Black Tea Recipe
A premium black tea, directly sourced from the mountains of Rwanda. Malty and smooth with medium astringency.
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Ingredients
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Tea
Optional additions
Method
Preparation
- 1
Measure tea and water
Measure 2 teaspoons of the loose-leaf Rwandan black tea and prepare 8 ounces (about 240 ml) of fresh, filtered water.
- 2
Heat water
Bring the water to a near rolling boil, about 95–100°C (203–212°F). For best flavor, do not allow extended, vigorous rolling that reduces oxygen — bring to a boil then remove from heat immediately if using a kettle without temperature control.
Brewing
- 3
Pre-warm teaware (optional)
If desired, pour a small amount of the hot water into your teapot or cup, swirl to warm, then discard the water. This helps maintain brewing temperature.
- 4
Steep
Place the 2 tsp of loose-leaf tea into an infuser or teapot. Pour the hot water (95–100°C / 203–212°F) directly over the leaves. Steep for 3 to 4 minutes for a balanced, malty cup with medium astringency. Use 3 minutes for a smoother, less astringent cup; 4 minutes for fuller body and slightly more astringency.
- 5
Remove leaves
At the end of the chosen steep time, remove the infuser or strain the leaves from the brewed tea to prevent over-extraction and bitterness.
Finish & Serve
- 6
Serve plain
Pour the brewed tea into a cup and enjoy as-is to appreciate the tea's maltiness and smooth finish.
- 7
- 8