Teas | In Pursuit Of Tea Recipe

Bring fresh filtered water to the appropriate temperature for the type of tea you will brew. For black teas (chai, darjeeling, earl grey): heat to a full rolling boil, about 100°C / 212°F. For green and white teas (sencha, jasmine pearls): heat to 75–80°C / 170–175°F. For herbal teas (chamomile, peppermint): bring to a gentle boil, about 95–100°C / 203–212°F.

Measure tea into an infuser, teapot, or cup with a strainer according to the ingredients list. Use the listed quantity per 1 cup serving; scale proportionally if brewing more.

Steep chamomile

Place 2 tsp dried chamomile in an infuser or teapot. Pour 1 cup (240 ml) of water just off a boil (95–100°C / 203–212°F) over the flowers. Cover and steep 5–7 minutes for a full floral, calming infusion. Strain into a cup. Sweeten with 1 tsp honey if desired.

Steep peppermint

Place 2 tsp dried peppermint in an infuser. Pour 1 cup (240 ml) boiling water over the leaves. Cover and steep 5–7 minutes. Strain and serve hot, or cool for iced tea. Add lemon slice to taste if desired.

Make chai

In a small saucepan, combine 1 tbs chai blend and 1 cup (240 ml) water. Bring to a simmer over medium heat and simmer gently for 3–4 minutes to extract the spices. Add 1/2 cup milk and return to a near-simmer (do not boil vigorously). Remove from heat, strain into a cup, and sweeten with 1–2 tsp honey or sugar to taste.

Steep darjeeling

Place 1 tsp darjeeling loose-leaf in an infuser. Pour 1 cup (240 ml) freshly boiled water over the leaves and cover. Steep 3–4 minutes for a light, floral cup (shorter for more delicate muscatel notes). Strain and add lemon if desired; do not add milk to preserve delicate flavors.

Steep earl grey

Place 1 tsp earl grey in an infuser. Pour 1 cup (240 ml) boiling water over the tea. Cover and steep 3–5 minutes depending on desired strength. Strain. Optionally add milk (1–2 tbsp) and sweeten with honey or sugar for a creamier cup.

Steep jasmine pearls

Heat water to 75–80°C (170–175°F). Place 1 tsp jasmine pearls in a glass or gaiwan. Pour 1 cup (240 ml) of heated water and cover. Steep 1.5–2.5 minutes for a fragrant, delicate infusion. Jasmine pearls can be re-steeped 2–3 times — increase steep time by 15–30 seconds for each subsequent infusion.

Steep sencha

Heat water to 75–80°C (170–175°F). Place 1 tsp sencha in an infuser. Pour 1 cup (240 ml) heated water over the leaves. Cover and steep 1–2 minutes for a bright, vegetal cup. Remove leaves promptly to avoid bitterness. Sencha can be re-steeped once; use a slightly shorter time for the second infusion.

Serve each tea in warmed cups when possible. Offer optional additions (milk, honey, sugar, lemon) on the side so guests can customize. For iced versions, brew at double strength, cool to room temperature, then pour over ice and dilute to taste.

Storage: keep loose-leaf and dried herbs in airtight containers away from light, moisture, and strong odors. Use within 6–12 months for best flavor (greens and jasmines best when fresher).