Best Ways to Make Tea

Hot tea brewing method: When preparing by the cup, most of our teas can be used repeatedly – up to 3 times. The secret is to use water that is about 180 degrees Fahrenheit or not hotter than 90 degrees Celsius (above this temperature, some of the flavonoids, polyphenols, alkaloids, Vitamin P – the good stuff in tea - begin to breakdown).

Place 1 teaspoon of tea in your cup; let the tea steep for about 3 minutes; cover if possible, and then begin enjoying a cup of enchantment. Do not remove the leaves from the cup. Once the water level is low, add more water, and so on and so on, until the flavor of the tea is exhausted. Look at the pattern of the leaves in the brew, not only do they foretell your fortune but you can see the bud and shoots presenting themselves, looking like they are about to be plucked. Alternatively as with all top quality teas, scoop 2-4 teaspoons of tea into the teapot, pour in boiling water that has been freshly drawn (previously boiled water has lost most of its oxygen and therefore tends to be flat tasting), steep for 2-4 minutes (to taste), stir (virtually all the leaves will sink -the flowers may float), pour into your cup but do not add milk or sugar since green tea is enjoyed "straight-up."

Iced tea brewing method: (to make 1 liter/quart): Place 6 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the leaves. Add ice and top up the pitcher with cold water. Garnish and sweeten to taste with or Tibetan Gold ™ Air-Dried Granulated Honey © or yellow rock sugar. A rule of thumb when preparing fresh brewed iced tea is to double the strength of hot tea since it will be poured over ice and diluted with cold water.

About Sweetening Tea: To the Western palate, most natural, organic, and flower teas have a taste range from very bland to very bitter, so most Westerners prefer their tea sweetened to various degrees. Most Asians or Chinese drink their tea unsweetened. Remember that all the polyphenols, phenols, flavonoids, volatile oils, amino acids, alkaloids and curative ingredients (the good stuff – antioxidants, etc) all have varying bitter tastes . Usually, the bitterer the better, meaning: the more polyphenols, phenols, flavonoids, volatile oils, amino acids, and curative ingredients (the good stuff) contained therein.

It is OK to sweeten tea, but to use refined white sugar is the worst, because refined white sugar is harmful to the body, it will do more harm than the good you are doing by drinking the tea. So, if you like sweetened tea, (and I do), just remember it is best to use liquid, or granulated dried honey…then you get the best of both worlds.

The "Five Golden Rules" for a “Perfect Cup” of Tea
1 . For best results, use a teapot with lid.
2. Warm the teapot with hot water, and then pour the water out.
3. Use one teaspoon of tea for every cup of tea desired.
4. Add fresh, bubbly boiling hot water.
5. Let it steep for three to five minutes. Then enjoy!

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