We had a lively conversation on Tuesday about our SOP for tea-making at the office or school. Additions to the discussion also came via Twitter. When we make tea at work, our preferred tools include:
- A tea maker like Adagio Teas
IngenuiTea
- Filter bags/pouches for loose tea, then saving the bag for later steepings
- Steeping cups like Jing‘s or Dragon Pearl‘s
I also want to know how you’re storing your teas, and I’ve included some pics:
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The first pic is the clay pot we use for storing our pu’erh. Pu’erhs like to breathe, and the clay gives them a dark, dry place to continue fermentation with the seasons.
Pics 2 and 3 are straight from the fridge. The wife and I have always stored our Chinese greens and wulongs in the fridge because we went to wholesale tea markets and retailers and saw them chilling their teas in refrigeration units. You’ll note that we put the tins and vacuum sealed packages in the fridge. While this may not work if you have strong odors in your fridge, you may want to chill your green teas or wulongs.
I know there will be some purists out there who cringe to see tea in the fridge.
How about you- what’s your plan when it comes to keeping your teas fresh?
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