| Tea from a bag |
Teabags were another accidental innovation in the history of tea. A tea merchant by the name of John Sullivan began distributing his loose tea samples in small, hand-sewn cloth sacks. His customers discovered that they could place the entire sack into boiling water, thus brewing a serviceable pot of tea. They enjoyed the convenience of pre-measured tea and the ease with which the leaves were removed. Thus one of the most damaging inventions to quality tea was created.
Despite their convenience, tea bags contain some of the lowest grade tea available. In order to infuse quickly and correctly at lower than boiling temperatures, the tea must be very small. Quite often, the tea found in commercial tea bags is the fannings or dust. Much like in the coffee industry, the demand for quick brewing, easy to use, and economical tea has led to the overall decrease in the quality of tea.
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Following are general guidelines for brewing each type of tea. As the enjoyment of tea is subjective, you may find that you will need to increase or decrease the steeping time to suit your tastes.
- Black & Flavored Tea
- 1 tsp. of loose tea per 8oz. of water. Allow the water to come to a rolling boil and pour immediately. Let infuse for 3-4 minutes.
- Green, White & Herbal Tea
- 2 tsp. of loose tea per 8oz. of hot water (approx. 85°). Allow the water to cool down slightly after boiling. Infuse for 3-5 minutes.
- Oolong Tea
- 2 tsp. of loose tea per 8 oz. water that is just before the boiling point. Infuse for 8-12 mins. The leaves can be reused; in China the second infusion is considered the best as the leaves have "awakened".
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The Book of Tea & Herbs