Brewing Loose Leaf Tea
Loose leaf tea requires more attention than a pre-packaged bag because you are managing the expansion of the leaves. When given room to unfurl in hot water, the leaves release their full range of oils and tannins.
Water quality dictates the clarity of the infusion.
Use filtered, cold water; re-boiling water that has sat in the kettle loses oxygen, which makes for a flat-tasting cup.
- Electric kettle with temperature control
- Fine mesh infuser or tea basket
- Ceramic or glass teapot
- Timer
What goes in.
- 1 tsploose leaf tea
- 8 ozfiltered water
Use a spacious infuser
The leaves need to swell to several times their dry size. Avoid restrictive mesh balls that crush the leaves and inhibit flavor extraction.
The method.
Heat the water
Bring water to 175°F for green or white tea, and 205°F for black or oolong tea. Boiling water scorches delicate green leaves, turning the liquor astringent.
Warm the vessel
Pour a splash of hot water into your mug or teapot, swirl it, and discard it. This keeps the temperature steady during the steep.
Add tea and water
Place the leaves in the infuser, pour the water directly over them, and immediately start your timer.
Steep
Steep white tea for 3 minutes, green for 2 to 3, oolong for 4, and black for 3 to 5 depending on desired strength.
Remove the leaves
Lift the infuser out of the water as soon as the timer dings. Do not squeeze the leaves, as this releases trapped tannins that introduce bitterness.
Other turns to take.
Cold Brewing
Combine tea and cold water in a jar and refrigerate for 8 to 12 hours. This produces a smoother, less caffeinated profile.
Multiple Infusions
High-quality oolongs and green teas can be steeped 3 to 4 times; increase the time by 30 seconds for each subsequent pour.
When it doesn't go to plan.
Store tea in an airtight, opaque container away from light and spices to keep the essential oils from degrading.
If you lack a thermometer, let boiling water sit for 4 minutes to drop to roughly 175°F.
Observe the color; a darkening, cloudy tea is often a sign of over-steeping rather than a deep flavor.
The ones that keep coming up.
Why does my tea taste metallic?
This often occurs if you are using an aluminum kettle or if your water has a high mineral content that reacts with the tannins in the tea.
Can I leave the tea in the water?
Only if you are prepared for the tea to become harsh. Once the water-to-leaf contact time is passed, remove the leaves to lock in the flavor profile.
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