Fresh Brewed Teas Recipe

Heat water

Bring 1 liter of fresh filtered water to a rolling boil (100°C / 212°F). Use a kettle or pot.

Measure tea

Measure 8 g loose-leaf black tea (roughly 4 teaspoons) or use 4 standard tea bags for 1 liter.

Steep

Pour the boiling water over the tea in a heatproof teapot or pitcher. Cover and steep for 3–5 minutes depending on desired strength (3 minutes for lighter, 5 minutes for stronger).

Strain and sweeten

Remove tea leaves or tea bags. Stir in 2 teaspoons of sugar or simple syrup while tea is hot to dissolve. Taste and adjust sweetness to preference.

Serve hot or iced

For hot service: ladle into cups and serve with lemon wedges. For iced: let tea cool 10–15 minutes, pour over a pitcher filled with 2 cups of ice, stir, and garnish with lemon wedges.

Heat water to correct temperature

Heat 1 liter of fresh filtered water to 75–80°C (170–175°F). If you don't have a thermometer, bring to a near boil then let sit 3–4 minutes to cool slightly.

Measure tea

Measure 6 g loose-leaf green tea (about 3 teaspoons) or use 3 standard tea bags for 1 liter.

Steep gently

Pour the water over the tea in a teapot. Cover and steep for 2–3 minutes. Steeping longer or at higher temperature will produce bitterness.

Strain and finish

Remove leaves or tea bags. Stir in 1 teaspoon honey if desired while warm. Add fresh mint sprigs to the pot or glasses for aroma.

Serve

Serve hot, or cool 10–15 minutes and pour over ice (2 cups) for iced green tea. Garnish with mint sprig.

Heat water

Bring 1 liter fresh filtered water to a full boil (100°C / 212°F). Herbal blends generally benefit from boiling water.

Measure herbs

Measure 8 g of dried herbal blend (about 4 teaspoons) or use 4 herbal tea bags for 1 liter.

Steep longer

Pour boiling water over the herbs in a teapot or heatproof pitcher. Cover and steep for 5–8 minutes for full flavor; some rooibos or strong herbs may take up to 10 minutes.

Strain and sweeten

Remove herbs or tea bags. Stir in 1 teaspoon honey or agave if desired. Add lemon slices or 1–2 thin slices of fresh ginger to the pot for brightness.

Serve

Serve hot, or cool and pour over ice (2 cups) for an iced herbal infusion. Garnish with a lemon slice.