Tea Pot Recipe

Heat the water

Pour 4 cups cold water into a kettle and bring to a near rolling boil (about 200–212°F / 93–100°C). If using delicate green/white tea, remove from heat a little earlier (175–185°F / 80–85°C).

Warm the teapot

Pour a small amount of the hot water into the teapot, swirl to warm the vessel, then discard that water. Warming the pot helps maintain steeping temperature.

Add tea and aromatics

Put 4 teaspoons loose black tea (or 4 tea bags) into the teapot. If using ginger, cloves, or cardamom, add the sliced ginger and crushed cardamom pods now (and cloves if using). Adjust aromatics to taste but keep proportions modest so they don't overpower the tea.

Steep

Pour the remaining hot water into the teapot over the tea and aromatics. Cover and steep for 3–5 minutes for black tea (3 minutes for lighter, 4–5 for stronger). If using green or white tea, steep 2–3 minutes at the lower temperature indicated above. Do not oversteep to avoid bitterness.

Strain

After steeping, place a tea strainer over cups or pour through the teapot's built-in strainer to remove leaves and aromatics. If you used tea bags, remove and discard the bags.

Sweeten and finish

Offer sugar or honey so each person can sweeten to taste (start with 1/2–1 teaspoon per cup). If serving with milk, warm or add cold milk to individual cups (about 1–2 tablespoons per cup) or add 1/2 cup to the pot for milk tea; if serving with lemon, provide lemon slices and do not add milk.

Garnish

Add a sprig of fresh mint to cups if desired or float a thin lemon slice for brightness. Taste and adjust sweetener or milk.

Serve

Serve the tea immediately while hot in warmed cups. Re-steep the leaves once more if desired, increasing steep time by 30–60 seconds for a second cup.

Rinse the teapot and strainer with hot water after use. For stained teapots, soak with warm water and a teaspoon of baking soda or a mixture of vinegar and water, then rinse thoroughly.