Storage: When it comes to storing teas there are a few simple rules to follow which will probably seem like common sense anyway. Firstly, tea will absorb air moisture so it’s important to keep it in an airtight sealed jar or tin. It also doesn't like heat, light and air therefore store your tea jar in a cool, dark and dry location. Usually not a hard to find as most kitchen cupboard will tick all these boxes. The tea itself usually has a shelf life of a few years depending on the quality of the blend and many of our teas are good for up to 5 years.
Brewing: Making the perfect cup of loose tea is going to vary based on the person and their taste preferences and the type of tea used. Three things to consider; quantity, temperature and brewing time.
Brewing instructions come with each of our tea blends. Generally, we would say to take a teaspoon of tea to one cup of water. But you may use more or less depending on how you like your tea.
Once you've got the quantity right you then need to brew your tea and this will vary depending on the type used, but the handy guide below should get you started.
A few extra tips for making the perfect cup of tea:
- Tea loves oxygen as it helps the flavour develop, so always use freshly drawn cold water in your kettle; every time we boil water its oxygen content decreases.
- Warm the pot by swirling a small amount of boiled water in it.
- Do not allow the tea to ‘over-infuse’ by leaving the leaves in the water too long, it can make your cup of tea bitter and stewed.
- Always use a good quality tea.
- Before you throw the leaves away don't forget that loose leaf tea can be re-infused several times.
- Between brews, don’t empty your cup or pot completely. Leaving a little bit of water will strengthen the leaves for your next brew.
- In China it's popular to just add the leaves to a tall glass without using a strainer so you can appreciate the colours of the leaf. Most of the leaves will sink to the bottom once steeped, those floating on the surface can just be blown away before you sip.