Hot Tea Brewing Info
HOT TEA BREWING INSTRUCTIONS
We recommend using a measuring teaspoon, knowing the exact volume of water in your mug/teapot, knowing your water temperature, and using a stainless infuser or paper tea filters.
- Steep 1 heaping teaspoon of loose tea per every 8 oz of water. If you like a stronger tea, increase the amount of tea used to 2-3 teaspoons per every 8 oz of water.
- Steep your tea for the recommend time. Increasing the steeping time will not produce a stronger cup of tea. Increasing steeping time can lead to over-steeped and bitter tea.
- Water temperature is important. 205°F boiling water can make white, green, and oolong tea bitter. These teas require water at 175-195°F. Conversely with black or herbal teas, water that is too cold results in a weak tea with little flavor. We recommend using a variable temperature electric tea kettle, set to your desired temperature, or a water thermometer. If you don’t have these items than we suggest that after boiling your water to 205°F, let it cool 2 minutes to get to 175-195°F, before pouring it over white, green, and oolong tea.
WHITE TEA
Steep 1-2 heaping teaspoons of tea per 8 oz below boiling water, 175-185°F, for 3-5 minutes.
JAPANESE GREEN TEA
Steep 1 heaping teaspoon of tea per 8 oz below boiling water, 160-175°F, for 45 sec to 2 min.
CHINESE GREEN TEA
Steep 1 heaping teaspoon of tea per 8 oz below boiling water, 175°F, for 2-3 min.
FLAVORED GREEN TEA
Steep 1-2 heaping teaspoons of tea per 8 oz below boiling water, 175°F, for 3 min.
OOLONG TEA
Steep 1 heaping teaspoon of tea per 8 oz below boiling water, 195°F, for 2-4 min.
BLACK TEA
Steep 1 heaping teaspoon of tea per 8 oz boiling water, 205-212°F, for 3-5 min.
PU’ER TEA
Steep 1-2 heaping teaspoons of tea per 8 oz boiling water, 205-212°F, for 3-5 min.
HERBAL TEA, ROOIBOS TEA, HONEYBUSH TEA, TISANES
Steep 1-2 heaping teaspoons of tea per 8 oz boiling water, 205-212°F, for 7-10 min.
PEARLS & DRAGONBALLS
Use the proper water temp as per the tea type. Reuse the tea leaves multiple times. To do so, steep your tea for multiple infusions with increasing subsequent time such as: 30 sec, 1 min, 2 min, and continue until the rolled leaves are completely unfurled.
Sift 1-2 teaspoons of matcha through a matcha sifter into a ceremonial matcha tea bowl. The sifter removes clumps in the matcha powder. Add 2-4 ounces of below boiling water, approximately 175°F, over the matcha powder. Use a bamboo whisk to mix the matcha powder and water. To whisk, place the tips of the bamboo whisk into the cup and whisk the beverage in a “Z” shape. Continue whisking vigorously until you have created a frothy cup at uniform consistency. Drink your matcha straight from the tea bowl. You can add steamed milk and sweetener as desired.