Make the Perfect Cuppa
WATER
Reverse Osmosis Filtration System
You don't want water that tastes "funny".
Great water has 150 parts per million of balanced mineral content.
Use a carbon filtered water pitcher to remove extra minerals & any contaminants like chlorine.
Water that is too hard will extract extra astringency from your tea & give it a harsh brew.
Water that's too soft will have a weak fuzzy-muddy cup.
FRESH water is BEST!
WEIGHT
Too much tea makes tea bitter.
Too little tea makes it weak.
1 teaspoon (approximately 2 grams) per 8 oz cuppa water
Open leaf tea such as white tea & oolong may require 2 or more tsps to equal 2 grams
Broken or tightly rolled tea such as gun powder may pack as 3 grams in 1 tsp.
Ultimately adjust based on your taste preference
TEMPERATURE
Black, dark oolong & herbal teas
-use boiling water (212F)
Green, green Oolong & white tea (delicate tea)
-use cooler water when steeping
-water that is too hot will cause overly bitter & astringent taste.
-water that's too cool will cause tea to tea flavorless
*** Boiling water rested for 5 mins typically will drop to 180F***
TIME
RULE OF THUMB:
3-5 mins for most black tea (depending on strength preference)
Dark oolong & white teas drinkable if more than 3-5 mins
Light oolong & green teas only 2-3 mins for a strong cuppa
EQUIPMENT
Infusers : teapots, strainers, tea balls & tea bags -- are for steeping.
Kettle is for water ONLY & warming it up.
LEAVE TEAS OUT!
Store teas in darker containers (preferably tins), away from moisture & sunlight.
The key component of GREAT tea:
KEEP IT FRESH
(6-month to a year)