Making Tea

In this section we aim to help you get the best out of your tea. 

Some people try green tea once and find it bitter, never to drink it again.  In almost every case this is because they ruin the flavour by steeping the tea for too long with water that is too hot.  By following the advice given below, you will always be able to make great tasting tea without any trouble.

For those who just want to make tea quickly, perhaps at work, we recommend using one of our glass or porcelain infuser-mugs. 

The basic rules of tea making:

• The better the tea, the smaller the pot.  The smaller the pot, the better the tea.
• Water quality is crucial. Tap water should always be filtered. 
• The greater the amount of leaf, and the hotter the water, the shorter the steeping time necessary.
• Too long a steeping time or too high a water temperature can cause a bitter or unpleasant taste.
• Too short a steeping time or too little leaf can make the tea tasteless or weak.
• Use a steeping device to separate the leaf from all the water at the appropriate time to avoid over-steeping.  Traditional tea ware such as the gaiwan or Yixing teapot, or modern glass tea wares, if used properly aid separation of leaf and water at the appropriate time. Preparing tea well requires attention to detail, skill and, perhaps most importantly, experience.  Initially it may be helpful to follow the guidance on water temperature and steeping times given with each tea in Teas and to follow a specific method such as the Gong fu, gaiwan or glass methods outlined in this section. 

When some experience is gained and familiarity with favourite teas and tea wares arises, it is possible to let go of too much thinking and start to make tea from the heart. 

If you feel that your tea tastes good, with a full flavour but without bitterness, you must be making it well!

For detailed information on the best water and temperatures to use, please view the section on Water.  Different teas require different water temperature, and initially at least, it may be helpful to use a thermometer or simply allow your water to boil and wait for it to cool for 5 minutes for 90 degrees and 10 minutes for 70 degrees.  Green and white teas are made from the youngest, unrolled and unoxidised leaf, and are the most delicate.  Water above 80 degree centigrade ‘over cooks’ the leaf, destroying the complex favours of the tea and often causing the infusion to be bitter, unpleasant and unrefined.  Oolongs can withstand hotter temperatures of 80-90 degrees, and black and puer teas stand up to water of 90-100 degrees.  However, it is good to experiment to suit your own taste as different temperatures, provided they are not too high, create wonderfully different flavours.  A general rule is that hotter water will bring out the taste of the roast of the tea, and that cooler water brings out the floral qualities.  

 © Jing Tea LTD 2006