Tea Brewing Tips

Brewing Tips

Brewing loose leaf tea produces an exquisite brew.

Compared to brewing from a tea bag the tea leaves are in direct contact with the brewing water.

Brewing loose leaves captures more of the tea's original flavour and essential oils

General Rules:

Use 1 teaspoon per serve

Warm your Cup or Teapot

This only takes a minute and really does make a difference

Do not over boil the water

It drains the water of oxygen.

Brew Time:

Do not brew your tea for too long

Over brewing will leave a bitter aftertaste.

Larger leaf teas can be brewed for longer than the small cut leaf.

Brew large leaf teas for 3-5 mins and finer cuts teas between 2-4 mins.

Black teas that will be served with milk or lemon should be brewed a little longer,

4-5 mins for large leaf and 3-4mins for finer cut teas.

Green Tea should be brewed in water that is below boiling point.

Try using 1/4 cold and 3/4 boiling water

Green Tea can be brewed several times.

White Tea should be brewed in water that is below boiling point.

Try using 1/4 cold and 3/4 boiling water

White Tea can be brewed for up to 10 minutes and brewed several times over.

Each brew reveals a new layer to the tea.

Rooibos can be brewed as long as you like without ever going bitter in taste, unlike other tea there is no tannin

Herbal tea: Use one teaspoon of herbs for each cup. Add boiling water to plunger/teaball or teapot. Let the herbs infuse for at least 5 minutes to ensure all the goodness is released. Add honey or lemon as desired

Recommended water temperatures:

Tea	Water Temperature	Brewing Time	Observed Behavior of Water as it Approaches a Boil
Black Tea	88°C to 94°C	3 to 4 mins	Tiny bubbles begin to thread along the surface.
Green Tea	65°C to 77°C	2 1/2 to 3 1/2 mins	Column of steam just begins to rise.
Oolong Tea	82°C to 94°C	5 to 6 mins	Tiny bubbles begin to thread along the surface.
Red Tea	88°C to 99°C	3 to 4 mins	Just under a full boil.
White Tea	77°C	5 to 7 mins	Column of steam just begins to rise.
Herbal	82°C to 94°C	5 to 15 mins	Tiny bubbles begin to thread along the surface.

Every individual Adore Tea is labeled with brewing times and recommendations for that tea, so that you don’t have to remember these details.

To whiten or Not to whiten . .

It’s all about individual taste.

Milk is acceptable in most black teas; it can however mask some of the delicate flavours. Milk is recommended in some stronger types to make a delicious golden cup.

Green Tea, White Tea, Oolong and Herb Teas will not withstand milk.

Rooibos: In South Africa it is more usual to drink rooibos with milk and sugar, but elsewhere it is usually served without

Again, see the label on each individual tea.

To sweeten or Not to sweeten . .

Honey is recommended as a sweetener, sugar is also fine in most tea

Iced Tea?

Fruit Blend Teas are the most recommended for an Iced Infusion, however most teas can be used.

Iced Infusion:

Use cold water and mix approx 1 tablespoon / litre.

Leave in the fridge for 4-8 hours. For the best result, leave overnight.

Serve over ice. Add lemon or fruit to bring out the fruity flavour.

Add honey or sugar syrup as a sweetener.

(For sugar syrup - combine equal parts sugar & boiling water, stir until dissolved)

Tea Info

Black Tea

Black tea carries a bright reddish colour and yields a hearty-flavoured amber brew.

Black Tea is processed by spreading the freshly plucked leaves to wither, giving off a fruity odour.

While still soft, the leaves are rolled to release chemicals which give each leaf its characteristic flavour and colour.

Leaves are then spread in a cool-humid place to absorb air; this causes the leaf colour to change from green to copper. (fermentation)

Finally, when the fermented leaf is fired it changes to black in colour and acquires its distinctive aroma.

Orange -red is the best liquor colour for black tea

AUSTRALIAN BLACK TEAS

From the tropical northern Queensland coast near the Daintree Rainforest, Australian black teas are a medium strength tea. Try one of the Australian Daintree teas blended with popular herbs and native plant material.

CLASSIC BLACK TEA BLENDS.

Teas from Single estates vary in quality and flavour. Like wine, this is due to seasonal variations from year to year.

By blending together a number of different teas we can guarantee the quality of tea from year to year.

Special teas are imported from many countries and blended together.

Teas are combined from India & China, mixing black with green and fusing full bodied and mild flavours to create classic blends.

CHINA BLACK TEA

The use of tea leaves to produce the first ever beverage originated in China around 5000 years ago.

There are hundreds of varieties of Chinese Teas. They have been classified into their categories of - Black, White, Green and Oolong.

These teas are mild and low in theine, (similar to caffeine) so are perfect for afternoon and evening teas.

INDIA BLACK TEA

Assam:

From Assam, India. Full bodied and strong, the dark liquor has a distinctively malty taste. Assam makes an excellent morning tea. If astringency is present, add milk.

Darjeeling:

From West Bengal, India.

Darjeeling teas are the rarest and most prestigious of black teas. Perfect for an afternoon tea.

Nestling in the foothills of the snow covered Himalayan range, Darjeeling grows this exclusive tea at altitudes ranging from 600-2000mtrs. The cool moist climate, soil and rainfall all combine to give Darjeeling its unique 'muscatel' flavour and has a reputation of being know as the "Champagne of Teas".

Second flush teas are more fully constructed than first flush. This liquor is bright, the taste full and round with a fruity style.

CEYLON BLACK TEA (SRI LANKA)

Ceylon teas are medium strength with a nice full round flavour that can be enjoyed with or without milk. Sri Lanka is known for its orange pekoe teas and is the third biggest growers in the world.

PEKOE is a more aromatic tea

BOP - Broken Orange Pekoe - exquisite taste, almost oaky with body and strength

OP - Orange Pekoe

OTHER BLACK TEA COUNTRIES

Tea from some of the other twenty three tea growing countries offering high quality specialty teas

Green Teas

CHINA GREEN TEAS

These teas are mild, low in Caffeine and rich in vitamin C. They are a great digestive tea, suitable during or after meals.

No need for milk or sugar.

Green tea in China is produced by thinly spreading the fresh leaves to dry on bamboo trays.

Small amounts are then dried by hand in hot, round roasting pans to stop fermentation.

While still soft, the leaves are sometimes hand rolled into balls on bamboo tables, roasted and dried.

JAPAN GREEN TEAS

Japan produces only green tea.

Low in caffeine and rich in vitamin C, they are a great digestive tea, suitable during or after meals.

No need for milk or sugar.

Traditionally, Sencha is for everyday use and Bancha is enjoyed after meals.

In Japan, the leaves are steamed on a moving belt, then cooled, rolled, twisted, dried and vacuum packed for shipment.

Yellow is best liquor colour for green tea.

White Tea

White Tea is difficult to obtain. It is produced on a very limited scale in China and Sri Lanka.

The subtle taste of white tea requires an experienced palate.

Once harvested, White tea undergoes almost no transformation, it is merely withered and dried.

The curled up buds have a silvery appearance and are also know as silver tips.

Oolong Tea

Oolong tea leaves are plucked and immediately wilted in sunlight. Then alternatively shaken in bamboo baskets and dried until the leaf turns yellow.

When the edges turn reddish, the leaf is fired to stop fermentation.

Oolongs are always whole leaf, never broken by rolling.

Certified Organic Tea

Organic Tea is totally free of chemicals. All fertilizers, pesticides and herbicides must be absolutely free of chemicals.

Producers rely totally on substances such as manure, compost, natural organic matter, plants and trees for the necessary nutrients.

Cultivation under organic rules is extremely complicated and rigidly controlled.

Decaffeinated Tea

Enjoy Tea without the effects of caffeine.

Perfect for those avoiding caffeine intake.

Our decaffeinated teas use the carbon dioxide method - carbon dioxide is an organic solvent and easy to remove from the product after decaffeination.

Flavoured Tea - BLACK AND GREEN

Flavoured Teas are produced by blending processed black tea or green tea leaves with the fragrant blossoms, petals, fruits, spices or essential oils of the fruit.

Fruit Blend Infusions

The cup of tea, when you are not really having a cup of tea!

A fruit infusion can be enjoyed by itself as a hot drink or as an icy cool drink.

Mix it in with your cup of tea for an added flavour boost - or try mixing it with soda water (or vodka!!) for a summer afternoon refresher.

Herb Infusions

Herb Blends or Herbs – Straight Up

Herbs are enjoyed as a hot drink infusion that can help common ailments including stress, allergies, cold & Flu, headaches, digestive disorders and hormone imbalances.

Specific herbs are thought to target particular parts of the body while others are blended together to create a more pronounced healing effect.

Our herbal blends have been developed by a qualified Herbal Therapist to create a positive impact on health and well being.

Note:Information on herbal teas or herbal tea blends is not intended to replace the advice of your physician, pharmacist, or other healthcare professional. It is not meant to indicate that the use of the product is safe, appropriate, or effective for you.

Rooibos

(Pronounced Roy-boss)

A fine needle-like leaf from South African shrub known as 'red bush'. It has a crisp flavour similar to a light and sweet black tea

Rooibos is a delicious drink that can be enjoyed all day long

- It has no caffeine

- It has no artificial colour or preservatives

- High in antioxidants

- High in iron, potassium, calcium and fluoride

- low in tannin

Rooibos is produced much the same as black tea.