The Guide to Brewing Tea

The Guide to Brewing Tea

Hi. I’m Don from ChinaLife, and today we’re
going to be talking about the different ways that you can brew tea. One of the most common
misconceptions about drinking loose leaf tea, and something our customers are CONSTANTLY
referring to, is that loose leaf tea brewing is inconvenient. Today we’re going to be talking
about the different ways to brew tea, and [dispelling] the myth that loose leaf tea
is inconvenient to brew. So we’re going to be talking about the different ways to brew
tea. [At] the bottom of the list we would recommend you to avoid like the plague these
little things. These are, of course, tea bags. Tea bags were invented by ACCIDENT by an American
tea supplier [named] Thomas Sullivan at the beginning of the 1900s. He sent his tea samples
in little silk bags to his customers. The customers decided that this was a great way
to brew it, and so, by accident, the tea bag was discovered. The problem with tea bags,
and the reason why we would advise you to avoid them, is that first and foremost, they
contain very poor quality tea. You can see here that the tea in a tea bag
is pretty close to tea DUSTIn this scoop we have whole leaf, high quality black tea, and
this is supposed to replicate the same thing in a tea bag, which you can see visually is
completely different. This tea is most probably machine-picked, which means it hasn’t been
picked with ANY kind of accuracy. It also means that you’re going to be drinking a lot
of twigs, secondary leaves, [and] things that you really shouldn’t be drinking. The tea
itself is made into a tea dust by a mulching mechanism, [and] sometimes they just take
the sweepings off the factory floor. Because it’s tea dust it brews very quickly. It releases
ALL of its tannins at once, and this means that the tea is much more BITTER than it should
be. This is probably why the British started to add milk, to SOFTEN the tea. The tea tastes dusty [and] one-dimensional,
[and] doesn’t have all of the subtleties, fragrances, and complexities of proper whole
leaf tea. So I REALLY would advise EVERYONE to stop drinking tea bags. But when I say
this to people they always say the same thing, that whole leaf tea brewing is inconvenient.
This is simply not true. So that’s the tea bags. Next in line, which I would AGAIN advise
you to avoid, are THESE little “tea temples”, they’re called. Some tea manufacturers have
decided to take the CONVENIENCE of a tea bag and combine it with loose leaf tea. There
are a couple of problems with this. The first problem is that the material that these tea
bags are made out of is not silk, [but] is a kind of plastic, which when put into boiling
water [a lot of evidence] shows that it’s actually quite HARMFUL for you. So all of
the health-giving properties of tea that we’re looking for kind of get counteracted by the
fact that you’re drinking hot plastic. Also, INSIDE the actual tea temple – if I
open it up – the quality of the tea, again, is NOTHING compared to the quality of proper,
whole leaf tea. It’s still mulched and crushed up. I don’t know if it’s machine-picked or
hand-picked, but it’s NOT very high quality tea. It’s broken leaf tea, which means that
the tea will not taste as complex, won’t be as subtle, and will have more bitterness to
it as well. The other problem with these bags is that as a tea brews it tends to expand,
and as it expands it will start to fill up the tea bag. This is why people tried to create pyramid
teabags, to try and create as much room as possible, because good tea needs a lot of
room to infuse. So as the leaf expands it blocks up the tea bag mesh and therefore becomes
a badly brewed tea. So I would advise you STRONGLY to avoid ANY kind of tea bag. Then
we move on to the “tea balls”. This is getting better, and if you are desperate for something
to dip into hot water, and you don’t want to deal with whole leaf tea in a loose form,
then this would be advisable. You fill tea into this tea ball, close it up, and dip it
into your hot water. You can also get these. Look for ones that
are not chlorinated, and have no chemicals in [them], [but] are really pure paper, otherwise
you will be, again, drinking unnecessary chemicals. You can take tea, fill it into the tea bags
and brew it this way. The problem with this [is] – similar to the silk, or plastic, mesh
tea bags – as the tea expands it will start to clog up both the tea bag and the tea balls.
In fact, I quickly brewed some Oolong tea earlier, in a tea ball, and you can see how
much the leaf expands, and how much it blocks the mesh to prevent the water from flowing
through the tea properly, which hinders good brewing of your tea. So ALL of these mechanisms
I would recommend you avoid. Okay. Now that we’re talked about the LEAST
desirable ways to brew your tea, we’re going to move on to GOOD ways your whole leaf tea.
We’re going to remove these teabags – [and] this tea dust – out of the way, and bring
in some good utensils for brewing tea. Tea lovers around the world will ALWAYS argue
about the best way to brew tea, however there are some KEY rules that you should follow.
The first, of course, is to find some good whole leaf tea. That means finding a supplier
that sources tea from the correct province, that’s picked in the correct season by very
skilled, artisan tea producers. Once you have your good quality tea you’re then moving on
to the brewing stage. Part of the brewing process is rinsing your tea. This is not something
that you have to do for EVERY single tea. [For] lighter teas it’s not necessary, but
for darker teas I would highly recommend it. The reason for that is when you rinse your
tea it softens the leaf, opens the leaf up, [and] prepares it for brewing. This means
that your steeping time can be shorter, which means that the tea will become less bitter,
So, find good leaf, rinse your tea, and the third step is to use the correct temperature
of the water. Now the correct temperature of water is something that MOST people get
wrong. One of the key reasons why any tea would become bitter – especially the light
teas, light green and white teas – is because the temperature of the water is too hot. So
use the proper temperature water. The fourth step is to make sure that you give the leaves
plenty of room to infuse. This is why we REALLY advise you not to use your tea bags, and why
we have infusors that are very large. The more water that surrounds the leaf, the more
the water can penetrate INSIDE the leaf and release the complex flavors of the leaf. The fifth steep is to make sure you don’t
over brew your tea. One of the things that I find MOST surprising when I see brewing
recommendations of tea is brewing times of three to four minutes. I would STRONGLY advise
against that. You want to brew your tea in a shorter period of time. The longer time
you brew your tea the tea will start to extract too much tannins, which will lead to a bitter
tea. Finally, make sure that you remove your tea leaves once you finish brewing. Do not
leave them in the water to stew. Okay. Before we demonstrate these utensils
I just want to briefly talk about the different schools of brewing out there. There are basically
TWO forms of brewing tea – the “western” method and the “Gong Fu” or “tea ceremony” method.
A lot of our customers, when we talk about the tea ceremony, get very scared off by the
word “ceremony”. It’s sounds very pompous [and] complicated, but in fact, when you strip
it down it’s very simple, indeed. The two schools of brewing differ in the AMOUNT
of leaf that they use, and the LENGTH of the steeping time. Western brewing uses a small
amount of leaf brewing for a longer period of time, and for less infusions. The Gong
Fu, or tea ceremony, style of brewing uses MUCH more leaf with EXTREMELY short brewing
times, but reinfusing the leaf over several – sometimes up to 10 [to] 20 – times. The
Gong Fu tea ceremony style was created to produce the most flavorful type of tea, and
also to really appreciate the differences between the different infusions of tea. Tea
is similar to WINE in that it changes over time, so if you decant a bottle of wine the
first glass will be different to the last glass. Tea works in infusions, so the first
infusion will always be different to the second, third, fourth, etcetera. Depending on what state you’re in, and how
many cups of tea you’re planning to brew will decide HOW you’re going to brew your tea.
If you want to brew the most flavorful, complex tasting tea then I would recommend you brew
Gong Fu style. However, if you’re only planning to have one or two cups of tea then, of course,
this uses up a lot more leaf, so it’s better to use the western style. For your convenience,
[below] this video is a link to our brewing guide. The brewing guide will give you the times,
temperatures, [and] amount of infusions for both Gong Fu style brewing and western style
brewing. I recommend that you download that PDF so you can read, and have a chart in front
of you whenever you’re doing your brewing. Okay. So let’s look at these utensils here.
These are perfect for everyday use, and can be used in groups or individually. These are
glass tea mugs, [and] teapots. The most important thing is that they have a built-in infuser.
This is what’s important. It’s very simple. You just put the whole leaf tea into the infuser,
you pour hot water over the leaves, you leave [it] to infuse depending on your preference
and which brewing method you’re using – either Gong Fu or western style, or somewhere in
between. Once the tea has brewed to your preference then you just remove the infuser like this,
you can sit it nicely in the lid of the cup, and you have your tea perfectly brewed. It’s
not inconvenient at all, as you can see, and you have a MUCH more flavorful, MUCH more
complex-tasting tea than [with] a tea bag, and you also have your leaf ready for your
next infusion. So you can infuse MULTIPLE times, and in fact, economically, it works
out CHEAPER most of the time to brew good, whole leaf tea rather than using tea bags. All of these pots use the same mechanism.
With the glass pot you have the infuser that can be removed, and you have nice, little
double-walled cups so you don’t burn your hands [and] so that the tea can be visible
in the cups. In fact, let me just quickly show you. I’m going to have to brew this tea.
I would obviously normally leave it for a bit longer, but you can see when you pour
the tea in you’ve got a lovely, double-walled cup, so you can see the color of the tea,
you can appreciate it, but you’re not going to burn your hands. If you are entertaining and you have more
people around, and you want to make a LARGER quantity of tea, then the teapot is usually
your best option. Again, ALL of our teapots, and any teapot that you purchase, SHOULD have
a removable infuser basket, so you can remove your tea leaves and keep them for your next
infusion. So you’re not wasting your tea, and you’re experiencing all the different
flavors that release themselves with every infusion. These are convenient, everyday ways
to brew high quality, loose leaf tea, FAR removed from your tea bags. Next we’re going
to step up one level, and we’re going to show you how to brew tea [in] tea ceremony style.
I’m going to clear this all away and we’re going to set up a tea ceremony tray. Okay. We have set up a tea ceremony set here,
as you can see. I really would like to communicate with you not to be frightened of the words
“tea ceremony”. It really is NOT as difficult as it sounds. Basically all that you’re doing
is brewing a larger amount of leaf, in a smaller amount of water, for a short period of time,
at the perfect temperature to brew the perfect tea. It allows you to savor every subsequent
infusion, and taste the difference each infusion brings. Western style brewing is fine for
one or two cups, but it kind of infuses ALL the flavor in one go, whereas proper brewing
needs time. It needs time for the water to enter the leaf, and for the flavor to be extracted.
Every subsequent infusion does that, so if you can infuse MORE times with MORE leaf you’re
going to get a MUCH better tea. This is more social, however I like to drink like this
by myself as well. If you’re sitting in a lovely garden like this, or indoors, you can
sit and drink tea slowly over the hours. Okay. Before I go through the tea ceremony
set, and what is required, I just want to show you – visually – the difference between
Western brewing and Gong Fu brewing, in terms of the amount of leaf that you’re using. Here
you have 8 grams of ball-rolled Oolong. These 8 grams of ball-rolled Oolong is perfect for
about 200 ml of water, which is the size of this pot. If I was going to brew Western style
with this amount of water then I’d be using [something] in the region of 1 gram. You can
see here the difference between the amount of leaf that is used – a LOT of leaf versus
a very SMALL amount of leaf. The brewing times that we’re going to be doing here, for Gong
Fu style, is under 10 seconds. If I was to brew WESTERN style I’d be brewing for a minute-and-a-half,
two minutes, [or] maybe even two-and-a-half minutes. That is the largest difference between Gong
Fu style brewing and Western style brewing. If you brew longer more of the flavor is extracted
and blended all together, but also tannins come out which affect the texture and the
bitterness of the tea. So to REALLY get the true taste of the leaf as the Chinese, or
Taiwanese, or Japanese tea producer intended, I recommend that you start to try and INCREASE
your leaf, DECREASE your brewing time, and SAVOR the different infusions. Okay. Those are the leaves. Now let me just
briefly go through what I have on here. This is a very simplified version of the tea ceremony.
You can find very complex ones, with lots of different utensils, but I like to keep
it simple. First of all you have here your pot. This is obviously for brewing the tea.
This cup here is called the “fairness cup” in China. The reason why we have this cup
is because you don’t want to drink directly from the pot. The reason for that is that
if I have more than one person that I’m drinking tea with the first pour will be weaker than
the last pour. So if I DECANT the tea into this fairness cup then everyone gets the same
strength tea. That’s why it’s called the “fairness cup” Here you have [the] “long aroma cup”. This
allows you to smell the tea. This is NOT really necessary, because you can smell the tea in
other ways, but I’m going to show you how to use it in case you’re interested. Then,
of course, you’ve got the smelling cups. Now whenever I break this tea ceremony set out
in front of my friends the first comment I get is, “Why are we drinking from tiny little
cups? We’re not playing ‘tea party’ with little girls here?” I understand that this seems
very small, but the whole point of this style of tea drinking is to SAVOR the tea. It’s
NOT about gulping large quantities of tea. You WILL be drinking a lot with every infusion
as time passes, but it’s about sipping and tasting. It’s NOT about drinking for thirst.
It’s about drinking for flavor, so you’re drinking out of very small cups. What you have here is a little tea pet. There
are MANY different types of tea pets on the market. This one changes color, as you’ll
see, but there are other ones that do all sorts of things, and they’re a nice way of
adorning your tea ceremony set, so I thought I’d show you here. We’ve also got a very fine
tea strainer. This allows you to make sure that you’re not drinking any tea dust, or
tea leaves, and you’re ONLY drinking the tea liquor. Okay. Let’s begin and brew some tea. As I
said, this is 8 grams of a Taiwanese Alishan Oolong – a high mountain, very high quality
Oolong tea. We simply place the leaf inside the pot, and then we pour on hot water. Now
the water temperature that I’m using for this Oolong is 95 degrees [Celsius]. So pour on
the water, and if you’re interested about what temperature to use I suggest that you
download our brewing guide. Immediately, you pour the water off. We’re
not going to drink this tea. This is the rinsing stage of the tea brewing process. As I said
earlier, the purpose of this is to start to open up the leaf of the ball-rolled Oolong,
soften the leaf [and] prepare it for brewing. If I didn’t do that then [during] the first
infusion I’d probably have to wait too long to get the proper strength infusion, and that
MIGHT start to bring bitter notes into the tea, which I don’t want. THIS tea wash, or
tea rinse, you can use to warm up your tea utensils, and you can also give it to your
tea pet, and you can see that changes to a nice gold. The great thing about having a
tea tray is that you don’t have a mess [because] you can just pour away your water. Okay. Now we’ve rinsed the tea. We can then
pour away this tea rinse, and ALREADY I’m starting to get the aroma of the tea. The
leaf is starting to wake up after it’s long journey from the mountains, and it’s starting
to soften to allow me to brew good quality tea. Right. Next is to do the proper infusion.
So again, NEARLY boiling water to the top. You can scrape off any bubbles, drop it, and
now this is infusing. We’re going to infuse for about 5 to 10 seconds, so pretty much
this is done. What I’m going to do is take the strainer, put it on top – so that I don’t
have any of the broken leaf that possibly is in there – and strainer off
the tea pot. There we go. This is our FIRST infusion. In China there’s
an expression which is that, “The tea wash – the tea rinse – is for your enemies. The
first infusion you give to your wife, and the second infusion you keep for yourself.”
It’s a slightly male chauvinistic little saying, but you get the point. The second infusion
TENDS to renowned as the better infusion. We’re going to taste this first infusion,
[and] I’m sure it’s going to be very delicious. What you do is pour the infusion into the
smelling cup, you with the drinking cup, you twist, and then gently pick up the smelling
cup and smell the tea. Because of the length of the smelling cup [it] holds the fragrance
in for longer, so you can really pick up the aroma of the tea. Now as I said, you don’t
really NEED this part of the tea ceremony set because what you can also is just smell
the lid. I like to keep things simple, so you can smell the lid, and ask your guests
to smell the lid. One thing to note is when you are leaving
your tea, ready for your next infusion, the best thing to do is leave the lid slightly
ajar. This cools down the leaf, prevents it from steaming, and prevents it from developing
any kind of steamed, stewed notes. This cools down the leaf nicely and prepares it for the
next infusion, so I’m going put this aside for now, and then we [can] just concentrate
on this. You can SEE how simple it is. Tea ceremony is not complicated. You’ve got your
pot, your fairness cup [and] your drinking cup. Then, of course, here you can drink.
One of the other advantages of having a small cup is that it cools the tea down very quickly.
So this tea is ready to drink. You get this lovely, fresh, brewed tea taste that doesn’t
have ANY bitterness, [and] is soft and smooth. This is what you’re looking for with proper
brewing. If I had brewed this Western style that tea
would have been left for one-and-a-half to two-and-a-half minutes, and it would have
become slightly drier, slightly more bitter, and I wouldn’t have been able to infuse the
leaf as many times. So YOU can then finish what’s in here. Obviously I’m drinking alone
at the moment, but if I had guests [I’d] just keep pouring until this is over, and then
reinfuse. Again, download our brewing guide. The brewing guide will show you ALL of the
different infusions that you can do [including] the times, in terms of how long you steep
each infusion for. It’s ALL there as a handy little chart, so I’m not going to go through
all that now, but basically you can keep reinfusing. With an Oolong like this you can infuse seven,
eight, [or] even ten times, so you can get a LOT out of your 8 grams of tea. So don’t
be fooled by the idea that using a lot of tea means you’re WASTING a lot of tea. You’re
not. You’re producing a lot of HIGH quality tea, and actually, it works out [to be] very
economical compared to tea bags and other forms of brewing. So this is the Gong Fu, or tea ceremony, style
of brewing. I just want to show you ONE more style of brewing which will take ALL of this
and encapsulate it into one utensil. We’re cleared away the Gong Fu tea ceremony set.
The Gong Fu tea ceremony set is a great way to enjoy tea with friends, make a little bit
of an occasion out of it, and to really brew PERFECT tea. But what if you’re by yourself,
or you’ve only got one other person with you, or you just don’t feel like bringing out the
whole set, and the tray, etcetera. Well, this is where this comes in. This is the Connoisseur
Tea Brewer, which is a perfect way to brew tea ceremony STYLE but in a more compact way. What we have here is a brewer with two chambers.
The first chamber is for infusing your tea, and the second chamber is for DECANTING the
tea. So the two different items that we had before – the pot and the fairness cup – are
combined into one. Let me show you how to use this. Again, we’re taking 8 grams of a
ball-rolled Oolong and putting it into the top chamber. This chamber is 200 ml, so EXACTLY
the same sized pot as the tea ceremony set. I then pour over 95 degree [Celsius] water,
and again, I want to RINSE this tea so it’s prepared for brewing, it’s softened, and the
leaves have opened up. In order to do that all I do is remove this chamber and I pour
this tea away. You might go to the sink, but we’re in a garden so I can just do this [to]
pour the tea away. The great thing about the Connoisseur Tea
Brewer is that it is all clear, so you can SEE how the leaf changes. You can see that
it’s started to open. Okay. So now we’re ready. All we have to do is lock this lid into place,
and we’re ready for our brewing. This is going to be our first infusion. Again, I pour the
water in [and] close the lid, and because we’re brewing tea ceremony style – because
we’ve used a large amount of leaf for a small amount of water – I don’t have to brew it
for a long time. Ten [to] fifteen seconds is good enough, and again, I would advise
you to download our brewing guide which will give you all the times for the different types
of tea. Once you are happy with the strength of the
tea – which is about now, 10 seconds or so – what you need to do is decant the tea into
the very bottom chamber. It’s very easy to do that. All you have to do is push is push
this button. I push that [and] it releases the tea into the chamber below. It goes through
a VERY FINE sieve, so it sieves out any broken leaf, or any kind of tea dust, so you get
a very pure tea liquor. From there you simply pour into a nice cup
like this – a double-walled cup, or you can pour into any utensils you want. I would recommend
drinking in SMALL cups so you get to sip and taste the tea, rather than gulping tea, and
it also cools down the tea quicker. The great thing about this is that the leaves are left
in the top chamber [where] they are completely fine, they can sit there, and are ready for
the next infusion. So you can brew EXACTLY the same way as [in] tea ceremony style, but
in a more compact format. So now you can drink your tea – a beautiful, high mountain Oolong.
How easy was that? Just with a couple of utensils you can take high quality tea, brew it tea
ceremony style at your desk, and have the most delicious tea without having to resort
to those HORRIBLE tea bags full of tea dust. I hope that this video has shown you how SIMPLE
and EASY it is to brew whole leaf tea, and take away the fear that some people have.
I’ve obviously [left] out a lot of details which you can get into as you get more and
more into your tea. If you’re interested to find out more, visit our web site or join
us on Twitter and Facebook where there’s a tea conversation that’s constantly going on.
Until then, enjoy your tea, and goodbye.

100 thoughts on “The Guide to Brewing Tea”

  1. I wonder how and what you eat. You're already so passionable and carefull about thee.. how about food? I'm curious…

  2. Don thank you for sharing your knowledge and passion. boy oh boy are we off on enjoying tea…. thank you Alex @frenchguycooking for the introduction 🙏

  3. this video is a bit older but i would add that another amateur mistake with loose leaf tea specifically is using TOO MUCH tea when brewing, of course it depends on the type of tea but err on the cautious side with your amount as most people go too far and end up with a REALLY strong cup of tea / bitter experience

  4. Brother what if you don’t care about taste? What if you drink Tea for the benefits rather than the enjoyment?

  5. Thank you for teaching me the evils of bagged tea (ugh floor dust, you think there'd be laws preventing that). I got some nice loose leaf tea today and it tastes like the kind i get in a pot at the Chinese restaurant I go to sometimes (they use loose leaf too) really good.
    I'm glad I looked up loose leaf vs bagged tea while drinking some particularity bad tasting bagged tea earlier today.

  6. Great video. My personal preference is organic orange pekoe black tea. Very high quality stuff I pay $30 for a kilogram. The way I like to brew it is I like to bring water to a boil in my stainless steel electric kettle and then I just pour the water into a ceramic mug where the loose tea is contained and I just let it steep until it's cool enough to drink and it comes out great very simple and enjoyable I use my teeth to filter out the leaves towards the bottom of the cup never really becomes that much of an issue.

  7. I did not even understand why my green tea leaves were so bitter, after trying your method just now, i got to say i've fallen in love with tea.

  8. ha ha. you are using the kettle from a different video that is cheap, made in china, but very good to control because of a long spout.

    i found someone who is as particular about details as i am, no plastic and simplicity. to me these videos are very helpful. thank you.

  9. Can you "re-brew" loose leaf tea? I'll use a teaspoon of loose leaf tea in a tea ball, which usually give room for expansion, then will set in a spoon after brewing to dry out but feel bad about throwing out after one use….what to do with loose leaves after brewing?

  10. Not all teabags are bad. Some are VERY good! For example: I had a problem with a rude and pompous guy in an office I worked. So one morning I arrived early before he got to work. I teabagged his computer mouse and glasses he left on his desk. Later that day when I saw him sitting at his desk working I gave my usual friendly hello but was much more delighted knowing he had my teabags in his hands and on his face!

  11. So, I just got my gaiwan and just brewed my first "proper" oolong. Holy fuck. Now what do I do with the boxes full of tea bags that I will never be able to taste again?

  12. I've never tried eastern-style brewing with more leaves and less time. But I have gotten some pretty good cups out of western style brewing. I find that Japanese green tea brews very well in about 2 minutes with 170-175 F water. When done right it's one of the most delicious hot drinks I ever get to taste.

  13. I was thinking of making or at least trying to make a pot of the HK milk tea. Is it a good idea to make tea using a coffee maker? Sorry, if this sounds blasphemous.

  14. We use the same small cup for drinking Bedouin coffee it’s has also a special preparation thank you for your informative video

  15. I thought this was a great informative video, especially the first half. I agree that the tea bag material that seeps in the drink eventually becomes toxic after frequent usage. I also want to stress from experience that green tea simply can't be brewed at boiling (~210) without being bitter and ruined; I put a thermometer in the kettle and take it off before it reaches a maximum of 175 degrees.

  16. Once again, I would like to leave a strong comment. These videos are excellent. Don is an extraordinary personality that brings the tea culture the warmth and welcoming it truly deserves. I have never purchased tea from you, but will take a leap and check it out. I have been watching several of your videos today and will continue to do so. Great job!! A+++

  17. Is there any plastic in these brewer devices? Or is the whole thing glass? I am concerned about BPA and things leeching out of the plastic into the tea, the same way how you recommend staying away from the plastic pyramid bags.

  18. I would find this video to be a lot better if it did not contain rumor like information without backing them up. "Tea bags content is dust from the factory floor" seams both unlikely and quite bad mannered thing to say without backing it up with facts.

    Stick to what you know and what your good at! Thanks for the video all the same :)!

  19. Excelente info!!! And the sirens in the background of the audio add a special touch to your tea expertise:)

  20. Hello Don I am getting into brewing and I loved the Gong Fu style so much and I really liked your setup you had. Do you have a link or links to what you have?

  21. I just wish loose leaf tea was easier to find! I have been looking everywhere and it is so hard to find and if I do it only a few kinds.

  22. What would be the grams, temperature, brewing times, etc for the Lemon balm (Melissa officinalis), it's very common here in Brazil.

  23. Loose leaf tea is easy to brew. I have a kettle that has a little cup that holds the leaves and an extra strainer that strains it further as I pour. The cup inside the kettle is big so you don't get the blockage problem mentioned with the metal tea balls.

  24. My drink of preference has always been tea. Up until now, I've never studied tea or looked into it deeper. Just know I've always really liked it. I'm actually surprised at myself that I've never ventured down this path since I enjoy plants too. So, here I am. I'm starting at the beginning. I'm assuming I will eventually become a true tea head. BTW, I've always liked Asian style tea pots. I've often told my family how much I've wanted a unique tea set. I'm going to ask them tomorrow to see if they still remember what that one thing is that I've always wanted.

  25. Saw this informative doco and then found this great site: which I think might interest all my fellow tea drinkers – enjoy!

  26. The tea ceremony is beautiful, but I feel like the connoisseur brewer is a lot more welcoming for us Western tea drinkers. I know I'd feel a bit embarrassed whipping out an entire tea tray in front of someone when we're used to just popping a cup in the microwave!

  27. Any thought on reusable cotton tea bags ?

    I get that bags are to avoid for good teas, and I do avoid it for good raw pu erh or oolong.
    But for aged ripe pu erh mini tuo ?

    It makes a sort of paste anyways, does it really need that much space ?

  28. I live in the west coast oregon USA i was wondering if anyone or if i was lucky enough the maker or "the guy" in the video if you could tell me a local place i would beable to get teas such as these qualitys in my area or what i would look for. Or maybe if there isnt a place in my area Portland, Oregon then lead me to a go to website that has it all ? Ive been addicted to watching your videos i enjoy them. Im a tea drinker and i thought i knew alot and was on the "higher" end of things and i found out through you that oh i was so wrong lol. Local spot would be great and even if you dont know of a place here where i live maybe you could tell me what i would look for and i could find it my self …..but with internet and google im sure you could help me out my man i would apreciate it. Or maybe someone else with this same style from my area may be able to point me in the right spot. Or a website….i know amazon and stuff but a spotlight on the tea type of place. Anyone? Let me know please and thanks! And thanks you man for the videos i apreciate them have a good one peace.

  29. I am all for adding these steps and intricacy to the process of making a good cuppa… but he left out the most important part. Much like using bags of tea, using loose leaf tea is rubbish. For a real cuppa, you have to acquire a nice plot of land in arid climate (land may or may not be allocated through a government overthrow). Once you have the land, you must delicately cultivate and plant tea fields, supplementing the tea income with specialized poppy fields. Through generations of care and fighting the crime syndicates, you must develop the perfect tea leaf. After centuries of family strife, now you are ready to pick the leaves. Using only the teeth of a virgin on a full moon, pick the perfect leaves. Now you are almost ready to make a good cuppa. You only have to learn to mold and make a fine porcelain cup out of the surrounding clay banks of your poppy fields and use finely boiled tears of those who tend your fields. I mean come on. If you don't do this, you might as well just use a tea bag.

  30. If im doing the Gong fu style where it can have ~10 infusions, is there a way to store the leaves for later? Since I most likely will be just making tea for myself I would maybe be fine with the amount from just 2 infusions at any given time. Would hate to have to toss those leaves. If so how would i store them? Or would i make my 2 infusions worth, than do a bunch more infusions, and store all of that to make a cold tea?

  31. THANK YOU – will order some of that good Lapsang you mentioned and that fancy multi-chamber brewing thingy, since I'm in love with it and need to taste some variety of it in proper manner : )

  32. Regarding your chart 1st Green tea infusion should be 2 minutes,2nd infusion 3minutes, 3rd 4 minutes etc?If i my 1st infusion was 3 minutes,then the 2nd one should be 4 minutes etc…?Am i right?

  33. Oowh, I’m excited! 😮😁😍🙌🏼 I just watched a video that Celine did on removal of stains and now I’m committing myself to learning about tea; your voice is ALSO pretty ASMRish, Don. I’mma be HOOKED in this marvellous shenanigans, I know it! 😃😬😂🤗👍🏼👌🏼

    Cheers, beaut 😘

  34. I really liked the clear tea cup with the clear infuser. Is there a good place to buy those for larger quantities for a tea shop?

  35. I'm not exactly the most finanically well off. My concern really isn't that it is time consuming, but rather the process of obtaining the loose leaf teas and the teapots necessary seems expensive.

    If either you or someone else could lend me some advice, then that would be appreciated.

  36. Very informative… but do you have a tea ceremony pot that pours without spilling? That was upsetting to watch. Ha ha

  37. Hey Mei Leaf. I downloaded your Gong Fu Tea Brewing Chart/Guide and am a bit confused about the length of steeping time. I understand the first infusion, but the (+ infusions – in seconds) is the confusing part. This is how I interpret it. For example, White tea is steeped for 20 seconds for the first infusion, and then for 30 seconds the 2nd time, and then 40 seconds the third infusion, and 50 the fourth, and so on until the max number of infusions is reached. Is my interpretation of the chart correct? Thanks in advance. 🙂

  38. I have enjoyed Lipton Herbal Tea for decades. I can not locate Peach Mango favor in several stores. Has it been discontinued or deleted from stock? I hope not! Where can I procure it? Thanks.

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