Tea Recipe

Boil water

Bring fresh cold water to the appropriate temperature for the tea you are preparing. For green and jasmine: heat water to about 175°F (80°C) — just before boiling. For black teas (Earl Grey, Red Rose): bring to a rolling boil (~212°F / 100°C). For herbal and rooibos (chamomile, peppermint, turmeric, African Sunset): boiling water is fine.

Measure tea

Use 1 teaspoon of loose-leaf tea (or one tea bag) per 8 fl oz (1 cup) of water. If you are brewing multiple cups, scale proportionally. Mix-and-match: if blending two teas (for example jasmine + green), use 1/2 tsp each per cup.

Green tea / Jasmine

Pour water heated to ~175°F (80°C) over the green or jasmine leaves. Steep for 2–3 minutes. Taste at 2 minutes; stop steeping if you prefer milder flavor to avoid bitterness.

Earl Grey / Red Rose (black teas)

Pour boiling water (212°F / 100°C) over the tea. Steep for 3–5 minutes depending on desired strength. Add milk or lemon after tasting (milk may mute bergamot, lemon pairs well with Earl Grey).

Chamomile / Peppermint (herbal infusions)

Use boiling water. Steep chamomile 5–7 minutes for a soothing cup; peppermint 5–7 minutes for refreshing menthol notes. Longer steeping increases strength but may add bitterness in peppermint.

Turmeric tea

If using turmeric powder, whisk 1 tsp into a small amount of hot water to form a slurry then add boiling water and simmer 3–5 minutes. If using a pre-blended turmeric tea, steep like other herbals for 5–7 minutes. Add honey and a squeeze of lemon to brighten and help curcumin absorption.

African Sunset (rooibos)

Use boiling water and steep rooibos for 5–7 minutes; rooibos tolerates long steeps and becomes sweeter with time. Milk can be added for a creamier cup.

Remove tea leaves or tea bag after steeping to avoid over-extraction. For loose leaf, use an infuser or strain into a cup.

Sweeten if desired with honey or sugar, stirring until dissolved. Add a slice of lemon to herbal or black teas where indicated. Add milk to black teas to taste; start with 1–2 tbsp per cup.

For blends: experiment with ratios (e.g., 1/2 tsp Earl Grey + 1/2 tsp chamomile for a calming bergamot cup) and follow the steeping time of the more delicate component (typically the green or chamomile).

Serve immediately while hot, or chill brewed tea (cool to room temperature then refrigerate) for iced tea. For iced tea, brew slightly stronger (add 25% more tea), cool, then pour over ice.