Bulang Silver Spring Preparation
Water Temperature: Boiling
Water Quality: Best with Spring Water
Amount of Leaf (per 6 fl oz water): 2 Tbl. (3-4 grams)
Steep Time: 2-3 minutes
Number of Infusions: 4
Always blanch the leaves before infusion for this tea. This allows for not only easier opening up of the leaves for a truer taste profile, but also expedites taste release when you employ shorter infusions. For a controlled amount of bitterness and yet the full taste profile of the tea try 1g to 100ml water and infuse for 5 minutes. If you prefer lighter, less bitter tastes, use shorter infusion time and a larger leaf to water ratio.
We highly recommend brewing your tea in a teapot or mug with a removable infuser so that you can remove the leaves at the end of the steeping time. Whole leaf teas of this quality need room to unfurl and expand in the water in order to perform their "magic." However, leaving the tea leaves in the water will result in an over-infused, bitter tea. If you want a stronger cup of tea increase the amount of leaf rather than the steeping time. If you don't have a removable infuser, you can brew the loose leaves directly in the pot. At the end of the steeping time, pour all of the tea into a warm serving pitcher or pot.