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Production Methods:Orthodox: by hand, the highest quality of productionCTC (Crush, Tear, and Curl): mechanized method used for lower quality leaves that end up in tea bagsTypes of Tea: (Click here for more on this topic.)White Tea: White tea does not undergo an oxidation (fermentation) process. When infused, white tea makes a pale yellow cup color and a delicate, fresh flavor.Green Tea: Green tea fermentation is stopped after a minimal amount of oxidation through heat. The Japanese method applies heat through steam, and the Chinese method uses dry cooking in hot pans.Oolong Tea: Mostly produced in China and Taiwan, oolong tea falls between green tea and black tea.Black Tea: Black tea is a fully-fermented tea. It is the most common form of tea in southern Asia (India, Pakistan, Bangladesh, Sri Lanka, etc.). Black tea is generally stronger in flavor and contains more caffeine.
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How to brew black loose leaf tea
* Always warm your teapot with hot water before brewing.
* Use one heaped teaspoon of tea leaves for each person.
* Do not over-boil water or the water will lose oxygen and result in a
bitter, muddy brew.
* Allow the tea to stand and brew for three to six minutes according
to the leaf size.
* Strain your leaves as you pour tea into your cup.
* If you take your tea with milk, add the milk to your cup before pouring
the tea. Milk, never cream, is served with tea. Cream is too heavy for
tea and belongs with coffee. The milk is always served at room temperature, never cold, as it cools the
tea too quickly. Also, do not add milk to an herbal or green tea.
* Avoid tea bags. They produce a lower quality of tea and usually consist of tea dust.
* Try not to add sugar to tea as it spoils the taste. However, if you do serve sugar, loose sugar is for the
Irish, and sugar cubes are an English matter.
* Never serve lemon with milk. Lemon curdles the milk.
How to brew green loose leaf tea
* When preparing by the cup, green tea can be used repeatedly - about 3 times
* The secret is to use water that is about 180’F or 80’C.
* Place 1 teaspoon in your cup, let the tea steep for about 3 minutes.
* Do not remove the leaves from the cup.
* Once the water level is low, add more water, and so on until the flavor of the tea is exhausted.
* Alternatively as with all top quality teas, scoop 2-4 teaspoons of tea into the teapot, pour in boiling
water that has been freshly drawn (previously boiled water has lost most of its oxygen and therefore
tends to be flat tasting), steep for 2-4 minutes (to taste), stir (virtually all the leaves will sink), pour
into your cup but do not add milk or sugar since green tea is enjoyed "straight-up."
* Always warm your teapot with hot water before brewing.
* Use one heaped teaspoon of tea leaves for each person.
* Do not over-boil water or the water will lose oxygen and result in a
bitter, muddy brew.
* Allow the tea to stand and brew for three to six minutes according
to the leaf size.
* Strain your leaves as you pour tea into your cup.
* If you take your tea with milk, add the milk to your cup before pouring
the tea. Milk, never cream, is served with tea. Cream is too heavy for
tea and belongs with coffee. The milk is always served at room temperature, never cold, as it cools the
tea too quickly. Also, do not add milk to an herbal or green tea.
* Avoid tea bags. They produce a lower quality of tea and usually consist of tea dust.
* Try not to add sugar to tea as it spoils the taste. However, if you do serve sugar, loose sugar is for the
Irish, and sugar cubes are an English matter.
* Never serve lemon with milk. Lemon curdles the milk.
How to brew green loose leaf tea
* When preparing by the cup, green tea can be used repeatedly - about 3 times
* The secret is to use water that is about 180’F or 80’C.
* Place 1 teaspoon in your cup, let the tea steep for about 3 minutes.
* Do not remove the leaves from the cup.
* Once the water level is low, add more water, and so on until the flavor of the tea is exhausted.
* Alternatively as with all top quality teas, scoop 2-4 teaspoons of tea into the teapot, pour in boiling
water that has been freshly drawn (previously boiled water has lost most of its oxygen and therefore
tends to be flat tasting), steep for 2-4 minutes (to taste), stir (virtually all the leaves will sink), pour
into your cup but do not add milk or sugar since green tea is enjoyed "straight-up."
