Each person's unique tastes can be explored with the many flavors of tea. There are a number of elements that fuse to brew good tea. With practice and experimentation, you will soon discover your own tea style. Sometimes you may prefer the formality of the traditional method, and at other times you may toss some leaves into a cup and add water. The loose leaf and compressed loose leaf teas allow you to determine the strength and brewing style. 

    There are two main points to always keep in mind when brewing tea, including chinese white tea. The first thing is use good water. Spring water is preferred. Since     most cities tap water will change the way tea tastes, and not for the better. The second thing is be aware of the temperature of the water in relation to the type of tea you are brewing. Using boiling water on green tea will make it taste bitter. Using steaming water on pu-erh won't bring out the full range of flavors. Ideal temperature is 80c or just before boiling point. 

   Of course it is also important to use the right amount of water per amount of tea and to not let the tea steep (soak in the water) too long or too short. Follow the directions below and soon you'll be making amazing tea that you're sure to enjoy.

    *Depending on how much tea you use per cup, you can expect a pound of dry tea leaves to yield 150 - 200 cups of tea, and two ounces to yield 20 - 28 cups.

    Tea Recepie 

Tea is also married with meals. Some are also Innovative, they seem quaint. Imagine sweet almond tea with Telengana Chicken roast, Or black tea with biryani. There is a scientific reason why these combos work, The strong Flavour left on the palate by the roast is cleansed by sweet almound tea. Similarly, black tea cuts     through the deep-fried meat and oil of biryani and lessens chances of indigestion. The general rule is that curries go best with Darjeeling and jasmine green tea; fried     and roasted food with assam tea.

    Tea & Food Pairing


    1.Red grape and black tea lassi
    2. Lamb Chops / Pork roast in orange spiced black tea
    3. Salmon is black tea cocount sauce
    4. Curried green tea egg salad
    5. Tea toffe ( like salted caramel )


    1. Chicken : Chinese green, Darjeeling and green jasmine tea and Oolongs
    2. Rich Seafood ( Crab, Lobster, Scallops, Shrimp ) : Oolong
    3. Baked Ham : Assam
    4. Vegetables : Nilgiri
    5. Fruit : best with iced greens and lighter black teas
    6. Desserts such as carrot cake : Assam