Leaves loose in the pot: The leaves have maximum freedom to uncurl and circulate in the water, which makes for stronger and more flavorful tea. You can then strain the tea leaves out of the water by pouring through a strainer. Tea ball: Most tea balls are made of aluminum with small holes for water circulation. These are very easy to remove and clean.

Clean cotton muslin, cheese-cloth, unbleached paper coffee filters, fine plastic strainers, or anything of this nature will work equally well.

No, the fibers found in the tea after fermentation will not hurt you. However, if you feel you really don't want to drink them, just filter them out. Most people find filtering to be more trouble than it's worth, and just drink the tea--fibers and all.

There's a lot of folklore and literature about the health benefits of tea. This is unfortunate, because tea is toxic and addictive. I advise against all tea, including herbal, black, oolong, and green. Herbal tea is not really tea, but a brew of herbs, which supposedly are beneficial, but actually are quite toxic. Black, oolong, and green tea all come from the same plant. Black tea has more caffeine; green tea has more antioxidants; and oolong tea is intermediate between black tea and green tea.

Yes. All tea contains polyphenols, which are potent antioxidants that improve the body's defenses and suppress free radical activity. See health info page on this site.

High-quality tea is usually sold as loose tea. In addition, tea in bags goes stale much more quickly because of its greater surface area (and hence greater exposure to atmospheric oxygen); and it tends to pick up odors and flavors from surrounding foods (or, I'm told, from the box it's in). Still, bags can be very convenient, especially if you are preparing tea away from home.

When a solid object like a rod of length (L) is stretched to a new length (L + delta L), the strain in the rod is defined as the ratio (Δ L)/(L). This is a dimensionless measure of stretching or compression often stated as "inches per inch", "millimeters per meter", or "microns per meter (microstrain)" for convenience of visualization. A material property of all elastic solids, Young's modulus (Y) is used to describe "stiffness" of materials.

Place one teaspoon of tea ( 0.07 oz . - 2 grams ) in the teapot for each cup of tea you will serve, adding one more teaspoon for the teapot, which has been previously warmed.

Scientist Harold Graham estimated that 2 grams of loose green tea contains 300 milligrams of catechins. This is 5 times the catechins found in a typical teabag. In other words, 3 grams of loose-leaf brew 1 cup of tea, which gives you the same amounts of catechins found in 5 teabags. Furthermore, that same 3 grams of tea leaves can be infused another 2 to 4 times without losing its favour.

They contain the highest amount of theanine and catechins and the least amount of environmental pollutions. They are also the tastiest. For hundreds of years, they are the most prized collection of Chinese green tea.

Nothing will happen if you accidentally swallow one or even a couple of tea leaves. It may just be a small inconvenience for you.

A high quality green tea can last 3 to 5 infusions. After that, the taste turns bitter. Discard them. Used tea leaves can do more harm than good.

We offer our tea in loose-leaf form because we believe it makes for a superior cup of tea. Beneficial oils are destroyed when herbs and tea leaves are processed for bagging so we try to keep them as close to their natural form as possible. Tea bags also don’t allow space for the tea to fully expand for proper infusion and the bag material may affect the taste of the tea.

Loose tea will pick up the odors of food and spices, and prolonged exposure to sunlight will weaken the tea. To ensure that your tea stays as fresh as possible, keep it in a air-tight container away from direct sunlight. When you order tea from us it will come packaged in a container (can or bag) that will protect the freshness of your tea. Back to Top

You may use an infuser, such as a tea ball or brew basket, to hold the leaves or put them loose in the pot, then pour through a strainer. For more information, please see our definitions of "infuser" and "strainer."

After picking the green leaves (late summer/early fall), shade-dry them on a screen, allowing good air circulation from the bottom and the top. Best condition is one that will dry the leaves quickly but not overheat them. Never dry leaves in the sun. To test that the leaves are thoroughly dried, "snap" a leaf stem to make sure. You may also dry them in your microwave. Put some leaves between two paper towels and microwave for 60 seconds on high.

There are a couple of plausibility arguments. One is that the chart patterns represent the past behavior of the pool of investors. Since that pool doesn't change rapidly, one might expect to see similar chart patterns in the future. Another argument is that the chart patterns display the action inherent in an auction market. Since not everyone reacts to information instantly, the chart can provide some predictive value. A third argument is that the chart patterns appear over and over again.

Store tea in a clean dry airtight container free of foreign odors. Always use a dry spoon for scooping out the dry, loose tea, and close the container tightly after use to retain aroma and flavor. Do not store tea in close proximity to items with a strong aroma such as soap, spices, herbs, and dried meats.