Tea: Brewing, Storage, and, Health

Brewing Tea

· Start with fresh, cold good-tasting water

The best tea is only as good as the water with which it is prepared. We recommend using filtered or bottled spring water with a natural mineral content that is neither too hard nor too soft. Distilled water is not recommended since water purified of its mineral content produces a flat tasting infusion. The freshness of the water is important as fresh water contains more oxygen, which enhances the taste of the tea. Never use hot tap water or water that has already boiled for a long time as this will result in a flat and dull tasting tea with little aroma.

· Preheat the teapot

It is important to preheat the pot or cup in which the tea will be steeped. If hot water is poured into a cold vessel, the temperature of the water will drop too quickly and the full flavor of the tea will not be extracted. To preheat the pot: pour a little of the boiling water from the kettle into the pot and then pour this water off into the drinking cups to warm them.

· Measure the appropriate amount of dry leaves

Ideally, 3 grams of dry leaves should be used for every 6 ounces of water. Since you may not have a gram weight scale, we recommend starting with one rounded teaspoon of dry leaves for each 6-ounce cup. Since different teas have widely varying weights, it is important to adjust the amount of dry leaves accordingly. With lighter weight teas such as large, wiry oolongs and whites, try 2 teaspoons per 6 oz cup.

· Select the right water temperature (See table to right)

· Steep for the proper length of time

The time it takes for tea to brew depends on the leaf size. The smaller the leaf, the faster the tea infuses. Until familiar with a particular tea, steep for a minute or two, then taste. Pay attention to the taste rather than the color. When the tea tastes right, serve or pour off all the liquid to avoid oversteeping.

Type	Water Temp.	Steep Time	Infusions
White Tea	150 °F (66 °C) – 160 °F (71 °C)	1–2 minutes	3
Yellow Tea	160 °F (71 °C) – 170 °F (77 °C)	1–2 minutes	3
Green Tea	170 °F (77 °C) – 180 °F (82 °C)	1–2 minutes	4-6
Oolong Tea	180 °F (82 °C) – 190 °F (88 °C)	2–3 minutes	4-6
Black Tea	210 °F (99 °C)	2–3 minutes	2-3
Pu-erh Tea	200 °F (93 °C) – 210 °F (99 °C)	Limitless	Several
Herbal Tea	210 °F (99 °C)	3–6 minutes	Varied

Some tea sorts are often brewed several times using the same tea leaves. Historically, in China, tea is divided into a number of infusions. The first infusion is immediately poured out to wash the tea, and then the second and further infusions are drunk. The third through fifth are nearly always considered the best infusions of tea, although different teas open up differently and may require more infusions of hot water to bring them to life.

One way to taste a tea, throughout its entire process, is to add hot water to a cup containing the leaves and after about 30 seconds to taste the tea. As the tea leaves unfold (known as "The Agony of the Leaves") they give up various parts of themselves to the water and thus the taste evolves. Continuing this from the very first flavours to the time beyond which the tea is quite stewed will allow an appreciation of the tea throughout its entire length.

The temperature of the water can be determined by timing, as well as the size and the sizzling sound made by the air bubbles in the kettle.

• At 75-85°C, the bubbles formed are known as "crab eyes" and are about 3 mm in diameter. They are accompanied by loud, rapid sizzling sounds.

• At 90-95°C, the bubbles, which are now around 8 mm in diameter and accompanied by less frequent sizzling sounds and a lower sizzling pitch, are dubbed "fish eyes".

• When the water is boiling, neither the formation of air bubbles nor sizzling sounds occurs.

Black Tea

The water for black teas should be added near boiling point 210 °F (99 °C). Many of the active substances in black tea do not develop at temperatures lower than 90 °C. For some more delicate teas lower temperatures are recommended. The temperature will have as large an effect on the final flavor as the type of tea used. The most common fault when making black tea is to use water at too low a temperature. Since boiling point drops with increasing altitude, this makes it difficult to brew black tea properly in mountainous areas. It is also recommended that the teapot be warmed before preparing tea, easily done by adding a small amount of boiling water to the pot, swirling briefly, before discarding. Black teas are usually brewed for about 4 minutes and should not be allowed to steep for less than 30 seconds or more than about five minutes (a process known as brewing or mashing in Britain). It is commonly said that a steeping time above five minutes make the tea bitter (at this point it is referred to as being stewed in Britain), but in reality the precise time depends on a number of factors, such as the type of tea and the water quality, and bitterness can occur as early as three minutes, or not at all even after prolonged steeping. When the tea has brewed long enough to suit the tastes of the drinker, it should be strained while serving.

Green Tea

Water for green tea, according to most accounts, should be around 80 to 85 °C (176 to 185 °F); the higher the quality of the leaves, the lower the temperature. Hotter water will burn green-tea leaves, producing a bitter taste. Preferably, the container in which the tea is steeped, the mug, or teapot should also be warmed beforehand so that the tea does not immediately cool down. High-quality green and white teas can have new water added as many as five or more times, depending on variety, at increasingly high temperatures.

Oolong Tea

Oolong teas should be brewed around 90 to 100 °C (194 to 212 °F), and again the brewing vessel should be warmed before pouring in the water. Yixing purple clay teapots are the traditional brewing vessel for oolong tea. For best results use spring water, as the minerals in spring water tend to bring out more flavor in the tea. High quality oolong can be brewed multiple times from the same leaves, and unlike green tea it improves with reuse. It is common to brew the same leaves three to five times, the third steeping usually being the best.

Premium or Delicate Tea

Some teas, especially green teas and delicate Oolong teas, are steeped for shorter periods, sometimes less than 30 seconds. Using a tea strainer separates the leaves from the water at the end of the brewing time if a tea bag is not being used. However, black Darjeeling tea, the premium Indian tea, needs a longer than average steeping time. Elevation and time of harvest offer varying taste profiles, proper storage and water quality also have a large impact on taste.

 

Pu-erh Tea (or Pu'er)

Pu-erh teas require boiling water for infusion. Some prefer to quickly rinse pu-erh for several seconds with boiling water to remove tea dust which accumulates from the aging process. Infuse pu-erh at the boiling point (100 °C or 212 °F), and allow to steep for 30 seconds or up to five minutes.

Because of the prolonged fermentation in ripened pu-erh and slow oxidization of aged raw pu-erh, these teas often lack the bitter, astringent properties of other tea types, and also can be brewed much stronger and repeatedly, with some claiming 20 or more infusions of tea from one pot of leaves. On the other hand, young raw pu-erh is known and expected to be strong and aromatic, yet very bitter and somewhat astringent when brewed, since these characteristics are believed to produce better aged raw pu-erh. Quality aged pu-erh can yield many more infusions, with different flavour nuances.

All Teas (brewing)

In order to preserve the pre-tannin tea without requiring it all to be poured into cups, a second teapot may be used. The steeping pot is best unglazed earthenware; Yixing pots are the best known of these, famed for the high quality clay from which they are made. The serving pot is generally porcelain, which retains the heat better. Larger teapots are a post-19th century invention, as tea before this time was very rare and very expensive. Experienced tea-drinkers often insist that the tea should not be stirred around while it is steeping (sometimes called winding in the UK). This, they say, will do little to strengthen the tea, but is likely to bring the tannins out in the same way that brewing too long will do. For the same reason one should not squeeze the last drops out of a teabag; if stronger tea is desired, more tea leaves should be used.

Storing Teas

Tea has a shelf life that varies with storage conditions and type of tea. Black tea has a longer shelf life than green tea. Some teas such as flower teas may go bad in a month or so. An exception, Pu-erh tea improves with age. Tea stays freshest when stored in a dry, cool, dark place in an air-tight container. Black tea stored in a bag inside a sealed opaque canister may keep for two years. Green tea loses its freshness more quickly, usually in less than a year. Gunpowder tea, its leaves being tightly rolled, keeps longer than the more open-leafed Chun Mee tea. Storage life for all teas can be extended by using desiccant packets or oxygen absorbing packets, and by vacuum sealing.

The enemies of tea are air, light, moisture and odors from other foods. To preserve its freshness as long as possible, tea should be stored in a cool and dry place, in a container that is opaque and airtight. An airtight tin is best. Avoid glass jars, as this exposes the tea to light. Since tea absorbs other odors very easily, it is important to store it away from any strong-smelling foods. We do not recommend that you refrigerate or freeze teas.

Health Benefits

White Tea White tea is the highest in antioxidants, aids in cleansing or detoxifying the body, helps fight cancer, helps increase your metabolism, and is the best for skin and complexion (helps to reduce fine lines and wrinkles).

Green Tea Green tea has the most of the EGCG complex, which is good for metabolism. It also has polyphenols for cancer prevention, boosts the immune system, helps regulate blood sugar, aids in detoxifying the body, and promotes healthy teeth, skin, and bones.

Oolong Tea Drinking Oolong tea during or after a high-cholesterol meal has been shown to lower the intake of fat content in the blood. It also contains the most tannic acid, which is good for lowering cholesterol. Oolong tea is good for the skin as well and is a weight-loss tea, since it burns fat already built up in the body.

Black Tea Black tea may assist in lowering cholesterol, which is good for the heart. Medical research suggests black tea helps to regulate blood sugar, lower blood pressure, and keep the blood vessels soft, because of the caffeine. Finally, black tea promotes healthy teeth, skin and bones.

Herbal Tea Most Herbal teas are high in vitamin C and rich in antioxidants. The majority are also naturally caffeine free, but the actual health benefits differ from one herbal tea to another. See the individual teas for details.

Rooibos Tea Rooibos tea is high in antioxidants and rich in vitamins and minerals. It is caffeine free, may aid in relieving allergies, increases iron absorption, and great for hair, teeth, skin, and bones. Rooibos tea is good for those with a sensitive central nervous system.

Mate Tea Mate tea gives the most energy of any type of tea; they have 100% of the caffeine as a cup of coffee. Mate teas also help curb the appetite and contain 21 vitamins and minerals for the body.

Pu-erh Tea The soothing properties, aid digestion and are perfect after heavy or greasy meals. More recent studies indicate powerful cholesterol lowering effects, blood cleansing properties and aid significantly in weight loss efforts.

Tea and Health

Tea leaves contain more than 700 chemicals, among which the compounds closely related to human health are flavanoides, amino acids, vitamins (C, E and K), caffeine and polysaccharides. Moreover, tea drinking has recently proven to be associated with cell-mediated immune function of the human body. Tea plays an important role in improving beneficial intestinal microflora, as well as providing immunity against intestinal disorders and in protecting cell membranes from oxidative damage. Tea also prevents dental caries due to the presence of fluorine. The role of tea is well established in normalizing blood pressure, lipid depressing activity, prevention of coronary heart diseases and diabetes by reducing the blood-glucose activity. Tea also possesses germicidal and germistatic activities against various gram-positive and gram negative human pathogenic bacteria. Both green and black tea infusions contain a number of antioxidants, mainly catechins that have anti-carcinogenic, anti-mutagenic and anti-tumoric properties.

The possible beneficial effects of tea consumption in the prevention of cancer and cardiovascular diseases have been demonstrated in animal models and suggested by studies in vitro. Similar beneficial effects, however, have not been convincingly demonstrated in humans: beneficial effects have been demonstrated in some studies but not in others. If such beneficial effects do exist in humans, they are likely to be mild, depending on many other lifestyle-related factors, and could be masked by confounding factors in certain populations. Another concern is that the amounts of tea consumed by humans are lower than the doses required for demonstrating the disease-prevention effects in animal models. Caution should be applied, however, in the use of high concentrations of tea for disease prevention. Ingestion of large amounts of tea may cause nutritional and other problems because of the caffeine content and the strong binding activities of tea polyphenols, although there are no solid data on the harmful effects of tea consumption. More research is needed to elucidate the biologic activities of green and black tea and to determine the optimal amount of tea consumption for possible health-beneficial effects.