We are the only tea company that uses 100% or, at least a very high percentage of premium Ceylon tea in our flavored teas & black tea blends. Most companies use the cheaper China black teas. The type of Ceylon tea we use has been carefully chosen for its flavor and color. In so doing we also found that the output of tea per pound is also very high. Example – You need only 2 teaspoons of our blended or flavored black teas to make a 6 cup pot of tea. This amounts to less than 1 gram per cup. We advise our customers not to make the tea too strong. These teas are best when made light. Even the best tea can be ruined by making it incorrectly and even the worst tea can be made to taste better by making it correctly. If you are reading this, you are on your way to making excellent tea!
|Tea:||White tea||Green tea||Oolong tea||Black tea||Herbal tea|
|Temperature:||200 F||160 - 180 F||190 F||212 F||212 F|
|Time:||7 – 10 min||3 – 4 min||4 – 5 min||5 min||5 min|
Soft water or purified water is best. Hard water may leave a film of oil floating in the pot or cup due to the interaction between the Flavanoids in tea and Calcium Hydroxide in the water. Hard water is unsuitable for tea. Ice tea made with hard water will cloud upon cooling.
All White teas and most Green and Oolong teas are whole leaf teas (the leaves and buds are complete and not broken into pieces). Most black teas are broken leaves, because of rolling and therefore not whole leaves. Whole leaves are capable of giving more than one infusion and this is one reason for their higher price. In broken or macerated leaves, tea juice is extracted from the cells during rolling and the tea particle is coated with concentrated tea juice which is later dried. When placed in hot water, the tea extract is quickly dissipated into the water. Whole leaf teas on the other hand are minimally rolled or not rolled at all and therefore, there is very little concentrate coating the exterior. Most of the flavor is still retained within the cells and require repeated brewing to extract all of it. Therefore they are called multiple infusion teas. Whole leaf teas are best brewed in a glass mug, cup or pot as you can view the leaves unfurl. In most teas the leaves will sink to the bottom. Therefore a tea strainer or filter may not be required. In fact a tea ball, infuser basket or filter may impede brewing due to restricted space. When brewing is complete, drink the liquid and simply add more hot water to the same leaves for another infusion. This process can be repeated several times, by increasing the brewing time each consecutive brewing, until there is no more flavor to extract. If in doubt please ask us. We are here to help.
The amount of tea to be used varies from tea to tea because they have varying densities. Example – 1 pound of White tea will be more than 4 times in volume, than 1 pound of Gunpowder green tea. Therefore ideally, weighing the tea is the most accurate way. Our standard is 1 gram of tea (any variety) for an 8 ounce cup for light tea, and 2 grams for strong tea. However, since weighing in grams is inconvenient, use approximately a half teaspoon per cup for light tea and more for strong tea. Please remember the above example - you need more of large leaf tea and less of small leaf tea. Green teas, with a few exceptions, tend to taste bitter when made strong. The cardinal rule in making black tea is to use boiling water (212 F), not just hot water. For Green tea you may use less than boiling water, by letting the kettle cool for 2 minutes (see time/temperature chart below). Fill the pot with boiling water and replace lid. Set timer as recommended for that particular tea. Allow the tea leaves to unfurl by stirring the contents permitting free movement of the leaves. Leaves will absorb water and swell, sometimes as much as 10 times its original volume. After the brewing period is over, stir the pot one last time and pour into cups through a fine tea strainer. If tea leaves remain in the pot, the tea would get stronger than desirable and may even get bitter. Therefore, the leaves should be strained out immediately after the brewing time ends. Other options are Infuser baskets, tea presses and tea filters. Whatever method is used, remember the tea leaves must have enough space to expand. If brewing in a cup or mug, use an infuser basket or a filter.