Thursday, May 17, 2012

Steeping A Good Cup

Ok, so we are often asked,”How do I brew my tea to not have it taste bitter?” Well preparing the perfect cup of tea is a process to be savored. Come share with us and learn how to get infused.

It all starts with Water. The quality of tea is affected by the quality of water used to prepare it. Using filtered or spring water is best. If possible, avoid brewing tea with tap, distilled or mineral water. Never over-boiling water, as it results in flat-tasting tea.

Preheat your tea pot. For black and oolong tea a warm teapot will maintain the requisite temperature for superior tasting tea. While the water is heating pour hot water into your teapot and cups, let sit and then drain completely. Do not preheat the pot for white tea.
Next, add your favorite Praise Tea loose leaf tea. You can use your teapot with a removable infuser, paper tea sachet, or teaball. Try to avoid using small tea balls, as the leaves have less room to unfurl and develop their full flavor. Depending upon the tea type, use one teaspoons or one tablespoon per 6 ounces or cup of water.

As a general guide, follow the below guidelines for steeping the perfect cup.
Tea TypeLeaves – 12 oz. waterFire – TemperatureInfusion Time
Black1 rounded teaspoon205 – 212˚ F3-5 minutes
Oolong1 rounded tablespoon185-205˚ F3-5 minutes
Green1 rounded teaspoon150-180˚ F1-3 minutes
White1 rounded tablespoon180˚ F3-5 minutes
Herb and Fruited1 rounded tablespoon205 – 212˚ F5-7 minutes
Pu-erh1 rounded teaspoon205˚ F3-5 minutes
Steeping Notes: Although we recommend the proportions and infusion times above, you can experiment depending upon your own flavor and strength preference. With practice, you will discover the right steeping time for each tea and what works best for you. Also, for brewing green or white tea, you can bring water to a roiling boil, and then let it sit for 1-2 minutes before steeping to attain the proper water temperature. Happy Sipping!

Pu’Erh – What is it?

This ancient wonder is renowned in China as a health elixir and has shown tremendous potential in helping to lower cholesterol naturally. Undergoing a special processing in the final drying stage the tea is then aged. It is comparable in taste and caffeine content to black tea. In China this tasty tea has long been used as a powerful digestive aid and natural detoxifier. But even more remarkable is the suggested cholesterol lowering benefits that have been experienced by so many.

Often called a “post-fermented” tea, Pu-erh teas from China’s Yunnan Province are, ironically perhaps, the ONLY teas to undergo a genuine fermentation. The processing of Pu’Erh although straightforward, is complicated by the fact that the tea itself falls into two different categories: the “raw” greeb tea and the “ripe” post-fermented tea. The point at which this drying is finished determines the type of tea you end up with. If the tea is dried immediately it will be a “green” tea like many of the Japanese teas. If the tea is dried after the leaves are partially oxidized it will be considered a “semi-fermented” tea.

The goal is to end up with a tea of incredible complexity and depth of flavor, a full rich body and a long, layered aftertaste. We invite you to savor this rarest of tea experiences through our selection of Pu’Erh teas. Savor the composed notes of the forest floor and herbal overtones all are present in every sip. Happy Sipping!