Art and science are usually perceived as two opposing disciplines with little in common. But when they are combined in tea making, something beautiful, healthy and delicious unfolds that we call TEA ALCHEMY.
The process itself is simple, but some of the words are new.
Here are the 5 STEPS.
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The easiest and most reliable way to measure leaf tea is to weigh it. Send me an email and I can explain why. Once you gain experience with this approach you will be able to eyeball the amount of leaves to use for brewing your tea.
Mountain spring water is the best choice, followed by purified water. Over 99% of the infused tea liquor is water!
Correct water temperature is critical in steeping tea. Water that is too hot for certain types of teas can scorch the leaves and make it taste terrible. Water that is too cool is not able to open certain types of tea leaves and will therefore lack flavor.
The brewing time for multiple infusions depends on the type of tea, the amount of tea leaf vs water, the water temperature, type of vessel being used, and one’s personal preference. Generally speaking the more water you use, the longer the steeping time, however you can also add more tea leaf to shorten the infusion time. White, green and floral teas tend to yield fewer infusions than standard oolong, black or puer teas, but this also depends on your tea skills and taste.
Please refer to the following chart to understand the concept of multiple infusion. Some teas are best with 2 to 3 infusions. This means their infusion time will be longer. Other teas may be best enjoyed with 6 to 12 infusions. This means they will generally have shorter infusion times in the early infusions. As example, the breakdown below has worked well for many unroasted oolong, black and puer teas. Adjust the infusion time to suit your own preference.