Preparing Tea

Tea can be simple & refreshing. Shared with friends, or alone. It can be served with milk, sugar, mint, lemon or re-boiled (Karak), amongst others.

Builders tea can be drunk from a tea bag in a mug, or Longjing Green in a clay teapot, as part of a Gong-Fu tea ceremony. Either way, some basic utensils are required, which will improve your tea.

As we travel and find teas to recommend, we will offer these via shopping pages within this site. We will also make recommendations, which we have tried. These are available by clicking on the images via Amazon (we will receive a small commission but you will not pay extra).

Many tea advisors want to over-complicate making tea. It’s NOT complicated with very basic utensils. (If I had to follow the Gongfu tea ceremony every time, I wouldn’t drink 1/2 as much tea as I do now, which seems counter-productive.)  The following will help in both setting up, & with brewing/timing….. Enjoy!

 

Water

The water quality probably defines the taste of tea more than anything. Either way, you can drink from the tap or, in hard water (acidic) areas, use a filter. Personally, I use one of the Brita water filters, which gets rid of any limescale and Chlorine. (Clicking on the image right will take you to Amazon)

Boiling water: The Chinese have a term ‘Dead water’ or ‘Old mans water’ for rolling, boiling water, allegedly as too much dissolved Oxygen is released leaving the water flat. The best method is to boil the water only once & then pour. It makes sense that re-boiling water will reduce the dissolved oxygen levels.

 

Essential utensils

 

If only making a cup for 1 or 2 then use the fine mesh strainer, such as that above or paper filters (left). The paper filters can also be used for a pot, using a measuring spatula for the loose tea.

The timer is self-explanatory. For a pot of tea, it’s recommended to flush the pot through with the tea before filling again & leaving the necessary time to brew.

A good Pot

For a Chinese tea, especially reminiscent of a Gong-Fu style tea ceremony, a clay pot is recommended. This should not be washed in soap, only ever rinsed in hot water.

However, many people prefer a China or glass pot (especially in the West), which can be washed providing it is rinsed thoroughly.

 

 

 

 

White, Yellow or Green Tea

Add the required tea according to your liking. As a start we would suggest 1 teaspoonful per cup & work from there.

Leave the water off the boil for 2-3 minutes

Pour water over the tea & leave for 2-4 minutes

As with this Ronnefeldt Morgentau (Morning Dew), it can be re-used approximately 3 times by extending the brewing time by adding an added 30 seconds.

 

 

 

 

Fermented tea such as Pu-erh / Liu An

Semi-fermented such as Oolong / Tie Guan Yin

Add the required tea according to your liking. As a start we would suggest 1 teaspoonful per cup & work from there. As Pu-er is often available as a cake (Bing or Tuocha) then as per recommended amount.

Pour the water off the boil over the tea & leave for 30 – 60 seconds.

This can be reused for 4-5 times by extending the brewing time by 30 seconds.

 

 

Black Tea (Keemun / Anhui / Darjeeling / Assam)

Add the required tea. Again 1 teaspoon per cup to trial.

Pour on boiling water.

Leave for up to 5 minutes – This is dependent on the tea, whilst Assam, can be as quick as 30 seconds & Darjeeling up to 4 minutes.

As with this Ronnefeldt Splendid Spring Darjeeling, it can be reused approximately 3 times by extending the brewing time by adding an added 30 seconds.