Art of Tea
Step 1: Prepare Your Water
Heat fresh, cold water to a rolling boil. For a robust black tea like Ceylon, using water just off the boil (around 200–212°F or 95–100°C) is ideal. This high temperature is necessary to fully extract the rich, malty flavours and bright notes that make Ceylon tea so distinctive.
Step 2: Measure & Warm
While your water heats, measure one heaping teaspoon (about 2-3 grams) of loose leaf tea per cup into your teapot or infuser. Then, pour a small amount of the hot water into your empty teapot and cup, swirl it around, and discard it. This "warm-up" step ensures your brewing vessel is hot, which helps maintain the water temperature for optimal extraction.
Step 3: Steep for Flavour
Pour the freshly boiled water over the tea leaves in your warmed pot. Place the lid on and let it steep for3-5 minutes. We recommend starting with 4 minutes for a perfectly balanced cup—bold and flavorful without becoming bitter. Setting a timer is key for consistency!
Step 4: Separate & Savor
As soon as the steeping time is up, promptly remove the infuser or pour the tea through a strainer into your warmed cup. This crucial step separates the leaves from the water, stopping the brewing process and preventing over-extraction (bitterness). Enjoy your perfectly brewed Ceylon tea as is, or with a slice of lemon or a dash of milk.
FAQ's
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For our Pure Ceylon black tea, use freshly boiled water, just off a rolling boil (200–212°F or 95–100°C). This high temperature is essential for properly extracting the tea's full, robust flavor and characteristic bright notes.
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We recommend a steeping time of 3 to 5 minutes. For a perfectly balanced cup—bold but not bitter—start with 4 minutes. Using a timer is the best way to ensure a consistent result every time.
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Use one heaped teaspoon (approximately 2-3 grams) of tea leaves per 8-ounce cup. You can adjust this amount slightly based on your personal preference for strength.
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Absolutely! Ceylon loose-leaf tea is often great for a second infusion. Add more hot water and steep for a slightly longer time, about 30-60 seconds longer than your first steep, to enjoy a lighter but still flavorful cup.
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Pre-warming your vessel by swirling hot water in it ensures the water temperature remains stable during brewing. A cold pot cools the water down too quickly, resulting in under-extracted tea that tastes weak and flat.
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Bitterness is almost always caused by over-steeping. To fix this, simply reduce your steeping time. Also, ensure you separate the leaves from the water immediately once the steeping time is complete. Using water that is too hot is rarely the issue with a robust black tea like Ceylon.
