Our advice
1 Choosing your tea
To fully appreciate and enjoy your teas and herbal teas and their health benefits, it's essential to prepare them according to the rules of the art. Apart from the three important points, such as water temperature, infusion time and quantity, the first thing to remember is to choose the right tea. Opt for loose teas that have a more intense flavour and better quality than teabags. Loose tea allows you to adjust the dosage to suit your taste, whether you prefer a more subtle or more pronounced flavour. Teas and herbal teas from organic farming without pesticides are a must, as they contain less heavy metals.
2. Water quality
Quality water is a guarantee of success when preparing your beverage, and will make your infusion much tastier. Choose fresh water with low mineral content. Certain minerals in the water can bind the tannins and alter the taste of the tea. Choose spring water or filtered water.
3. Water temperature
When preparing your tea, you need to pay particular attention to the temperature of the water. As purists will know, it's best to avoid boiling water for certain teas, such as white, yellow, green and blue. The ideal temperature is not the same for all types of tea. The final flavour depends on it. Look at the recommended temperature and stick to it - you'll see the difference when you taste the tea.
4. Infusion time
Brewing time is the final stage in preparing your tea. Like the water temperature, it varies according to the type of tea you want to enjoy. A white tea that is not infused long enough will be bland and lacking in character, while a green tea that is infused too long will simply be bitter. The infusion time can be found on the tea packaging, or ask us for more information.
5. Quantity
When it comes to quantity, it's advisable to use between 12 and 15g of tea per litre of water, but that's the advantage of loose tea: depending on whether you prefer a stronger or more subtle tea, you can measure out the quantity that will appeal to your palate.
Which teapot to choose?
Cast iron teapotsknown as "memoryless". Their surfaces do not retain tannin. Often made in Asia, China, Japan and Vietnam have a wealth of experience in their manufacture. Cast iron is a material that retains heat for a long time. Ideal for tea lovers who regularly drink teas and herbal teas. Cast iron will allow them to drink their beverage in a hot core despite a longer infusion time. It can also be placed on a stove to keep the beverage hot during the infusion. In China, teapots are decorated during the casting process and a finishing coat of paint is applied at the end of the manufacturing process. The paint is very beautiful, but it is advisable to dry it well after washing and try to keep it as dry as possible to preserve it. The inside should be enamelled, looking and feeling very smooth. In Japan, the foundry technique is more advanced. Decorated in the mass with a refined alloy, the teapot can be painted or unpainted, to preserve its colour better. But the price is twice or even three times higher than Chinese teapots, even though the quality is beyond reproach.
Ideal for green tea, porcelain teapots With its walls often thinner than those of earthenware or stoneware, its low heat conduction allows the temperature of the tea to be maintained just long enough for it to infuse. Green tea is brewed at lower temperatures than black or red "Pu-Erh" tea, or other herbal infusions such as rooibos or mate. Made in Limoge, China in Jingdezhen, England in Wedgwood, etc... Refined thanks to its often hand-painted decoration, its different models will enable you to find the design to suit your taste. It also has no memory.
Glass teapots Very much appreciated for the visual aspect, a guaranteed spectacle, as we can see the colours gradually being released and the leaves developing. Easy to wash as the tannin does not adhere. Very good for teapots that don't require a lot of heat due to their generally thin walls, which result in rapid heat loss. Recommended for presentation teas such as blooming tea. These teapots also have no memory.
Terracotta teapot also known as a memory teapot. In China, the clay from Yixing, located 150 km from Shanghai in the province of Jingsu, has been renowned for its pottery for thousands of years. Unglazed and rough on the outside, it is slightly porous on the inside. By covering itself with tannins each time it is used, it will become tumbler-like and amplify the aromas of your tea. This is why you should always make the same tea in this teapot, otherwise the result will not be good. Scald the teapot several times to remove the earthy taste when first used. Always keep the teapot away from spices or herbs because of its sensitivity to odours. So if you drink several teas, keep this teapot for your favourite tea.
In Japan's Aichi prefecture, 300km south of Tokyo on the island of Honshûs, lies the town of Tokoname. Specialising in the art of ceramics, it is home to one of Japan's six ancient pottery centres. These teapots are similar to those in Yixing, but with more finesse (very popular with the Japanese).
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