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Ingredients
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Tea & Water
Optional additions
Method
Preparation
Measure water
Measure 250 ml of filtered water. Using good-quality water improves flavor—use spring or filtered tap water if possible.
Heat water
Heat the water to 75–80°C (167–176°F). If you don't have a thermometer, bring water to a near-simmer and let it sit 2–3 minutes to cool slightly; water should not be boiling for green Keemun.
Warm teaware
Pour a small amount of the hot water into your teapot or cup to warm it, swirl briefly, then discard the warming water.
Brewing
Add tea leaves
Place 3 g of Green Keemun loose-leaf tea into the warmed teapot or an infuser set inside your cup (this is approximately 1 rounded teaspoon or one small tablespoon depending on leaf size).
Pour water
Pour the 75–80°C water over the tea leaves, filling to 250 ml. Ensure the leaves are fully submerged to allow even extraction.
Steep
Steep the tea for 2 minutes for a lighter cup, or up to 3 minutes for fuller flavor. Avoid steeping longer than 3.5 minutes to prevent vegetal or bitter notes from developing.
Finishing & Serving
Taste and adjust
Taste the tea. If desired, add up to 1 tsp honey or a small piece of rock sugar to sweeten, or garnish with a lemon slice or fresh mint leaves for a different aromatic profile.
Multiple infusions
High-quality Green Keemun can be steeped 2–3 times. For the second infusion, increase water temperature slightly (to about 80°C) and steep 30–45 seconds longer than the previous infusion.
Serve immediately while warm and enjoy.