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Brew The Perfect Cup

HOW TO BREW A PERFECT CUP OF TEA

WESTERN STYLE: 1 steep using a large amount of water, and a longer steep. 

ASIAN STYLE: multiple short steepings with small amounts of water.

The English teapot is usually 36-48 ounces.  In Asia, teapots are designed to hold 6 ounces or less.  The need to fill a big mug is strictly a Western habit.

  1. CHOOSE THE RIGHT AMOUNT OF TEA
  • Weight vs volume: use 2-3g of tea (this can vary from 1tsp-2 Tbsps. depending on how dense or fluffy the tea is. Experiment!
  1. CHOOSE THE RIGHT TEMPERATURE OF WATER
  • White, Chinese Spring Green, Japanese Green: 160-170 F. Bring water to boil and let rest for 5 minutes before using.
  • Standard Green and Yellow Tea: 170-180F. Bring water to boil and let rest for 3 minutes before using.  (“Column of steam steadily rising”)
  • Oolong: 180-200F. Bring water to boil and let rest for 2 minutes before using. (“Fish Eyes” – lazy bubbles break the surface).
  • Black: 190-200F. Bring water to boil and let rest for 1 minute before using. (“String of Pearls” – when bubbles appear in a loop near the perimeter of the kettle).
  • Pu-erh: 200-212F. Use water at boil (“Turbulent Waters – full rolling boil).
  1. CHOOSE THE RIGHT STEEPING TIME
  • Green: 30 seconds to 2 minutes
  • White: 2-3 minutes
  • Oolong: highly variable (depending on whether it is closer to a green tea or a black tea Great for multiple steepings.
  • Black: 2-5 minutes.
  • Pu-erh: 2-5 minutes (but also great for multiple steepings of less time).