Steeping Loose Leaf Tea
Great tea is rarely about the quality of the leaf alone. It is the conversation between the water temperature and the vessel size that decides if you get a bright, nuanced cup or a bitter, astringent extraction.
Water is the canvas for your tea.
Use filtered water if your tap has a strong chlorine scent, as this will mask the subtle top notes of the leaves. Avoid boiling the same water twice, as it loses oxygen and leads to a flat-tasting cup.
- Kettle with temperature control or a thermometer
- Wide basket infuser
- Ceramic or glass mug
- Small plate or lid
What goes in.
- 1 tsploose leaf tea (black or herbal)
- 8 ozfiltered water
Use a deep, wide basket
Leaves uncurl and double in size during the steep. If they are cramped in a small mesh ball, the center of the leaf stays dry, resulting in an uneven, weak extraction.
The method.
Heat the water
Bring your water to 205°F for black teas or 175°F for green teas. If you lack a thermometer, let boiling water sit for two minutes before pouring.
Warm the vessel
Pour a splash of hot water into your mug to heat the ceramic, then discard it. Cold mugs drop the water temperature too quickly, preventing the leaves from opening.
Add the tea
Place the leaves into your basket infuser. Set the basket into the mug.
The pour
Pour the hot water directly over the leaves to agitate them. Cover the mug with a small plate to keep the aromatic oils from escaping with the steam.
Time the steep
Set a timer for 3 minutes for black tea or 2 minutes for green. Lift the basket and let it drip for a moment; do not squeeze the leaves, as this releases trapped tannins that cause bitterness.
Other turns to take.
Cold Brew
Add 2 tablespoons of leaves to a quart of room-temperature water. Refrigerate for 8-12 hours, then strain. This method removes almost all bitterness.
Multiple Infusions
High-quality oolong or green leaves can be steeped 3-4 times. Simply extend the steep time by 30 seconds for each subsequent round.
When it doesn't go to plan.
Always store tea in an airtight, opaque container away from sunlight and spices.
If your tea tastes 'dusty,' your water might be too hot or the leaves are too old.
Measure by weight if you want consistency; 2-3 grams is the standard for a single cup.
The ones that keep coming up.
Why does my tea taste bitter?
Usually, the water was too hot or the tea was left to steep for too long. Try cooling the water further or shortening the time by 30 seconds.
Can I use boiling water for everything?
No. Boiling water will scorch delicate green or white tea leaves, turning them immediately bitter.
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