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Tea Basics
For optimum freshness, we recommend you stock up on tea in an amount you can consume within three months. Tea should be stored at room temperature and in an airtight container free of moisture and away from light. We recommend stainless steel or ceramic containers.
[tea history] [tea growing countries] [types of tea]
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Brewing a Cup of Tea
Brewing good tea depends on fresh water. Try using bottled, spring water if you are unsure about your source of water.
Most teas should be brewed just before the water has come to boil. As a starting point, the general rule of thumb is to use one teaspoon of tea for each 6 oz. of water. See the charts below for quantity and steeping times.
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Quantity of Tea to Use
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teaspoons |
| Very fine leaf particles. (Darjeelings) |
.5 - 1 tsp |
| Scented teas. (Earl grey) |
.5 - 1 tsp |
| Broken Orange Pekoe* and small whole leaf grades. (Assam and Ceylon) |
1 tsp |
| Medium whole leaf grades. |
1+ tsp |
| Large leaf teas (Oolong and Lapshong Souchang) |
2 tsp |
| White teas |
3 tsp |
| * Orange Pekoe is a designation of leaf size, not flavor. Orange Pekoe (OP) consist of larger leaf particles or whole leaves. |
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Steeping Times
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minutes |
| White, Green and Fine Darjeelings |
2-3 |
| Broken Orange Pekoe, Darjeelings and Flavored Teas like Earl Grey |
3-4 |
| Most whole leaf teas like Assam and Ceylon that are served with milk or lemon |
4-5 |
| Chinese large leaf teas like Lapshong Souchang and Pu-Erh |
5-6 |
| Herbal Teas like Chamomile and Rooibos |
6-8 |
| Fruit Tisanes |
8-10 |
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