Yerba Maté contains a significant amount of Matteine which is similar to caffeine without the crash. It contains Vitamins A, B1 (Thiamine), B2 (Riboflavin), C, E and 15 amino acids, along with a high level of antioxidants. Popular amongst hikers in the Andes, Yerba Maté is known to increase physical endurance, curb the appetite, sharpen the mind, and assist the gallbladder in processing toxins from the body.
Loose leaf tea full#
Traditionally, a gourd full of Maté is passed around a group of people many times and the straw is never used to stir the leaf inside the gourd. The earthy, herbal flavor steadily mellows with each subsequent steeping, though the invigorating effects are only heightened with the passing of each round. Due to its lack of tannic content, the leaf is left in the gourd so as to allow multiple steepings and can also be brewed with cold water. The combination of short brewing times, lots of leaf and the small capacity of the Yixing pots produce multiple steepings of what is considered the very essence of one of the highest forms of tea.Ī highly stimulating infusion widely consumed in Argentina, Chile, Paraguay and Brazil, Yerba Maté is traditionally drank from a cuia (cured gourd) through a bombilla (filtered straw). A good rule of thumb when you are making your own loose-leaf tea at home is approximately 1.5 teaspoons for every 8 fluid ounces of water. After decades of use, simply adding hot water to the pot alone can yield its own tea from the years of tea oil accumulation. In the Gong Fu style, very small tea pots made of an especially dense clay called Yixing (pronounced ee-shing) are used because the residue or tea oils from the tea more easily accumulate in the pot, seasoning it with the flavor of the one kind of tea reserved for that particular pot. The Gong Fu style of serving tea originated in China, but at some point reached epically proportioned importance in Taiwan (formerly Formosa, thus the name of many Oolongs grown in Taiwan). However, fluffier blends such as white teas and Chamomile may require as much as one tablespoon or more, while denser teas such as Gunpowder may require less than one teaspoon. Oolong is regarded as the ultimate art form in tea making in Taiwan, which has adopted and perfected the brewing method for it, known as Gong Fu. Generally, you should measure 1 teaspoon loose leaf tea per 8 oz cup of water. Read our article, The Ultimate Guide to Loose Leaf Tea, for more info.Oolong (pronounced wu-long) is a Chinese or Taiwanese semi-oxidized tea, spanning perhaps the most diverse spectrum of flavor and body between Green and Red/Black Teas. Once you’ve prepared your serving, it’s time to enjoy. No matter the method, the goal is to keep the leaves contained. You may choose to use a metal or silicone infuser (sometimes called a “tea ball”) to house the leaves and keep them from floating in the water as it steeps, or you may use a French press or a pot with a strainer. Measure out one teaspoon of loose leaf tea for each eight-ounce cup you wish to enjoy. Loose-leaf teas follow the same temperature and timing instructions as their bagged or pyramid infuser counterparts. Tea Forte offers all teas from our silken infusers in loose leaf canisters, so luckily, you won’t have to look far. Whether it’s a simple black tea you’re after, a flavored green tea, a rare herbal blend, or a gourmet oolong, you’re likely to find it in loose leaf form if you know where to look.
Due to the lack of individual packaging, some loose leaf teas may be less expensive per ounce than their single-serve counterparts, which makes them an attractive option for tea lovers who enjoy indulging in many different types of teas and tisanes. Much like a bulk spice, grain, or salt you might bring home from your local market, loose leaf teas are meant to be measured by hand during the preparation process, which typically takes place with a pot and strainer, a metal or silicone infuser, or a tea press (i.e., a French press used for tea).Īny of the usual tea varieties - black, green, white, herbal, and oolong - may come in loose-leaf form.
Loose leaf tea is precisely what it sounds like: tea that comes to the kitchen loose, without the confinement of a single-serving bag or infuser.
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