|The Art of making fine Tea|
Golden Rules for Making Tea Successfully
For black teas, matured teas, blue teas, and flavoured teas
- Pre-heat the teapot, after inserting the tea strainer or filter, * by rinsing it with boiling water.
- 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.
- Pour simmering water on the tea so that all the leaves are covered.
- 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
- 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 :
- Pre-heat the pot or chung (cup with cover) as above.
- 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.
- Place the appropriate amount of tea per person or cup (refer to chart).
- 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
- Remove the tea leaves, stir and serve.
* Use a cotton tea filter if the teapot is not equipped with a strainer.