A TEA BREWING GUIDE FROM OUR HOUSE TO YOURS

RSS

Tea Brewing

At Angels & Sages, we offer a variety of loose leaf herbal intention teas to help support seasonal changes and to lift the spirit.

These instructions can be used for any of herbal tisane or tea blend.

Loose leaf herbal teas have a complexity that typically can not be found in a bag. Proper preparation is critical to get the perfect cup.

Below is a quick reference chart to help you on your tea journey.

Herbal Tea:

1 - 2T of tea per  8oz of water. Temperature of 205 - 210. Steep for 4 - 5 min. Infuse (re-steep) 2 - 3x. (You can make up to 3 cups of tea from a single serving)


White Tea:

1 - 2T of tea per 8oz of water. Temperature of 175 - 185. Steep tea for  1.5 - 3 min  and infuse up to  4x. (You can make up to 4 cups of tea from a single serving)


Green Tea:

1 - 1.5T of tea per 8oz of water. Temperature of  175 - 185. Steep tea for  1 - 2.5 min and infuse up to 3x. (You can make up to 3 cups of tea from a single serving)


Oolong Tea:

.5 - 1T of tea per  8oz of water. Temperature of  190 - 205. Steep tea for 2 - 3.5 min and infuse up to 5x. (You can make up to 5 cups of tea from a single serving)


Black Tea:

.5 - 1T of tea per 8oz of water. Temperature of 205 - 210. Steep for  2 - 3.5 min and infuse up to 5x. (You can make up to 5 cups of tea from a single serving)


Puerh:

1 - 2T of tea per 8oz of water. Temperature of 205 - 210. Steep for  3 - 4 min and infuse up to 5x. (You can make up to 5 cups of tea from a single serving)

* When using a scale to measure instead of spoon, ISLA recommends 3 grams of tea per 8oz water. For oolong teas, use 4-­5 grams of tea per 8oz water.

Types of tea

HERBAL TEA
An herbal infusion (tisane) is made from plants other than the Camellia Sinensis plant. Herbal ingredients are traditionally used as plant medicine and usually do not contain caffeine.

WHITE TEA
Leaves come from an early to mid-­spring harvest of the Camellia Sinensis plant. White tea is the least processed of all tea. Young leaves are withered and then dried naturally. A gentle process allowing a small amount of oxidation to occur, resulting in the lightly floral aromatics and taste unique to white teas.

GREEN
Leaves are picked in early spring then quickly processed to halt oxidation. Leaves are either steamed, roasted or pan-fired to achieve desired result. Green tea flavor will last up to one year.

OOLONG
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. Variation in unique processing methods create a broad range of flavor and aromatic profiles depending on origin.

BLACK
Black tea is stronger flavored and 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. Black tea can retain flavor for many years.

PUERH
Puerhs are aged and fermented teas made from a variety of native Chinese tea trees. In contrast to other types of tea, Puerhs use fermentation process to break down the leaves instead of oxidation.

We suggest you try one from each, and enjoy the journey.

Related Posts

Previous Post Next Post

  • dena Bradford
Comments 0
Leave a comment
Your Name:*
Email Address:*
Message: *

Please note: comments must be approved before they are published.

* Required Fields