THE ALCHEMY OF BREWING TEA
Requires Awareness of Three Main Variables:
Quantity • Temperature • Time
Measure 1.0 to 1.5 rounded teaspoon per 8 ounce cup. Adjust quantity to cup or teapot size (ex. a 32 oz teapot would require 4 – 6 teaspoons). Use more “level” teaspoons, if measuring very tightly-rolled, dense leaf or roots (ex. gunpowder, licorice), and use heaping teaspoons if measuring more leafy and flowery teas (ex. chamomile, peppermint).
Tip: Adjust steep time, shorter or longer, if temperature is too hot or cool. Degrees in Fahrenheit.
- Black Tea: use “just boiled” water (200-212 degrees).
- Green & White Tea: use “less than boiling water” (170-190 degrees).
- Oolongs: use just “boiled water” for dark and amber oolongs and “slightly less than boiling water” (180-200 degrees) for more green oolongs.
- Herbals: use “just boiled” for roots and berries and “less than boiling water” for leafy and flowery herbals. Combination blends can use “just boiled”.
- Black Tea: steep 4-6 minutes
- Green & White Tea: steep 3-5 minutes
- Oolongs: steep 3-6 minutes depending on the oolong type, and desire to resteep.
- Herbals: steep 4-8 minutes for flowery and leafy aromatic herbals and 8-10 minutes, or longer for roots and berries. Many herbals that take 8-10 minutes to release their full flavor and therapeutic value can steep longer, too and may resteep, as well.