Tea: Equipment and Tips

High quality loose leaf tea offers excellent flavor and health benefits. I prefer standalone teas from China, including Pu-Erh and various green and white varieties (except for Japanese tea, which strikes me as being too grassy, and the small leaf size leads to pouring and cleanup problems. But I digress). Online tea vendors offer a good selection and sample packs, though tasting in a local shop is the best way to try new teas.

Consider also the book: Tea Basics : A Quick and Easy Guide. Consult the Tea FAQ for more tips. An article on how brewing temperature affects tea aroma.

Health Benefits & Concerns

Baby cow food (milk) eliminates the cardiovascular health benefits of tea.
Citrus juice, vitamin C give staying power to green tea antioxidants.
Fluoride - tea leaves accumulate fluoride. Organic teas grow without fluoride infested fertilizers may reduce this problem. A water filter that removes any fluoride naturally present in the water supply (or added by your friendly local government) will purify the water.
Tea is high in oxalates, and therefore may promote the formation of calcium oxalate kidney stones. Consult your doctor for health advice.

Equipment

Loose leaf tea requires at minimum a tea pot, hot water, and time. A variety of optional equipment can be used to store, measure, and brew tea. If possible, buy long lasting, quality equipment. Unique tea ceremonies have evolved over time; these may require specific implements or even room design.

Teapot

The tea pot should allow plenty of space for the tea leaves to expand. If possible, try the teapot before purchase, as some pots do not pour nor handle well. A smaller teapot and smaller teacups allow for quick rebrewing. Avoid teapots that contain plastic. Be sure to inspect the inside for plastic, especially near the internal strainer. Ceramic teapots share different tea types well. On the other hand, Yixing clay teapots are excellent for Pu-Erh, as the teapot will retain the flavors of previous use.

Storage

Tea must be stored away from light and heat, as these degrade tea. Inexpensive tin containers with tight lids provide an inexpensive and practical way to store tea.

Measure

Loose leaf tea should be measured by weight, not by volume. An electric scale will be highly accurate, though a traditional balance should last far longer. I currently use an electronic scale (50 gram maximum), though with experience, one can eyeball the required amount of tea leaves.

Strainers

External tea strainers help, especially where the tea pot has no or a poor internal strainer. Look for ones that can be left resting on top of a tea cup. Tea made of complete leaves will be blocked by the internal strainer of a tea pot. Finely cut Japanese teas, on the other hand, may require a fine wire mesh to strain.

Timer

Required for the forgetful and distractible types, to prevent tea from brewing too long. Use a kitchen timer, or purchase a combination timer and temperature probe.

Water Filter

If the local water quality is poor, some form of water filtration or bottled water may be required. If sensitive to fluoride, purchase a filter capable of removing the toxin.

Kettle

Either an electric kettle or a traditional kettle for a stovetop will work fine; the quality of the water is more important than the vessel used to boil it. Plastic or other kettles may impart odd flavors to the water. For green teas, a kettle with temperature control or means to insert a thermometer may be required.

Tea Cups

I prefer cups without the handles for green tea. Black teas may require thicker mugs or coffee cups due to the higher water temperatures involved. Consider smaller cups, for more frequent pouring, as larger cups may take too long to cool down, letting the aroma escape. Tea cups should be white on the inside, to better judge the tea’s color.

Brewing Tips

Experimentation works well when learning how to brew tea. For example, try altering the temperature of the water used while holding other factors as constant as possible.

Weigh out the tea leaves.

I currently use four grams for approximately two cups (500ml) worth of water, though the amount will vary by tea type and taste.

Water temperature.

For black teas, bring the water to a full boil. Other teas (green, oolong) may taste better if brewed with cooler water. Some vendors list recommended brewing temperatures; otherwise, experiment to see if lower temperatures affect the flavor.

In the Winter, try preheating the kettle and tea cups. This prevents tea from going cold too quickly.

Swirl teapot before pouring.

Before pouring the tea, swirl the teapot so the brewed tea is more evenly distributed. Tea may collect at the bottom of the pot, leading to the first poured cups being weaker and lighter than later ones.

Teas like Pu-Erh may need to be rinsed with fully boiling water first, or several times, to remove flavors some find unpleasant.
Tea leaves may be reused; higher quality tea can be brewed multiple times, and will present different flavors in subsequent brews. The temperature or brewing time may need to be increased.

Travel Tips

Gunpowder tea should not be taken through airport security, as its name and appearance will unduly concern the guards. Be sure to remove or mark over the label!