By Linda Smith

Green Tea and White Tea
Not all teas require the same preparation, so it is essential to know about the exact method in order for your tea to taste right. White Tea is made like green tea so follow along.

Always begin with Filtered cold water and bring to a rolling boil. When brewing Green tea or white tea, make sure the water poured over the leaves is not boiling temperature, as this hot a temperature will "cook" the leaves and destroy the tea and its flavor, creating a bitter tasting tea.

The brewing temperature for Green and White tea differs from other teas. A temperature of 165-185 degrees is ideal for steeping green tea. Bring water to a boil and then let it sit for approximately 30-60 seconds.

The amount of tea needed per pot or cup is less than expected. Approximately 2 grams per cup is enough for a perfect tasting tea (1 teaspoon per cup, 6-8 oz.), which will last for many infusions, as is done throughout the world. Full leaf teas always produce more than one cup per teaspoon when made correctly.

Always rinse out the cup or pot with hot water, allowing enough time to heat the vessel. Then measure in the leaves. To reduce the amount of caffeine, pour hot water over the leaves just to cover, approx. 20 seconds, and immediately pour off this water. Now cover leaves with water as you would to make a perfect cup or pot of tea. Time your tea.

Green Tea: Steep for 1-2 minutes only. White tea: 4-15 minute steep, leaves left immersed. Now taste. With tea, smell is next to taste. If it doesn't taste to your liking, then adjust the brewing time. It's entirely based on individual preference. Reuse Green tea leaves for a 2nd and 3rd cup. We suggest 1st cup, 30-60 second, 2nd cup, 1 min., and 3rd cup, 1 min. Or 2,2,2 (2 minutes each cup) or 1-1-1 Play! I often steep less than a minute on some teas.

Once you've poured water over the leaves, they begin to uncurl, leaving large pieces of tea floating in your pot or cup. Because some teas are denser than others, you'll want to experiment with the amount of tea you put in your cup and the length of time for steeping.

When the tea tastes to your liking, remove the leaves to avoid overcooking, which may create a bitter taste. I suggest using a cupping set experimenting with amounts of tea and timing. Green teas are excellent iced for cool summer refreshments. A longer steep time, 2 1/2 minutes, will lend your tea to a stronger tasting iced tea. Let them cool down before icing. (Rooibos, Peppermint, Licorice, Spearmint, Ginger and Lemongrass are great additions)

Black Tea/Oolong
When brewing a cup or pot of black tea (fermented) or oolong (partially fermented), always boil the water, using fresh filtered cold water. Bring water to a rapid boil for about 1 minute for the proper water temperature.

Rinse the cup or pot out with the hot water, allowing enough time for the entire pot/cup to get hot.

Measure your tea, approximately 2 grams (1 teaspoon) per cup. Pour boiling water over the leaves and allow to steep for approximately 3-5 minutes, depending on your desired taste.

Remove the leaves or pour off the tea, using a strainer, so as not to overcook, creating bitterness. Try cupping!

For Oolong, steep for 30-60 seconds (or longer for a more full-bodied cup) or as long as 9 minutes. Remove leaves and reuse for multiple infusions. Green/Jade Oolong (30 seconds or longer) many infusions, Amber Oolong (1-9 minutes)

Herbal Tisanes or Infusions and Chai
Herbal infusions are prepared similarly to black teas, using boiling hot fresh water and steeping for approximately 5 minutes or more. The longer herbs steep, the more intense the flavor. You may remove the herbs upon reaching your desired taste or leave them in to strengthen the flavors (A stronger brew makes a better iced tea). Some chunky teas may be infused more than one time for another great cup.

Chai is traditionally brewed tea/herbs, sweetener, and milk. We add, at steeping time, honey or maple syrup to sweeten. It's Divine at 9 (minutes) for Herbal Chai (or steep overnight for iced Herbal Chai) and 8-10 minutes for Mayan or Vanilla Chai in milk or water, a little longer for iced. Pick a method that suits your taste. Let teas cool down before icing or refrigerating. Only make enough tea for 1-2 days. Always have fresh tea available. Dispose of old teas. Compost tea leaves in the garden!

Linda Smith is the founder of Divinitea. For more information, visit divinitea.com or email the company directly at divinitea@surfree.com

 

 

 


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