Hot Tea Brewing Guide

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Brewing loose leaf tea does not require any special equipment. Records show that the process of brewing tea was discovered about 5,000 years ago, long before electricity, microwave ovens, or other modern utensils and equipment that we have available today.

While brewing loose leaf teas, try to keep the process simple so you will get the most enjoyment from your tea. All you need to know to brew a good cup of tea is to heat fresh water to boiling, let it cool a minute or two depending on the type of tea, steep tea leaves for a determined period of time and strain the leaves – that’s it!

Always remove the leaves from the water so they do not continue to brew and become bitter. The ratio of tea leaves to water is purely a personal preference, so use the brewing guide below as just that – a guide to help get you on your way to the pleasures of tea!

Brewing Tips:

  1. Use fresh, cold water. The quality of water will affect the taste of your tea.
  2. Take care not to poor boiling water over your tea. Boiling water will scorch the tea leaves.
  3. Use a strainer or infuser basket to steep your tea rather than a tea ball or clamping spoon. This gives room for the whole leaf tea and herbals to expand and fully infuse.
  4. Remove the tea from the water after the designated steeping time. Over steeped tea, or stewed tea, will create a bitter tasting brew.
  5. For a stronger tasting brew, simply add more tea to your strainer or infuser basket before steeping.

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White Tea:

  1. Heat fresh cold water to a boil and cool to 175 – 185°F.
  2. Measure 1 tablespoon of leaf for 8 ounces of water depending on personal taste preference.
  3. Steep 1-5 minutes.
  4. Strain and add more water for further infusions.

Tip: Take care not to use boiling water and always remove steeped leaves from water to prevent the brew from becoming bitter.


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Green Tea:

  1. Heat fresh cold water to a boil and cool to between 180 and 185°F.
  2. Measure 1 teaspoon of loose leaf for 8 ounces of water depending on personal taste preference.
  3. Steep 1-2 minutes for Japanese green teas and 2-3 minutes for Chinese green teas.
  4. Strain and enjoy.

Tip: Take care not to use boiling water and always remove steeped leaves from water to prevent the brew from becoming bitter.

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Matcha:

Traditionally prepared using a “chasen” (bamboo whisk), but a small metal whisk will work as well.

  1. Heat fresh cold water to a boil and let cool to 175°F (about 2-3 minutes).
  2. Pour some hot water into a small bowl and place a whisk in the water to warm.
  3. Wait a few minutes, pour out the water and dry the bowl to prevent the Matcha from clumping.
  4. Measure ½ – 1 teaspoon of Matcha powder into the bowl, adjusting the amount to your personal taste.
  5. Pour a small amount of 175°F water into the warm bowl.
  6. Stir to combine; add more water, up to 8 ounces. Add sweetener, if desired.
  7. Whisk mixture in a quick zigzag motion until a layer of green froth appears on the surface.
  8. Drink immediately.

Tip: Store unused Matcha powder in an airtight container in the refrigerator to preserve flavor and color.


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Black Tea:

  1. Bring fresh cold water just to a roiling boil – 206°F.
  2. Measure 1 teaspoon of leaf for 8 ounces of water depending on personal taste preference.
  3. Steep 2-3 minutes.
  4. Strain and enjoy.

Tip: Always remove tea leaves from water to prevent the tea from becoming bitter.

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Darjeeling:

  1. Heat fresh cold water to a boil and cool to 185°F.
  2. Measure 1 teaspoon of leaf for 8 ounces of water depending on personal taste preference.
  3. Steep 2-3 minutes.
  4. Strain and add more water for further infusions.

Tip: Take care not to use boiling water and always remove leaves from water to prevent the brew from becoming bitter.


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Oolong:

  1. Heat fresh cold water to between 185 and 206°F.
  2. Measure 1 teaspoons of leaf for 8 ounces of water depending on personal taste preference.
  3. Steep 3-5 minutes, depending on the type of tea.
  4. Strain and add more water for further infusions.

Tip: Always remove tea leaves from water so as to prevent the tea from becoming bitter.


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Herbal Blends:

  1. Heat fresh cold water to 206°F.
  2. Measure 1 tablespoon of leaf for 8 ounces of water depending on personal taste preference.
  3. Steep 3-5 minutes.
  4. Strain and add more water for further infusions.

Tip: Always remove leaves from water to prevent the brew from becoming bitter.

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Rooibos:

  1. Heat fresh cold water to between 185 and 206°F.
  2. Measure 1 teaspoon of leaf for 8 ounces of water depending on personal taste preference.
  3. Steep 5 minutes.
  4. Strain and add more water for further infusions.

Tip: Leaves can remain infused, as Rooibos will not become bitter.

Browse our selection of Rooibos

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Yerba Maté:

Traditionally brewed in a gourd and drunk using a special straw (a bombilla in Spanish, bomba in Portuguese), Yerba Maté can be brewed in a coffee maker, French press, or as you would for loose leaf teas.

  1. Heat fresh cold water to a boil and cool to 160°F.
  2. Measure 1 teaspoon of leaf for 8 ounces of water depending on personal taste preference.
  3. Steep 5 minutes.
  4. Strain and add more water for further infusions (usually 8-10 times).

Tip: Take care not to use boiling water and always remove leaves from water to prevent the brew from becoming bitter.