Black Tea Recipe

1. Boil water

Pour 240 ml (1 cup) fresh cold water into a kettle or saucepan. Heat to a rolling boil (about 100°C / 212°F). If using high-altitude, use water just off a boil.

2. Preheat teapot or cup

Pour a little of the hot water into the teapot or cup to warm it, swirl briefly, then discard the warming water. This helps maintain brewing temperature.

3. Measure tea

Measure 2 teaspoons loose black tea (or one standard tea bag) per 240 ml (1 cup) of water and place into an infuser, teapot, or directly into the cup.

4. Pour and steep

Pour the boiling water over the tea leaves, fully covering them. Steep for 3 to 5 minutes depending on desired strength: 3 minutes for lighter, 4 minutes for medium, 5 minutes for strong and more astringent. Avoid steeping longer than 5 minutes to prevent excessive bitterness.

5. Remove leaves

Remove the infuser or strain the tea leaves into another cup or teapot to stop extraction. If using a tea bag, lift and gently press against the side of the cup with a spoon to extract flavor, then remove.

6. Taste the brewed tea and choose optional additions as desired. For milk tea: add about 30 ml (2 tablespoons) milk and stir. For sweetened tea: add 1 teaspoon sugar or 1 teaspoon honey and stir until dissolved. For lemon tea: add a wedge of lemon; do not add milk if using lemon.

7. Serve immediately while hot. If making multiple cups, scale ingredients proportionally and keep brewed tea covered to retain heat for up to 15–20 minutes.

8. Storage note: brewed tea is best consumed immediately. If needed, cool and refrigerate within 2 hours and consume within 24–48 hours; reheat gently without boiling.