How to brew the perfect cup of tea

How to Brew Black Tea

One teaspoon or two grams of tea per 200ml.

Use water at 95°C or just below the boil.

Steep broken leaves, larger leaves, and/or flavoured teas for 2–3 minutes.

Add a splash of milk and sugar or honey if desired.

How to Brew Green Tea

One teaspoon or two grams of tea per 200ml.

Use water that is 70-80°C or combine one-quarter cold water with three-quarters boiling water.

Japanese sencha teas are best steeped for 1–3 minutes while Chinese green teas, rolled green teas, and flavoured green teas can be steeped for up to four minutes.

How to Brew Oolong Tea

One teaspoon or two grams of tea per 200ml of water.

Use water at 90°C or leave your kettle for 10 minutes after boiling.

Steep darker oolongs for 2–4 minutes and green rolled oolongs for 3–5 minutes.

Leaves can be reused 2–3 times.

How to Brew Matcha

One teaspoon of matcha powder and add to your cup or matcha bowl.

Pour in approximately 50ml of water at 80°C. Boiling water will burn the tea, making it bitter.

Whisk your matcha with a bamboo whisk or with a fork in an ‘M’ shape motion. Ensure that all lumps are broken up so that your matcha becomes frothy and smooth.

Top up your mixture with more hot water, stirring as you do.

Serve and enjoy!

How to Brew White Tea

One heaped teaspoon or two grams of tea per 200ml of water.

Use water that is 70-80°C or combine one-quarter cold water with three-quarters boiling water.

Steep for 3–5 minutes.

Leaves can be reused for a second brew.

How to Brew Rooibos

One flattened teaspoon or two grams of rooibos per 200ml.

Use water at 95°C or just below the boil.

Steep for 3–5 minutes.

Try making your rooibos into an iced tea and garnish with fresh fruit for extra flavour.

How to Brew Herbal Tea

One teaspoon or two grams of your herbal tisane per 200ml.

Use water at 95°C or just below the boil.

Steep for 5–7 minutes or longer for a stronger flavour.

Many herbals are also suitable for making iced tea.

How to Brew Fruit Tisane

One flattened teaspoon or two grams of your fruit infusion per 200ml.

Use water at 95°C or just below the boil.

Steep for 3–5 minutes or longer for a stronger flavour.

Fruit infusions are perfect for making into iced tea; the cold brew method will produce the best flavour.

How to Brew Iced Tea

We recommend a cold brew method for making iced tea. This is a far more simple method and produces the freshest flavour.

To brew, simply add one tablespoon of your chosen tea to one litre of cold water in an iced tea jug and refrigerate for 4–7 hours.

You can use a regular jug too, but be sure to strain your tea as you serve.

How to Brew Stovetop Chai

You will need:

• A Tea Centre chai (3–4 tsp)
• Water (1 mug)
• Milk (1 mug)
• Honey (or preferred sweetener)
• Medium saucepan
• Strainer
  

Method:

1. Pour water into a saucepan & scoop in 3–4 teaspoons of chai.
2. Bring mixture to a simmer on medium heat.
3. Add the mug of milk and bring to simmer again.
4. Simmer for at least 5 minutes before turning off the heat.
5. Stir in a dollop of honey.
6. Pour mixture through strainer into mugs.

How to Brew Pu-Erh Tuo Cha

Place your Tuo Cha into your brewing vessel and pour boiling fresh spring water or purified water on top. Allow the infusion to steep for just five seconds before discarding the water. 

Fill the vessel with water and allow this infusion to sit for 15-20 seconds. Strain the infusion into your teacup and enjoy this first steep!

Repeat this process and simply increase steeping time by 5-10 seconds for each subsequent infusion to get the most out of your pu-erh.

This pu-erh can be re-steeped up to ten times.