Darjeeling Green Tea (pot) Recipe
Make Darjeeling Green Tea (pot) Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tea & Water
Optional Finishers
Method
Preparation
Measure tea
Weigh 6 g of loose Darjeeling green tea leaves (about 2 teaspoons per 150–200 ml; 6 g suits a 1 L pot for 4 cups). Use a scale for accuracy or roughly 3 level teaspoons per 250 ml cup.
Heat water
Bring 1 L of filtered water to a temperature of 75–80°C (167–176°F). If you don’t have a thermometer, bring water to a simmer and let it sit 3–5 minutes to cool to the target temperature. Avoid boiling, which will scorch the green tea and produce bitterness.
Brewing
Pre-warm teapot
Pour a small amount of the hot water into the teapot, swirl to warm the vessel, then pour that water out. Warming the pot helps maintain steeping temperature.
Pour water and bloom
Pour the 75–80°C water evenly over the tea leaves, wetting them thoroughly. Allow the leaves to ‘bloom’ for 30 seconds undisturbed.
Steep
Steep the tea for 2 to 3 minutes depending on desired strength (2 minutes for a delicate cup, up to 3 minutes for fuller flavor). Do not exceed 3 minutes to avoid astringency.
Finishing & Serving
Taste the brewed tea. If preferred, sweeten with up to 1 tsp honey or simple syrup per pot and stir gently. Add a lemon slice to individual cups only if desired (lemon may accentuate bitterness if over-steeped). Serve immediately while warm. If the pot is hotter than desired, add a few ice cubes to the pot briefly (remove after 10–15 seconds) or allow to cool for a minute before pouring.
Leftovers: keep brewed tea covered and refrigerate up to 24 hours. Reheat gently (avoid boiling) or serve iced.