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Tea is available from innumerable sources and in several
forms:
Tea bags are favored for their convenience – however,
most tea bags utilize the lesser grades of tea (fannings
and dust) and lack the complexity of flavor that is achieved
with higher grades. Pyramid tea bag packaging is, however,
changing this by providing adequate space for whole leaf
teas to unfurl, and bringing you closer to the loose tea
experience.
Loose tea is favored for steeping a rich complex infusion,
and can be purchased in many different quantities. We
recommend sampling new teas in small quantities (either
at your local tea room, or from an online source) before
you commit to a large bulk purchase.
Display teas are meticulously formed by artisans, using
exotic teas and flowers, which are best enjoyed by watching
them in a clear glass pot as they spectacularly bloom.
Pressed teas, typically Pu’erh tea, are able to
be stored for long periods of time without losing their
extraordinary, rich flavor. Other forms of tea have a
limited shelf life, losing the best of their flavor after
6 months.
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| In the near future,
we will be adding to our site, enabling you to choose
from a range of fine white, green, oolong, and black teas,
along with tea-time accessories and gift items. We hope
you will find this site a valuable resource, and will
visit us often to see what new treasures we have uncovered. |
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Preparing
a fine cup of tea is dependent upon 3 key
things: |
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Steeping Vessel – Whether you use a
tea pot, a tea cup with an infuser or an open
bowl, make sure that your tea will have room
to unfurl and release the best of its flavor.
Tea – get a good quality tea and use
2.5-3 grams for each cup of tea you want to
brew. Tea should steep for 3-5 minutes (less
time for black teas, or for blends with more
broken leaves, and more for white teas, but
always according to your personal preference).
If you like to buy your tea in bulk, be sure
to store it in an airtight container that
protects it from the light. Loose tea should
keep well for up to 6 months.
Water – water from the tap, in most
cases, will provide less than the best infusion.
If you can, use purified water that has been
through a distillation/oxidation process.
For black, oolong, or pu’erh teas, boil
the water, remove the kettle from the heat
source and pour it on the leaves straightaway;
for more delicate white or green teas, take
the kettle off and allow it to cool for a
few minutes to aim for a temperature between
165 and 180 degrees. |
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