Teas Recipe

Heat water

Bring 12 oz (about 350 ml) fresh cold water to a rolling boil (100°C / 212°F). Use filtered water if available for best flavor.

Measure tea

Place 2 tsp of English Breakfast or 2 tsp of Orange Pekoe loose-leaf tea into a teapot or an infuser per 12 oz cup. If making two cups, double the tea and water amounts.

Steep

Pour the boiling water directly over the tea leaves. Steep for 3.5–5 minutes depending on desired strength (3.5 minutes for medium, up to 5 minutes for strong). Avoid over-steeping to prevent excessive bitterness.

Finish and serve

Remove leaves or strain the tea into a cup. Add milk and sweetener to taste (start with 2 tbs milk and 1 tsp sugar or honey) for English Breakfast. Orange Pekoe is often served without milk; adjust sweetener as preferred. Serve immediately.

Heat water to correct temperature

Heat 8 oz (about 240 ml) fresh water to ~75–80°C (170–176°F). If you don't have a thermometer, bring to a near simmer and let cool for 1–2 minutes.

Measure tea

Place 1 tsp loose-leaf green tea into an infuser or cup.

Steep gently

Pour the hot (not boiling) water over the leaves and steep for 1.5–2.5 minutes. Shorter steep (1.5 min) yields a lighter, less bitter cup; longer (up to 2.5 min) gives fuller flavor. Do not exceed 3 minutes to avoid bitterness.

Serve

Remove the leaves and pour the tea into a cup. Green tea is typically served plain; if desired, add a small drizzle of honey or a slice of lemon. Serve immediately.

Prepare water

Bring 12 oz (about 350 ml) fresh water to a gentle boil (100°C / 212°F). Herbal infusions extract best with boiling water.

Prepare ingredients

If using fresh mint, bruise the 6 leaves lightly by clapping them between your hands or crushing gently to release oils. Thinly slice 3 slices of fresh ginger (about 2–3 mm thick). Measure 1.5 tsp dried chamomile flowers.

Combine and steep

Place chamomile flowers, bruised mint leaves and sliced ginger into a teapot or infuser. Pour the boiling water over the herbs. Steep for 5–8 minutes: 5 minutes for a lighter flavor, up to 8 minutes for a strong, spicy infusion. Stir once or twice to help infusion.

Taste and finish

Strain the infusion into a cup. Taste and add honey (1 tsp) and a squeeze of half a lemon wedge if desired. Adjust honey or lemon to taste. Serve hot.

Variation — pure chamomile

To make plain chamomile tea, use just the 1.5 tsp chamomile flowers in 12 oz boiling water and steep 5–7 minutes. Strain and serve, sweetening if desired.