BREWING
A starting point. Then, your own way.
Find a tea’s recipe, try it, and adjust to your taste.
CHOOSE YOUR APPROACH
Two ways to begin.
Use the measurements supplied with each individual tea, or follow one of the two general methods below. Either way, treat the numbers as a starting point.
Small pot style
Short, repeated infusions in a small teapot or gaiwan. More leaf, less water, quick steeps — the flavour unfolds over many rounds.
- 01Warm the vessel with hot water, then discard.
- 02Add leaf — our teas use 3–8g per 100ml of water. Follow the amount listed for your tea.
- 03Steep briefly — first infusions for our teas run from 10 seconds to 1 minute — and pour off completely.
- 04Repeat, extending each infusion a little.
Large pot style
Fewer, longer infusions in a larger teapot or mug. Less leaf, more water — simple and generous for everyday drinking.
- 01Warm the pot with hot water, then discard.
- 02Add leaf — our teas use 8–10g per 350ml (~12fl oz) of water. Follow the amount listed for your tea.
- 03Steep 1–2 minutes for the first infusion, then pour off completely.
- 04Re-steep with longer times — our teas give 3–4 large-pot steeps.
Find your recipe
Every tea carries its own numbers.
Each tea in our shop lists its own leaf weight, water temperature and steep times on its product page. Search for your tea to find its recipe.
Brewing questions
Common questions.
Shorten the steep time first. If it is still too strong, use a little less leaf or slightly cooler water. Change one thing at a time so you can taste the difference.
Yes — most whole-leaf teas give several good infusions. Extend each steep a little as the leaves open. The product page for each tea suggests how many rounds to expect.
A kettle, a vessel to steep in and a way to separate leaves from water. A small scale and a thermometer help, but are not essential to begin.