Mastering the Art of Brewing Premium Teas

 

Preparing Herbal Tea

 
brewing premium tea

Infuse

Steep herbs to draw out therapeutic and medicinal compounds

Use with leaves, flowers, fruits, and highly aromatic roots

One heaping teaspoon of dried herb per cup (250ml) of water

Pour freshly boiled water over herbs and steep for 5-20 minutes

Strain tea into cup, teapot, or thermos and savour

Steep overnight for medicinal brews; refrigerate for up to 3 days

 
decoct herbal tea

Decoct

Boil herbs to extract medicinal and therapeutic compounds

Use with stems, roots, rhizomes, barks, mushrooms, and seeds

Bring water to boil in stovetop pot

Add one heaping teaspoon of dried herb per cup (250ml) of water

Reduce heat and simmer in covered pot for 5-20 minutes

Strain tea into cup, teapot, or thermos and appreciate

Steep overnight for medicinal brews; refrigerate for up to 3 days

 

For teas with both infusing and decocting herbs,

simply prepare decoction, remove from heat, and add herbs for infusing

 
brewing-premium-tea
brewing premium tea
tea brewing
 

Preparing Camellia sinensis Tea

 
 
brewing premium tea black

Black

Leaves are withered, rolled, fully oxidized, and dried at very high temperatures before being processed in a variety of methods

One teaspoon of black tea per cup (250ml) of water

Pour freshly boiled water over leaves and steep for 3-5 minutes

Strain tea into cup, teapot, or thermos and adore

 
brewing premium tea oolong

Oolong & Pu’erh

Oolong: leaves are withered & bruised, rolled and air dried to partial-oxidation, and then pan-fried at high temperatures

Pu’erh: leaves are aged & fermented, slowly breaking down over time

One teaspoon of tea per cup (250ml) of water

Bring water to a boil and cool to 90-95° Celcius

Rinse tea: pour water over leaves and quickly discard it

Pour water over leaves and steep for 3-5 minutes

Strain tea into cup, teapot, or thermos and cherish

 
green premium tea

Green & White

Green: early spring leaves are harvested and quickly steamed, roasted, or pan-fired to prevent oxidation

White: early spring leaves are harvested and immediately withered under sunlight, then dried naturally resulting in minimal oxidation

One teaspoon of tea per cup (250ml) of water

Bring water to a boil and cool to 85-90° Celcius

Pour water over leaves and steep for 3-5 minutes

Strain tea into cup, teapot, or thermos and rejoice

 
premium tea
premium tea
premium tea brewing