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.
- 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!
- 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).
- 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).