Loose Leaf Tea Recipe

HERBAL / CITRUS HIBISCUS / RELAXING MINT / PRICKLY PEAR / PEACH MANGO BLISS / HERBAL CHAI

Measure 2 tsp loose-leaf of the chosen herbal blend per 240 ml cup into infuser or teapot. Use freshly boiled water (100°C / 212°F). Pour 240 ml over leaves and steep uncovered for 5–7 minutes depending on desired strength (5 min = lighter, 7 min = stronger). Remove infuser or strain leaves completely before drinking. Herbal Chai: as a spiced herbal, 6–7 minutes gives full spice extraction.

WHITE

Measure 2 tsp white tea per 240 ml cup. Heat water to 75–85°C (170–185°F). Pour 240 ml over leaves and steep 2–4 minutes (2–3 min for very delicate notes, up to 4 for fuller flavor). Strain leaves; avoid boiling water to prevent bitterness.

GREEN / JASMINE SUNSET / CHINESE SENCHA

Measure 2 tsp green or jasmine-scented tea per 240 ml cup. Heat water to 75–80°C (170–176°F) for most green teas and sencha. Pour 240 ml over leaves and steep 1.5–3 minutes (1.5–2 min for delicate jasmine, ~2 min for sencha). Remove leaves promptly to avoid grassy/bitter taste. These can usually be re-steeped once or twice with slightly hotter water or longer time for subsequent infusions.

BLACK / ENGLISH BREAKFAST / LADY EARL GREY / CRÉME BRÛLÉE / MADAGASCAR COCONUT

Measure 2 tsp black tea per 240 ml cup. Use freshly boiled water 95–100°C (203–212°F). Pour 240 ml over leaves and steep 3–5 minutes depending on desired strength (3 min = malty/light, 4–5 min = robust). Lady Earl Grey: serves well with a slice of lemon or a drop of milk; Crème Brûlée and Madagascar Coconut are flavored blacks — steep 3–4 minutes to preserve aroma. Strain leaves before serving.

Use fresh, cold filtered water for best flavor. Measure ~240 ml water per serving. Heat to the temperature recommended for the tea type (see tea section). If you only have a boiling kettle, pour and wait 1–2 minutes for green/white teas to drop to appropriate temperature before steeping.

For multiple servings, multiply water and leaf quantities (e.g., for 4 cups use 960 ml water and 8 tsp leaves). When brewing in a teapot, increase steep time by ~30 seconds for each additional cup for same strength and taste, or use a larger quantity of leaves to maintain time.

Warm your teapot or mug by rinsing with hot water to stabilize temperature (prevents heat loss while steeping). Place the measured loose leaf into the infuser or directly into the teapot. If using a teapot without an infuser, pour through a fine mesh strainer when serving.

Start the timer as soon as water contacts the leaves and follow the steep times per tea type. Use a separate vessel for second infusions if you plan to re-steep leaves.

After straining, taste the tea before adding anything. Add milk (about 30 ml) to black blends if desired (English Breakfast, Crème Brûlée, Madagascar Coconut accept milk well). For Earl Grey, a lemon slice is a classic alternative (do not add milk and lemon together).

Sweeten to taste with honey or sugar (start with 1 tsp), stirring until dissolved. For herbal fruit blends (Citrus Hibiscus, Peach Mango Bliss, Prickly Pear) enjoy without dairy; add honey or a touch of sugar if you prefer sweeter. For chai, adding warm milk and honey creates a masala-style latte.

Serve immediately while hot. For iced versions: double-brew strength (use 2x leaves), steep as usual, cool to room temperature, then pour over ice. Adjust sweetener after chilling.