A good cup of tea comes down to three things: the right amount of leaves, the right water temperature and the right time. Here is where to start. Then adjust to taste, and always check the pack: every tea is a little different.
The basics
- Warm the pot. A splash of hot water, swirled and poured away, keeps the brew at an even temperature.
- Measure the leaves. Around one teaspoon (2–3 g) of loose leaf per cup.
- Mind the water. Fresh water, and not always boiling: green and white teas turn bitter if the water is too hot.
- Lift the leaves out. Once the tea is ready, remove the infuser so it doesn't over-brew.
Temperature and time
| Tea | Water | Time |
|---|---|---|
| Black tea | 90–98°C | 3–4 minutes |
| Oolong | 85–95°C | 3–5 minutes |
| Green tea | Around 80°C | 2–4 minutes |
| White tea | 70–80°C | 2–3 minutes |
| Herbal and rooibos | Freshly boiled | 5–7 minutes |
No thermometer? Let the kettle stand for two to three minutes after boiling for green and white teas.
Choosing your teapot
Temperature and time matter far more than the teapot itself. That said, each material has its pleasures:
- Glass is lovely for green, white and flowering teas, when you want to watch the leaves open and see the colour change.
- Porcelain and glazed ceramic are neutral in taste and easy to live with: the classic choice for everyday black tea.
- Cast iron holds heat for a long time, which suits teas brewed hot, such as black tea and oolong. For delicate green and white teas, lift the leaves out on time so the tea doesn't turn bitter.
Temperatures and times are a starting point, based on guidance from the UK Tea & Infusions Association.