Do you know: Brewing and Storing rare teas
Some Tips on Brewing Holy Mountain's Rare Teas
Start with good-tasting water. Experiment with different spring waters. Do not use boiling water when brewing a white, green or oolong tea. Boiling water "cooks" the leaves of these teas, destroying their flavor.
Here are some suggested water temperatures:
White or green teas: 70° - 75° C. (160° - 170° F.)
Choose a ceramic teapot, or covered cup, with a four- to twelve-ounce capacity. A teapot with a built-in strainer will prevent leaves from entering the spout. Preheat the teapot with hot water.
Use approximately four grams of tea per eight ounces of water. Use twice that amount for Oolongs and Pu-erhs. Brew these teas loose, not in a tea ball or infuser, to allow the flavor to develop fully. Different teas have widely varying volumes; visually, your teapot will be more full of leaves when brewing a lighter tea such as Organic Emerald Sprouting rather than a denser tea like a Lung Ching (Dragon Well).
At first, until familiar with a particular tea, steep for a minute or two, then taste. Pay attention to the taste rather than the color. When the tea tastes right to you, serve or pour off the entire contents to avoid oversteeping. Most rare teas are meant to be infused several times; simply add more hot water when needed, increasing steeping times with subsequent infusions.
Feel free to experiment with water temperature, brewing time, and proportion of tea to water. There is no right or wrong way. Don't overlook the beautiful colors and shapes of the leaves while brewing; appearance is very much a part of the experience.
Most importantly, enjoy the tea!
All tea has a shelf life. Proper storage is necessary to prolong freshness.
Store tea in opaque containers to avoid contact with light. Use a container with a tight-sealing lid to guard against moisture and preserve flavor. Store in a cool place.