 Cha
Dao: The Way of Tea
Tea Brewing Tips
By Brenton Harvey, LAc, CH, and Hong Ji
1. Making Hot Water
| Green,
White & Jasmine Teas |
Using
fresh spring water, heat to approximately 175º (boiling water will
damage the delicate nature of green tea). Use stainless steel, glass,
ceramic pot or kettle. Do not use aluminum or iron. |
| Oolong
& Red Teas |
Bring
water to a rolling boil. |
2. Warming the Tea Pot
Rinse out tea pot with hot water. Fill with hot water. Pour out after
two minutes.
| Green,
White, Red & Jasmine Teas |
* First infusion
(first steeping) - Use three grams of tea for every eight-ounce
cup, using traditional Yi Xing clay Chinese tea pot, or other tea
infuser. Pour hot water over leaves. Cover and let steep for 2-3
minutes. Pour the tea into a cup or a decanter and enjoy sip by
sip.
* Further infusions
- After the first cup of tea, you can continue to add hot water
at least one or two more times to the same tea leaves during the
day.
|
|
Oolong Teas
Green Oolongs
|
- Regular
Style (using tea pot or gai wan)
* First infusion
(first steeping) - Use 5-6 grams of dry leaf per eight-ounce tea
pot. Pour hot water over leaves and let steep for 2-6 minutes or
so, to your taste. Pour the tea into a cup or a decanter and enjoy
sip by sip.
* Further infusions - Repeat two or more times, usually increasing
steep time with each additional infusion. Green oolongs are high-yield
teas, and slow to infuse. The leaves must be submerged in water
for 1-3 hours to extract their full yield.
- Gong
Fu Style (concentrated shots using tea pot or gai
wan)
* First infusion
- Use 9-12 g of tea per 8 ounce tea pot. Steep for 1-3 minutes.
Pour the tea into a cup and enjoy sip by sip.
* Further infusions - Repeat up to seven more times, usually increasing
steep time with each additional infusion.
- Practical
Style (using any drink container)
Use 5-6 grams
of tea in any drink container. Pour hot water over leaves and steep
for about five minutes. Begin to drink the tea. Top off your cup
with more water (room temperature is okay) as the cup becomes half
full. Repeat four or more times during the day. You will have your
tasty tea all day long.
|
| Red
Oolongs |
Red oolongs infuse
faster than green oolongs. Thus, reduce infusion times by about 50%. |
Important note: Discard used tea leaves after 12 hours, as they
will begin to spoil.
Brenton Harvey, LAc, CH
Hong Ji
Denver, Colorado
www.chineseteaimports.com
Brenton Harvey, LAc, CH, and Hong Ji travel to China annually, and are
importers of more than 25 varieties of Chinese tea. Ms. Ji has been a
tai chi and qigong practitioner for more than 25 years.
For more information, call (303) 355-5257, or visit the Web site listed
above.
Editor's note: If you would like to comment on this article,
please contact Acupuncture Today by fax (714-899-4273) or e-mail
(Editorial@AcupunctureToday.com).
You are also encouraged to discuss this article on Acupuncture Today's
online discussion forum at www.AcupunctureToday.com/forums.
|
