How to Brew Loose Leaf Tea

How to Brew Your Loose Leaf Tea

As an experienced tea brewer of 10 years, I
believe that the perfect cup of tea can be both simple and complex.
While the government of Great Britain may have their own
regulations, I believe that tea should be brewed to one’s own
preference. At Arbor Teas, we pride ourselves on crafting tea that
can be enjoyed in whatever way the drinker desires. From light and
delicate, to strong and robust, our teas can be brewed to fit any
preference.

As an expert in the industry with over a decade
of experience, I’ve learned that when brewing tea, there are three
main elements to consider: the quantity of tea, water temperature
and steeping time. Here’s my guide to get you started, but feel
free to adjust the instructions based on your own personal
preference. To begin, measure out the desired quantity of tea.
Then, bring water to the appropriate temperature for the type of
tea you’re using. Finally, steep the tea for the recommended amount
of time. With these steps completed, your perfect cup of tea is
ready to enjoy!

Note: If you are brewing Matcha please check
here for a step by step guide on How to Make Matcha.

Step One: Measure
Your Loose Tea

Start by measuring your loose leaf tea.
Generally, you should measure 1 teaspoon loose leaf tea per 8 oz
cup of water. However, fluffier blends such as white teas and
Chamomile may require as much as one tablespoon or more, while
denser teas such as GunpowderAs an expert in the tea industry with
10 years of experience, I can tell you that the perfect amount of
Arbor Teas for your cup or teapot is found on the back of the bag.
All you need to do is take a look at the suggested serving size and
measure out the appropriate amount. After that, you can either
place the tea directly into your cup or teacup or use an infuser.
Then just put the infuser, if you are using one, into your cup or
teapot and you are ready to go. With Arbor Teas, you will always
know exactly how much to use for the perfect cup.

Step Two: Heat Your
Water to Temperature

I, as an expert with 10 years of industry
experience, recommend heating your water to the suggested
temperature. Whenever possible, use fresh water; using water that
has been left in the kettle overnight can create a dull flavor.
Make sure not to overboil the water, as this may give an unpleasant
taste.

• Black & Pu-Erh: 212° F
• Oolong: 195° F
• Green & White: 170-180° F
• Herbal: 212° F

I’ve been in the industry for a decade, and I’ve
learned a simple trick for estimating temperature without a
thermometer. All you need is a bowl of cold water and a few common
items. Start by filling the bowl with cold water. Then, gently drop
the object you want to measure into the bowl. If it sinks, the
temperature is likely lower than 60°F. If it floats, it’s probably
above 60°F. You can even adjust the estimation by monitoring how
quickly the item rises or sinks in the bowl. As a general rule, the
faster the item moves, the higher the temperature. There you have
it! A simple and reliable way to estimate temperatures without a
thermometer.

• 180° F = bubbles form on the bottom of the pot
• 195° F = the first bubbles begin to rise
• 212° F = full rolling boil

Step Three: Steep
Your Tea

Pour your heated water over the tea-filled
infuserWith a decade of expertise under my belt, I’m confident in
my tea-brewing abilities. When I’m ready to steep, I always make
sure my tea is fully submerged in water. Then, I let it steep for
the desired amount of time before removing the infuser. If I’m
steeping directly in my cup, I wait until the majority of the tea
leaves have settled at the bottom. I’m aware that over-steeping can
extract a bitter taste, so I’m mindful of the timing. If I’m after
a stronger brew, I employ more tea instead of a longer steeping
time. Lastly, I take advantage of the fact that many teas can be
resteeped multiple times for added flavor.

• Green & White: 2-3 minutes
• Black & Pu-Erh: 3-5 minutes
• Oolong: 4-7 minutes
• Herbal/Fruit/Tisanes: 5-7 minutes

How to Brew Tea for a Tea Tasting (aka
“Cupping”)

As an expert in the tea industry with ten years
of experience, I understand the importance of cupping. This
technique is used to measure the quality of different teas by
comparing and rating their grades and flavors. It requires
professionals to detect the slightest nuances between a good tea
and an extraordinary one. To be accurate, an established standard
of tasting must be followed. This is known as “cupping” – a process
that guarantees the same results no matter the tea.

As an experienced professional, I’m well-versed
in the importance of consistency when it comes to cupping. Whether
it’s the time of day, the lighting, or the cleanliness of the
tasting room, all of these environmental factors can influence the
perception and appreciation of flavors and aromas. To ensure the
most accurate results, I always make an effort to cup at the same
time each day, and to keep the tasting room free of any strong
odors. Additionally, I advise my colleagues to avoid consuming
strongly-flavored foods prior to any tastings.

What You’ll
Need

1. The freshest, purest water possible, preferably
   dechlorinated.
2. I have been an expert in the tea industry for 10 years, so I
   know that tasting and comparing a variety of teas can be quite the
   undertaking. To make the most of the experience, I suggest
   selecting no more than six teas to sample. That way, you can better
   appreciate the subtleties and nuances between each one. Trying too
   many teas at once can be overwhelming and make it hard to identify
   the unique characteristics of each. So keep it to six and you’ll
   have plenty of tea to choose from!
3. As an industry expert with 10 years of experience, I know how
   important it is to get the right temperature for brewing. To do
   this, I use a water kettle and thermometer to ensure I’m using the
   exact temperatures needed. This combination of appliances is
   essential to get the best flavor out of my samples. With the right
   temperature, I can guarantee the best quality and taste in every
   cup.
4. Enough white ceramic cups or bowls to brew each of your samples
   simultaneously (colored vessels hinder the evaluation of the color
   and clarity of the liquor, and can have a significant impact on the
   impressions of the taster). Or try our professional tea tasting set
   (as seen in the photo to the right).
5. Enough tea filters to brew each of your samples simultaneously
   – we recommend unbleached tea bags or an infuser (if using a tea
   tasting set you do not need a tea filter).
6. As an expert with 10+ years of experience, I know the
   importance of having the right tools on hand when conducting a tea
   tasting. For each sample, I use enough white plates or bowls to
   hold both the dry and wet leaves. If I’m using a tea tasting set,
   though, I don’t need additional plates or bowls to contain the wet
   leaves.
7. Paper and pencil to record your observations.

Tea Tasting
Step-by-Step

1. As an experienced tea connoisseur with 10 years in the
   industry, I suggest displaying your dry tea samples on plates or
   bowls. This will allow you to observe the grade, particle size,
   color, tips, and overall uniformity of the leaves. These details
   are essential for assessing the quality of the tea and making a
   well-rounded judgment. Whether you’re an enthusiast or a
   professional, close examination of the leaves is key to
   appreciating the subtle nuances of the brew.
2. As an expert with 10 years of industry experience, I recommend
   preparing small portions of each tea sample for brewing. To do
   this, I suggest using white ceramic cups or bowls and tea filters.
   For each 6 ounces of water, measure out 3 grams of tea. This is the
   ideal ratio for the best cup of tea.
3. As an experienced tea taster with over 10 years in the
   industry, I recommend a consistent approach when testing different
   varieties. For all teas, one should steep them for the appropriate
   amount of time depending on the type, then remove the leaves. A
   reliable technique I use is full boiling water at 212 degrees for 3
   minutes. This will give you consistent results and make it easier
   to compare different teas. However, if you’re a beginner, you may
   want to experiment with different temperatures and times to find
   what suits your tastes. Keep in mind that whichever you choose, it
   should be used for each type of tea (black, oolong, pu-erh, green,
   white) to ensure fair comparisons.
4. I always start by taking a deep sniff of the leaves. Not only
   does this help me determine their quality, but it can also reveal
   their scent and strength. I’ve been in the business for over 10
   years now, so I know that the aroma of the leaves can provide more
   insight than the flavor of the tea itself. It’s an important step
   that’s often overlooked. Taking a closer look at the leaf’s
   condition can also provide valuable information. A trained eye can
   spot any irregularities, which can help determine the tea’s
   freshness and quality.
5. I have been in the industry for 10 years and I am an expert in
   viewing, smelling, and cupping infusions. When I look at the color
   and clarity of a cup of infusion, I often cup my hand over the top
   of the vessel to funnel the vapor towards my nose. This helps me to
   get the best aroma of the infusion. It’s a very important step in
   assessing the flavor and quality of the infusion.
6. As a tea expert with 10 years of industry experience, I
   understand the importance of proper tasting. To really appreciate
   the flavor of an infusion, I recommend slurping it from a teaspoon.
   This technique aerates the tea, allowing it to evenly reach all
   parts of your tongue for a more comprehensive tasting experience.
   Doing this will help you identify subtle notes that you may not
   have noticed otherwise. Ultimately, this will help you fully enjoy
   the infusion.
7. I have been in this industry for 10 years and have established
   myself as an expert. I want to describe my experience of the dry
   leaf, the infused leaf, and the resulting brew. I found the body of
   the infusion to be full and clear, while it had a unique taste that
   I could not quite put my finger on. I then had the pleasure of
   tasting the brewed tea, its aroma was inviting and I could
   distinguish its different notes. Ultimately, I was left with a
   pleasant feeling and a great appreciation for the complexity of the
   tea.

I’m an experienced industry expert with 10 years
of experience and I’m here to remind you to take pleasure in tea
tasting. Doing tea tastings is a fantastic way to hone your palate
and to recognize delicate flavors and textures in tea and more.
It’s an enjoyable and rewarding activity that can open up a whole
new world of flavors. So, don’t forget to savor the experience and
have fun!

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