Principles of proper Tea Preparation
Whether First Flush, Second Flush or Green - our Darjeeling is a top-quality tea. In our silver package with with the green label, you find the result of the most careful selection and the most stringent quality controls. Now it's up to you to allow the "champagne among teas" to achieve its peak flavour.
I. Storage
Always keep tea in a well-sealed container. If you store it in the silver bag, an odour-free closet shelf will do.
II. Water
Use fresh tap water. Water quality varies by region. If necessary, buy non-carbonated mineral water.
III. Brewing
For best results, brew tea in a container without net. Tea nets and especially tea infusers compress the leaves too much. Pour water when it's fully bubbling.
IV. Measuring and Time
The tea's stimulating caffeine develops its full energy within two minutes. Longer steeping adds tannin, which has a calming effect on the gastro-intestinal tract. The desired balance of steeping time and amount of tea leaves used in preparation will be the result of experimentation and personal taste.
V. Pouring off
Before pouring the steeped tea into a teapot for serving, pre-heat teapot with hot water. Warm water is not sufficient. Pour through a tea strainer into the pot.
VI. Green Tea
Its preparation is a little less complicated. Do not boil the water; just heat it up to 70 - 80º C. While steeping, do not cover the pot, so as not to scald the leaves.
VII. Serving
Darjeeling, especially the Second Flush, may be enjoyed with a drop of milk. Do not sweeten tea too much, just balance the natural bitterness. Because of its delicate character, we recommend white candied sugar. A teapot-heater spoils the tea - better to keep it hot with a tea cozy.
Besides, the mathematical view on tea-preparation looks like this:
Source: Andrew G.F. Stapley, "Modelling the kinetics of tea and coffee infusion," Journal of the Science of Food and Agriculture (2002): 1661-1671.
I. Storage
Always keep tea in a well-sealed container. If you store it in the silver bag, an odour-free closet shelf will do.
II. Water
Use fresh tap water. Water quality varies by region. If necessary, buy non-carbonated mineral water.
III. Brewing
For best results, brew tea in a container without net. Tea nets and especially tea infusers compress the leaves too much. Pour water when it's fully bubbling.
IV. Measuring and Time
The tea's stimulating caffeine develops its full energy within two minutes. Longer steeping adds tannin, which has a calming effect on the gastro-intestinal tract. The desired balance of steeping time and amount of tea leaves used in preparation will be the result of experimentation and personal taste.
V. Pouring off
Before pouring the steeped tea into a teapot for serving, pre-heat teapot with hot water. Warm water is not sufficient. Pour through a tea strainer into the pot.
VI. Green Tea
Its preparation is a little less complicated. Do not boil the water; just heat it up to 70 - 80º C. While steeping, do not cover the pot, so as not to scald the leaves.
VII. Serving
Darjeeling, especially the Second Flush, may be enjoyed with a drop of milk. Do not sweeten tea too much, just balance the natural bitterness. Because of its delicate character, we recommend white candied sugar. A teapot-heater spoils the tea - better to keep it hot with a tea cozy.
Besides, the mathematical view on tea-preparation looks like this:
Source: Andrew G.F. Stapley, "Modelling the kinetics of tea and coffee infusion," Journal of the Science of Food and Agriculture (2002): 1661-1671.