Brewing · · 1 min read
How to Brew the Perfect Cup
Good leaves, the right water and a little patience. Our simple guide to a better cup of loose leaf tea.
A great cup of tea asks for very little: good leaves, fresh water and a few minutes of attention. Get those three right and everything else is a matter of taste.
Start with fresh water
Fill the kettle with fresh, cold water every time — water that has been boiled twice tastes flat. If your tap water is hard, a simple filter makes a noticeable difference, especially to green tea.
Mind the temperature
Black teas and herbal infusions love water just off the boil, around 95–100°C. Green teas are more delicate: let the kettle rest for two or three minutes, to about 80°C, or the leaves will turn bitter.
Measure, then wait
Use about one teaspoon of leaves for every 250 ml — a little more for large, airy leaves and flowers. Then set a timer: three minutes for green, four to five for black, five to seven for herbal infusions. Steeping longer adds strength, but also bitterness.
Give the leaves room to unfurl, and they'll give you a rounder, sweeter cup.
Give the leaves room
Whole leaves need space to open. Brew them loose in the pot and pour through a strainer, or use a roomy infuser basket rather than a small ball. And try a second steep — many teas have more to give.
