Hot Tea Pot Recipe

Measure 4 cups (about 960 ml) of fresh cold water and pour into a kettle or saucepan.

Bring the water to just under a rolling boil for green tea (about 175–185°F / 80–85°C) or to a rolling boil for black and ginger tea (about 212°F / 100°C). If you don’t have a thermometer, bring to a boil and let sit 1 minute for green tea.

For Black Tea

Place 2 black tea bags into a teapot or heatproof pot. Pour 4 cups of boiling water over the tea bags. Cover and steep for 3–5 minutes depending on desired strength (3 minutes for lighter, 5 for stronger).

For Green Tea

Place 2 green tea bags into a teapot. Let the boiled water cool 1 minute (to about 175–185°F / 80–85°C) before pouring. Pour 4 cups over the tea bags, cover and steep 2–3 minutes to avoid bitterness.

For Ginger Tea

Add 1 inch of thinly sliced fresh ginger to the kettle or a saucepan with 4 cups of water. Bring to a boil, reduce heat and simmer gently for 5–10 minutes depending on desired gingery intensity. Strain out the ginger and transfer the infused water to a teapot; optionally add 1 tea bag for extra body and steep 2–3 minutes.

Remove tea bags (and strain out ginger slices if used). Pour tea into a teapot with a built-in strainer or directly into cups.

Taste and add optional sweeteners: honey (about 2 tsp per pot) or sugar (about 1 tsp per pot) and stir to dissolve. Add lemon wedges to taste for a bright finish (especially good with ginger or black tea). For milk tea, add up to 1/4 cup milk or cream to the whole pot or to individual cups as preferred.

Serve hot in cups. Keeps warm in a covered teapot for about 20–30 minutes; reheat gently if needed.