Brewing Loose Leaf Tea
To brew loose leaf tea, measure one teaspoon of leaves per six ounces of water, steep in water heated to the specific temperature required for the leaf type, and strain immediately once the time is up to prevent bitterness.
Temperature is the foundation
Boiling water will scorch delicate greens and whites, while lukewarm water leaves black teas flat and thin. Respect the leaf's nature to pull out its true character.
- electric kettle with temperature control
- mesh strainer or tea basket
- ceramic or glass teapot
- digital timer
What goes in.
- 1 tsploose leaf tea
- 6 ozfiltered water
Give the leaves room to move
Use an infuser large enough for the leaves to fully unfurl. If the leaves are cramped in a tight ball, the center stays dry and the brew remains weak.
The method.
Heat the water
For green tea, aim for 175°F. For black or oolong tea, use 195°F to 205°F. Never let the water boil vigorously if you are brewing greens, as it agitates the oxygen out of the water.
Warm the vessel
Pour a splash of hot water into your teapot or mug, swirl it around, and discard it. This keeps the water temperature stable while the tea steeps.
Steep
Add the leaves to your infuser and pour the heated water over them. Start your timer immediately. Steep green tea for 2 minutes, oolong for 3 minutes, and black tea for 4 minutes.
Strain
Remove the infuser the moment the timer hits. If you leave the leaves in the water, the tea will continue to extract tannins, turning the drink astringent and muddy.
Other turns to take.
Iced Tea
Double the amount of leaves and steep as normal. Pour the hot concentrate directly over a glass filled to the brim with ice.
Cold Brew
Place leaves in room-temperature water in the fridge for 8 to 12 hours. This produces a sweeter, lower-tannin cup.
When it doesn't go to plan.
Always store tea in an opaque, airtight container away from spices or coffee to prevent the leaves from absorbing outside aromas.
Filtered water makes a difference; hard tap water can mask the subtle notes of premium leaves.
Watch the color; if the liquor looks deep mahogany before the timer is up, trust your eyes and remove the leaves.
The ones that keep coming up.
Can I re-steep the same leaves?
High-quality loose leaf tea is often better on the second or third steep. Just increase the time by 30 to 60 seconds for each subsequent round.
Why does my tea taste bitter?
You either used water that was too hot or steeped the leaves for too long. Reduce the temperature or the time on your next attempt.
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