Pot Of Tea Recipe

Heat water and warm teapot

Pour 1.25 liters fresh cold water into a kettle or saucepan. Bring water to a boil (100°C / 212°F). While water heats, pour a small amount of the hot water into the teapot, swirl to warm the pot, then discard that water.

If you prefer a slightly lower temperature for delicate black teas, allow the boiled water to rest 30 seconds before pouring over the leaves.

Add tea leaves to teapot or infuser

Measure 6 tsp of loose-leaf black tea into the teapot or an infuser (about 1 tsp per 200 ml/¾ cup water; adjust strength to taste). If using tea bags, use 4 regular tea bags for 1.25 L.

Pour water over tea

Pour the just-boiled (or briefly rested) water into the teapot over the tea leaves, filling the pot to capacity (about 1.25 L). Cover the teapot with its lid to retain heat.

Steep

Allow tea to steep for 4–5 minutes for standard strong black tea. For milder tea, steep 3–4 minutes. Do not steep more than 6 minutes to avoid excessive bitterness.

Strain

When steeping time is complete, remove the infuser or strain the tea into a serving pot or cups to stop infusion and remove used leaves or bags.

Sweeten

If desired, stir in up to 2 tablespoons granulated sugar or honey into the pot (or add individually to cups). Taste and adjust: add more ½ tablespoon at a time if needed.

Add milk or lemon

For milk tea: gently warm 120 ml whole milk (do not boil) and add to the entire pot or serve milk at the table for guests to add to their own cups. For lemon: offer lemon slices; do not add lemon and milk to the same cup as lemon will curdle milk.

Garnish

Optionally add fresh mint sprigs or place a lemon slice on individual cups for presentation.

Serve the tea hot in teacups. Re-steep loose leaves once if desired, increasing steep time by 1–2 minutes for the second infusion.