DISCOVER BREWING
How to
Brew
Our Tea
High grown Ceylon tea is best enjoyed when brewed with care and intention. The following method is designed to highlight its natural brightness, refined aroma, and clean finish.
- ALL TEAS
- OOLONG
- GIFT SET
- 12 TEAS IN COLLECTION
- BLACK TEA
- GREEN TEA
- WHITE TEA
THE METHOD
Six Steps to an
Exceptional Cup
01
Use filtered or bottled water where possible Avoid hard or heavily mineralised water, which can mute flavour and aroma. Clean, neutral water allows the delicate character of high grown tea to come through clearly.
Start with Good Water
WATER TYPE
Filtered Or Bottled
AVOID
Heavy Mineralized Water
02
Use 3g of loose leaf tea per 300ml of water This ratio allows the long leaves to unfurl fully while delivering a balanced, expressive cup without bitterness or heaviness. If you prefer your tea with milk, we recommend increasing the tea to around 4g per 300ml to maintain strength and flavour.
Measure Accurately
QUANTITY WITH WATER
3mg of Tea Leaves with 300ml
QUANTITY WITH MILK
4mg of Tea Leaves with 300ml
03
Heat fresh water to 100°C (a rolling boil) Pour immediately over the leaves High grown Ceylon teas benefit from boiling water to properly release aroma and structure. The temperature naturally drops slightly on contact with the leaves and vessel, reaching the ideal brewing range.
Bring Water to a Full Boil
HEAT WATER
100°C
AVOID
Delaying Adding Water
04
Use a ceramic cup, teapot, or quality infuser Avoid paper cups, which absorb aroma and cool the brew too quickly Ceramic and similar materials retain heat evenly, allowing the tea to infuse properly while gently moderating the water temperature from boiling to optimal brewing conditions.
Choose the Right Brewing Vessel
USE
ceramic, Teapot, or Quality Infuser
AVOID
Paper Cups
05
Steep for 3–4 minute. Remove the leaves promptly once brewed This timing brings out clarity, aroma, and gentle structure while avoiding over-extraction
Brew with Care
STEEP DURATION
3 – 4 Minutes
TIP
Remove Leaves Promptly to Avoid Overextraction
06
aste the tea without milk first to appreciate its natural brightness and refined character. Milk can be added if desired, particularly for a rounder, softer cup.
Enjoy
TIP
Great tea doesn’t need rushing. If your cup tastes flat, it’s often due to water cooling too quickly rather than over brewing. Using a pre warmed ceramic vessel and freshly boiled water makes all the difference.
THE WATER QUESTION
Why Water
Changes Everything
Most people focus on the tea and ignore the water. This is the single biggest mistake in home brewing The mineral content, temperature, and even the dissolved oxygen in your water all affect the final cup
I
Use Filtered Water
A basic activated carbon filter removes chlorine and reduces temporary hardness. This alone improves the brightness and clarity of most teas significantly.
II
Never Reboil
Reboiling water depletes dissolved oxygen, producing a flat, lifeless cup. Always use freshly drawn, freshly heated water for every brew.
III
Pre-heat Your Vessel
Pour a small amount of hot water into your teapot or cup before brewing. This prevents the water temperature dropping as soon as it hits a cold surface
IV
Consider Bottled Spring Water
For our most delicate teas the White Moonlight and the Darjeeling First Flush a still spring water with low IDS (under 100ppm) will reveal flavours that hard tap water simply masks.