Store Tea for Multiple Infusions
Datetime:2013-11-26 Hits:
Store Tea for Multiple Infusions
Tea drinkers around the world are using multiple infusions of whole tea leaves to enjoy the most delicious cups of tea, as well as save money. For a multiple infusion, a high-quality whole leaf tea is infused with pure water more than once while preserving as much flavor and body in the tea as possible. Since high-quality whole leaf tea can be expensive, using the leaves multiple times can save money and bring the cost per cup down significantly.
Instructions
1
Start with the best ingredients by purchasing a high-quality, whole-leaf loose tea. Large leaf varieties often give better results. Use purified water produced by a distillation/oxygenation method, not tap water.
2
Preheat the pot or cup in which the tea will be brewed so that the hot water will remain warmer longer and extract the fullest flavor from the tea. Select the right water temperature for the type of tea you're brewing. Black, dark oolong and herbal teas are best with near-boiling water, while green, white and green oolong teas need slightly cooler water to avoid cooking the tea leaves and destroying their delicate flavors.
3
Steep the tea for the proper amount of time, depending on the type of tea being brewed. When the tea has steeped properly, serve or pour off all the liquid to preserve the tea leaves for additional infusions.
4
The leaves do not need to rest between steepings and can be used right away for additional infusions. The tea can remain in the pot, such as when using a tea strainer, or it can be set aside and covered lightly with a cloth or lid. Do not let the leaves sit in water, as this will dilute their flavors and render them too weak for additional infusions. Do not let the wet tea leaves dry out or sit wet for more than two hours.
