Storing Your Tea

Tea leaves are perishable commodities which degrade quickly by air, heat, light, and moisture. The best place to keep your tea is in an air-tight container stored in a cool cupboard or closet. Refrigeration and freezing are are not recommended methods for storing tea. Fresh leaves deliver the best flavour, so buy in smaller quantities and buy more often.  

Classic Temperatures for Brewing Tea

Water temperature is crucial to the taste of your tea. By choice or by accident, you will find yourself experimenting with a range of temperatures for brewing your favourite teas. To avoid disappointment (and bitterness), it is highly recommended that you begin with suggested temperatures. Also, do not use aluminum, tin or cast-iron saucepans, which may impart an unpleasant metallic taste to your tea.

Fish Eyes (160°-180°F)

String of Pearls (80°-190°F)

When bubbles break the surface and/or begin to cling to the sides of the pan, they are called String of Pearls. Most common green teas and many finer teas do very well at this temperature. 

Turbulent Waters (190°-210°)

Large bubbles (1/3 inch diameter) break the surface of the water. They will appear quickly after the String of Pearls emerges. In the Western world we would call this a rolling boil. Very few green teas require this temperature.

Another Way of Seeing Hot Water

If you have allowed the water to reach the Turbulent Waters stage (rolling boil) and it is not the temperature you want, one solution is lift the saucepan to eye level (not in front of a window, though) and observe the steam as it rises. If the entire column of steam is rising straight up, it is still very close to a full boil. When the steam starts to drift and becomes lazy, the temperature is low enough to use with most teas. Watch out for drafts if you decide to do this!

Methods of Preparing Tea

The Standard Mug Method (making tea without a teapot)

You will need the following:

• Two large mug

• Strainer (common handheld type)

• Timer

• Small saucepan

• Loose tea

1. Measure 2 heaping teaspoons of dry leaf into one of the mugs.

2. Heat 2 to 3 cups of cold water in the saucepan.

3. Bring the water to the temperature recommended for specific tea.

4. Pour water into the mug.

5. Set the timer for about two minutes.

6. When the timer rings, place the strainer over the other mug.

7. Pour the contents of the first mug into the second.

8. Remove the strainer, wait a minute or two, and enjoy your tea.

It is always best to wait at least one minute before drinking the tea to allow the flavour to develop a bit more in the cup.

For the Standard Mug Method you might want to try using a zhong, a new invention – a standard coffee mug with a lid. If you do use one, when you remove the strainer in Step 8, place the lid on the mug to improve the brewing process.

The Standard Pot Method (for a 3 to 4 cup teapot)

You will need the following:

• A teapot

• An infusion basket

• Timer

• Small saucepan

• Loose tea

1. Measure 3 to 4 teaspoons of dry leaf into an infusion basket and place in the teapot.

2. Start heating 3 to 4 cups of cold water in the saucepan.

3. Bring water to the temperature recommended for specific tea.

4. Pour water into the teapot.

5. Set the timer for about 2 minutes.

6. When the timer rings, remove the infusion basket.

7. Pour the tea into your favourite cup.

If you are using a large teapot that can hold 6 to 8 cups or more, remember this: 1 teaspoon of dry leaf per cup of water.

The Standard Guywan Method (also know as Chung)

The guywan (Chinese covered cup) can be used for all teas. Many people find using a guywan to be the best way to control the strength and temperature of their tea.  Everyone is familiar with the English-style teapot (and green teas can be made that way), but in time most tea enthusiasts change to the guywan.

You will need the following:

• Guywan

• Small saucepan

• High quality loose tea

1. Cover the bottom of the guywan with a layer of dry leaf.

2. Start heating 2 to 3 cups of cold water in the saucepan.

3. Bring water to the temperature recommended for specific tea.

4. Pour water into the guywan and cover it.

5. Lift the lid and stroke the water to stir the leaves for a moment (use the soup spoon).

6. Take a peek to see if the leaves have settled to the bottom of the guywan.

7. Use the lid as a strainer, letting only the liquor through as you sip.

After the first cup, pour again with the reserved or slightly reheated water. A high-quality tea can usually be replenished two to three times.

The Standard Kettle Method (for the impatient and the pressed-for-time)

This technique can be useful and speedy, and allows you to use your familiar kettle to boil your water. This method has even been used by some fine restaurants.

Teapot (3 to 4 cup)

1. For most teas, measure 3 teaspoons of dry leaf into the infusion basket.

2. Cover the leaves with about ½ cup of cold water.

3. Allow the water in your kettle to come to a boil.

4. Pour the hot water into the pot, where it will cool down as it joins with the cold water to produce the appropriate temperature.

5. Wait about two minutes and remove the infusion basket.

Guywan

1. Place 1 heaping teaspoon of dry leaf into the cup.

2. Add enough cold water to just cover the leaves.

3. Allow the water in you kettle to come to a boil.

4. Pour the hot water into the cup, where it will cool down as it joins with the cold water to produce the appropriate temperature.

5. Stir the tea with the lid, dipping deep into the cup.

6. Wait about two minutes and drink the tea.

See also Infusion Baskets.