White Tea

Temperature Use boiled water, cooled to 185 to 203°. Some white tea can withstand boiling water. White tea generally favors hotter water than green tea, but sometimes somewhat less than boiling temperature. White tea flavor is heavily reliant on polyphenols and partially-oxidized substances that extract best at near boiling temperature, similar to oolong and black tea. While, white tea also tends to be made from younger buds and leaves with more delicate aromatics. This can at times necessitate reduced brewing temperatures. White Tea that that has more delicate leaves, or was harvested very early can require cooler temperatures within the given range for brewing.

Rinse Filter Place filter paper in the stainless steel pour over dripper. Slowly pour boiling water for 5 to 10 seconds to thoroughly wet the paper. When water stops dripping, empty the glass server and then place back in position beneath the dripper.

Amount Add 4.5 to 5.0 g of tea to the prepared filter in order to brew with 12 oz of hot water (medium).

Brewing

Cool Water Let boiled water sit for 1 to 2 minutes prior to its use for brewing, or alternatively, pour boiling water from a high level above the pour over dripper to benefit from air cooling.

Most White Tea Slowly pour boiling water in a circular motion to fully saturate the tea leaves. Try to pour around the leaves, and not directly on them. Pour at such a rate so the water level is consistent, and slightly over the height of the leaves. To prevent over heating (cooking) of the leaves, every 15 to 20 seconds stop pouring and let the water drain down. Wait 5 seconds and resume pouring the water so the level is again consistent, and slightly over the height of the leaves. Repeat this cycle of draining, rest and continued pouring until you have processed 12 ounces of resultant tea. Dispense tea from the glass server. Retain the filter and tea for subsequent brews if desired.

Green Tea

Temperature Use boiled water, cooled to 167 to 185°. Green tea flavor is heavily reliant on theanine and other amino acids for aroma that extract best at cooler temperatures. Although Sencha with a higher polyphenol (EGCG) content can require higher temperatures of 194°. Overall Japanese Green Tea prefers slightly cooler temperatures of 167 to 176°, while some particularly tender Gyokuro can require still cooler temperatures of 158°.

Rinse Filter Place filter paper in the stainless steel pour over dripper. Slowly pour boiling water for 5 to 10 seconds to thoroughly wet the paper. When water stops dripping, empty the glass server and then place back in position beneath the dripper.

Amount Add 6.0 g of tea to the prepared filter in order to brew with 12 oz of hot water (medium).

Brewing

Cool Water Let boiled water sit for 3 to 4 minutes prior to its use for brewing, or alternatively, pour boiling water from a high level above the pour over dripper to benefit from air cooling.

Most Green Tea Slowly pour boiling water in a circular motion to fully saturate the tea leaves. Try to pour around the leaves, and not directly on them. Pour at such a rate so the water level is consistent, and slightly over the height of the leaves. To prevent over heating (cooking) of the leaves, every 10 to 15 seconds stop pouring and let the water drain down. Wait 5 seconds and resume pouring the water so the level is again consistent, and slightly over the height of the leaves. Repeat this cycle of draining, rest and continued pouring until you have processed 12 ounces of resultant tea. Dispense tea from the glass server. Retain the filter and tea for subsequent brews if desired.

Oolong Tea

Temperature  Use boiling water, as close to 212° as possible. Oolong tea flavor is heavily reliant on polyphenols and partially oxidized substances that extract best at boiling temperature.

Rinse Filter Place filter paper in the stainless steel pour over dripper. Slowly pour boiling water for 5 to 10 seconds to thoroughly wet the paper. When water stops dripping, empty the glass server and then place back in position beneath the dripper.

Amount Add 7.1 g (1/4 oz) of tea to the prepared filter in order to brew with 12 oz of hot water (medium).

Tea Rinse  Slowly pour boiling water in a circular motion to fully saturate the tea leaves. Continue pouring until the water level is slightly over the height of the leaves. Stop pouring and let the water drain down. Wait 5 seconds and complete a second rinse if desired. When water stops dripping, discard the glass server contents and then pace back in position beneath the dripper.

Brewing

Most Oolong  Slowly pour boiling water in a circular motion to fully saturate the tea leaves. Pour at such a rate so the water level is consistent, and slightly over the height of the leaves. Doing so, it will take approximately 90 seconds to process 12 ounces of resultant tea. Dispense tea from the glass server. Retain the filter and tea for subsequent brews if desired.

Black Tea

Temperature Use boiling water, as close to 212° as possible. Black tea flavor is heavily reliant on polyphenols, such as theaflavin and catechin, as well as oxidized substances that extract best at boiling temperature.

Rinse Filter Place filter paper in the stainless steel pour over dripper. Slowly pour boiling water for 5 to 10 seconds to thoroughly wet the paper. When water stops dripping, empty the glass server and then place back in position beneath the dripper.

Amount Add 6.0 g of tea to the prepared filter in order to brew with 12 oz of hot water (medium).

Brewing

Most Black Tea Slowly pour boiling water in a circular motion to fully saturate the tea leaves. Pour at such a rate so the water level is consistent, and slightly over the height of the leaves. Doing so, it will take approximately 90 seconds to process 12 ounces of resultant tea. Dispense tea from the glass server. Retain the filter and tea for subsequent brews if desired.

Pu-erh Tea

Temperature Use boiling water, as close to 212° as possible. Pu-erh tea flavor is heavily reliant on polyphenols and partially oxidized substances that extract best at boiling temperature.

Rinse Filter Place filter paper in the stainless steel pour over dripper. Slowly pour boiling water for 5 to 10 seconds to thoroughly wet the paper. When water stops dripping, empty the glass server and then place back in position beneath the dripper.

Amount Add 7.1 g (1/4 oz) tea of to the prepared filter in order to brew with 12 oz of hot water (medium).

Tea Rinse  Slowly pour boiling water in a circular motion to fully saturate the tea leaves. Continue pouring until the water level is slightly over the height of the leaves. Stop pouring and let the water drain down. Wait 5 seconds and complete a second rinse if desired. When water stops dripping, discard the glass server contents and then pace back in position beneath the dripper.

Brewing

Most Pu-erh  Slowly pour boiling water in a circular motion to fully saturate the tea leaves. Pour at such a rate so the water level is consistent, and slightly over the height of the leaves. Doing so, it will take approximately 90 seconds to process 12 ounces of resultant tea. Dispense tea from the glass server. Retain the filter and tea for subsequent brews if desired.