We have a very strong belief that tea should be good enough to make a quality cup without a lot of fuss: put an amount that feels right in a pot or french press or other device, add some freshly boiled water, wait 'til it's ready and drink it.
It's easy for us to say that, so here's a guide to every one of our teas:
It's easy for us to say that, so here's a guide to every one of our teas:
- Start with two teaspoons per 300ml of water and brew for three minutes. Adjust the brew time to get stronger or milder: if you can't get it strong enough without bitterness, use more tea and a shorter time.
- If the tea is a green tea, a white tea or an oolong, try letting the kettle cool for one minute before you pour for a more delicate flavour.
- For oolongs and pure whites, try a really short steep - half to one minute, making sure you drain all the water from the leaves. Then reuse the leaves for increasingly longer times.
- All of our black teas can be steeped twice. Those with a flavour component will probably change flavour.
- To make a chai up with milk, add six grams per 500ml of cold milk (no water), add a tablespoon of sugar or honey per 500 ml (adjust to taste) and place all ingredients together in a saucepan. Set a cooker ring on the lowest possible setting and warm until it hits about 60-70 degrees Celsius. Strain and enjoy.
- To ice one of our teas (Method 1) Make it up, let it go cold, chill it and serve with a couple of ice cubes.
- To ice one of our teas (Method 2) Splash boiling water on some of our leaves, add the usual amount of cold water and refrigerate to 16-24 hours. Strain and serve.
- To ice one of our teas in a hurry (Method 3) make the tea up with twice the usual amount of leaves, brew for five minutes, pour over an equal quantity of ice.