TEA EXPERT

MASTERS

Our tea masters are trained professionals to comprehensively analyze and judge the quality of tea by relying on their own sense of smell, taste, vision, touch and brain.

WATER

Tea experts pay the same attention to the water as the leaves. Water quality can make a big difference, so use either filtered water or natural spring water with low or medium mineral content. Always use freshly boiled water too, as re-boiled water will have lost much of its oxygen.

INFUSION

Different tea types infuse best at certain temperatures. While black teas flourish with freshly, fully boiled water, more delicate white and green teas will be scalded by the extreme heat. For these teas, let the water cool to 70C-80°C before infusing.

The length of infusion depends on the type of tea and your personal preference. Generally green teas require 2-3 minutes to infuse, dark oolongs, black, puerh tea 3 -5 minutes.

 

STORAGE

Tea leaves are fragile and easily compromised by heat, light, moisture and air, so storing them correctly is essential. Generally use a resealable pouch or a tea caddy with an airtight lid, and keep your tea at a neutral temperature away from light - it will stay at its best for much longer.