How to brew it properly
Good leaf forgives a lot, but it rewards precision. Four things decide the cup: how much leaf, how hot the water, how long it steeps, and how many times you go back to it.
1 · Measure by weight, not spoons
Leaf varies wildly in density, so a scoop of fluffy chamomile and a scoop of rolled oolong are nothing alike. As a rule, use around 3 g of tea per 200 ml of water — a little more for large, airy leaf. A small kitchen scale is the single best upgrade to your tea.
2 · Match the water to the leaf
Boiling water suits robust black and herbal teas but scorches delicate green and white, turning them bitter. Let the kettle cool, or use a variable-temperature kettle.
| Tea type | Water | Time | Re-steeps |
|---|---|---|---|
| Black | 95–100°C | 3–4 min | 1–2 |
| Green | 75–80°C | 2–3 min | 2–3 |
| Oolong | 85–90°C | 3–4 min | 3–5 |
| White | 80–85°C | 3–4 min | 2–3 |
| Herbal / floral | 95–100°C | 4–5 min | 1 |
3 · Give the leaf room
Whole leaf needs to unfurl. Use a basket infuser or a teapot with space, never a cramped ball. The leaf should be able to swim; that's where the flavour opens up.
4 · Steep again
Quality loose leaf isn't a one-cup affair. Oolong in particular changes character across three, four, even five infusions — the first floral and light, the later ones deeper and sweeter. Add roughly 15–30 seconds each time.
A note on milk, sugar and cold brew
Malty blacks like Assam and Keemun take milk happily. Delicate greens and florals are best left clear. For cold brew, use the same leaf, skip the heat entirely: 10 g per litre, cold water, refrigerated 8–12 hours, then strained — bright, smooth, and never bitter.
