Tea is a work of art and needs a master hand to bring out its noblest qualities - Okakura Kakuzo, The Book of Tea
A great speciality leaf tea can be ruined by making it badly, so make sure you take the time to make your ‘expensive tea’ properly. In summary when making tea you need to consider the following:
Buy the freshest highest quality leaf you can get:
Unfortunately when it comes to tea, you do get what you pay for. But more important is to make sure you get tea that is not only as fresh as possible, that means in season but also stored properly. To store tea it needs to be kept in an airtight container, away from the light and strong odours. Kept airtight tea can last a long time but once exposed to air it will start to lose some of its original freshness. We have specially selected the Chateau Rouge tea caddies for the very reason that they are airtight and perfect for making sure your tea stays fresh.
Make only enough tea for what you need:
Use a tea pot big enough for the amount of tea you need. Trying to make too much tea at once can mean you get the mixture wrong and get too little or too much tea in the water and possibly leave it to stew for too long or not enough time. Its often easier to make tea in a small tea pot, the Chinese for example have traditionally always used a small tea pot and tea set and prefer to make multiple cu0ps off of the same tea leaves as opposed to make a bigger pot.
Don’t overcook it!
If you prefer a stronger cup of tea, use more leaves. Don’t over brew your tea. There are general guidelines for different teas, but as a rule of thumb the more black a tea is the hotter the water can be, but even black tea can go bitter if left too long in the water. Get yourself a egg timer or stopwatch if need be, but don’t spoil your tea by leaving it too long in the water. Also to consider is making sure you use good quality water. Filter your water or use bottled water if you really have to, but don’t expect tea to make the water taste better, it won’t – all that will happen is your tea will taste bad.
Play it again Sam…
All quality leaf teas can be re-infused. As a general rule the greener the tea the more infusions you can get out of it. Again that all depends on how well you made the first cup and did not damage the leaf i.e. water the right temperature and not infused for too long. A good cup of tea is like a good relationship, courting takes time but if you build a good foundation and treat your tea like a princess (or prince) it will be kind to you I return.
Remember that each subsequent infusion the leaves can be left longer in the water as most of the flavour has been diffused the first few infusions.
For more information on how to keep tea visit the Chateau Rouge tea guidelines page.
Château Rouge Teas, purveyors of fine, premium, specialist and luxury teas that are sourced from around the world. Chateau Rouge Luxury Teas Ltd, Coppergate House, 16 Brune St, London E1 7NJ, England. Company No.5489120
Green Teas | Oolong Tea | Black Teas | Tisane Teas | Jasmine Green Tea | White Monkey Green Tea | Formosa Pouchong Oolong Tea | Sikkim Temi Black Teas | Fikkal Lam Black Teas | Imperial Earl Grey Teas | Wiedouw Organic Rooibos Tea Tisane | Wild Harvest Honeybush Tea Tisane | English Breakfast | Assam | Peppermint Tea | How to make tea
Tags: Afternoon Tea, Bespoke Teas, Black Teas, Chateau Rouge, Chateau Rouge Teas, discovering remarkable, Fine Tea, Harvey Nichols, how to make tea, Luxury Tea, Luxury Teas, Premium Teas, Specialist Teas