How to Make Tea
Our Golden Rules of Tea Making
We’ve written a simple guide to help you get the best from your teas and enjoy a perfect cup of tea every time.
1. Right Tea
Use loose, large leaves that have been very carefully sourced, selected and packed for freshness
Why loose leaf?
If you give tea leaves space to move in the water, you will make a full-flavoured infusion because convection currents swirl the water around the leaves and aid infusion.
Why large leaf?
Large leaf tea provides a slower rate of infusion, which helps extract the full depth of flavour, from light high notes to deeper texture and character.
If you need the convenience of a tea bag, select one that contains whole leaf tea and use a pyramid shape bag with plenty of space for the leaves to move.
2. Right Water
Water quality – almost as important as the quality of your tea
If your water is hard and chemically treated, either use a jug-softener and filter; or go all the way and plumb-in a system to soften and filter.
Soft water that’s free of additives (like chlorine) will always deliver better flavours.
Soft water is best…
Soft water with low mineral content allows the flavours of your tea to sing. Apart from clogging up your kettle with a chalky scum, hard water impairs infusion and masks flavours with a chalky taste caused by its high calcium content.
…and is even better when filtered
Filtering your water will reduce chemicals like chlorine, which mask and ruin the flavour of good tea.
We don’t recommend distilled or excessively de-mineralised water because your tea will taste flat and lifeless.
3. Right Temperature
As a general guide:
Please check the label on our teas for the perfect temperature.
A temperature-controlled kettle is the simplest solution.
Or, for 70°C-80°C water, add 20% cold before topping up with boiling water.
4. Right Proportions
It’s all about the right proportions of tea, water, and time.
On every tea product page, we recommend the exact amount of tea per cup (the number of grams per 250ml) and the amount of time to let the tea infuse.
5. Perfect Serve
Pour all your tea down to the very last drop – it makes or breaks your tea.
You’ll get the full range of flavours and won’t leave your leaves to stew and ruin your second cup.
So, select a teapot with a capacity which matches the cup (or cups) you are going to pour into. In China, when they make tea ‘gong fu style’ and serve it in tiny cups, they decant the teapot into a serving jug first – this also works for larger tea pots.
When you want a second cup – re-infuse!
The beauty of high quality loose leaf tea is the opportunity for multiple re-infusions. Oolong and pu erh lend themselves best to multiple re-infusions. An aged pu erh can be re-infused up to 7 times. Green, white and yellow teas can also be re-infused around 3 times according to taste. Black teas are less suited to multiple infusions but usually will provide you with 2…
Storing your tea for freshness
Our teas are all packaged in either a sealed foil ziplock bag; or packed into our signature tea caddy designed to support the highest level of freshness before and after opening.
Good quality tea is harvested only once a year and should be preserved as close to its original state as possible.
Delicate teas are altered by heat, light, humidity and strong odours: so we recommend storing in a cool, dark place and in protective air-tight packaging. Glass, plastic and paper containers are not recommended.