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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