Tea is simpler than it looks. Leaves, hot water, time. What separates a great cup from a bitter one is knowing how hot the water should be and how long to leave the leaves in it. Here's everything a beginner needs, plus a steeping chart for every tea we sell.
The core brewing rules
- Start with good water. Fresh, filtered, and never re-boiled. Flat water makes flat tea.
- Measure the leaf. About one heaping teaspoon of loose leaf, or one sachet, per 8 oz cup. Want it stronger? Add leaf, not time.
- Match the temperature to the tea. Delicate leaves scorch. Boiling water is right for black and herbal, but it ruins green tea.
- Time it. Steeping too long is the number one cause of bitter tea. Set a timer until it becomes instinct.
- Give the leaves room. A cramped ball infuser makes a thin cup. Use a basket, a pot, or let them float free and strain after.
- Take the leaves out. Once time is up, remove the leaves or pour the tea off. Left in, it keeps extracting and turns astringent.
- Pre-warm your pot or cup. A splash of hot water first keeps the brew from cooling mid-steep.
Steeping guide by tea type
Black tea: 212°F, 3 to 5 minutes
Full boil, bold results. Three minutes is brighter, five is malty and stands up to milk.
- English Breakfast: the everyday anchor. Strong, smooth, excellent with milk.
- Earl Grey: 3 to 4 minutes. Push past five and the bergamot turns sharp.
- Masala Chai: the exception. Simmer half water, half milk with the chai for 5 minutes, sweeten, strain.
Green tea: 175°F, 2 to 3 minutes
Let boiled water rest 2 to 3 minutes before pouring. Green tea scorches easily.
- Jasmine: 2 to 3 minutes. Floral and delicate, so err short.
- Moroccan Mint: 3 minutes. Traditionally sweetened and poured from a height.
Matcha: 175°F, whisked, no steeping
Sift 1 to 2 teaspoons into a bowl, add about 2 oz of water, and whisk briskly in a W motion until frothy. Top with hot water, or steamed milk for a latte.
Roasted green: 195°F, 30 to 60 seconds
Hojicha is roasted, so it's forgiving and low in caffeine. Toasty, nutty, perfect after dinner.
Herbal and fruit blends: 212°F, 5 to 7 minutes
Caffeine-free and nearly impossible to over-steep. They only get deeper.
- Hibiscus Berry: deep ruby and tart. Gorgeous over ice.
- Peach Paradise and Mango Treat: naturally sweet, and excellent cold-brewed overnight.
- Apple Cider Rooibos: the cozy one. Steep 7 minutes, add a cinnamon stick if you like.
Iced tea, the easy way
Brew at double strength and 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.
Storing your tea
Airtight container, away from light, heat, and strong smells. Tea absorbs odors fast, so keep it out of the spice cabinet, and enjoy it within a year.
Fix the cup you just made
- Bitter or drying? Steeped too long or the water was too hot.
- Weak and watery? Use more leaf, not more time.
- Flat? Re-boiled or unfiltered water is usually the culprit.
Your cheat sheet
- Black: 212°F, 3 to 5 min
- Green: 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
Start with one tea, brew it properly three days running, and you'll never go back to guessing.