COMMENT PRÉPARER LE THÉ

traduction en cours….

There are severnal techniques to prepare tea. It all depends on the tools you wish to use to steep your tea. We have put together detailed instructions for each steeping technique.

Teapot Method

 

tetsubin etampeFor this, you need: one teapot.  If you use a clay teapot, you may also want to use a wooden tea boat.

Step 1: Warm up your teapot by pouring boiling water inside. If you use a clay teapot (for instance from Yixing) as well as a wooden tea boat, also pour water on the teapot’s exterior surface. Empty the teapot.
Step 2: Deposit the appropriate quantity of tea leaves (on average 1 teaspoon / cup of 250 ml) into the teapot. If your teapot is equipped with an infusor, deposit the tea leaves into it and put it back into your teapot. Introduced in this warm teapot for a few seconds, the leaves will soften and be better prepared for subsequent contact with hot water.
Step 3: Pour water over the leaves at the appropriate temperature. Although a thermometer is not essential, be aware that some teas may be damaged by boiling water whereas others will not release their flavours properly if the water is not hot enough.

Step 4: Steep the tea leaves for the appropriate time (varies between tea types). Taste the tea. Once you are satisfied with the liquor, pour into cups. If there is a infuser, remove it from the teapot to ensure that the remaining liquor does not over steep.

 

General Steeping Instructions

White Tea (buds only)
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 2 tsp 80°C 7-10 minutes
White Tea (Buds + Leaves)
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 2 tsp 85°C 5-7 minutes

 

China Green Teas
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 1 tsp 80°C 3-4 minutes

 

Japanese Green Teas
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 1 tsp 75-85°C 3-4 minutes

 

Japanese Gyokuro
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 1 tsp 70°C 3-4 minutes

 

Oolongs (low to medium oxydation)
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 1 tsp 95°C 4 minutes

 

Oolongs (Medium to high oxydation)
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 1   1/2  tsp 95°C 4 minutes

 

Yellow Tea
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 1   1/2  tsp 85°C 4-5 minutes

 

Black Teas (Large leaves)
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 1 tsp 95°C 3 minutes

 

Black Teas (Small or broken leaves)
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 1 tsp95°C 3-4 minutes

 

Darjeeling Black Teas
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 1 tsp 95°C 3-4 minutes

 

Rooibos
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 1 tsp 90°C 4 minutes

 

Gaiwan Technique

 

gaiwan transparentFor this, you need: one gaiwan (also called zhong), one cup, and a wooden tea boat.

Step 1: Warm up your gaiwan by pouring boiling water into it. After a few seconds, empty the water in your tea boat. Place 1 to 2 teaspoons of teas leaves in the bottom of the gaiwan (almost 5 grams).

Step 2: Pour water over the leaves at the appropriate temperature. Although a thermometer is not essential, be aware that some teas may be damaged by boiling water whereas others will not release their flavours properly if the water is not hot enough.

Step 3: Stir the leaves gently, using the lid to fully submerse them in the water. The first steeping should usually be between 15 to 30 seconds, depending on the type of  tea. To taste and assess the tea, pour some liquor into your cup, using the gaiwan’s lid to restrain the leaves.

Step 4: When the liquor is satisfactory, pour the remaining tea into your cup, using the gaiwan’s lid as before. The leaves may be re-steeped. Steeping periods shall then be increased each time by a few seconds.

 

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Gong Fu Cha Technique

 

gong fuFor this you need: a small teapot, preferably from Yixing, a tasting cup, an aroma cup, a small tea jug and a wooden tea boat.

Step 1: Begin by warming the teapot and the other instruments using boiling water. Place approximately 2 teaspoons of tea leaves in the teapot. Using water at the appropriate temperature, rinse the tea leaves for a few seconds. Although a thermometer is not essential, be aware that some teas may be damaged by boiling water whereas others will not release their flavours properly if the water is not hot enough.
Step 2: Pour the hot water onto the leaves, making sure that water overflows onto the teapot’s exterior. After steeping the tea leaves for approximately 15 to 30 seconds, pour the liquor into a small jug. Empty the tea liquor from the teapot to ensure that the leaves are no longer in contact with any water.
Step 3: Pour some of the liquor from the jug into the aroma cup, which is more elongated and designed to concentrate odors, and wait a few seconds. Smell the tea’s aromas.
Step 4: Pour all the tea liquor into the tasting cup or cups. Enjoy the tea. The leaves may be re-steeped. Steeping periods shall then be increased each time by a few seconds.

 

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Senchado Technique

 

kyusu transparentFor this, you need: one kuysu teapot, small teacups and a wooden tea boat (optional)
Step 1: Warm up the kuysu teapot and cups with hot water. Place tea leaves in a quantity sufficient to cover the bottom of the teapot (approximately 2 teaspoons).

Step 2: Pour water into the cups at the appropriate temperature (on average 75 to 80°C). Although a thermometer is not essential, be aware that some teas may be damaged by boiling water whereas others will not release their flavours properly if the water is not hot enough. It is recommended to use small teacups, to ensure that the total volume of water does not exceed 100 ml.

Step 3: Pour the contents of the teacups into the kyusu teapot. The first steeping should usually be between 15 to 30 seconds.

Step 4: Pour the liquor into the cups. Empty the tea liquor from the teapot to ensure that the leaves are no longer in contact with any water. The leaves may be re-steeped. Steeping periods shall then be increased each time by a few seconds.

 

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Matcha Tea Preparation

 

matcha kitFor this you need: matcha wisk (chasen), matcha tea bowl (chawan), measuring spoon (chashaku)

Step 1: Remove the tin of matcha from the refrigerator 30 minutes before use. Sift the necessary amount of matcha. The sieving of matcha makes the foam smoother and prevents the formation of lumps.
Step 2: Warm up the chawan for one minute with hot water. Empty and wipe dry. Put two chashaku of match in the chawan (approximately one teaspoon). Rinse the chasen in hot water to soften its prongs.
Step 3: Pour approximately 65 ml of hot water (65 to 75°C) over the tea.
Step 4: Begin to whisk vigorously using a parallel movement of the wrist (not like beating an egg). Begin with the bottom of the bowl, paying attention not to damage the prongs of the chasen. Once the foam begins to form, lift up the chasen gently to the surface of the liquor and continue whisking until large air bubbles are gone. The matcha is ready.

 

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Iced Tea

 

iced tea transparentFor this you will need: a pitcher, tea leaves, sugar, any additional ingredient of your choice.

ALL teas or tea blends may be cold steeped. If you own teas that have lost some freshness, why not use them to prepare excellent iced tea !

Measure 4 teaspoons of the tea leaves of your choice and put them in the pitcher;

Cover the tea leaves with one litre of cold water

Add you additional ingredients (spices, orange/ lime/lemon slices, berries etc.);

Add 2 teaspoons of sugar;

Steep for at least 6 hours at room temperature or refrigerate overnight;

Makes 4 cups