Simple, non-fussy notes on water, weight, and time — the three things that actually matter.
Before we talk about leaves, we should talk about water. Tap water in most of northern Illinois carries a light chlorine note and a fair amount of dissolved minerals. Both of these will flatten a delicate tea. A basic charcoal-filter pitcher is the single best upgrade you can make.
If you have very hard water, cut it 50/50 with distilled for green and white teas. For blacks and oolongs, filtered tap is fine.
Our default ratio at the shop is 3 grams of loose leaf per 200 ml (roughly one small teacup) of water. A tablespoon is a rough approximation of 2 grams for most teas — a small kitchen scale is the honest way.
The single most common mistake in Western kitchens is pouring boiling water over green tea. Water off the boil, then rested for a minute, is roughly right. Sencha wants a shorter steep (45 seconds). Long Jing tolerates a full minute.
White teas are forgiving. Longer steeps deepen the honeysuckle notes without introducing bitterness.
Oolongs are built for repeated infusions. Use a smaller vessel (a gaiwan or small teapot), a shorter first steep, and pour off completely each time. Most good oolongs give five to seven distinct infusions.
Full boil is fine. Longer steeps develop tannin — with milk teas this is a feature, with delicate Darjeelings it is a bug.
Herbals want a proper simmer. Do not be shy with time.
A gaiwan is a small lidded cup, usually 100–150 ml. It is the traditional Chinese brewing vessel for oolongs and pu'er. If you enjoy oolong, a gaiwan will teach you more about the tea in a week than a Western teapot will in a year. We keep a small selection at the shop, from $18.
Light, air, warmth, and moisture are the four enemies of loose leaf. Keep tins closed, in a cool cupboard, away from strong-smelling spices. Most teas will hold their character for six to twelve months. Green teas are the most fragile — drink them within three months of receiving them.
