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TEA BREWING INSTRUCTIONS
DECAFFEINATING TEA YOURSELF
Caffeine is a very soluble chemical, and the most caffeine (80%-90%) is consumed with the first infusion of the tea. If you are watching your caffeine intake, simply discard (or share) the first infusion, add more hot water and enjoy less caffeinated tea!
WATER
To enjoy quality tea, it is necessary to pair it with quality water. After tea leaves, quality water is the second most important ingredient for a great cup of tea. Use fresh, pure, cold water to brew your tea. Spring or filtrated medium to soft water works the best.
TEMPERATURE
Each tea has a specific requirement for the best water temperature. The following temperature is best suited for the following teas:
- White, yellow tea: 170° or low boil
- Green tea: 175°-180° or low boil
- Wulong tea: 180°-200° or medium boil
- Red tea (traditional black tea) and black tea (Puer): 212° or rolling boil
These temperatures are suggested, but it is not a science. The temperature doesn't have to be precisely measured. You can simply boil the water first, and then cool it.
STEEPING TEA
Most Chinese teas are sensitive to oversteeping. 1-2 min is a usual period of time for brewing tea.
Whole leaf teas can be steeped multiple times:
- White, yellow teas - 3 times
- Green teas - 3-4 times
- Blue teas - 4-5 times
- Red teas - 2 times
- Black teas - 6-12 times
STORING TEA
The best way to preserve tea is to keep it in wine cellar like conditions - keeping it in the refrigerator with the temperature of 37°-42°. Or you can simply store it away from light and separate from spices. Tightly enclose it with a heavy-duty clip to eliminate access of oxygen.
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