There are no hard and fast rules when it comes to steeping tea. The reality is that steeping tea is what works best for you. With that in mind, here are some of our thoughts on brewing tea to help you brew a cuppa' tea that tastes like it was steeped direct from the gardens:
Experiment - Start with the steeping times on our tea sachets. Then try your favorite tea with less water or more water, and longer and shorter steep times. Find what combination works best to give you the tea flavor you're looking for.
Leaf size matters! Look at our whole leaf teas and you'll see very differently sized leaves depending on the type of tea. The hard and fast rule to consider is this: the smaller the leaf, the deeper the brew - smaller leaves require less tea for a strong cuppa', while larger leaves require more tea to brew a deep flavorful cup.
Special Types of Tea Steeping
There are a number of Chinese teas that have special steeping techniques:
Gong Fu style tea service is to put a lot into a tiny bit of water - 6 g of tea into less than 100 ml (3 oz) of water; steep for a very short time; dispose of the first "wash" (or steep) and serve the second through the 7th wash. You can try this with two leaves and a bud Organic White Peony tea or with Tei Kuan Yin teas.
two leaves tea company™ Jasmine Petal tea can be washed at least twice. The second steep will be much more "green tea" in flavor and have a bit less of that floral jasmine scent.
Steeping Green Tea or White Tea
Another special steeping style that was suggested two leaves tea company™ by Ed Eisler at Jing Tea in London: Steep two leaves and a bud White Peony tea at a very low water temperature - 140 F (75 C) for a long, long time. This will give a nice gentle flavor with low caffeine release. This will also work well with Japanese style greens too, like Tamayokucha.
Generally, green teas should take a longer steep at a lower temperature.