Tea Tips
Good Water
Tea is a beverage with subtle flavours so good tea needs good water. In most cases you should be able to use freshly drawn and filtered tap water, but if your local supply is suspect or contains large amounts of iron, use bottled spring water heated to the temperature appropriate for the tea you are drinking. Do not 'over boil' the water. No matter how good the tea, using 'over boiled' water or water that has been previously boiled will make flat tasting tea.
Making good tea
Fine loose leaf tea is easy to make. Brew by time not by colour. Rinse your mug and teapot with very hot water to ensure a good temperature for full extraction of flavours.
Apart from using good, fresh water, one of the most important elements in making good tea is to 'spoon out the tea carefully'. By varying the quantity of tea leaves used you will find your 'perfect cup'. Let your palate be your guide. This way you won't end up with thin tasting black tea, or a harsh, bitter green tea. One teaspoon per cup is a good rule of thumb, but remember that some full leaf teas are more voluminous and may need two teaspoons. Directions for individual teas can be found on the rear of each Language of the Leaf tea zip lock pouch.
Black Tea. Use boiling water. So that you can find your own ideal tasting cup, vary the amount of tea leaves used. Hearty Assams should be brewed medium or full strength. Light and fragrant Darjeeling tea should not be brewed strong and steeped no longer than three minutes, or it turns bitter. China blacks can be brewed strong and drunk with milk, or taken in the afternoon on their own.
Green tea should be brewed light - if too much tea leaf or boiling water is used, your tea will turn bitter and undrinkable, so a little care will go a long way! Use just enough tea and steaming water for a sweetly soothing cup.
Oolong tea is brewed with water just on the boil, but is not drunk strong. Oolongs can be brewed more than once - simply add a minute's steeping time for each successive infusion.
White tea is delicate and should be brewed lightly with gently steaming water so that it has a fresh leaf taste. They can be brewed more than once - simply add a minute's steeping time for each successive infusion.
Flavoured black tea can be enjoyed without milk, or brewed with more than one teaspoon of tea if milk is to be added.
Flavoured green teas are subtle teas and should not be brewed too strong or the liquor will be bitter and undrinkable. Use no more than one teaspoon per cup and steaming water. Do not add milk.
Herbals should be brewed lightly with boiling water, and drunk without milk.
Both Red and Green Rooibos are made using water just on the boil. Rooibos will not turn bitter if over steeped, but 5-7 minutes is sufficient. Add sugar or honey as desired.
Brew these Decafs just as your regular full leaf black teas. That is, using freshly drawn boiling water and a steeping time of 4-5 minutes.
Fruit Infusions can be brewed as strong as you like with boiling water. Enjoy hot, or as a refreshing cocktail with crushed ice.
Tea Brewing Chart
| Tea Type | Water Temp | Time |
|---|---|---|
| White | Gently steaming | 4 minutes |
| Japan Green | Steaming | 2 minutes |
| China Green | Just before boiling | 3 minutes |
| Oolong | Just on the boil | 3 minutes |
| Black (broken leaf) | Boiling | 3 minutes |
| Black (whole leaf) | Boiling | 5 minutes |
| Rooibos, Fruit and Herbals | Boiling | 5-7 minutes |
Storing tea
It should be noted that tea is a delicate and subtle beverage - air, light, heat and dampness each rob it of its fragrance and flavour. External odours and humidity easily infuse themselves into the dry leaf. As well, heat and light gradually degrade the quality of tea. Taking a few simple precautions when storing tea will go a long way towards maintaining its freshness:
- Teas should be stored away from anything which itself has an odour, such as perfumed items, spices, medicines or coffee.
- Tea should not be stored in a transparent container to prevent deterioration due to light.
- Tea should be stored in a container that can be well sealed, such as a tea caddy, whether metal or ceramic, preferably with a rubber gasket.
Language of the Leaf teas come sealed and zip locked for freshness, so you will be able to enjoy your tea for many months ahead.
Making Iced Tea
Using full leaves to make Iced tea is easy and improves the taste remarkably. You will just need double the amount of tea leaves compared to making a regular 'hot' tea, and allow to steep as normal. Then simply top up the double strength tea will the same amount of cold water or with ice cubes, and you'll have a wonderful iced tea. Most of the Language of the Leaf teas make great iced teas.
Making Chai
Making Chai the traditional way is simple. Bring to a boil 1½ cups of freshly drawn cold water and add 2 Tablespoons of Bombay Chai or Safari Chai (if you prefer non-caffeinated Rooibos). Reduce heat and let simmer for 3-5 minutes. Stir in 1 cup of milk and simmer for another minute. Immediately strain and pour into mugs or a pitcher. Serve with sugar or your favourite honey. Adjust cup strength by varying the number of Tablespoons used.