Steeping parameters are on the sample envelope, retail box (inner pouch), bulk bag, MIYABI can, and site listing (scroll down) for each tea.
These are our suggestions after rigorous testing. We cup our teas monthly to account for changes due to aging, storage and weather conditions, and other factors that affect tea. Generally, we advise steeping at higher weight for less time. Experimentation is encouraged.
QUICK TEMP GUIDE
MATCHA | 155ºF (68ºC) - 170ºF (76ºC)
STEAMED GREEN | 160ºF (71ºC) – 170ºF (76ºC)
PAN-FIRED GREEN | 170ºF (76ºC) – 180ºF (82ºC)
WHITE | 190ºF (88ºC) – 212ºF (100ºC)
LIGHT OOLONG | 180ºF (82ºC) – 195ºF (90ºC)
DARK OOLONG | 200ºF (93ºC) – 212ºF (100ºC)
BLACK (RED) | 200ºF (93ºC) - 212ºF (100ºC)
SHENG (RAW) PU'ER | 200ºF (93ºC) – 212ºF (100ºC)
SHOU (RIPE) PU'ER | 212ºF (100ºC)
DARK (HEICHA) | 212ºF (100ºC)
– Steep at a ratio of 1:3 (1 gram tea : 3 ounces water).
– Fill vessel with cool water.
– Steep overnight in refrigeration, or for 12 hours.
(use in tea lattes, to replace water in simple syrups, or other sig drink prep)
– Steep at a ratio of 1:2 (1 gram tea : 2 ounces water).
– Steep at suggested temperature (refer to label).
– Steep to-strength (5-10 minutes).
Why not? Matcha QIANDAO is one of our project teas—an effort to defy tea producing norms with our forward-thinking partners at origin. They're not just economy teas, though; kilo-for-kilo, these lots are often more expensive than the genuine article.
QIANDAO is shaded 3 weeks, stone-milled, and produced with hybrid Japanese-Chinese cultivars. Plus, it's our only certified organic matcha.
Project teas are an invitation to stretch our understanding of what makes tea, tea. But if you're not sold, we also carry Uji's finest.
As of 10.01.20
THURSDAY AND FRIDAY
1 – 7
SATURDAY AND SUNDAY
10 – 8
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