Darjeeling Green Tea (pot) Recipe

1. Measure water

Pour 1000 ml (1 liter) fresh, cold filtered water into the kettle. Using filtered water preserves the delicate floral notes of Darjeeling green tea.

2. Heat water

Heat the water to 75–80°C (167–176°F). If you do not have a thermometer, bring water to a gentle simmer and let it sit off the heat for 1–2 minutes to cool slightly. Avoid boiling water directly onto the leaves; temperatures above 85°C will make the tea bitter.

3. Warm the teapot

Pour a small amount of the hot water into the empty teapot, swirl to warm the vessel for 10–15 seconds, then discard that water. Warming the pot helps maintain infusion temperature for even extraction.

4. Add tea leaves

Place 8 g (about 2 teaspoons per 250 ml cup; total ~4 teaspoons for a 1 L pot) of loose-leaf Darjeeling green tea into the teapot's infuser. Adjust slightly if your leaves are very fine or very large.

5. Pour water over leaves

Gently pour the heated 75–80°C water over the tea leaves in the teapot, filling to the top (about 1 L). Pouring directly over the leaves helps them unfurl and release aroma evenly.

6. Steep

Cover the teapot and steep for 2.5–3 minutes. For a lighter, more floral cup, aim for 2.5 minutes; for a fuller body without bitterness, use up to 3 minutes. Do not exceed 3.5 minutes to avoid astringency.

7. Separate leaves

After steeping, remove the infuser or strain the tea into a second warmed pot or directly into cups to stop extraction. Leaving leaves in the pot will continue to extract and may create bitterness.

8. Pour the brewed Darjeeling green tea into four warmed cups. Taste and, if desired, add up to 1 tsp honey or sugar per cup, stirring gently. A slice of lemon may be added to individual cups if you prefer a citrus note, though many purists drink Darjeeling green tea plain to appreciate its delicate muscatel and floral notes.

9. If you plan to have seconds, keep the brewed tea covered and slightly warm; discard the used leaves once cooled. Darjeeling green tea can produce a second infusion: add 75–80°C water and steep for 30–45 seconds for a lighter second cup.