|T tea||oz water||F°||steep time||infuse|
|Herbal||1 - 2T||8oz||205 - 210||4 - 5 min||2 - 3x|
|White||1 - 2T||8oz||175 - 185||1.5 - 3 min||3 - 4x|
|Green||.5 - 1.5T||8oz||175 - 185||1 - 2.5 min||3 - 4x|
|*Oolong||.5 - 1T||8oz||190 - 205||2 - 3.5 min||4 - 5x|
|Black||.5 - 1T||8oz||205 - 210||2 - 3.5 min||4 - 5x|
|*Puerh||1 - 2T||8oz||205 - 210||3 - 4 min||5 - 6x|
*quickly rinse leaves with hot water before steeping
If using a scale, we recommend 3 grams of tea per 8oz water. For oolong teas, use 4-5 grams of tea per 8oz water.
Classifications of Tea
An botanical infusion is made from plants other than the Camellia sinensis plant. Herbal ingredients are inherently medicinal and usually do not contain caffeine.
Leaves come from an early to mid-spring harvest. The least processed of all tea varietals, young leaves are withered then naturally dried. This gentle processing method allows slight oxidation to occur, resulting in the floral aromatics and creamy mouth feel so unique to white teas.
Leaves are picked in early spring then quickly processed to halt oxidation. Leaves are either steamed, roasted or pan-fired to achieve desired result. The selected fixation method contributes to each tea’s unique aroma and flavor.
Leaves are semi‐oxidized by a slight withering and bruising of the leaves. Leaves are then roasted, rolled, and finished with a second gentle roasting. Slight variation in this processing method creates a broad range of flavor and aromatic profiles.
Black tea is essentially fully oxidized green tea leaves. Leaves are harvested throughout the year then withered to reduce water content. Rolling of the leaves for several hours works to produce high levels of oxidation.
Puerhs are aged and fermented teas made from a variety of native Chinese tea trees. In contrast to other types of tea, Puerhs are unoxidized, and rather rely on the process of fermentation to slowly break down the leaves.