Tea for every day
Our fascination with tea is grounded in its versatility and the many ways in which it can enhance your day. A quiet moment alone or a gathering with friends, a calming bedtime ritual or an energizing morning routine: All of these occasions call for a “cuppa”, and there are seemingly endless varieties and flavors to explore.
If you’re just getting started with brewing loose-leaf tea at home, it’s worth taking a closer look at your tea leaves and the way you’re preparing them. Whether you’re trying to take your tea game to the next level, impress your guests, or find your new favorite: We’ve curated some guidelines to help you make the most of your at-home tea experience.
First impressions matter
Before brewing your tea, put some leaves in a small bowl or plate and take a closer look. The dried leaves contain clues about their production, quality, and flavor.
Size: Your dried tea leaves might be whole or broken into smaller pieces depending on how they were rolled. While green teas are only rolled after heat is applied to prevent oxidation, black teas are rolled to intentionally initiate the oxidation process by opening up the structure of the leaves. With higher-intensity rolling, the pieces become smaller. Broken leaves infuse more quickly due to more surface exposure to the hot water, extracting their essence fast and resulting in a stronger cup. Some teas are rolled extra gently to keep the leaves intact; some are crafted intentionally to include a mix of whole and broken-up buds in the final result, creating variety in the flavor across multiple infusions.
Color: The color of the leaves can hint at how long they were oxidized. Like an apple that’s been left on the counter, a darker color indicates longer oxidation time before the process is halted by applying heat to the leaves and drying them fully. Some teas are dried at higher temperatures to add intensity in the cup. Although a darker color does not necessarily mean a stronger tea, it can hint at what kind of flavor to expect.
Smell: Hold the leaves up to your nose and smell them. What aromas do you notice? Light and grassy, or richer, caramel notes? The tea’s most prominent notes will already be perceptible in the scent of the dry leaves and tell you about its character. Some teas are steamed to stop oxidation, preserving their pure flavor, whereas some teas are roasted to add extra caramel notes. Some are even smoked.
Brewing your tea in 5 steps
1. Use good water
Use the kind of water you’d like to drink. Filtering water can improve its taste and quality, so if you have a filter at home, we recommend using it.
2. Mind the temperature
Especially lighter teas don’t want to be doused in boiling water. This will cause the leaf to release its flavors too quickly along with undesirable bitter components. At slightly lower temperatures, the tea’s aromas are extracted more slowly, allowing them to unfold fully before pouring. The ideal temperature depends on the tea, but generally, darker teas will be able to handle higher temperatures. For the best results, use a kettle with adjustable temperature. If yours only has one setting, we recommend letting the water cool for just 5-10 minutes after boiling or pouring it into a second pitcher before adding it to your tea pot.
3. Pour your tea
Pour your water into the tea pot and watch its color transform. Most likely, the packaging will recommend a steeping time. For pure teas, a minute or two is usually enough. Use a timer if you like to be precise, then pour into your cup. You can use a small strainer to make sure no residual leaves remain. After pouring, smell the leaves that remain in your pot before tasting your tea and see how they have transformed, releasing even more different notes.
4. Taste it
Once the tea is cool enough, it’s time to taste it. Take a sip and let the liquid roll over your tongue; if you’ve ever been to a wine tasting, you know that slurping will allow you to taste the liquid more intensely. Depending on the tea, you may get fresh, grassy, fruity, sweet, spicy, caramel, malty and even chocolaty notes. You might even taste a slight bitterness or almost dry sensation on your palate. This is called astringency, and is caused by tannins, chemical components found in different teas to varying degrees. To really taste our tea, we like it pure as it is – but if you add a splash of milk or a spoonful of honey, we won’t judge.
5. Repeat!
Most teas can be infused a second or even third time. Each will bring forward slightly different facets of the tea, letting you experience its complete palette of subtle aromas.
Now that you know what to look out for, put on the kettle, grab your favorite cup, and enjoy a nice cup of tea (or two). Or even better: Why not have your friends over for a tasting? Invite each of them to bring their favorite tea to share and compare. Perhaps you’ll discover something new!
