Q: I don't have a tea kettle that gives me exact temperatures for brewing, how do I know what temperature the water is?
Not everyone has access to a fancy tea kettle, I get it! Burning or under brewing tea leaves can cause it to taste more astringent or lack flavor. Hopefully this helps:
- 160 F - water looks like shrimp eyes (pinhead sized)
- 170-180 F - visible pillar of stream or bring water to boil and let rest for 2-3 min
- water looks like crab eyes (small wisps of steam will rise)
- 180-190 F - large, lazy bubbles will gently break the surface, bring water to boil, let rest for 2 min
- 200 F - tiny bubbles appear to loop near the perimeter, bring water to boil, let rest for 1-2 min
Q: What do you mean "rebrew"?
Our leaves are full loose leaf, retain flavor well and can be infused multiple times. That means you can infuse your leaves more than once and enjoy more cups of tea!
Q: How do I brew loose leaf?
There are so many different brewing methods. With oolongs, I recommend using a traditional Gaiwan. Simply put your oolong leaves in a Gaiwan cup, add water, cover with a lid to allow leaves to completely unfurl and let steep.
For other teas:
Cup + Strainer: Put the instructed amount of tea leaves into a tea strainer, put the strainer into the cup and add the correct temperature of water for the designated time and remove the strainer once done. Infuse/rebrew leaves again for additional cups. A larger strainer allows for the leaves to unfurl better.
No Strainer: If you don't have a strainer, just use a spoon to catch the leaves in your cup and transfer your freshly infused tea into another drinking cup (similar to using a Gaiwan).
Pot/Press: Add loose leaf, water and let steep. Just remember to pour out all the water after the instructed time to avoid overbrewing!
Q: My tea doesn't taste that strong, what do I do?
A: Current brewing instructions take into consideration a second steep. However, if you'd like a stronger brew, you can add more leaves for a concentrated taste or brew for an extra minute (please be mindful that the tea may become astringent if brewed for too long).