Tea Steeping Instructions

The most important variables to take into account in steeping excellent
tea are the size of the leaf and the temperature of the water. The
larger the leaf, the longer you must steep it; the smaller the leaf, the
more surface it exposes to the water and the more quickly proper
infusion occurs.

Steeping good tea takes two to three minutes for the flaky small grades,
and five to seven minutes for the twisted, larger grades. Oversteeping
tea will cause bitterness. With correct steeping the tannins, or natural

acids, give flavor to the tea. When tea is oversteeped, it is the
tannins that cause bitterness. Fruit and herbal tisanes may steep for as
long as you like without causing bitterness as they contain no tannin.

Hot Tea

"Bring the pot to the kettle, not the kettle to the pot," is the
standard rule because, when steeping tea, water temperature is critical.
Bring water to a 212o F rolling boil to infuse tea. Tea may be steeped
in water as low as 192o F though times and results may vary. Usually
about a level teaspoon is used for every 12 ounces of water. The tea
should be steeped for three to five minutes depending on the type of tea
and personal taste. Once steeping is completed, one should remove the
spent leaves to prevent further infusion.

Iced Tea

Iced tea is truly an American invention. The traditional way to prepare
iced tea is to steep hot tea using 50% more tea than you would normally
use. When the tea is ready, pour it over ice in a tall glass. The extra
strength tea will be mellowed by the melting ice cubes. A good stout
iced tea uses 1-1/2 ounces of tea to a gallon of water.

Clouding

When refrigerated, most teas tend to cloud. This has no effect on the
taste, but it does make for a less attractive presentation. A clouded
pitcher can be cleared by adding a little boiling water to it and
stirring.
Steeping with softened water will also diminish clouding.

Sun Tea/ Cold Water Method

To make iced tea that is crystal clear, simply use the cold water
method. Fill a three inch tea ball with tea and put it in a 2 liter jar
filled with cold water. Allow the tea to steep for approximately 8 to 12
hours. The jar can be left at room temperature or refrigerated during
steeping. To create Sun Tea, simply place the jar in a sunny spot and
allow the warmth of the sun to gently assist in the steeping process
which usually takes 6 to 8 hours.

Infusing and Infusers

Single Brew Filters

Single brew Filters are ideal for single cups of tea on the go. Whether
serving just one cup or several the single brew filters let you serve a
variety of teas without washing infusers between cups. To use, simply
place one teaspoon of loose tea in the filter and insert the reusable
stick through the holes in the top. Place the filter in the cup using
the shaped stick to hold it up and pour boiling water over the tea so
the filter is immersed. Steep 2 to 3 or 4 to 5 minutes according to leaf
size. Lift the stick and dispose of the hot filter retaining the stick
for further use.

Other Infusers

Other types of infusers include the stainless steel mesh pincher spoon,
the tea ball, the tea spoon, and the bamboo infuser. The bamboo infuser
is primarily used for tisanes and whole leaf or large Herbals.

Teapot

The classic method of steeping tea in a teapot begins by "scalding the
pot" with a bit of boiling water. Some traditionalists fill the pot with
boiling water and let it sit for 3 to 5 minutes. In either case,
"hotting the pot" is the best way to insure the water stay at the proper
temperature to steep the tea. When the tea water is ready, swirl the
"hotting" water around and pour it out in the sink. Next, place loose
tea directly into the
teapot, fill with boiling water, and replace the lid. Allow to steep for
the proper time according to tea type and size and then pour through a
mesh strainer into the cup.

http://www.dreamship.com/tea_perfect_cup.htm


How to Brew a Great Cup of Tea

Black Teas: Bring cold water to a boil and add for each cup, one teabag
or one teaspoon of loose tea. Steep for about 3 minutes, no longer than
5.

Green Teas: Bring water to a boil then let cool for about 10 minutes
before pouring over leaves. Steep for about 1 minute then remove the
tea.

Iced Teas: pour boiling water into a pitcher with about 8 to 10 tea
bags. Let stand about 5 to 7 minutes then remove the tea bags and
refrigerate.

Herbal Teas: For teas made from dried leaves, stems and flowers, boil
water 1 cup of water and pour over 1 to 2 teaspoons of the herb. Cover
the cup to prevent the volatile oils from escaping. Simmer about 2 to 3
minutes. For teas made from woody roots bring 2 to 3 cups of water to a
boil, reduce heat and add 1 teaspoon of the finely chopped root. Simmer
about 15 to 20 minutes. Always use glass or porcelain pot to brew, and I
suggest using distilled water.