How To Brew Tea
There are undisputed ways to ruin a perfectly good cup of tea, such as using water tainted with coffee or putting boiling water on green tea. 
However, agreement on the creating the perfect cup of tea isn't such an easy place to find consensus. Individual tastes and an overwhelming divergance of tea types make the question even harder to address with a simple answer.
The goal of this discourse is to provide a broad outline of directions that will help you discover teas to enjoy and how to brew them perfectly for you. You will encounter some very general brewing recommendations with the individual descriptions for each of the teas we sell. The following article will clarify and expound those directions.
There are a few components involved in the brewing of tea, and each one crucial to the enjoyment of the elixir.
- Water
- Water Temperature
- Brewing Time
- Loose or Bagged Tea
- Filtering Method; Filter Baskets, Tea Balls, and Strainers
- Measuring Tea
- One or Multiple Steeps
- Tea Pots and Other Equipment
- Sweeteners and Milk or Cream
Your choice of tea can only be as good as your water allows it to be. The best water to use is either bottled spring water or filtered tap water. Although there are several areas in the world where the tap water is of excellent quality, there are probably more places where this is not true. If you do use tap water let it run cold for a minute before you fill your kettle so as to aerate the water. A Britta Filter (you can find this in your grocery store) will take out the chlorine and heavy metals. Do not use steam distilled water for this removes all the minerals from the water and some mineral content enhances the flavor of tea. When your kettle comes to a boil turn the heat off immediately so it does not rattle. Over boiling or re-boiling water depletes it of oxygen and this will make the tea taste flat.
The temperature of the water will be determined by the type of tea you choose.
| Type of tea | Water Temperature (Fahrenheit) |
| Black and pu-er | boiling |
| Oolong | 185- boiling |
| Light Oolong | 175-190 |
| Green tea | 175-180 |
| Superior Grade Green | 140-170 |
| White tea | 160-180 |
| Rooibos | boiling |
| Yerba Mate | Wet with cool then near boiling |
Keep in mind that these are generalizations and most teas that require less than boiling water are not going to be ruined if the water is 5 to 10 degrees off. If you don't have a kitchen or candy thermometer (you can find these at the grocery store) to measure the temperature of the water some rules of thumb apply.
- At approximately 190 degrees the heating water will begin to make a sound and small bubbles will appear on the bottom of the kettle.
- Hot water will cool by at least 5 degrees when poured into a cool container.
- A generous splash of cold water into 2 cups of boiling water will cool it by 5 degrees.
- If you let the kettle sit for ten minutes after it boils the water will have cooled by as much as 10 degrees.
At the restaurant, we use a thermometer, a pitcher, and splashes of cool water to obtain the proper temperature. This is the method we most recommend especially for the more delicate green and white teas. It is also important to warm the brewing vessel (tea pot or cup) with hot water before brewing the tea in it so that the water does not cool too much when it is poured in.
Every kind of tea has a recommended brewing time. Some people prefer short and or multiple steeps where others prefer to let their teas sit forever. You will find your favorite way. It is important to consider leaf size while timing a brew. The larger the leaf, the longer the brew time. Broken and smaller leaf teas brew faster than whole or large leaf teas. If you are using a tea bag you can expect that it will be filled with very small bits of leaves and will need less time than a whole leaf tea. The chart below refers to loose, whole leaf teas.
| Type of Tea | Brewing Time |
| Black | 3-5 minutes |
| Pu-er | 3-10 minutes |
| Light Oolong | 3-5 minutes |
| Superior Quality Green | 1.5-2.5 minutes |
| White | 1.5-5 minutes |
| Rooibos | Indefinitely |
| Mate | indefinitely |
At the tea room we use loose, whole leaf teas. The only bagged teas we have are actually some nicely flavored Yerba Mate blends. Loose tea is preferred for two reasons. First, it will be a higher quality tea. and second, because the tea is not constricted, it will intermingle fully with the hot water and produce a superior flavored cup.
Tea bags, although very convenient, are most likely filled with inferior quality tea. The bag will constrict the tea, and if the tea bag material is at all tainted it can ruin the flavor of the tea.
Filter Baskets, Tea Balls and Strainers
Many pots come with filter baskets, these can hinder the unfurling of the leaf and prohibit it from opening fully and imparting its' flavor to the water. If the filter basket is very large, and does not bind the leaf 
it should be fine to use. Also, do not use plastic or aluminum filter baskets. They can alter the flavor of the tea. One of the best designs made by ForLife. There are several styles, but one of the many advantages is a large sturdy stainless steel filter that allows tea to properly open and has a small enough filtration to capture a fine rooibos.
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Tea balls, in our opinion should not be used at all unless they are very large or you are brewing a small leafed herb, such as Rooibos, or Peppermint. The theory (and this is not unfounded) is if the leaf is restricted you will not be getting the full flavor and value from your tea, if the leaf can open fully you are getting the flavor and value.
A strainer placed over your cup will keep the tea leaves out. At the tea room we use silver plated metal strainers that have several small holes. We also sell stainless steel mesh strainers. These are better for straining Yerba Mate, and herbal tisanes.
How to measure tea? Again, this will greatly depend on your personal tastes. At the tea room we generally use about 9 grams of tea per 20 ounce pot. This will make a strong pot of tea. We use less with the green and oolong teas as they are more delicate and have a greater risk of turning bitter. We use less of the mint and chamomile tisanes as well, 9 grams would be overpowering.
One teaspoon of medium to small leaf sized tea will weigh about 1.5 grams. One teaspoon of a large leaf tea (Ex. Yunnan Gold, or White Peony) can weigh as little as 0.8 grams. A tightly rolled oolong or green tea (Ex. Tie Quan Yin or Jasmine Pearl) can weigh almost 2 grams per teaspoon. So, while measuring your chosen tea take into consideration the leaf size and shape, and don't be afraid to experiment.
You will find that certain teas lend themselves to multiple steeps. The higher the quality, the more often you can steep it. In our specific brewing instructions for the individual teas we note if the tea is good for more than one steep. In general the steeping time and water temperature are increased for the second and third steeps. Tightly rolled green and oolong teas are the best candidates and often don't reveal the finer attributes of their flavor profile until the second or third steep.
What you brew your tea in is a very personal choice too, and you will find an amazing amount of tea ware on the market. We believe it is best to go with the highest quality you can afford and stay away from plastic and aluminum. Ceramic, bone china, porcelain, stainless steel, and silver or silver plated vessels and equipment are the best. Yi-Xing clay and enamel lined cast iron pots are also excellent, however, it is important to dedicate a pot to a certain type of tea as the flavor of the tea will be absorbed into the pot. This will enhance the flavor of the tea if you do not switch teas.
The choice of tea making equipment is somewhat dependent on the type of tea you are preparing. At the restaurant, we prepare black teas in a bone 
china or ceramic tea pot. Instead of simply putting the tea into the pot and adding water, we use a filter like the one shown here. This allows the tea to be removed after the appropriate brewing time and thus avoids a bitter cup that will result from oversteeping. In addition to helping insure a perfect cup of tea, this method provides a simpler way of disposing of the leaves after brewing.
We serve our green and white teas in a special porcelain pot (The Lu-Yu Tea Brewer) which allows the tea to intermingle with the water for 1.5-2.5 minutes before slowly draining out into a pouring pitcher.
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The goal is to enhance the flavor of the tea not over power it, so, always taste your tea before adding anything. Many teas and tisanes will have a delicate sweetness all their own and any additive will over power it.
It is best to use a mild flavored natural sweetener like white sugar or evaporated cane juice sugar. Some teas and tisanes are delicious with honey, brown sugar or maple syrup, but, these are generally too strong for most.
Milk is usually preferred over cream or half-n-half because it is milder than the latter and does not mask the flavor of the tea to. Milk is not recommended for white, green, or oolong teas and fruity herbal blends. We recommend experimentation and an open mind while finding the right balance of additions to your cup.
