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How To
As pirates would say, they’re more guidelines than rules. Read, watch, experiment, and taste to see what works best for you. Also check out our YouTube page for tips on how to use tea ware to get the best flavors out of your tea.
The best tasting water comes directly from a remote hole in the ground. Fresh from the earth.
The Soy Matcha Shake has been a longtime favorite at the Lounges. Now we’re excited to make the Samovar Sweet Matcha Shake Mix available through our online store.
To make a matcha shake:
Combine five ice cubes, one heaping tablespoon of Samovar Sweet Matcha Shake Mix, and eight ounces whole milk, soy milk, or almond milk. Blend or shake in a cocktail shaker. Pour into a chilled glass, straining out ice cubes. For a hot drink, steam or heat milk on stovetop, and stir in matcha mix.
Tea is just like life. A rich full life is sensory-infused, one complete with a rich blend of experiences. It is a journey that transports you through things, places, people and feelings and that leaves you with memories and the knowledge that you’ve grown and touched others.
Good tea will take you on a sensual journey.Read more »
One of the great things about tea is that it taps into something very basic, human, and elemental. Good tea stimulates all of the senses. All of them.
Perhaps tea is so profound because, let’s face it, everything boils down to sex.Read more »
It seems that as life has gotten faster and faster, we humans have managed pretty well to keep up with the speed. But I I believe Gandhi: “That there is more to life than increasing its speed.” In fact, I’d suffice to say that things get better by decreasing their speed. Slow is good.
Rituals slow us down and connect us to this moment here and now.Read more »
Green Ecstasy green tea is a new Samovar classic. A creamy, brothy, caffeinated-chlorophyll hit of deliciousness. Matcha-infused first flush Asamushi sencha to impart joy in every sip.
To Brew this tea:
1) Use delicious (filtered or spring) water, a “side-handled” Japanese kyusu teapot, and a decanting pitcher.
2) Add 1– 2 tablespoons of tea leaves to your teapot and barely cover them with room temperature water. Steep
for 2 minutes and decant to the empty pitcher.
3) Add water to fill the kyusu teapot. The temperature should be 170 –175° or “very warm but not hot” to the touch.
4) Steep for only 10 seconds. Empty this infusion to the decanting pot, mixing it with the first infusion.
5) Re-steep the leaves 1–3 more times (depending on desired strength) for 10 seconds each time, adding the infusions to the decanting pot.
Sip from pre-warmed teacups and enjoy! Experiment brewing with different amounts of tea, water temperature, and brew time. For more brewing tips, check out the How To section of our blog.
 1) Start with a Wabi Sabi |
 2) Add 1-2 tbs of Sencha |
 3) Add 2 oz. of cold water |
 4) Steep for 2 minutes |
 5) Decant |
 6) Fill the Wabi Sabi with 170F water |
 7) Steep for ~10 sec. then pour |
 8) Enjoy! |
All the tea and teaware shown here is available in our online shop
 1) Start with fresh, hot water |
 2) Add 1-2 tbs of tea per 8oz. |
 3) Pour the hot water |
 4) Steep 1st infusion 15-30 seconds |
 5) Remove the basket |
 6) Enjoy and repeat. |
All the teaware shown here is available in our online shop
 1) Hot water, gaiwan, & cup |
 2) Add 1-2 tablespoons of tea |
 3) Add hot water |
 4) Cover and steep for 15-30 sec. |
 5) Pour with index finger on top |
 6) Enjoy. Then repeat. |
All the teaware shown here is available in our online shop
Brewing Tea Is Personal.
This art involves the balancing of three variables: amount of tea, water temperature, and steeping time. Since flavor is subjective, only you can determine what the right recipe is for your palate.
To begin your experimentation, start with the following guidelines:
- Always start with the best tasting water you can find: filtered, spring, or even “mountain stream fresh.”
- Use 1-2 tablespoons of tea per 8oz cup.
- Steep the first infusion for 15-30 seconds.
- Resteep for 5-20 additional infusions, increasing the brew time to taste.
Expert Notes
- For Pu-erh & Oolong teas: Awaken the leaves. Rinse leaves with boiling water prior to first infusion.
- Experiment with water temperature. Start with a rolling boiling and then try different temperatures to get the flavor you like best.
- Brew with a gaiwan for maximum effect.