Tea Storage and Preparation
Looking for Iced tea?
Tea is shelf-stable, which means that given the proper storage, its quality can be preserved
for six months to one year. In order to maintain freshness and quality, avoid exposure to
oxygen, moisture and heat. For best results, tea should be stored in airtight containers made
out of non-reactive materials such as tin. Plastic containers are not recommended as they
can pass on a chemical taste or aroma. Glass or ceramic containers work well if the glass is
opaque, limiting the exposure to light. It is also important to store flavored teas separately
from straight varietals as the flavor is easily absorbed and keeping a caramel tea next to a
green Sencha or black Darjeeling, will yield a caramel flavor in three different base teas.
For the perfect cup of tea the water quality is very important. Filtered- or spring water are
best, however distilled water is not recommended since the lack of minerals produces a bland
tasting infusion. It is also important to use fresh water as it has a higher oxygen content
which improves the taste and the aroma of tea.
How much tea is needed per cup? In general, 3 grams of dry leaves should be used for 6
ounces of water which equals about one heaping teaspoon per 6 ounces of water. Some
varietals vary in weight, such as large leaf oolongs and whites and require 2 teaspoons per 6
ounces of water.
Next to high quality water and the right amount of dried leaves, it is the proper water
temperature that lends the tea its final touch. While black, oolong and herbal teas require
boiling water to bring out the best, green, white and green oolongs on the other hand fare
better using slightly cooler water to preserve their flavor and to avoid a bitter after taste.
If in a pinch and without a thermometer, the rule of thumb is, for black teas bring the cup to
the kettle and for green and whites, bring the kettle to the cup!
* top quality Oolongs may be steeped up to 6 times
Back to Tea-d-bits
Looking for Iced tea?
Tea is shelf-stable, which means that given the proper storage, its quality can be preserved
for six months to one year. In order to maintain freshness and quality, avoid exposure to
oxygen, moisture and heat. For best results, tea should be stored in airtight containers made
out of non-reactive materials such as tin. Plastic containers are not recommended as they
can pass on a chemical taste or aroma. Glass or ceramic containers work well if the glass is
opaque, limiting the exposure to light. It is also important to store flavored teas separately
from straight varietals as the flavor is easily absorbed and keeping a caramel tea next to a
green Sencha or black Darjeeling, will yield a caramel flavor in three different base teas.
For the perfect cup of tea the water quality is very important. Filtered- or spring water are
best, however distilled water is not recommended since the lack of minerals produces a bland
tasting infusion. It is also important to use fresh water as it has a higher oxygen content
which improves the taste and the aroma of tea.
How much tea is needed per cup? In general, 3 grams of dry leaves should be used for 6
ounces of water which equals about one heaping teaspoon per 6 ounces of water. Some
varietals vary in weight, such as large leaf oolongs and whites and require 2 teaspoons per 6
ounces of water.
Next to high quality water and the right amount of dried leaves, it is the proper water
temperature that lends the tea its final touch. While black, oolong and herbal teas require
boiling water to bring out the best, green, white and green oolongs on the other hand fare
better using slightly cooler water to preserve their flavor and to avoid a bitter after taste.
If in a pinch and without a thermometer, the rule of thumb is, for black teas bring the cup to
the kettle and for green and whites, bring the kettle to the cup!
* top quality Oolongs may be steeped up to 6 times
Back to Tea-d-bits
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"Tea-d-bits" - Preparation
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