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WATER When in comes to brewing tea water makes up to 99% of the tea that you drink. This makes water a key ingredient. Ideally using natural sweet spring water is best but filtered or bottled water that is clear of hard minerals and chemicals is fine (ex calcium, chlorine). Remember that impurities from the water that you use will be carried over to the tea that you drink. Water temperature can affect the structure of the leaves and influence the way flavors are released. Water that is too hot can singe delicate leaves and cause the release of very bitter and astringent flavors while water that is too cool will be unable to fully extract flavors from the tea leaves resulting in a bland and tasteless brew. TIP: To minimize the harsh flavors of young green Pu-erh tea the water used initially should be below full boil. It is after 4 or 5 steeps, when the flavors begin to fade that you can increase the water temperature. This allows for a more penetrating extraction and helps the tea regain its initial strength. Please see the recommended water quantity and temperature for each of our teas for optimal brewing. |
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