01
Fresh water
Use cold, filtered water and never re-boil it - it keeps the tea bright and clean.
Brew Guide
The Art of the Perfect Cup
- 6 simple steps
- Ready in 5 minutes
- No special tools
The Golden Rules
Four Things That Matter Most
- 02
95–100°C
Black tea loves a rolling boil. Green tea prefers it cooler, around 75–80°C.
- 03
1 tsp / cup
About 2.5 g of leaves for every 200 ml of water. Adjust to taste.
- 04
3–5 min
Steep black tea for 3 to 5 minutes. Longer isn't stronger - it's bitter.
Step by Step
Brew a Classic Cup in 6 Steps
Our method for black tea, such as Assam - the foundation for every other style.
- 1
Boil fresh water
Fill your kettle with fresh, cold, filtered water and bring it to a full rolling boil (95–100°C for black tea). Water that has been boiled before tastes flat.
Tip · Fresh water every time gives the cleanest flavour.
- 2
Warm your teapot or cup
Swirl a splash of hot water around the pot or cup, then pour it out. A warm vessel keeps the brewing temperature steady.
Tip · In a hurry? Skip this step for a quick mug.
- 3
Measure the leaves
Add 1 level teaspoon (about 2.5 g) of tea leaves for each 200 ml cup. Making a pot? Count one teaspoon per cup.
Tip · Want it stronger? Add more leaves, not more time.
- 4
Pour & steep
Pour the hot water over the leaves, cover and let it steep for 3 to 5 minutes - 3 for a lighter cup, 5 for a bold one.
Tip · Use the brew timer below so you never over-steep.
- 5
Strain & serve
Lift out the leaves or pour the tea through a strainer. Leaving them in keeps pulling out tannins, which turns the tea bitter.
Tip · Strain the whole pot into cups, not just one.
- 6
Add your finishing touch
Enjoy it plain, or add a splash of milk, a little sugar or honey, or a slice of lemon - whatever makes the cup yours.
Tip · Add milk after brewing so you control the strength.
Brew it right
Brew Timer
Never over-brew again
Pick your tea, tap start and put your feet up. We'll tell you the moment it's ready.
3–5 min at 95–100°C · 1 tsp / 200 ml
4:00
Classic Black Tea
Ready when you are
Good to Know
Tips from the Tea Table
Store leaves airtight
Keep them in an airtight tin away from light, heat and strong smells to stay fresh for months.
Change one thing at a time
If a cup isn't quite right, adjust only the leaves, the time or the temperature, then taste again.
Use a clean, odour-free pot
Tea absorbs smells easily. Rinse pots and cups well and avoid strongly scented soap.
Match the water to the tea
Delicate teas like green tea want cooler water; hearty black teas and chai want it boiling.
Questions
Brewing FAQs
Usually it brewed too long or the water was too hot for the type of tea. Try 3 minutes for black tea, and use water around 75–80°C for green tea.
Whole-leaf (orthodox) tea can often be brewed a second time for a lighter cup. Finely cut CTC / T-Patti is made for one strong brew.
A good starting point is 1 level teaspoon (about 2.5 g) per 200 ml cup. For a stronger cup add more leaves, not more time.
It's personal. For kadak chai the milk is simmered with the tea. For black tea, add a small splash after brewing so you can control the strength.
Tea tastes best fresh. Plain brewed tea keeps in the fridge for about a day (without milk), though the flavour softens over time.
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