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The tea you use determines how to create a healthy tea. Because each variety of tea has a different processing method, certain temperatures and steeping durations are needed to extract the full flavours and health benefits. For example, compared to green or white tea bases, herbal or black tea bases for healthy teas can be steeped at greater temperatures and for longer periods. For the best flavour profile, use 1.5–2 teaspoons of loose-leaf tea for every 8 ounces of water.
When making tea, attention to detail and patience are essential. Tea that steeps for an excessive amount of time or in too hot water can lose some of its beneficial antioxidants and turn bitter. Insufficient brewing time or cold water will prevent the tea from developing the proper flavour or releasing the necessary tannins and health benefits. Tea brewing is a pretty specific process; this is one situation when being a little pickier is acceptable and essential. Learn more information about it.
Tea Hacks And Brewing Tips
Decaffeinated Tea
Decaffeinating is a well-known solution to the issue of drinking tea for those who are sensitive to caffeine. You must steep your loose tea leaves for 30 seconds in 100°C boiling water, then discard. The caffeine diffuses quickly at this temperature and is eliminated more than half.
Tastier Rebrews
By making tea in Chinese, which involves using less water and more tea, you can enhance the flavour of your subsequent infusions. Everything is done by not straining the water completely but rather by leaving some behind. If you leave some water behind instead of straining it entirely, you may be concerned that you're overstepping the leaves. However, as you strain, little enough is left behind to barely cover the leaves. It won't be too steep because of the small water's decreasing temperature.
Puer Tea
You may have never heard of Puer. This is a special kind of fermented tea. It is the only type of fermented tea in Chinese tea culture. Many people are unaware of this, even though it's not quite a "trick". It steeps numerous times, just like any fine loose-leaf tea. It turns out that you can make better Puer tea more than thirty times. Most of the time, far more than you would ever want to consume.
Kill Brew
Speaking of brewing tea more than once, you should stop yourself as soon as the leaves begin to lose their flavour and you're ready to discard them. But, there's still one brew remaining, but getting it will require a different approach.
To get every last bit of potential out of those leaves; a final brewing can be done longer and at a greater temperature. This is called a "Kill Brew" because the tea leaves turn dead afterwards. Simply cover the leaves with 100°C boiling water and steep for as long as possible.
Smell
Understanding how to properly appreciate your tea's aroma is one of the simplest tips. When you make Chinese tea, a hint of aroma is left in your cup or on the Gaiwan's (or your favourite brewing tool's) lid. Thus, take a whiff when you have drunk the tea in your cup.
