Golden Rules for making tea successfully

Hot tea

Black teas, matured teas and flavoured teas

1. Pre-heat the teapot, after inserting the tea strainer or filter, by rinsing it with boiled water.

2. Place a teaspoon of tea (roughly 2.5g) per cup in the warm stainer and let it stand for a few moments, allowing the steam to begin developing the leave's aroma.

3. Pour simmering water on the tea so that all the leaves are covered.

4. Let the tea steep

• about 3 minutes for broken leaf teas;
• about 5 minutes for whole leaf teas;
• barely 3 minutes for first flush Darjeeling (slightly increasing the amount of tea to 3.5 g per cup)

5. It is essential to remove the stainer or filter containing the leaves. The tea must then be stirred (another important step) and finally poured. Teas from great gardens should not be drunk too hot; let them stand a few moments after steeping, so that the palate can better appreciate the most subtle fragrances.

White and green teas:

1. Pre - heat the pot or chung (cup with cover) as above;

2. Place the appropriate amount of tea per person or cup. Let the leaves stand for a few moments to allow the steam to begin develoiping the aroma;

3. Pour hot water onto the tea;

4. Let the tea steep:

• 1 to 3 minutes for green tea;
• 15 minutes for white Yin Zhen;
• 7 minutes for white Pai Mu Tan.

5. Remove the tea leaves, stir and serve.

Iced tea

There are two methods to prepare iced tea:

First method:

• Put about 10 grams tea or 4 spoons into a tea pot
• Cover with half a litre of simmering water
• Let infuse 3 to 5 minutes according to the type of tea
• Take over the tea leaves and pour the hot tea into a glasses filled with ice cubes

Second method, for a lighter taste, like scented water

• Put about 10 grams tea or 4 spoons into a tea pot
• Cover with one litre of water at room temperature
• Keep the tea pot into refrigerator for 12 hours
• Take over the tea leaves and serve. You may add sugar cane syrup according to your taste