Art Of Tea Recipe

Heat water

Bring 480 ml fresh cold water to a rolling boil (100°C / 212°F). Use filtered water for best flavour.

Pre-warm pot

Pour a little boiling water into the teapot, swirl, then discard. This keeps the brew temperature steady.

Add 2 tsp loose black tea to the warmed teapot.

Pour the boiling water over the leaves and steep for 3–5 minutes depending on desired strength (3 min for lighter, 5 min for robust).

While steeping, warm 60 ml milk by briefly heating on the stove or in the microwave (do not boil).

Strain tea into cups, add warmed milk and sweeten with 2 tsp sugar or honey to taste. Stir and serve immediately.

Heat water to correct temperature

Bring water to a near-boil then cool to about 75–80°C (170–175°F). If you don't have a thermometer, remove from boil and wait ~2 minutes.

Pre-warm the teapot with a little hot water, then discard the warming water.

Place 2 tsp loose green tea in the teapot. Pour the 480 ml water at 75–80°C over the leaves.

Steep for 1.5–2.5 minutes. Taste at 90 seconds; over-steeping will make the tea bitter.

Strain into cups. Offer lemon wedges and honey on the side—add 1 tsp honey or a squeeze of lemon if desired.

Boil water

Bring 480 ml water to a gentle boil (100°C / 212°F). Herbal teas extract best with boiling water.

Pre-warm pot briefly as above.

Add 2 g chamomile (or one flowering tea bulb) to the teapot, add optional mint sprigs.

Pour boiling water over the herbs and steep 4–6 minutes for chamomile, or follow package instructions for flowering tea (usually 5–7 minutes while the flower unfurls).

Strain into cups and sweeten with 1 tsp agave or sugar if desired. Serve hot.

Combine spices and water

In a small saucepan, combine 240 ml water, crushed cardamom pods, cinnamon stick and sliced ginger. Bring to a simmer over medium heat and simmer gently for 3–4 minutes to release aromas.

Add 2 tsp strong black tea to the spice-infused water and simmer 1 minute to steep briefly.

Pour in 240 ml milk and add 1 tbs sugar. Raise heat to just below boil, stirring to dissolve sugar, then reduce heat and simmer very gently for 2–3 minutes. Watch closely to prevent boiling over.

Strain chai into cups through a fine sieve to remove tea leaves and spices. Serve hot; adjust sweetness or milk to taste.

Arrange lemon slices, fresh mint and extra milk/cream and sweeteners on a small tray so guests can customize their cup.

For iced versions: brew tea at double strength, let cool, pour over a glass filled with ice, add lemon or milk and sweetener as desired.

Discard used leaves after service and rinse teapots. Warm teapots between servings for consistent temperature.