Today's Coffee Blog

Green Herbal Tea made the Chinese Way

For two summers, I lived and taught in Xinyang, Henan Province, China. One of the many great things about living there is that it is in the green tea center of China. The first time I taught, adult students would come to class with freshly made tea in a glass, yes, in a 7 inch tall glass. I was soon introduced to a lady who ran not only a tea shop, but was one of the historical leaders on green tea. She sold many varieties of green tea, some costing in the $100s of dollars per ounce. After the first tea ceremony, we became friends. She taught me how to make everyday tea correctly and that green tea is rich in polyphenolic antioxidants that helps prevent peripheral artery disease and skin aging. I thought all you herbal tea drinkers would enjoy knowing this tea making Chinese methodology.

First fill your container, a mug is okay, with a “good quality” of loose tea about ½ inch high, a little higher for stronger tea. Heat the water to almost boiling. If you boil the water, let it cool a minute or two. When steam comes from your electric tea kettle it is hot enough; 180° to 190° is best. Pour the water over the tea. The leaves should soon stand up in the container; only good leaves stand up on there ends on the bottom. Let them steep until there are leaves floating on the top. Pour out all the water out and make sure all the leaves on the top are out of the container as well. Fill the container again. This time you may drink the tea or if  many leaves still come to the top again. Then, you must repeat the process. Drink the tea when all the leaves stay on the bottom. When you want another cup of tea you can add more hot water to the container. This process makes 2 to 3 great tasting mugs or glasses of tea. Enjoy! P.S. I love the Rachel Ray (Apple) Green Cordless Electric Tea Kettle.