PREPARING TEA
One could spend a lifetime learning the art of making tea.
Tea sage, Yu Lu, wrote a book about the intricacies of making a perfect cup called the Cha Ching or the Classic of Tea, and dedicated 24 implements for the making of tea. Yet tea embodies the spirit of simplicity; all that is needed to make a beautiful cup is premium quality tea leaves, a peaceful mind and pure spring water heated to proper temperature.
Teaware is not only a matter of aesthetics, but is considered an important element in tea preparation. In the Gongfu style of tea preparation, a clay or porcelain tea pot or gaiwan is used for the ultimate contemplation of the many layers and nuance premium teas are known for.
BREWING GUIDE
WHITE TEA 1-2 T per cup water at 175F steep 3-4 minutes
GREEN TEA 1 T per cup water at 180F steep 3-4 minutes
JAPANESE GREEN TEA 1T per cup water 160-180F steep 2-3 minutes
ROLLED OOLONG 1t per cup water 190-200F steep 2-4 minutes
LOOSE OOLONG 1T per cup water 190-200F steep 2-4 minutes
BLACK OR 'HONG' TEA 2t per cup water Boiling steep 3-5 minutes
PUERH TEA 2t per cup water Boiling steep 3-6 minutes
HERBAL TEA 1T per cup water Boiling steep 4-5 minutes
Water - Spring or well water is best. avoid tap and distilled water if possible
Our instructions are only general guidelines - please experiment with steeping times, water
temperature and amount of leaves for your ultimate enjoyment.
To decrease caffeine levels, flash rinse the tea by pouring hot water over the leaves,
let sit for 3-5 seconds, then pour the tea water off. This serves to clean and loosen the tea as well.
Wait 30 seconds to a minute and take a moment to enjoy the aroma before proceeding
BREWING TEA GONGFU STYLE
Weigh 5-7 grams of tea - about a quarter size - for a small pot or gaiwan.
Bring water to appropriate temperature.
Flash rinse tea (see above). Wait one minute for leaves to open up; enjoy aroma.
Pour boiling water over tea leaves and let steep for 7-10 seconds; strain and serve.
For successive brews, increase steeping times according to taste, adding time gradually.
White, green and oolong teas can be brewed up to 5-8 times; puerh 8-20 times.
Tea sage, Yu Lu, wrote a book about the intricacies of making a perfect cup called the Cha Ching or the Classic of Tea, and dedicated 24 implements for the making of tea. Yet tea embodies the spirit of simplicity; all that is needed to make a beautiful cup is premium quality tea leaves, a peaceful mind and pure spring water heated to proper temperature.
Teaware is not only a matter of aesthetics, but is considered an important element in tea preparation. In the Gongfu style of tea preparation, a clay or porcelain tea pot or gaiwan is used for the ultimate contemplation of the many layers and nuance premium teas are known for.
BREWING GUIDE
WHITE TEA 1-2 T per cup water at 175F steep 3-4 minutes
GREEN TEA 1 T per cup water at 180F steep 3-4 minutes
JAPANESE GREEN TEA 1T per cup water 160-180F steep 2-3 minutes
ROLLED OOLONG 1t per cup water 190-200F steep 2-4 minutes
LOOSE OOLONG 1T per cup water 190-200F steep 2-4 minutes
BLACK OR 'HONG' TEA 2t per cup water Boiling steep 3-5 minutes
PUERH TEA 2t per cup water Boiling steep 3-6 minutes
HERBAL TEA 1T per cup water Boiling steep 4-5 minutes
Water - Spring or well water is best. avoid tap and distilled water if possible
Our instructions are only general guidelines - please experiment with steeping times, water
temperature and amount of leaves for your ultimate enjoyment.
To decrease caffeine levels, flash rinse the tea by pouring hot water over the leaves,
let sit for 3-5 seconds, then pour the tea water off. This serves to clean and loosen the tea as well.
Wait 30 seconds to a minute and take a moment to enjoy the aroma before proceeding
BREWING TEA GONGFU STYLE
Weigh 5-7 grams of tea - about a quarter size - for a small pot or gaiwan.
Bring water to appropriate temperature.
Flash rinse tea (see above). Wait one minute for leaves to open up; enjoy aroma.
Pour boiling water over tea leaves and let steep for 7-10 seconds; strain and serve.
For successive brews, increase steeping times according to taste, adding time gradually.
White, green and oolong teas can be brewed up to 5-8 times; puerh 8-20 times.