Brewing Guide
The Art of Brewing
Great tea starts with good technique. Here's how to get the best from each of our teas.
General Tips
Water Quality
Use filtered or spring water. Chlorinated tap water can mask delicate flavours. The better the water, the better the tea.
Temperature Matters
Different teas need different temperatures. Green and white teas prefer cooler water, while black and pu-erh can handle a full boil.
Re-steeping
Quality loose-leaf tea can be steeped multiple times. Each infusion reveals new layers of flavour. Increase steep time slightly with each round.
Vessel Choice
A gaiwan or small clay teapot is ideal for Chinese teas. The small volume allows for concentrated flavour and multiple infusions.
Tea-by-Tea Guide
Jasmine Tea
Green Tea
Temperature
80°C
Steep Time
2-3 min
Amount
3g per 150ml
Use water just below boiling. Can be re-steeped 2-3 times.
Golden Eyebrow
Black Tea
Temperature
90°C
Steep Time
3-4 min
Amount
3g per 150ml
Avoid boiling water to preserve the delicate sweetness. Re-steep up to 5 times.
Tei Kwan Yin
Oolong Tea
Temperature
95°C
Steep Time
1-2 min
Amount
5g per 150ml
Use a gaiwan or small teapot. Short steeps, many infusions — up to 7 times.
Tangerine Pu-erh
Pu-erh Tea
Temperature
100°C
Steep Time
2-3 min
Amount
One whole fruit per 200ml
Break off pieces of the peel to steep with the tea. Gets better with each infusion.
White Peony
White Tea
Temperature
85°C
Steep Time
3-5 min
Amount
3g per 150ml
Use slightly cooled water. This tea rewards patience — longer steeps bring out more sweetness.
Lapsang Souchong
Black Tea
Temperature
95°C
Steep Time
3-4 min
Amount
3g per 150ml
Best enjoyed hot to appreciate the layered smoky complexity. Pairs well with cheese and cured meats.