Loose leaf tea can look intimidating if you're used to tea bags, but it's really just as easy, and the flavor difference is worth it. Whole leaves have room to unfold and release their full flavor. You don't need a special teapot or gadgets to get started. Here's everything you need to know.
The basics: three things that matter
A great cup comes down to three things: how much tea, how hot the water is and how long you steep.
1. How much tea
A good starting point is about 1 heaping teaspoon (2–3 grams) for a 12 oz mug. Like it stronger? Add a little more tea rather than steeping longer, which can make some teas bitter.
2. Water temperature
Different teas like different temperatures. Too-hot water can make delicate green and white teas taste bitter.
- Green and white teas (Jasmine, Moroccan Mint, Butterfly Blue): about 175°F. No thermometer? Let boiling water sit for 2–3 minutes.
- Black teas (Earl Grey, English Breakfast, Masala Chai): about 195–212°F, just off the boil.
- Herbal teas (Chamomile Ginger, Hibiscus Berry, Apple Cider Rooibos): a full 212°F boil.
3. Steeping time
- Green and white teas: 2–4 minutes
- Black teas: 3–5 minutes
- Herbal teas: 5–10 minutes. Herbals won't turn bitter, so steep as long as you like.
Each Teazotic pouch also has brewing instructions printed right on the label.
Four ways to brew without special equipment
A mug and a strainer
Put the leaves straight into your mug, add hot water, and when it's ready, pour it through a small kitchen strainer into a second mug. Simple and it works perfectly.
A French press
If you have a coffee French press, you already own a great tea brewer. Add the leaves and hot water, steep, then press the plunger down and pour. Just give it a good rinse first so your tea doesn't taste like coffee.
A mason jar
Great for iced tea. Add leaves and water to a jar, steep, then strain. For cold brew, use cold water and let it sit in the fridge overnight, about 8–12 hours. Hibiscus Berry, Butterfly Blue and Peach Paradise are especially good this way.
A coffee filter
In a pinch, spoon the leaves into a paper coffee filter, twist the top closed and tie it with kitchen string. Instant homemade tea bag.
A few extra tips
- Re-steep your leaves. Many loose leaf teas, especially green teas like Jasmine, can be steeped two or three times.
- Store tea well. Keep your pouch sealed and away from light, heat and strong smells like spices or coffee.
- Make chai the traditional way. Simmer Masala Chai with milk and a little sugar on the stove for a rich, creamy cup.
That's really all there is to it. Pick a tea, grab a mug and enjoy.
Cheers,
Ted