At Queen’s Pantry we like to help customers remember how to make their black and Rooibos tea with 5-1-1.
5 – minutes brew time
1 – teaspoon of tea
1 – cup of boiling water
Oolong ,Green and White tea, remember 3-1-1.
3 – minutes brew time
1 – teaspoon of tea
1 – cup of "just below the boil" water
For Iced Tea:
Use 2 teaspoons of tea for 8 oz. of water.
Bring fresh drawn, cold water to a boil.
For black tea, rooibos, and herbal tisanes pour immediately over tea and steep 5 minutes.
For green, oolong, and white tea, let water stand for a minute or two and then pour over tea. Steep for 3 minutes.
Pour over one cup of ice and enjoy!
The above is a starting guide for time and temperature. For example, you might like your particular blend of black tea very strong and use a heaping teaspoon per cup instead of a level teaspoon. If the time is varied much you might feel your cup of tea is bitter-- tannins are released after seven minutes and are bitter tasting to most.
by Bruce Richardson
All tea comes from the Camellia sinensis plant. Processing the fresh green leaves and bud of the tea plant determines the tea family – white, green, black or oolong. After picking, green tea leaves begin to oxidize. The manufacturing process, amount of manufacture time, and length of oxidation will determine the tea family assignment.
White Tea begins with two young leaves and bud, or just the unopened bud. The delicate pluckings undergo a long wither and are naturally lightly-oxidized and dried, usually in the sun or in a warm drying room.
Green Tea has little oxidation as the leaves are steamed or wok fired, rolled, and dried soon after picking.
Oolong Tea falls somewhere between green and black teas because the leaves are only partially oxidized, rolled, and dried.
Black Tea is made by bruising green tea leaves by hand, or machine. The leaves are allowed to oxidize for two to four hours and then dried with heat.
(From Elmwood Inn Fine Teas & Benjamin Press 2009 Catalog)
The buzz word in tea and health is EGCG, tea’s principle catechin and a strong antioxidant. Green tea EGCG appears to prevent brain cells from dying and may even rescue the neurons once they have been damaged, to help them repair. It’s worth noting that the Michael J. Fox Foundation is funding a current study on tea’s effects on Parkinson’s disease.
Numerous worldwide studies have showed a lower incidence of cancer in cultures where green tea was consumed regularly.
Black teas are rich in flavonoids that may improve blood vessel function. New research shows tea flavonoids bring about a decrease in arterial stiffness, suggesting that tea consumption may have favorable effects on cardiovascular disease. Studies also showed tea’s positive effects on reducing blood cholesterol levels and providing dilation of blood vessels to help manage blood pressure.
A cup of tea contains approximately 125 mg of flavonoids, which is more than most non-tea drinkers consume in an entire day!
According to research done by Harvard University, sipping 20oz of tea daily shows you'll produce five times more interferon, powerful proteins that destroy viral invaders on contact.
"First for Women" Magazine, November issue; Brenda Kearns