I believe bad brewing is the main reason lots of individuals really don’;;t like the flavor of tea. With each type of tea in essence having its own way of brewing, it’;;s not hard to comprehend how it comes to be that people potentially do not know the best way prepare their tea. And when specific errors are committed, the ensuing tea will taste unappetizing. Not to worry, though, since any type of tea can be prepared by employing almost any method. Taking care of a few critical elements is really all it takes and I’;;ll point those out below.
Let’;s begin with the easy one. Black tea is definitely the least difficult to make and not many men and women have any problems brewing an excellent cup. Basically, use a steeping time of a few minutes in 100 ºC water. This method will be successful for pretty much any black tea, from the widely enjoyed Assam tea, to the Chinese teas, Ceylon teas and Nepalese teas. Darjeeling tea must not be brewed in this way, though. As it is much less oxidized, it should be brewed with cooler water (80-90ºC or 180-194ºF), similar to an oolong tea.
With a sizable inconsistency in the method of preparation among varieties of green tea, they can be somewhat more difficult to make well. The correct water temperature and the steeping times are the main two things you really need to look out for. If you heat the water to a temperature of 80°C (176°F), you should be fine with pretty much all green teas.
You should use a significantly colder 50°C–60°C (122°F–140°F) for the high quality Japanese tea gyokuro, however. The Japanese tea Houjicha, which is roasted, is also an exception. You can just employ 100°C water to prepare this tea, as it is probably the easiest and most forgiving to make. The suggestions given on the package will indicate a good point to start for steeping times. Should you not have the packaging or if you can’;;t see any instructions printed there, simply try a steeping time of two minutes for other teas and 90 seconds for gyokuro.
You can ignore everything above, if you’;;re talking about Matcha green tea powder; it is completely unlike other green teas. As you might have guessed from the name, it comes in powder form and as such, it calls for its own special utensils and a distinctive and quite complicated method of preparation. Matcha is the tea used in the Japanese tea ceremony and if you have ever witnessed one carried out, you should know how complicated it can be to prepare matcha. I could fill a book with guidelines on the method of brewing of matcha, but I’;;ll save that for another article.
Also a bit more challenging to make properly is white tea. The leaves are quite delicate, so it necessitates an even lower water temperature than green tea. The ideal range for both White Hair Silver Needle and White Peony is 75-80°C (167-176°F). I’;;d start with a steeping time of 2-3 minutes and fine tune from there. To make your tea more bitter, add to the steeping time; to get it weaker, subtract from it.
The most tasking kind of tea to make in the right way, apart from matcha, is oolong tea. The traditional Chinese method of brewing employs a large amount of leaves and steeps them for a very quick period of time, but repeats the process over many infusions. It is definitely possible get a good cup by employing general methods, however. Assuming the water temperature is just slightly below the boiling point, the infusion should taste good.
No doubt you’;;re thinking the guidelines I’;;ve presented here are pretty watered-down. Naturally, using the individual instructions for each specific tea will yield the best tasting cup. If you don’;;t have those, however, making use of my guidelines will give you a great cup of tea, no matter the variety. Hopefully, this should embolden at least some persons who have formerly made up their mind that they don’;;t like the taste of tea, to give it a second taste. You absolutely will not regret it.