For some its a meditation, for others its about getting it done quick and properly. However you see it, here are some basic rules to tea preparation and in the near future we will be adding specific infusion tables as well as some great recipes to try with our tea.
Rule of thumb is one teaspoon per teacup of water. To make stronger rather add more tea, than more time.
Never drink your tea at boiling temperature, the cooler the infusion, the more of the subtleties you will pick up.
The better the quality of your water, the better will be your tea.
Classic teas are best served without anything added to them, but if you enjoy adding something, then do so, its about enjoying the tea, not pomp.
Spiced tea and many flavoured teas are best served sweetened, the sweetness will lift the flavours of the spices.
Always infuse green tea at a lower temperature (60 to 80 deg C depending on the tea) for a max time of 3 minutes. listen to your kettle.
Most black tea can be infused at closer to boiling point, for between 3 and 5 minutes.
White tea and Oolongs can be served after a long or short infusion time, depending on how many infusions you want to get, as well as how
strong you like the infusion.
Always use cooler water for White tea.
Rooibos and Honeybush should infuse for at least 4 and a half minutes
fruit teas should infuse for at least 5 minutes. |
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