Tea Recipe

Heat water

Measure 2 cups (about 480 ml) of fresh cold water. Bring the water to a rolling boil in a kettle or saucepan. For delicate green or white teas, heat instead to about 175–185°F (80–85°C) — stop just before a full rolling boil.

Prepare tea

If using a tea bag, place one tea bag in your mug or teapot. If using loose-leaf tea, measure 1 teaspoon of leaves per 1–1.5 cups of water and place in an infuser or directly in the teapot (you will need a strainer when pouring).

Pour and steep

Pour the hot water over the tea bag or leaves so they are fully submerged. Steep for the appropriate time: 2–3 minutes for green tea, 3–4 minutes for white tea, 3–5 minutes for delicate black tea, 4–5 minutes for robust black tea, and 5–7 minutes for strong herbal blends. Adjust steeping time to taste — longer yields stronger, more astringent tea.

Remove leaves or bag

After steeping, remove the tea bag or strain out the loose leaves to stop further extraction and prevent bitterness.

Taste the brewed tea and add optional add-ins as desired. Stir in sweetener (about 1 teaspoon sugar or honey to start) while the tea is hot so it dissolves easily.

If you prefer milk tea, add about 2 tablespoons of milk (dairy or plant-based) to the mug and stir. For a lemon note, add 1 slice of lemon (do not add lemon and milk together — the lemon may curdle the milk). Garnish with fresh mint leaves if desired.

Serve immediately while hot. If making in a teapot, pour into warmed cups. Leftover brewed tea can be refrigerated up to 24 hours for iced tea; cool to room temperature, then chill and serve over ice.

Discard used tea bag or compost loose leaves. Rinse the infuser and teapot or mug with warm water. If using milk, wash with mild detergent to remove residue.