Brewing guide

Start with a good quality, fresh tea. Properly stored loose leaf tea can stay fresh for years, while bagged tea generally needs to be used within six months. Keep tea away from moisture, light, and heat — a cool, dry place is ideal. Use airtight containers, and only use clear containers if they are kept somewhere dark. Do not refrigerate or freeze your tea.

Fill your kettle with fresh tap or bottled water each time you brew. Filtered water is best, and distilled water should be avoided. Using water with a higher oxygen content improves the release of flavour compounds and health-promoting properties. Water that has been heated more than once becomes flat — depleted of oxygen — and produces a noticeably duller cup of tea.

Bitter tea is almost always the result of infusing for too long or using water that is too hot for that particular variety. For consistently good results, follow the brewing instructions for each tea, use a timer, and use a thermometer where needed. For most teas, removing the leaves at the optimal infusion time is important. If you prefer a stronger cup, choose naturally robust varieties or simply use more leaf — do not extend the brew time beyond what is recommended.

Optimal water temperatures and infusion times vary between tea types, and getting either one wrong is the most common reason people write off a tea as simply "not for them." Most black teas are best brewed for 3–5 minutes with water at boiling point. Green teas generally need less time and cooler water — around 75–85°C (160–185°F). Oolongs vary widely, so it is always worth following the individual brewing guidance for each one.

To get the best from loose leaf tea, use an infuser basket that is large enough for the quantity and type of tea you are brewing. Tea balls, clamping spoons, and pack-your-own filter bags can be convenient, but if they are too small they restrict the leaves from expanding and infusing fully — which limits both flavour and the release of beneficial compounds. t leaf T stocks a wide range of infusers suited to different brew styles and cup sizes.

Green tea is best brewed with water between 75–85°C (167–185°F). Using boiling water is too hot and will result in a bitter, astringent cup. If you do not have a thermometer, let freshly boiled water sit for 3–5 minutes before pouring.

Most black teas are best brewed for 3–5 minutes with water at or close to boiling point (100°C). Steeping for longer will produce a more bitter flavour, so if you prefer a stronger cup, use more leaf rather than extending the brew time.

Bitterness is usually caused by water that is too hot or an infusion time that is too long for that particular tea. Check the recommended temperature and brew time for your specific tea variety, use a timer, and remove the leaves as soon as the infusion time is reached.

Many high-quality loose leaf teas — particularly oolongs, whites, and some greens — can be steeped multiple times. Each infusion will have a slightly different character. For second and subsequent infusions, reduce the steeping time and follow the guidance provided with your tea.

Store loose leaf tea in an airtight container away from heat, light, and moisture. A cool, dark cupboard works well. Avoid the fridge or freezer. Properly stored, high-quality loose leaf tea can remain fresh for several years — far longer than most bagged teas.