Brew City Tea
...the best pot in town
“ Where there's tea there's hope. ” .. Arthur W. Pinero, author
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…the best pot in town!
Not easy words to live by, but if you own a teahouse that is set up specifically for brewing loose-leaf tea, the pot should be the best in town. Several customers have told me that no matter how they brewed tea at home, the same tea, would always taste better when I brewed it at the teahouse. Not surprising, I believe it should to be that way. Personally, I don't think my tea tastes the same at home as it did in the teahouse, nor does the chop suey or pizza that I make at home taste as good as my favorite Chinese and/or Italian restaurants. Therefore, with that in mind I have prepared some basic brewing instructions for your perfect pot!
Ingredients:
Water, preferably non-chlorinated spring water
Your favorite tea leaves
Your favorite brewing vessel
Basic Tea Brewing Guide
|
Black |
Green |
Oolong |
White |
Pu-erh |
Herbal Tisanes |
Water Temperature |
212 ° F Rolling boil |
160 ° - 175 ° F Restless |
180 ° - 190 ° Surface Bubbles |
160 ° - 175 ° F Restless |
212 ° F Rolling boil |
212 ° F Rolling boil |
Infusion Time |
3 – 5 |
2 – 3 |
2 – 3 |
2 – 3 |
3 - 5 |
5 - 10 |
Examples |
Brew City Assam, Keemun, Darjeeling |
Sencha, Genmaicha, Gunpowder, Lun Ching |
Ti Kwan Yin, Blue People |
Silver Needles, Pearls, |
Iron Silk, |
Rooibos, Chamomile, Fruit Tisanes |
Approximate use: 1 level teaspoon of whole leaf tea per 6 ounces
This is the standard for compact blends. If you are brewing tea that has a lot of volume, consider using up to two heaping per serving. On the other hand, dense compact tea will take less.
Brewing tea is a matter of taste. Experiment with amounts; get to know your tea. Your most important brewing tool is your own palette; let it be the judge.
Many teas can have multiple infusions. Yes, and some get better with each infusion. Sort of like….I just wanted to check and see (@@) if you are still reading. We will get into tea types, infusions, vessels and more on Brew City Tea's Blog, “Reading the Tea Leaf”. Click the link, turn the kettle on and come on over for some tea chat.
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