How to Brew Tea

We at Spirit Boosters Tea have done our best to provide you – our family in tea spirit – with some of the world’s finest teas. However, even the finest of tea can be ruined by bad preparation, so paying attention to some fundamental details will be very well worth your time and effort:

True tea connoisseurs are fanatics about water and have been for thousands of years. The first books written about tea had as much content about where to find the best water as that about the teas themselves. Ideally, tea should be made from glacial or artesian water, but filtered water is a good alternative. Don’t use mineral water or distilled water.

For Oolong teas and Pu’Erh, the water should be close to boiling. Red teas, Greens, Yellows and Whites need slightly cooler water (around 80-85ºC) in order to prevent the delicate leaves from scalding and releasing bitter flavors into your tea. Just stop the kettle when you hear a loud rumbling and steam is rising from the kettle spout.

A good rule of thumb is to brew all teas for about 2 minutes. Brewing tea for too long will cause the release of excessive tannins, which will give a dry finish to the tea and spoil the flavor. If you would like a much stronger tea, then add teabag rather than overextending the brewing time. Remove the teabag after brewing and keep for the next infusion.

In China people delight in tasting how a tea changes flavor over multiple infusions. Indeed, the second infusion is generally considered the best. In China they say, “The first infusion is to wash the tea; the second is to taste the tea, and the third is to experience the spirit of the tea.” Whites, Yellows and Greens can be infused up to 5 times and dark Oolongs, Reds and Pu’Erh teas up to 20 times.

Just as it is important to drink wine out of a wine glass or brandy out of a brandy glass, the material and shape of the cups are very important to bring out the best of particular types of tea. A general rule is that glass, metal and porcelain are especially good for White and Green teas and that clay is best for Oolong, Red and Pu’Ehr teas. The shape should be wide to allow maximum room for the tea leaves to unfurl within the pyramid teabags and infuse into heavenly pleasure. Try one of our large LINO latte cups and experience the difference.