How much loose leaf tea per cup?

About 2.5 to 3 grams per 250ml cup, roughly a heaped teaspoon. Light, fluffy botanicals take a larger spoonful; dense rolled leaf like oolong takes less.

Why does my loose leaf tea taste bitter?

Almost always water that is too hot or a steep that ran too long. Green and white tea want water around 75 to 85C, and most tea leaf should come out of the water by four minutes.

Can you reuse loose leaf tea?

Yes. Whole leaf tea, especially oolong and white, will give a good second and third steep. Add roughly thirty seconds to each following pour and use the leaf the same day.

Do you need a teapot for loose leaf tea?

No. A metal mesh strainer, an infuser basket or a disposable brew bag works in any mug. The only thing that matters is that the leaf has room to open and can be removed when the time is up.

A short brewing guide

How to brew loose leaf tea

Three things decide whether a cup is worth drinking: how hot the water is, how long the leaf sits in it, and how much leaf you used. Get those right and the rest looks after itself.

Temperature, time and leaf

Tea	Water	Steep	Leaf	Note
Black tea	100°C	3–4 min	2.5g per 250ml	Full boil. Pull it at four minutes or the tannin turns sharp.
Green tea	75–80°C	2–3 min	2.5g per 250ml	Let the kettle stand five minutes off the boil. Boiling water scorches the leaf.
White tea	80–85°C	3–5 min	3g per 250ml	Delicate and low on tannin — a longer steep rewards you.
Oolong	90–95°C	3–4 min	3g per 250ml	Made for multiple steeps. The second pour is often the best one.
Lapsang	100°C	3–4 min	2g per 250ml	Smoke carries. Use less leaf than you think you need.
Rooibos	100°C	5–7 min	3g per 250ml	No tannin, so it won't go bitter. Takes milk if you want it.
Herbal infusion	100°C	5–7 min	3g per 250ml	Cover the cup while it steeps to keep the aromatics in.

Step by step

Measure the leaf. A heaped teaspoon — about 2.5 to 3g — per 250ml mug. Light botanicals take a bigger spoon; rolled oolong takes less.
Heat the water. Fresh water, boiled once. Full boil for black, rooibos and botanicals; stand the kettle a few minutes for green, white and oolong.
Steep, and time it. Cover the cup or pot. Guessing is how good leaf gets wasted.
Lift the leaf out. The single most common mistake is leaving it in. Strain the pot or remove the basket the moment the time is up.
Go again. Whole leaf usually has a second cup in it. Add thirty seconds to the next steep.

Common questions

Why does my tea taste bitter?

Water too hot, or steeped too long. Green and white tea want 75–85°C; most tea leaf should be out of the water by four minutes.

Can you reuse the leaf?

Yes — oolong and white especially. Use it the same day and add half a minute to each following steep.

Do you need a teapot?

No. A mesh strainer, infuser basket or disposable brew bag works in any mug. The leaf just needs room to open.

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