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.
Can you brew it without a strainer?
Yes. Steep the leaf loose in a jug or pot, then pour through a sieve, a coffee filter or a clean cloth. Or let the leaf settle and pour slowly, leaving the last mouthful behind.
How long does it keep, and how should you store it?
Around 12 months at its best for tea leaf, 6 to 12 for herbal blends. Keep it airtight — a caddy or resealed pouch — away from light, heat, damp and strong smells like coffee or spices.