can be very green or very dark, roasted or unroasted, rolled or straight-leaf. Because of this, they are the broadest category of teas.


Black Tea: A fully oxidized tea. The leaves are withered, then rolled or crushed to bruise the leaf and allow air to oxidize the leaf. The process is the same as when a piece of fruit is cut and turns brown. When the leaves have fully oxidized, they are lightly roasted to dry them.

Herbal Blends: Herbal blends include things like mint, chamomile and rooibos. Even though they are brewed like tea, they technically aren’t “tea”, since they contain nothing from the tea plant.

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Perennial Tea Room also offers Black Tea, Green Tea, White Tea, Brown Bettys, Rooibos, Toast Racks, PG Tips,Tea Books, Lomonosov, Yixing, Tetsubin Teapots and more. Contact us today for more information.


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