For regular black teas:
- To make tea without milk, 2g of tea should be used for every 100ml of water.
- Pour freshly boiled water into the pot up to 4mm and 6mm below the brim.
- The tea should then be left to infuse for six minutes.
- This is also known as steeping and is the process of soaking a solid – in this case tea leaves – to extract flavours.
- On average, a teabag weighs 2g but contains around 1.5g of tea leaves, so at least two bags should be used for a small pot of tea and at least four should be used for a larger pot.
- When made with milk, the tea should be made and brewed in the same way and then added to milk in the cup.
- At least 2.5ml milk is recommended for use with a smaller pot, and 5ml milk is advised for the larger pot.
- This helps the milk mix more evenly though the ‘liquor’ when the tea is added to the bowl.
For herbal teas:
- Steeping tea is the process of soaking a solid – in this case tea leaves – to extract flavors and soften it.
- For standard black tea, freshly boiled water should be used – with temperatures above 95°C (203°F).
- Water should be left to cool down for at least 30 seconds when making green and white tea, with a recommended temperature of 74°C to 85°C (160°F to 203°F).
- Oolong tea is best steeped in 85°C (185°F) water.
- Herbal teas should be steeped in water with a temperature of 95°C (203°F).
- Regardless of the temperature, the standard explained that tea should be steeped for six minutes.
