Tea and brewing

The diversity of tea production methods and the richness of the flavors it can offer makes it a unique beverage.
Pure, or blended with flowers, fruits, spices or aromatic herbs, it is a treat for the discerning palates.
There is nothing easier than preparing tea. However, the right temperature, amount and brewing time will allow you to preserve all the flavors of your tea.
Therefore, Hüttli Tea is offering brewing tips for each type of tea, hoping that you, dear tea lovers, will enjoy every sip!

Black tea
Black tea, called red tea in China, is slowly fermented.
The fermentation period varies according to the desired colors and flavors. During that process, the leaves gradually take a red-brown color. Brew it for 2 minutes to get an invigorating beverage. A shorter time is recommended for the spring harvest.

2 to 5 min
80° to 100° C
1-2 teaspoons per cup

Green tea
Green tea is not fermented. To stop the fermentation after the harvest, the leaves are heated above a fire or with steam. That process allows to keep the freshness of the leaves and the subtlety of the aroma. Green tea is very popular in Asia.
Premium and Japanese teas require a short brewing time with mildly hot water to avoid burning the leaves, modifying the taste and making it bitter.

1 to 3 min
70 to 80° C
1-2 teaspoons per cup

White tea
A light, smooth and delicate tea. Processing is minimal. Leaves and buds are usually sundried. Refreshing, white tea develops fresh, herbal, and flowery aromas.

1 to 3 min
70° to 80° C
1-2.5 teaspoons per cup

Dark tea, Pu Erh
The Pu Erh was reserved to the monarchs in China. This tea post-fermented is usually in the form of galette or bird’s nest.
It is sometimes getting older during years like wine. It gain in this way in savours and in quality with time.
The Pu Erh develops wet aromas of under-wood and tastes lightly sweet.

3 to 5 min
80° to 90° C
1-2 teaspoons per cup

Tea Oolong
It is alf-fermented, more than the green tea but less than the black tea. It offers powerful aromas and according to the time of oxidization and fermentation that it endured, it develops an aromatic range which can be flowered, vegetable, fruity or grilled. Low in caffeine, it can be drunk during the evening.

2 to 5 min
80° to 85° C
1-1,5 teaspoons per cup

Yellow tea
Slowly fermented in hessian, this rare tea is very fine and develops some very particular aromas and some woody and fruity notes.

30 sec to 4 min
70° to 75° C
1-2 teaspoons per cup

Smoked tea
Traditionaly dryed above a spruce fire, that process give to this tea a particular taste with woody and smoked notes.

3 to 5 min
95° C
1-2 teaspoons per cup

Parfumed tea
We find all the additional tea colours of flowers like jasmine or rose, of fruits like bergamot or strawberry, of spices like cinnamon or ginger or even aromatic plants like mint or lemon balm.
For the lovers, and depand on the tastes and the desires of eac, those mixed teas offer a diversity of aromas and savours.

Mint tea or jasmine :

2 to 3 min
70° to 80° C
1-2 teaspoons per cup

Earl grey tea or Chaï :
3 to 5 min
95° C
1-2,5 teaspoons per cup

Rooibos
This bush coming from African mountains does not contain caffeine. It reveals soft savours, fruity and sweet for a red cup.

7 to 10 min
95 to 100° C
2-4 teaspoons per cup

Honeybush
This plant comming from South Africa is close to Rooibos. Those flowers reveal a scent of honey, that’s why it’s called like that. He’s infusion develop round savours in mouth and lightly more sweat than the Rooibos.

7 to 10 min
95 to 100° C
2-4 teaspoons per cup

Maté
This plant is part a variety of holly coming from Argentina and Brazil. This traditional drink of South America is mostly prepared in a gourd. Very stimulant, it can be drunk hot or cold.

5 min
95° to 100° C
1-2,5 teaspoons per cup

Lapacho
An South African tree, we use his bark in infusion. This delicious drink is ingeniously spiced with some vanilla savours.

10 to 15 min
95° to 100° C
1-2,5 teaspoons per cup

You will find all the instructions of preparation on the label of the bags « Hüttli tea » and on our Website in the description of our products.
Keep your teas sheltered from the sun, the humidity and heat in order to prevent them from molding, oxidizing or loosing their aromas.
Store them far from food with strong smell so that the leaves don’t absorb it neither degrade their savours.