Bring fresh filtered water to just under boiling (175°F / 80°C). Pour 2 oz hot water into the teacup or teapot to warm it, swirl for 15 seconds, then discard the water.

Steep

Place 2 tsp green tea leaves into an infuser or teapot. Pour 8 oz of the 175°F water over the leaves. Steep for 1.5 to 2.5 minutes depending on desired strength (start with 2 minutes).

Finish

Remove the leaves immediately to avoid bitterness. Taste and add 1 tsp honey or sugar if desired. For a bright accent, squeeze a lemon wedge to taste (use sparingly to avoid overpowering the green notes). Serve hot.

Earl Grey (Crema Earl Grey)

Heat water

Bring fresh filtered water to a gentle boil (about 200–205°F / 93–96°C).

Steep

Place 2 tsp Earl Grey tea leaves in an infuser or teapot. Pour 8 oz of boiling water over the leaves and steep for 3 to 4 minutes for a full bergamot aroma. Steep closer to 3 minutes for a lighter cup, 4 minutes for stronger flavor.

Crema finish

Remove the leaves. If you want a 'crema' finish, add 2 tbsp warmed milk or creamer and stir gently. For a subtle vanilla note, stir in 1 tsp vanilla syrup or a drop of vanilla extract. Taste and adjust.

Serve

Serve immediately while hot.

English Breakfast (Regal English Breakfast)

Boil water

Bring fresh filtered water to a full boil (about 212°F / 100°C).

Steep

Place 2 tsp English Breakfast tea leaves in an infuser or teapot. Pour 8 oz boiling water over the leaves and steep for 3.5 to 5 minutes depending on strength preference. 4 minutes is a good starting point for a robust cup.

Add milk & sweeten

Remove the leaves. Add 2 tbsp milk and stir. Sweeten with 1 tsp sugar or preferred sweetener if desired. Taste and adjust milk and sweetener to preference.

Serve

Serve hot, optionally with toast or a slice of lemon on the side.