It begins with the water - the element that brings tea to its full potential. Freshwater yields a better cup. We recommend using filtered, spring or bottled water.
Fill your tea kettle with fresh, cold water and heat to a rolling boil—unless you’re making green tea or white tea. In that case, stop short of boiling to avoid “cooking” the delicate tea.
If you’re using a teapot, warm it first by swirling in a splash of steamy water and pour it out.
Plan on about one teaspoon of tea or herbs per cup. While using whole leaf tea, place tea in infusing basket or teapot.
Pour the heated water over the tea leaves, cover if in a pot, and infuse to taste. Different teas take well to different infusing times. Experiment to find your ideal time, but take care – don’t steep for too long or you’ll find your tea has gone bitter or acidic.
Time your brewing
- Tea Water Brewing time with or Without Milk
- White Short of boiling 3 Minutes Without
- Oolong Short of boiling 3-4 Minutes Without
- Green Short of boiling 2-3 Minutes Without
- Darjeeling Black Short of boiling 3-5 Minutes Without
- Assam Black Boiling 4-6 Minutes With or without
- Sikkim Black Short of boiling 2-4 Minutes With or without