Steeping Techniques

Water used for tea should be of good quality, preferably bottled or filtered, but tap water usually will do just fine. Distilled, fluoridated, hard or highly chlorinated water is not recommended. Water should be just brought to the boiling point. Overboiling may cause too much oxygen to escape and result in flat tasting tea. Warm the teapot with a small amount of hot water first and pour it out. Use approximately 1 flat teaspoon (or use special tea measure spoon) of dry tea per cup (6-7oz water). Keep in mind that average American mug hold about 12-14 oz water, so you have to double the amount of tea! Steeping of Black Tea Use hot water, just under boiling point (about 210 degrees - bring it to boil firs). Steep for approx. 3-5 min. Steeping of Green Tea: Use little cooler water than for black tea (approx. 180-185 degrees). It is recommended to wait few minutes before pouring water into the teapot or a cup. Steep only for 1 - 2 min. Green tea is like delicate food or fresh leaf vegetable. Hot water or prolonged steeping might burn green tea leaves, producing a bitter taste.

Steeping of oolong Tea: The water temp. should be at about 194-210 degrees. steeping time vary depending on the variety of oolong tea, but generally takes about 2-3 minutes.

Steeping of rooibos Tea: Use hot water, just under the boiling point (like with black tea). Steeping time: 4 min or longer. this tea will not get bitter.

Steeping of Herbal Teas: Most of herbal teas can be steeped using hot water and for at least 4-5 minutes.