Tea Recipe

Heat water

Measure 4 cups filtered water and bring to a near boil. For black tea, heat to a full rolling boil (about 100°C / 212°F). For green tea, heat to about 175–185°F (just before boiling). For herbal tea, bring to a full boil.

Prepare teapot or infusers

Place 2 teaspoons of the chosen loose-leaf tea per 1 cup of water into an infuser or directly into the teapot (for 4 cups use 8 tsp total). If brewing different types for guests, prepare separate infusers or small pots to avoid over-steeping delicate leaves.

Brew

Pour the hot water over the tea leaves. Steep times: black tea 3–5 minutes, green tea 1.5–3 minutes, herbal tea 5–7 minutes. Taste at the lower end of the range and extend if a stronger brew is desired. Remove the infuser or strain the leaves at the end of steeping to prevent bitterness.

Sweeten (optional)

If desired, dissolve honey (up to 2 tablespoons) or granulated sugar (up to 2 teaspoons) into the hot tea, stirring until fully incorporated. Adjust amount to taste.

Finish for hot tea

If serving hot with milk, warm 1 cup milk and add to individual cups or to the teapot to taste (about 2 tablespoons milk per cup). Offer lemon slices and fresh mint sprigs as optional garnishes (do not add lemon to milk tea).

Make iced tea (optional)

To serve iced tea, brew a slightly stronger batch (use an extra 1/4 to 1/3 tea). After steeping, strain into a heatproof pitcher and let cool 5–10 minutes. Fill glasses with ice (about 1/2 cup per glass) and pour the cooled tea over ice. Add lemon slices and mint as desired; sweeten before cooling so it dissolves.

Prepare cups and serving: Arrange teacups or glasses on a tray. Place honey, sugar, warmed milk, lemon slices, and mint on the tray so guests can customize. Keep a kettle or hot water on hand for quick top-ups.

Serving size and safety: Serve 4 cups of tea. Warn guests if tea is very hot. Store any leftover brewed tea in the refrigerator and consume within 24–48 hours.