© 2009 Upton Tea Imports, LLC. All rights reserved.
A Brief Guide to Tea
Brewing a good cup of tea is quite simple, and
attention to a few details will ensure excellent
results. Fresh water and a proper teapot are both
essential. If your source of water is suspect, try using
bottled spring water. The subtle flavors of many teas
can be destroyed by water that contains heavy
concentrations of minerals or impurities. Certain
areas have water with heavy
concentrations of calcium. This may cause a thin
film to form on the surface of a cup of tea.
The correct water temperature is essential as
well. Most black teas should be brewed with water
that has been brought to a rolling boil. Thoroughly
preheating the pot will further ensure a high
brewing temperature and full flavor extraction.
While many brewing instructions will say to
measure a teaspoon of tea for each cup and an extra
“one for the pot,” a small preheated teapot generally
does not require this extra scoop. Begin with one
teaspoon for each six ounces of water and adjust
according to taste.
The optimum steeping time depends on the
type of tea. Use the chart on page G2 as a general
guide. Because most teas yield a pale brew, steep by
time and not color. Too-short an infusion will result
in a thin, insipid tea. Extended steeping will yield a
bitter tea with an overpowering level of tannin.
When brewing tea for more than one serving,
use an infuser or strainer to remove the tea leaves
and avoid oversteeping.
Tea should be stored at room temperature in an
air-tight container, away from moisture and light.
Store large quantities of tea in a master container
and keep the rest in a small dispensing container for
everyday use. Each time a container is opened, air
exchange takes place and slowly robs tea of its
flavor. By minimizing the amount exposed to air,
you can greatly prolong the life of a tea.
Stainless steel or glazed ceramic caddies are
recommended. We do not recommend clear
Most black teas and some Oolong teas should