How to Brew Loose Leaf Tea: A Beginner's Guide
Why Loose Leaf?
If you have only ever used teabags, the difference is immediate. Loose leaf tea is whole or near-whole pieces of leaf, not the fine dust (called "fannings") that ends up in most bags. More surface area of intact leaf means a slower, more complete extraction: fuller flavour, more aroma, and a cleaner finish.
You do not need special equipment. A mug, a strainer, and a kettle will do. The ritual takes about five minutes, and most of that is waiting.
What You Need
- A teapot, mug, or any vessel that holds hot water
- A tea strainer, infuser basket, or even a small sieve
- A kettle (temperature-controlled is useful but not essential)
- A teaspoon or, if you want precision, a small kitchen scale
- Fresh water, ideally filtered
The Basic Method
1. Measure Your Leaf
Use about 2-3 grams of leaf per 250ml cup. That is roughly a heaped teaspoon for most teas, though tightly rolled teas like Chinese Gunpowder are denser, so a level teaspoon is enough.
If you want a stronger cup, use more leaf rather than steeping longer. More leaf gives intensity; longer steeping gives bitterness.
2. Heat Your Water
This is the single most important variable, and the one most people get wrong.
- Black tea (like English Breakfast Supreme or Dragon Breakfast): 95-100°C, just off the boil
- Green tea (like Jasmine Green Tea Supreme or Japanese Sencha): 70-80°C, well below boiling
If you do not have a thermometer or temperature-controlled kettle: boil the water, then let it sit for 2-3 minutes before pouring over green tea. For black tea, pour as soon as the kettle clicks off.
3. Steep and Time It
- Black tea: 3-4 minutes
- Green tea: 2-3 minutes
Set a timer the first few times. Once you get a feel for how your preferred tea behaves, you will not need one. But in the beginning, it prevents the most common mistake: oversteeping.
4. Remove the Leaves
Lift out the strainer or pour through a sieve. Do not leave the leaves sitting in the water. Oversteeping causes bitterness, not strength.
Here is the good news: most loose leaf teas will re-steep. A second infusion often brings out different notes. Green teas and oolongs are especially good for multiple steeps.
Common Mistakes
- Using boiling water for green tea. This is the number one reason people think they do not like green tea. Boiling water scorches the leaf and produces an unpleasant astringency. Let the water cool first.
- Steeping too long. If your tea is bitter, it is almost certainly overbrewed. Try 30 seconds less next time.
- Not warming the pot. A cold teapot drops the water temperature immediately. Swirl a little hot water around the pot before adding your leaf.
- Storing tea badly. Keep loose leaf tea in an airtight container away from light, heat, and strong smells. The resealable pouch your tea arrives in works well. Do not decant it into a clear glass jar on the windowsill.
Brewing Guides for Our Teas
Every tea has its own preferences. Here is a quick reference for the teas in our range:
| Tea | Leaf | Water | Time |
|---|---|---|---|
| Dragon Breakfast | 2-3g | 95-100°C | 3-4 min |
| English Breakfast Supreme | 2-3g | 95-100°C | 3-4 min |
| Keemun Gold | 2-3g | 90-95°C | 3-4 min |
| Earl Grey Premium | 2-3g | 95-100°C | 3-4 min |
| Jasmine Green Tea Supreme | 2-3g | 75-80°C | 2-3 min |
| Chinese Gunpowder | 2g | 75-80°C | 2-3 min |
| Premium Japanese Sencha | 2-3g | 70-75°C | 1-2 min |
Each product page includes a more detailed brewing guide with the parameters we use in our own workshop. When in doubt, start with less time and cooler water. You can always steep longer, but you cannot un-bitter a cup.