Champagne Oolong (tin)

General Guide:

1. Add tea leaves to a teapot, fill-your-own tea bag or infuser basket.
2. Use 1 to 3 teaspoons (1 tablespoon) of leaves per cup (8 oz) of water. Adjust to taste.
3. Bring fresh, cold water to a rolling boil, allow it to cool slightly, then pour water over tea leaves and cover.
4. Infuse (steep) leaves between 2-5 minutes; 3½ minutes is a good average that works well for most tea types. Do not over steep or tea may become bitter. If you prefer strong tea, do not over steep; simply use more leaves.
5. Remove bag or infuser from water or strain leaves. Enjoy!

Water Quality: Tea is only as good as the water used to prepare it. Avoid distilled or unfiltered tap water, which can limit tea’s flavor. Bottled spring water or filtered tap water is ideal.

Water Temperature: Most teas taste best when prepared with water around 195˚F (just below boiling) however, some teas require a lower temperature or they may become bitter.

Eastern Brewing Method: High quality oolongs and certain specialty teas may be enhanced by the Gongfu (Eastern) brewing method, which uses a higher leaf-to-water ratio and multiple, short infusion times (10 seconds to 1.5 minutes) to bring out the subtle nuances and full flavor spectrum. Fill a warmed porcelain gaiwan, kyusu, or miniature <8 oz teapot 20% full with tea leaves. Add 195°F water. Steep the 1st infusion for 30-60 seconds and decant. Repeat for another 3-5 infusions.