Black Tea Recipe

Measure and warm

Measure 1.5 tsp loose-leaf black tea (adjust +1/4 tsp for a stronger cup). Pour a small amount of the hot water into your teapot or cup and swirl to warm the vessel, then discard the rinse water.

Heat the water

Bring fresh water to a rolling boil (about 95–100°C / 203–212°F). Use freshly drawn water (not previously boiled) for best flavor.

Steep

Place the measured loose-leaf tea into an infuser, tea ball, or directly in the teapot. Pour 240 ml of the just-boiled water over the leaves. Steep for 3 to 5 minutes depending on desired strength (3 minutes = lighter, 5 minutes = robust and brisk).

Strain

Remove the infuser or strain the tea leaves immediately to stop extraction once the steep time is reached. Leaving leaves in will make the tea bitter.

Serve

Pour the brewed black tea into a cup. Taste before adding anything else and decide whether to add sugar, honey, milk or lemon (see optional additions).

Add sugar or honey

If you prefer sweetened tea, stir in 1 tsp granulated sugar or 1 tsp honey while the tea is hot so it dissolves fully. Adjust to taste.

Add milk

To make milk tea, add about 30 ml (2 tbsp) milk to the hot brewed tea and stir. Add milk after sweetening if using both so you can adjust sweetness accurately.

Add lemon

If you prefer a citrus note, add 1 lemon wedge to the finished tea. Do not add lemon and milk together (lemon will curdle milk).

Make iced black tea

For iced tea: brew double-strength (use 3 tsp tea for 480 ml water) and steep the same 3–5 minutes, then strain into a heatproof container and cool slightly. Pour over a glass filled with 4 ice cubes to chill quickly. Sweeten while warm if desired, then refrigerate or serve over ice.