-
Take fresh water (Chemical or iron content should
be low; do not use chlorinated water )
-
Bring it to full boil ( should not boil for more
than ½ a minute )
-
From the sample box , take a little tea using a
spoon.
-
Weigh the tea. ( The weight should not be more
than 2.5 gms for all varieties of tea )
-
Pour the tea leaves into a clean dry tasting pot.
-
Pour boiling water ( As the water comes to a boil
, quickly pour the water into the tasting pot : The standard tasting
pot holds 4 ounces of water )
-
In fuse the tea ( Cover the tasting pot with its
lid and infuse the tea for 5 minutes. The time of infusion must be
perfect.)
-
Decant the brew ( As soon as the infusion period
is over , upturn the tasting pot into the cup with the lid still in
position and let the brew drain away fully )
-
The brew for tasting ( Remove the tasting pot
from the cup. Shake the infused leaf into the upturned lid and press
away any remaining liquid )
