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Two methods for preparing tea
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Amount of tea per serving
Many of our customers have learned to make tea as it's been prepared
for years - a small amount of tea in a large pot steeped for several
minutes. This comes from the European way of making tea. When we write
the steeping guidelines on our packages, we usually use this method.
Most companies' directions for making tea also use this version - it of
course makes sense for the tea merchant as it indicates more servings
per package and thus better perceived value. Many teas however, are
often prepared differently at origin, where some techniques call for
much more leaf per serving.
Let's look at one tea made each way and see what differences there are. |
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Western method
A
good example is our Nantou oolong, a tightly rolled greenish style from
Taiwan. One can use three or four grams of tea (a teaspoon) in a six
ounce cup and steep it for three minutes as many people do. One can
steep it a bit longer in a mug or pot as well.
The flavor and aroma are on the lighter side, pleasant without any strong flavors.
For more info on brewing tea in the western method, click here. |
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Gong fu method of brewing tea
For more premium teas, we suggest making them as they would in the country of origin. Gong fu cha
requires more concentration, skill and practice than the western
method. It uses the opposite logic - a large amount of tea in a small
vessel, infused for a very short time. The advantage to this is the
ability to pull a range of flavors from the tea from several infusions.
A small clay teapot or gaiwan (lidded cup) is used as the teaware of
choice, along with small tasting cups, so that each round can be
savored.
To make Nantou oolong gong fu style, use 8 grams in a gaiwan (3 oz
lidded cup). The gaiwan (or pot) is rinsed prior to the dry leaf being
put in. Then a quick rinse (a couple seconds) serves to keep the gaiwan
hot, as well as awaken the tightly rolled leaves.The result is an
intense floral aroma that emanates from the hydrated leaves when the
lid is removed. Hot water is again poured on the leaves and the lid
replaced. After ten or fifteen seconds the tea is poured. The flavor is
richer with more complexity. This method allows one to make the tea
exactly as they like it, always building on the taste from the previous
infusion.
For more info on gong fu cha, click here. |
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New style of Red Fujian Tea
Our
original Red Fujian was made from a black tea varietal. This year, we
decided to work with a small farm in Fujian Province to experiment with
an oolong varietal to make a new style of Red Fujian. Processing this
as a black tea - with withering, rolling, full fermentation and firing
- brought out a flavor profile that has the fruity, sweet
characteristics of an oolong tea while combining the depth and richness
of a black tea. The dry leaf appearance is also reminiscent of an
oolong tea: the leaves were hand rolled into slightly twisted, long
leaves with golden leaf buds.
Brewed gong-fu style with a lot of leaf and short steepings, this tea
brews strong with a sweet and smooth, chocolate finish, and has a
pronounced aroma of nuts in the wet leaves. During the second and third
brew, the liquid gets lighter and fruity overtones become more
prominent.
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One-Minute Tea Tip, 2009
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Brewing Notes
- Start with your favorite spring or filtered water. Preheat the teaware. Use a large strainer basket to allow the leaves to open and release their flavor.
- Temperature: 212 F (boiling) Time: 2-3 minutes
Amount: 3g / 6 oz serving = 1 rounded tablespoon - Play with the amount of tea, the water temperature, and steeping time to re-steep - rely on taste, not color. Get to know the tea! Try it gong-fu style - use a lot of leaf and short steeps for multiple infusions.
- For more about brewing tea, visit our Brewing Notes page.
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