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The Art of making fine Tea

Golden Rules for Making Tea Successfully

For black teas, matured teas, blue teas, and flavoured teas

  1. Pre-heat the teapot, after inserting the tea strainer or filter, * by rinsing it with boiling water.
  2. Place a teaspoon of tea (roughly 2.5 g) per cup in the warm strainer* and let it stand for a few moments, allowing the steam to begin developing the leaves' aroma.
  3. Pour simmering water on the tea so that all the leaves are covered.
  4. Let the tea steep (refer to chart)
    • About 2 minutes for fannings
    • About 3 minutes for broken leaf teas
    • About 5 minutes for whole leaf teas
    • Barely 3 minutes do the first flush Darjeeling (slightly increasing the amount of tea to 3.5 g per cup)
    • 7 minutes for blue teas
  5. It is then essential to remove the strainer or filter*containing the leaves. the tea must then be stired (another important step) and finally poured. Teas from great gardens should not be drunk too hot; let them stand a few moments after steeping, so that the palate can better appreciate the most subtle of fragrances.

White and green teas :

  1. Pre-heat the pot or chung (cup with cover) as above.
  2. Place the appropriate amount of tea per person or cup (refer to chart). Let the tea leaves stand for a few moments to allow the steam to begin developing the aroma.
  3. Place the appropriate amount of tea per person or cup (refer to chart).
  4. Let the tea steep (refer to chart) :
    • For green tea, 1 to 3 minutes
    • For the white tea Yin Zhen, 15 minutes
    • For the white teas Pain Mu Tan, 7 minutes
  5. Remove the tea leaves, stir and serve.

* Use a cotton tea filter if the teapot is not equipped with a strainer.

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