Hot Tea Recipe

Heat water

Measure 2 cups (about 475 ml) fresh cold water and pour into a kettle or small saucepan. Heat according to the tea type: bring to a rolling boil (100°C / 212°F) for black tea and most herbal blends; bring to a gentle simmer (about 175–185°F / 80–85°C) for green tea to avoid bitterness.

Prepare your tea vessel

Place the chosen tea (loose leaf or a tea bag) into a teapot, infuser, or cup. Use 1 teaspoon of loose leaf per 1 cup; here the recipe lists 1 tsp as a guideline—select the appropriate tea base (black, green, herbal, or herbal chai). If making a chai-style brew, add the optional whole spices (cinnamon stick, cardamom pods, cloves) and fresh ginger to the pot or saucepan.

Steep black tea

If brewing black tea: once the water reaches a rolling boil, pour 1 cup (about 240 ml) over 1 tsp black tea in a cup or teapot. Steep 3–5 minutes depending on desired strength (3 minutes for lighter, up to 5 for robust). If using milk (for a milder cup or chai), warm the milk separately and add 1–2 tablespoons after removing the tea leaves.

Remove the leaves or tea bag promptly after steeping to prevent over-extraction and bitterness. Sweeten with honey or desired sweetener to taste and add a lemon slice only if not using milk.

Steep green tea

If brewing green tea: bring water to approximately 175–185°F (80–85°C). Pour 1 cup over 1 tsp green tea. Steep 1.5–3 minutes — shorter for delicate, longer for fuller flavor. Do not steep beyond 3 minutes to avoid bitterness.

Remove leaves or tea bag after steeping. Add honey or a lemon slice if desired; do not add milk to green tea.

Steep herbal

For herbal infusions: bring water to a rolling boil, pour over 1 tsp herbal tea (or 1 herbal tea bag). Steep 5–7 minutes for a full extraction (longer for stronger flavor).

Remove herbs or tea bag, sweeten with honey if desired, and add lemon or ginger slices for extra brightness.

Simmer spices (optional stovetop chai)

For herbal chai or spiced black chai on the stovetop: add 2 cups water, the optional whole spices (cinnamon stick, crushed cardamom pods, cloves) and ginger slices to a small saucepan. Bring to a simmer and simmer 3–5 minutes to extract spices.

Add tea leaves and milk (if making creamy chai)

Add 1–2 tsp of the chosen tea (black for traditional chai, rooibos or herbal chai for a caffeine-free version) to the simmering water. Reduce heat and simmer gently 2–4 minutes. If you want a creamy chai, add 2 tablespoons milk or plant milk and heat just until warmed through (do not boil).

Strain into a cup, sweeten with honey or sweetener to taste, and adjust spices or steep time as desired.

Taste and adjust: add honey or sweetener to taste (start with 1 tablespoon), add a splash (about 1–2 tablespoons) of milk for black tea or chai, or a lemon slice for black/green/herbal teas if preferred. Stir and serve immediately.

Notes on proportions: the recipe is built around 2 cups of water so you can brew two single cups consecutively or one larger teapot. Adjust tea quantity up or down: roughly 1 tsp loose leaf per cup (240 ml). Steeping times and temperatures are important to prevent bitterness (especially for green tea).