Great tea is mostly about three things: water temperature, steep time, and how much leaf you use. Get those right and every cup in the Kingdom tastes the way it was meant to. Here's how we brew ours.
The basics
Start with fresh, filtered water. Use about one heaping teaspoon of loose leaf (or one sachet) per 8 oz cup. Pre-warm your cup or pot with a splash of hot water so the brew doesn't cool off mid-steep. And always give the leaves room to move, a cramped infuser means a thin cup.
Black teas: English Breakfast, Earl Grey, Masala Chai
Use water at a full boil, around 212°F, and steep 3 to 5 minutes. Three minutes gives you a brighter cup, five gives you the bold, malty one that stands up to milk.
- English Breakfast is your everyday anchor. Strong, smooth, excellent with a splash of milk.
- Earl Grey shines at 3 to 4 minutes. Push past five and the bergamot turns sharp.
- Masala Chai is the exception: simmer it. Combine half water and half milk in a saucepan, add the chai, bring to a gentle simmer for 5 minutes, sweeten to taste, then strain.
Green teas: Jasmine, Moroccan Mint, Matcha
Green tea scorches easily. Let boiled water rest 2 to 3 minutes until it's around 175°F before pouring.
- Jasmine: steep 2 to 3 minutes. It's floral and delicate, so err short.
- Moroccan Mint: steep 3 minutes. Traditionally served sweet in a small glass, poured from a height to aerate it.
- Matcha: no steeping at all. Sift 1 to 2 teaspoons into a bowl, add about 2 oz of 175°F water, and whisk briskly in a W motion until frothy. Top with hot water for a straight matcha, or steamed milk for a latte.
Roasted green: Hojicha
Hojicha is roasted, so it's far more forgiving. Use hotter water, around 195°F, and steep 30 seconds to 1 minute. Low in caffeine, toasty and nutty, perfect after dinner.
Herbal and fruit blends: Hibiscus Berry, Peach Paradise, Mango Treat, Apple Cider Rooibos
These are caffeine-free and need heat and time to open up. Full boil, 5 to 7 minutes, and don't worry about over-steeping, they only get deeper.
- Hibiscus Berry brews a deep ruby cup. Tart and gorgeous over ice.
- Peach Paradise and Mango Treat are naturally sweet. Try them cold-brewed overnight in the fridge for 8 hours.
- Apple Cider Rooibos is the cozy one. Steep 7 minutes and add a cinnamon stick if you're feeling festive.
Iced tea, the easy way
Brew at double strength, then pour straight over a full glass of ice. The melt dilutes it to exactly the right place. Works beautifully with Hibiscus Berry, Peach Paradise, and Jasmine.
Keeping your tea fresh
Store leaves in an airtight container away from light, heat, and anything strongly scented. Tea absorbs odors fast, so keep it out of the spice cabinet. Enjoy within a year for the best flavor.
A quick cheat sheet
- Black tea: 212°F, 3 to 5 min
- Green tea: 175°F, 2 to 3 min
- Hojicha: 195°F, 30 to 60 sec
- Herbal and fruit: 212°F, 5 to 7 min
- Matcha: 175°F, whisk, no steep
Brew it your way, then tell us how you take yours.