![]() ![]() A temperature-controlled kettle is the easiest way to ensure you’re hitting the right temperature for each type of tea you make. ![]() Too cool and too short, and you’ll get a weak, flat taste. Too hot and too long, and you’ll end up with bitterness that overpowers the sweeter, more subtle flavor in your tea. Knowing ideal water temps and how long to steep tea are fundamental in making consistently good cups. ![]() Unfiltered tap water can often leave your tea with a chemical or metallic taste, and hard water makes it more difficult to extract the flavors of the tea leaves fully. Other than the quality of your tea leaves, water and infusion times are the most critical brew factors when it comes to the final taste of your cup.įiltered tap water or spring water will usually give you the best results. Whole-leaf teas like Ti Kuan Yin (a classic oolong) expand dramatically once they’re rehydrated, so you may need more water than you think. Whatever ratios you choose, just be sure there’s enough water to allow the leaves to unfurl properly. If you’re aiming for a more robust cup, always add more leaves instead of lengthening brew time. Of course, your personal taste is the deciding factor, so experiment with tea-to-water ratios until you’ve zeroed in on your ideal flavors. If you’re using large “fluffy” leaves, you may need a heaping teaspoon or as much as a tablespoon. As a starting point, most will recommend one teaspoon of leaves (or one tea bag or sachet) to every 8 oz of water. Most tea sellers provide brewing instructions, so start with their measurements. Or get creative and just use your French press!
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