Let Me Teach You the Japanese Way to Prepare Tea
Every time someone says to me they do not like tea, I generally believe they've simply never tasted a properly prepared cup. Owing to various teas having their own distinct way of preparation, many folks are understandably clueless as to the way to make them using the proper way. And just a couple of crucial mistakes will result in a bad cup of tea. Thankfully, just about any method will work for just about any cup of tea. Looking out for a small number of essential points is really all you need to do and I'll point those out below.
Let's start with the easy one. Black tea doesn't usually present any problems for the majority of individuals. Basically, you pour 100 ºC water on top of the leaves and leave them to steep for a few minutes. This method will be successful for Assam tea and all of the widespread Chinese teas, Ceylon teas or Nepalese teas. Darjeeling tea should not be made using this method, though. Because it is basically an oolong tea, which means it is not fully oxidized, it should be brewed using cooler water (80-90ºC or 180-194ºF).
With a large inconsistency in brewing methods between the different varieties of green tea, they are generally somewhat more tasking to prepare properly. The chief things to look out for are the water temperature and the steeping times. If you go with a temperature of 80°C (176°F), you will get a good result with the majority of green teas.
One notable exception is the high quality Japanese tea gyokuro, which demands a colder water temperature of 50°C–60°C (122°F–140°F). The Japanese tea Houjicha, which is roasted, is also an exception. It is perhaps the simplest and most forgiving tea to brew, so you can just employ boiling water. Check the suggestions given on the packaging for a good steeping time to use. If you can't find any guidelines, begin with two minutes for the majority of teas and a minute and a half for gyokuro.
Matcha green tea powder is completely different from other green teas. As the name might suggest, it's in powder form and as such, it calls for its own special utensils and a distinctive and quite intricate preparation method. Matcha is the tea featured in the Japanese tea ceremony and if you've ever witnessed one carried out, you know how complex it can get to prepare matcha. I could go on forever with guidelines on how to brew matcha, but I'll leave that for another time.
White tea is a little more tasking to brew the correct way, too. It is made with new leaves, meaning they are quite a bit more delicate and thus call for a lower water temperature than all the other types of tea. 75-80°C (167-176°F) is best for both White Hair Silver Needle and White Peony teas. For steeping times, start with 2-3 minutes and vary according to taste. If you prefer a less mild cup of tea, lengthen your steeping time; if you like your tea milder, decrease the steeping time.
The most difficult kind of tea to brew in the correct way, excepting matcha, is oolong tea. The traditional gongfu method of brewing uses a large number of quick infusions using a huge amount of leaves. You'll definitely be able to get a satisfying cup with standard methods, however. If the water temperature is just under 100°C, the infusion will taste good.
The instructions written are somewhat simplistic, I am aware. Of course, the best tasting results are attained by following the individual brewing guidelines for each specific type of tea. Should you not have the appropriate instructions or utensils, making use of my instructions will get you a great cup, no matter the type of tea used. Tea is the most loved beverage on earth, excepting water and hopefully you will give it one more try, if you're one of those persons who have in the past determined they hate the taste of it. Tea is delicious and healthy and certainly worth trying a few times, until you find a variety and a method of preparation that suits your tastes.
For more information on tea: http://en.wikipedia.org/wiki/Tea
Let's start with the easy one. Black tea doesn't usually present any problems for the majority of individuals. Basically, you pour 100 ºC water on top of the leaves and leave them to steep for a few minutes. This method will be successful for Assam tea and all of the widespread Chinese teas, Ceylon teas or Nepalese teas. Darjeeling tea should not be made using this method, though. Because it is basically an oolong tea, which means it is not fully oxidized, it should be brewed using cooler water (80-90ºC or 180-194ºF).
With a large inconsistency in brewing methods between the different varieties of green tea, they are generally somewhat more tasking to prepare properly. The chief things to look out for are the water temperature and the steeping times. If you go with a temperature of 80°C (176°F), you will get a good result with the majority of green teas.
One notable exception is the high quality Japanese tea gyokuro, which demands a colder water temperature of 50°C–60°C (122°F–140°F). The Japanese tea Houjicha, which is roasted, is also an exception. It is perhaps the simplest and most forgiving tea to brew, so you can just employ boiling water. Check the suggestions given on the packaging for a good steeping time to use. If you can't find any guidelines, begin with two minutes for the majority of teas and a minute and a half for gyokuro.
Matcha green tea powder is completely different from other green teas. As the name might suggest, it's in powder form and as such, it calls for its own special utensils and a distinctive and quite intricate preparation method. Matcha is the tea featured in the Japanese tea ceremony and if you've ever witnessed one carried out, you know how complex it can get to prepare matcha. I could go on forever with guidelines on how to brew matcha, but I'll leave that for another time.
White tea is a little more tasking to brew the correct way, too. It is made with new leaves, meaning they are quite a bit more delicate and thus call for a lower water temperature than all the other types of tea. 75-80°C (167-176°F) is best for both White Hair Silver Needle and White Peony teas. For steeping times, start with 2-3 minutes and vary according to taste. If you prefer a less mild cup of tea, lengthen your steeping time; if you like your tea milder, decrease the steeping time.
The most difficult kind of tea to brew in the correct way, excepting matcha, is oolong tea. The traditional gongfu method of brewing uses a large number of quick infusions using a huge amount of leaves. You'll definitely be able to get a satisfying cup with standard methods, however. If the water temperature is just under 100°C, the infusion will taste good.
The instructions written are somewhat simplistic, I am aware. Of course, the best tasting results are attained by following the individual brewing guidelines for each specific type of tea. Should you not have the appropriate instructions or utensils, making use of my instructions will get you a great cup, no matter the type of tea used. Tea is the most loved beverage on earth, excepting water and hopefully you will give it one more try, if you're one of those persons who have in the past determined they hate the taste of it. Tea is delicious and healthy and certainly worth trying a few times, until you find a variety and a method of preparation that suits your tastes.
For more information on tea: http://en.wikipedia.org/wiki/Tea
