I don't know how to properly brew tea. I have a bunch of it that's accumulated and when I make some its either not enough taste or too much/bitter. Ill admit to boil water I use the microwave. Directions are different sometimes too with the steeping times and whether or not to squeeze the bag. I'd also like opinions on the various tastes so I can choose which I might like best. Here's my swami bennies..ginger root. Green tea, kukicha, bancha. Yerba mate. Kombucha is an avoid for me. Plenty of neutrals but I want to focus on the bennies. I think I'd like kukicha from the description
Very likely allergic to dairy, gluten makes me moody, caffeine makes my heart race, fragrances give me hives and headaches..I shouldve known I'm an Explorer. Swami knows best. Swami-42% Explorer. INTJ, book lover, redhead, Leo sun Taurus moon, Earth snake
SWAMI O+ Gatherer, Healing from Fibromyalgia Kyosha Nim Columnists and Bloggers
Location: New York
IMO, the quality of tea you start with has the biggest impact on the flavor of the tea. I mostly use loose tea, but I do keep a few tea bags on hand too. I have green tea, camomile, peppermint, and lemon-flavored green tea (compromise for DD1) in bag form. The loose teas I have on hand are yerba mate, rooibos, green, peppermint, camomile, lavendar, and nettle. I use the nettle medicinally (steep it for hours, then strain) but the others I use singly or in combination as beverages.
Follow the directions on each type of tea bag, if you're using bags. Squeezing out will give you a stronger/more bitter flavor, so skip that step for a lighter-tasting tea. If you must use the microwave to boil the water, then boil the water first and add the tea bag to the hot water. Don't microwave the tea bags- the tea will be more likely to taste bitter that way.
Ruth, Single Mother to 18yo O- Leah, 17yo O- Hannah,and 11yo B+ Jack
Herb teas are all different, depending on the part of the plant being used. Roots, barks and stems can handle hotter water, even low simmering. Leaves and flowers are more delicate and I would use water just short of boiling, steeping for 3 to 5 minutes.
Kukicha is a stem, so it can take very hot water, steeping as long as you like.
Green tea is delicate and should not be brewed with boiling water. I don't know the exact temperature, but I remove the water from the heat when it is strongly steaming, but not bubbling. Most sites on good quality green tea will advise to steep anywhere from 30 seconds to a couple of minutes. I'm lately using one minute steeping because I like the taste a lot at this level. Steeping green tea too long or using water that is too hot will produce a bitter beverage.
I don't know how long black tea should steep - it hasn't been a part of my life in too many years.
Normal day, let me be aware of the treasure you are. Let me not pass you by in quest of some rare and perfect tomorrow. ~Mary Jean Irion
Rachael D, one bit of info Dr. D'Adamo shared with us back in Eat Right 4 Your Type (I believe ) is in regard to the brewing of green tea. He told us that if we didn't like the bitter taste caused by green tea's tanins, we could still get the benefits and avoid the bitter after taste if we only brewed it for 25 - 35 seconds. It works for me.