Tea-Preperation

The preparation of tea

About the amount of tea leaves and its steeping time

There is a wide variety of teas, which means that there are also a number of different types of preparation. Important here are the correct water temperature, the exact amount of tea and of course the duration of the tea's drawing. If you are a true tea connoisseur, you can truly celebrate the perfect preparation. But that does not have to be that way, they can also make it easier. Try out for yourself which amount of tea and brewing time your individual favorite tea produces. Soon you have internalized the preparation and need not worry about the exact procedure.

Here are some basic hints for each type of tea:

Black tea

Pour the leaves over to make black tea with freshly boiled water. Usually a coated teaspoon black tea per cup is used, from five cups then an additional spoon of black tea for the pot is added. Cover the pot to pull the tea. The lighter the black tea, the shorter the brewing time should be. Darjeeling, for example, only needs 2 to 4 minutes to brew, while a malty strong Assam likes to be allowed to pull 5 minutes.

Basically, the following applies to the preparation of black tea: After a short brewing black tea is stimulating by the caffeine contained in it, while with longer brewing time, the caffeine increasingly with the tannins of tea combines, so that the stimulating effect is more and more. If you let it go for more than 5 minutes, the black tea can be bitter too.
Read more about black tea here.

Green Tea / Japan Tea / White Tea

For green tea, Japan tea and white tea, an infusion temperature of 80 to 90 ° C is recommended, and even lower for some teas (eg Sencha). For this you should let the fresh water briefly boil and let cool before pouring the leaves. Required, depending on the variety and strength for 1 liter of water usually 3 to 5 tablespoons of tea leaves. About 2 to 4 minutes should pull the tea.

The special thing about the green tea is that it can be infused up to three times, it is important that the leaves must not dry out in between. In Japan it says: "The first infusion is as bitter as life, the second as strong as love and the third as gentle as age". Read more about greens, Japan and white tea here.

Matcha

Something special is the preparation of matcha tea. To do this, add about 1/2 teaspoon (equivalent to about 2 bamboo spoons) of the matcha powder to a matcha bowl. Boil the water fresh and then let it cool down to about 80 ° C. Then pour the Matcha tea with about 80 ml of water and bake for about 15 seconds with a bamboo brush (Japanese: "Chasen"). It creates a solid foam on the tea surface, this is characteristic of the Matcha tea.
Read more about Matcha tea here.
 

Oolong tea

For the preparation of the oolong tea, you also boil the water briefly and then pour over the oolong tea leaves with the no longer bubbling water (this corresponds to about 75 to 90 ° C). The brewing time of the oolong tea is 3 to 5 minutes.

Who wants to take it a bit more carefully during the preparation, the brews the loose tea leaves with no more bubbling water and pours the water immediately again. Now the leaves rest for about 1 minute and are then infused again. Let the tea soak for 2 to 4 minutes and then strain.
Read more about Oolong tea here.

Fruit tea

For a liter of fruit tea you need about 15 to 20 grams. Then brew the fruit mixture with boiling water. You can now let the fruit tea strain between 5 and 10 minutes according to the variety and personal taste. At longer brewing time he is usually sour. You can also use the fruit mix for several infusions, but then you usually lose some of its aroma.
Read more about fruit tea here.

Herbal tea

The herbal tea can be prepared quite easily without much effort. On a liter of herbal tea, you use about 12 to 18 grams of herbal tea leaves, this may vary depending on the variety and taste, sometimes a little more or less. Again, pour the herbal tea leaves over with boiling water and leave to soak for 5 to 8 minutes. It is important that the herbal tea of the brewing time is covered, so that the essential oils can not escape via the water vapor.
Read more about herbal tea here.

Lapacho

Lapacho tea has a special way of preparation. To do this, bring one liter of water to a boil in a pot, then add one tablespoon of the bark and simmer for 5 minutes over moderate heat. Afterwards, the lapacho tea must be covered for 20 minutes. Depending on your preference, the Lapacho tea can be sweetened with sugar or honey.
Read more about Lapacho tea here.

Mate tea

Important! Mate tea is traditionally drunk from a mate cup of wood or pumpkin. If you want to use such a cup, you should consider the following before the first enjoyment: Leave the first mate tea in the cup for one day and then pour it out. As a result, the woody taste is removed from the container and close the pores of the wood. You can repeat this process a second time.

Now you can prepare the mate tea for your enjoyment. To do this, fill the mate cup halfway with the tea leaves, then pour some cold water over the leaves first and let stand for 2 minutes. As a result, the air escapes from the leaves. Then pour the mate tea with approx. 80 ° C hot water. Now place the typical Mate drinking straw (Bombilla) diagonally in the cup, so that the sieve is on the ground. Up to a brewing time of 5 minutes, the caffeine in mate tea has a stimulating effect. At longer brewing time, the soothing effect of the tannins comes to the fore.

The mate tea you can often infuse at will. The taste and the effect of caffeine will naturally weaken over time. However, the beneficial effects of mate tea remain.
Read more about mate tea here.

Rooibos tea

Rooisbos tea is uncomplicated to prepare. Use boiling water to brew Rooibos tea and let it draw for 7 to 10 minutes. Since Rooibos tea has a low tannin content, it retains its typical sweetness even with longer brewing time. The rooibos tea tastes hot and cold and is an ideal thirst quencher.
Read more about rooibos tea here.

Pu Erh tea

When preparing Pu Erh tea, it should be noted that the leaves should be "washed" before brewing. For this purpose it is necessary to pour about 10 to 12 grams of the leaves with about ¼ liter of hot water (for example in a sieve) and then briefly shake off the leaves afterwards. Then the Pu Erh tea in the pot can be infused with boiling water. Let the Pu Erh tea soak for about 3 to 5 minutes. The Pu Erh tea leaves can also be infused several times.
Read more about Pu Erh tea here.