Steeping Loose Leaf Tea
Steeping is a balance of leaf-to-water ratio, precise temperature, and timing. For most teas, use one teaspoon of leaves per six ounces of water, pull the leaves once the target flavor is reached, and never allow the tea to stew in the vessel.
The temperature determines the extraction.
Using boiling water on delicate leaves will scorch them, resulting in bitterness. Match your water temperature to the oxidation level of the leaf.
- kettle with temperature control
- mesh strainer or tea basket
- ceramic or glass mug
- timer
What goes in.
- 1 tsploose leaf tea
- 6 ozfiltered water
Avoiding the scorch
Green and white teas require water between 170°F and 180°F. Black and herbal teas can withstand a full boil at 212°F.
The method.
Heat the water
Bring filtered water to the temperature recommended for your specific tea type.
Warm the vessel
Pour a small amount of hot water into your mug to warm the ceramic, then discard it.
Measure the leaves
Place the loose leaves into your mesh strainer or basket.
Pour and steep
Pour the water over the leaves. Start your timer immediately. Aim for 2-3 minutes for greens, 3-5 minutes for blacks.
Remove the leaves
Lift the strainer out the moment the timer hits zero. Do not squeeze the leaves, as this releases astringent tannins.
Other turns to take.
Cold Brew
Combine leaves and room temperature water in a jar. Let it sit in the refrigerator for 8 to 12 hours before straining.
When it doesn't go to plan.
Always use filtered water; chlorine from tap water masks the subtle notes of the leaf.
If your tea tastes thin, increase the leaf amount rather than the steep time.
Keep tea leaves in an airtight, opaque container away from sunlight and moisture.
The ones that keep coming up.
Can I re-steep the same leaves?
Yes, many high-quality loose leaf teas, especially oolongs and greens, improve on the second or third infusion. Increase the steep time by 30 seconds for subsequent rounds.
Why is my tea cloudy?
Cloudiness, or 'creaming,' often occurs when black tea is cooled rapidly or if the water has a high mineral content. It does not affect the quality.
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