Teasource Hot Tea Recipe

Heat water

Bring 800 ml of water to a near-boil (about 95–98°C / 203–208°F). For delicate black teas you can aim for slightly lower temperature (about 90–95°C), but a near-boil is fine for robust breakfast or Assam blends.

Warm teapot

Pour a small amount of the hot water into your teapot or heatproof pitcher, swirl briefly, then discard. This warms the vessel and helps maintain steeping temperature.

Add tea leaves

Measure 4 tsp loose-leaf black tea into the teapot or into an infuser placed in the teapot. This quantity yields approximately four 200 ml servings (1 tsp ≈ 2–3 g depending on leaf size).

Steep

Pour the remaining hot water (about 800 ml) over the tea leaves. Cover and steep for 3–5 minutes depending on desired strength: 3 minutes for lighter, 4 minutes for medium, 5 minutes for strong. Do not over-steep more than 5 minutes to avoid excessive bitterness.

Strain

After steeping, remove the infuser or strain the tea into a serving vessel so leaves stop steeping. Taste a small sip to verify strength.

Milk: If you prefer milk tea, gently warm 120 ml milk (do not boil) and add to the individual cups or to the pot to taste. Typical ratio is about 30 ml milk per 200 ml cup; adjust to preference.

Sweeteners: Add 1–2 tsp granulated sugar or 1 tsp honey per cup to taste. Stir until dissolved. Add sweetener while tea is hot for best dissolution.

Lemon: For lemon tea, add 1–2 lemon slices per serving after steeping. Do not combine lemon and milk (it will curdle).

Ginger or Mint: To make a ginger or mint variation, add 4 g thinly sliced fresh ginger or 6 mint leaves to the teapot with the tea before pouring hot water; steep together for the same 3–5 minutes. Remove solids when serving.

Serve: Pour tea into warmed cups. Offer milk, sweetener, lemon, or other flavorings on the side so guests can customize. Serve immediately.

Storage: Leftover brewed tea can be refrigerated in a sealed container for up to 48 hours. Reheat gently or serve iced.