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Tea Brewing
Tea is the 'world's cup', second only to water in beverage consumption. Tea preparation varies by culture and geography, with countless best ways to prepare the beloved leaf of Camellia Sinensis. In truth, the best way is the one that pleases the tea drinker. It should also be noted that the universal approach of adding boiling water to your tea leaves does not provide much opportunity to experience the personality and complexity of each tea variety.
Some say they do not like a particular tea because it is too strong, weak or bitter. This often has more to do with water temperature, quantity of tea leaves, and steeping time than the fault of the tea itself. Both delicate and strong infusions of the same tea can be delicious. This usually depends on the preferences of the tea
drinker !
White Heron Tea Basics ~
| Tea |
Amount |
Temperature |
Water |
Time |
Caffeine |
| White |
1 Tbsp |
170-185F |
6-8 oz |
4-7 mins |
* |
| Green |
1 Tbsp |
165-185F |
6-8 oz |
1-3 mins |
** |
| Oolong |
1 Tbsp |
190-205F |
6-8 oz |
1-4 mins |
*** |
| Black |
1 Tbsp |
205-212F |
6-8 oz |
3-5 mins |
**** |
| Herbal |
1 Tbsp |
212F |
6-8 oz |
4-6 mins |
none |
The quality of the water used to make tea is as important as the tea itself.
For the best cup, use spring or filtered water whenever possible.
The above recommendations are meant to encourage adjustment to the taste of the consumer. The temperature range isn’t meant to require a thermometer, but more to invite experimentation with water temperature.
For example, Nepali Black Gold may be best at a little less than boiling temperature, steeped closer to 3 than 5 minutes. Another black tea might respond well to hotter water and a longer steeping time. Both infusions may be great with milk and sweetener for those who take them. Green teas in particular have a varied response to water temperature and steeping time. Herbals are generally best infused at/near boiling.
Also important to note: most tea or herbals taste best when they have maximal contact with water. The popular ‘tea ball’, unless it is of large size, often does not allow a lot of room for tea leaves to circulate in the water. A good choice is to have a teapot that has its own filter before the spout. Another is to use a gold filter or other that can be inserted in the teapot/cup that will provide the leaves maximal room to circulate. Unbleached loose tea filter bags (Finum/T-Sac) are also an excellent choice as they provide room for the leaves to expand, and can be removed when the tea is steeped to your preference.
We hope that the above recommendations assist you in making the perfect cup.
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