Selection Of Teas Recipe

Bring filtered water to the appropriate temperatures: 100°C (212°F) for black teas and rooibos; 75–80°C (167–176°F) for green teas; 90°C (194°F) for oolong; 95–100°C (203–212°F) for herbal/tisanes. Use a kettle with temperature control or bring to a boil and let sit to cool for green/oolong as needed.

Prepare separate teapots, infusers, or cups (one per tea you will brew simultaneously) so flavors do not cross-contaminate. Pre-warm teapots/cups by rinsing with hot water for black, oolong, and rooibos; with hotter water for herbal; for green, warm lightly to avoid shock cooling.

Assam — strong breakfast cup

Measure 2 tsp Assam leaves per 240 ml (1 cup). Pour 100°C (212°F) water over leaves. Steep 3–5 minutes depending on strength desired (3 min for medium, 5 min for very strong). Strain leaves. Serve plain or with milk and 1–2 tsp sweetener to taste.

Darjeeling — light and floral

Measure 2 tsp Darjeeling leaves per 240 ml. Pour 95–100°C water. Steep 3–4 minutes to preserve delicate aromatics. Strain and serve without milk; add a wedge of lemon or a small amount of honey if desired.

Earl Grey — bergamot scented

Measure 2 tsp Earl Grey per 240 ml. Use 95–100°C water and steep 3–4 minutes. Strain and taste; serve plain, with a slice of lemon, or with milk and a little sweetener depending on preference.

Sencha — grassy green

Measure 2 tsp Sencha per 240 ml. Heat water to 75–80°C (let boiling water cool ~3–5 minutes). Pour over leaves and steep 1.5–2 minutes for a first infusion. For a second infusion, raise temperature slightly and steep 30–45 seconds. Do not oversteep to avoid bitterness. Serve plain; add lemon only if desired.

Dragon Well (Longjing)

Use 2 tsp per 240 ml and 75–80°C water. Gently pour and steep 2 minutes. Use a slightly wider vessel and pour water slowly over leaves to open them. Strain and serve immediately.

Tie Guan Yin oolong

Measure 2 tsp per 240 ml. Heat water to 90°C. Rinse leaves briefly with a small splash of hot water and discard (optional gongfu-style step). Steep 2–3 minutes for the first brew; subsequent brews increase steep time by 15–30 seconds. Serve without milk.

Chamomile

Use 1 tbsp dried chamomile flowers per 240 ml. Pour water at 95–100°C and steep 5–7 minutes for full flavor and calming properties. Strain and sweeten with honey if desired.

Peppermint

Use 1 tbsp dried peppermint leaves per 240 ml. Pour 95–100°C water and steep 5–7 minutes. Strain and serve hot or over ice.

Rooibos

Use 2 tsp rooibos per 240 ml. Pour water at 100°C and steep 5–7 minutes; rooibos tolerates long steeps without bitterness. Serve plain or with milk and honey.

To make iced tea: brew tea at double strength (double the leaf amount per 240 ml) following the appropriate temperature and steep time. Immediately pour over a pitcher filled with ice to chill and dilute to the proper strength. Serve with lemon wedges or mint sprigs.

Milk & sweetener: For black teas (Assam, Earl Grey, rooibos) offer milk and honey/sugar on the side. For green and delicate teas, do not add milk; offer honey or lemon sparingly.

Re-steeping: Many green and oolong teas can be re-steeped 2–4 times. Increase steep time by 15–30 seconds for each subsequent infusion. Black and herbal teas are generally best as a single infusion.