New To Tea

Secrets to the Perfect Cup of Tea!
Here are the general brewing methods to get you started.

When tea is properly prepared using filtered water with the right amount of tea at the correct water temperature there is no better taste in the world! One plant, the Camellia Senensis plant creates the varieties of tea available.

How the tea is dried and oxidized by the growers will determine if the leaf will become white, green, matcha, oolong, pouchong, pu-erh or black tea.
There are plants that are brewed and consumed like tea and referred to as tea. Example rooibos, a red bush from South Africa, yerba mate from South America and the broad range of herbals that are actually fruits, plants and botanicals.

Brewing Basics for Hot and Iced Tea

(Special brewing instructions will be enclosed with all shipments and in-store purchases)

Not all teas require the same preparation techniques; here are the general brewing methods to get you started.
Once you begin, you can adjust the amount of tea or brewing time to suit your taste.
When tea is properly prepared using filtered water with the right amount of tea at the correct water temperature there is no better taste than tea in the world!

To begin, bring fresh filtered water to a full rolling boil for black, herbals and rooibos tea and use less than boiling water for white, green, pouchong, oolong and pu-erh tea. 
Using a teaspoon, (the best tool for measuring tea) measure one level teaspoon of loose tea (heaping for large leaf tea) for each 6 to 8 ounces of water (= to 1 cup or mug). Pour prepared hot water over the tea to brew / steep according to the brewing instructions below, and enjoy!

Water Temp Brew / Steep Time (less is always better – too long and tea will become bitter)

  • White Teas - 170°F (take boiling water and let it cool for 2 minutes) steep for 3-7 minutes
  • Green Teas - 170°F (take boiling water and let it cool for 2 minutes)
  • Oolong / Pouchong / Pu-erh - 190°F (take boiling water and let it cool for 1 minute) steep for 1-3 minutes
  • Black Teas - 212°F (boiling water) steep for 3-5 minutes (start with 3 minutes, we do not recommend over 5 minutes)
  • Herbal / Rooibos / Honeybush - 212°F (boiling water) can steep for 5-7 minutes 
  • Roots - With boiling water can brew 5-7 minutes or can simmer for up to 20 minutes on the stove. 
  • Matcha - A special method is required as the whole leaf is ground to a powder. You will be whisking and consuming the whole leaf.

Multiple Brews / Steeping (re-use the same leaves for multiple cups or pots of tea)
Good loose leaf tea from Churchill's Fine Teas is great for at least one additional brew or more.

Brewing Matcha
Matcha is used in the Japanese Tea Ceremony and is prepared using a bowl, a beautiful whisk made from a single piece of bamboo artfully designed with 100 tines. You can now prepare at home, place ¾ teaspoon of matcha or 2 scoops with the bamboo scoop in to a teacup or bowl, pour 6 ounces of hot water (170°F) into the bowl. Using the whisk, briskly brush from side to side and then whisk until fine foam of small bubbles appears. Consume the matcha immediately, directly from the cup or bowl. Matcha is the healthiest of all teas since you consume the whole leaf! This category has been enhanced and we now have a variety of flavored matcha and ground Rooibos and Yerba Mate available. 

Iced-tea brewing method - Enjoy your favorite tea iced anytime!

Individual cup method: Brew a cup as above, use a little less water since will dilute when poured over the ice. 

Pitcher method: Place 5 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 ¼ cups of freshly prepared water over the tea, to make a concentrate. Brew / steep for the correct brewing time as listed above. Fill a serving pitcher one quarter full of cold water. Pour the tea into your serving pitcher, straining out the tea leaves. Add ice and top-up the pitcher with cold water. This will make 1 liter/quart of iced tea.

Varieties of Tea from the Camellia Sinensis Leaf

Black Tea:

  • Black tea is produced when withered tea leaves are rolled and oxidized causing the leaves to turn dark. Once the desired color and pungency is reached the tea is dried.

Oolong Tea:

  • Oolong is created by withering and by only briefly oxidizing the tea leaves in direct sunlight. Creating oolong tea takes more care and requires a Tea Master to accomplish. When the leaves give off a distinctive fragrance—often compared to apples, orchids or peaches. The leaves are rolled, then fired to halt oxidation

Green Tea:

  • Green tea is produced when tea leaves are exposed to heat stopping the oxidation process just after harvest. This allows the leaf to retain its emerald hue. Next, the leaves are rolled or twisted and fired.

White Tea:

  • White tea is the most minimally processed of all tea varietals. The fragile tea buds are neither rolled or oxidized and must be carefully monitored as they are dried. This precise and subtle technique produces a subtle cup with mellow, sweet notes.

Matcha Tea:

  • Matcha tea is made from shade-grown tea leaves also used to make gyokuro, a premium green tea. The preparation of matcha starts several weeks before harvest, when the tea bushes are covered to prevent direct sunlight. This slows down growth, turns the leaves a darker shade of green and causes the production of amino acids. Only the finest tea buds are hand-picked. After harvesting, if the leaves are rolled out before drying as usual, the result will be gyokuro (jade dew) tea. However, if the leaves are laid out flat to dry, they will crumble somewhat and become known as tencha. Tencha can then be de-veined, de-stemmed, and stone ground to the fine, bright green, talc-like powder known as matcha.

Pouchong Tea:

  • Pouchong is the most lightly oxidized of all oolong teas - just 8-10%.

Pu-erh Tea:

  • Pu-erh is a variety of post-fermented tea produced in Yunnan province, China. Post-fermentation is a tea production style in which the tea leaves undergo a microbial fermentation process after they are dried and rolled. This is a Chinese specialty and is sometimes referred to as dark tea. There are a few different provinces, each with a few regions, producing dark teas of different varieties. Those produced in Yunnan are generally named Pu'er, referring to the name of Pu'er county which used to be a trading post for dark tea during imperial China.