the delicate process of
brewing tea
The best teas are handpicked
or ‘plucked’ in groups consisting of two leaves
and bud—only the new growth is harvested
from the top of the shrub
All About Tea
All tea comes from the same plant, Camella Sinensis. This subtropical evergreen shrub is native to Asia, but today is grown all over the world. Tea is mostly cultivated today on large plantations. Farmers plant tea shrubs in rows, keeping them a uniform height for easy harvesting. The pickers then harvest only the new growth from the top of the shrub. The best teas are hand picked or ‘plucked’ in groups consisting of two leaves and bud. Categories of Tea: Green, Yellow, White, Oolong, Black, Dark/Pu-erh.
Green Tea is the least oxidized of the six tea types. It is also one of the oldest techniques, dating back to the Song dynasty (960-1279 CE).
Plucked
Withered
Fired: In Japan, the leaves are steamed
Fired: In China, the leaves are pan roasted
Shaped and dried
Packaged
All About Tea
Brewing tea can be delicate process. The wrong portioning or wrong temperature can result in a bitter or astringent cup of tea. Please reference the charts below when brewing tea:
1 tablespoon: 8 oz. water
4-5 grams: 8 oz. water
1 sachet: 8 oz. water
Japanese Green Tea: 160-180 degrees F, 1-2 mins
Chinese Green Tea: 180 degrees F, 3-4 mins
White Tea: 175-180 degrees F, 3-4 mins.
Oolong Tea: 190-200 degrees F, 4-5 mins.
Black Tea: 195-200 degrees F, 4-5 mins.
Pu-erh Tea: 200 degrees F, 4-5 mins.
Herbal: 200 degrees F, 4-5 mins.
Use the provided information to help guide guests choose a tea if they are unsure of the options. Emphasize that different teas have stronger or lighter flavor profiles. Employing sensory language will help guests gain an understanding of individual tea strains, which will help them make a decision. Brewed tea should be served in an individual pot with an accompanying glass, saucer, spoon, and cream / sweetener (honey or sugar and sugar substitute). Tea service will vary at individual Canopy Centrals.
