With An Infuser Tea Cup:
Ming Ming Tea features an Individual Tea Cup Set with a cup and infuser for single servings. To use it, place about two teaspoons of loose tea into the infuser and place it in your cup. Pour boiling water over the tea and let it steep for abut two minutes. (Steep longer for a stronger tea) Then take out the infuser and enjoy a delicious cup of tea. The leaves may be used two more times by simply pouring more water over the leaves.
How To Brew Tea In The Traditional Tea Ceremony Style:
- Measure out loose tea equal to 2/5s of the pot’s volume into the tea funnel
- Warm the pot by filling it half-way with hot water
- Pour the water from the pot into the tea serving pitcher
- Put loose tea into the pot using the tea funnel
- Pour half a pot of freshly boiled water over the leaves
- Immediately pour this water into the serving pitcher
- Pour this warm water from the pitcher into the cups to warm them
- Fill the tea pot with boiled water and let steep for one minute
- While the tea steeps, empty the water from the cups into the large water receptacle
- Pour the tea into the tea serving pitcher and serve each cup
All that’s left is to sit and enjoy the tea–its fragrance, its color, and its flavor. Sip it slow–the Chinese say that one should “taste” tea, rather than just “drink” tea. After the first round, the host or hostess may refill the pot with boiled water and re-brew it up to five or six times more.
There are a few luxury products that improve with age, that gain character with use–very fine leathers, sterling silver, pearls and Yi-Xing tea-ware. Yi-Xing ware has been the connoisseur’s choice for exquisite tea sets since the time of the Ming dynasty, some four hundred years ago. Yi-Xing is famed for the deep, lustrous hue it develops over the years–that’s the reason these beautiful pieces are passed down in families from generation to generation.
What Are Some Tips for Brewing Tea?
Temperature The temperature of the water. In general, use freshly boiled water., just off the stove for dark, strong teas. With lighter teas–such as green tea, pouchong, green oolong–let the boiled water cool for five minutes–let it cool to 176-194 degrees Fahrenheit, or 80-90 degrees Celsius.
Quantity: Use an amount of tea that is equivalent to 2/5s of the size of the pot. (Whether Yi-Xing ware or an ordinary pot) This rule applies to all varieties of teas.
Single Servings: When making a single cup use a level teaspoon for jasmine, Pu-erh or black tea, and a heaping teaspoon for oolong, Ti Kuan Yin or green tea. Use two teaspoons for pouchong or green tea. You’ll see that some teas are densely packed, so use slightly less per cup.
Generally, use one teaspoon of leaves per cup of water. To steep, use boiling water (200F) when preparing black, dark oolong and herbal teas. Use cooler (170F) water when steeping green, light oolong and white teas. Steep your tea for five minutes for black teas, seven minutes for dark oolong and white, and three minutes for light oolong and green teas.
Iced Teas: Iced tea made from real leaves tastes great! Simply double the amount of tea leaves (making it two teaspoons per cup of water), and steep as usual (five minutes in most cases). Once the tea is ready, dilute with an equal amount of cold water or ice. Garnish with mint or lemon, and enjoy its great taste!
Caffeine In Tea
Tea is a very low caffeine drink, and is an excellent way to limit your caffeine intake. Here is a breakdown of various levels of caffeine:
- Coffee 100 mg
- Cola 90 mg
- Black Tea 20 mg
- Flavored Tea 40 mg
- Oolong Tea 20 mg
- Green Tea 5 mg
- White Tea 5 mg
- Decaf Tea 0 mg
- Herbal Tea 0 mg
- New 2013 Havest Teas Have Arrived
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- New 2013 Harvest Tea arriving in March
- New 2013 Harvest Teas coming in May
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- Gift Cards are now available in our store
- Taoist Tai Chi Society Tea Tasting