Use whole leaves. “Whole leaves retain their essential oils and flavors better than torn ones.” Give the leaves “a gentle rinse” with cold spring water. That not only removes residue but “primes them for maximum release of flavor and aroma.”
Mind the temperature. Heat kettle water to a boil, but don’t overboil: That will deoxygenate the water, “resulting in a flat-tasting final cup.” While your tea is steeping, keeping the water at a consistent temperature is “crucial,” so a double-walled teapot is recommended. The temperature should be just below boiling for black teas, but cooler for green teas.
Know your steeping time. Since optimal steeping times “vary widely”—from one to eight minutes—ask the salespeople at your tea shop for guidance on the leaves you pick out.
The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.
Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
Source: Details
-
Could a part-and-part mortgage help you on to the property ladder?Combining repayment and interest-only mortgages could become more popular as part of a push towards more flexible lending
-
Is social media over?Today’s Big Question We may look back on 2025 as the moment social media jumped the shark
-
Should parents stop tracking their kids?Talking Point Experts warn the line between care and control is getting murkier – and could have consequences
