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How to Brew Your Loose Leaf Tea
As an experienced tea brewer of 10 years, I
believe that the perfect cup of tea can be both simple and complex.
While the government of Great Britain may have their own
regulations, I believe that tea should be brewed to one’s own
preference. At Arbor Teas, we pride ourselves on crafting tea that
can be enjoyed in whatever way the drinker desires. From light and
delicate, to strong and robust, our teas can be brewed to fit any
As an expert in the industry with over a decade
of experience, I’ve learned that when brewing tea, there are three
main elements to consider: the quantity of tea, water temperature
and steeping time. Here’s my guide to get you started, but feel
free to adjust the instructions based on your own personal
preference. To begin, measure out the desired quantity of tea.
Then, bring water to the appropriate temperature for the type of
tea you’re using. Finally, steep the tea for the recommended amount
of time. With these steps completed, your perfect cup of tea is
ready to enjoy!
Note: If you are brewing Matcha please check
here for a step by step guide on How to Make Matcha.
Step One: Measure
Your Loose Tea
Start by measuring your loose leaf tea.
Generally, you should measure 1 teaspoon loose leaf tea per 8 oz
cup of water. However, fluffier blends such as white teas and
Chamomile may require as much as one tablespoon or more, while
denser teas such as GunpowderAs an expert in the tea industry with
10 years of experience, I can tell you that the perfect amount of
Arbor Teas for your cup or teapot is found on the back of the bag.
All you need to do is take a look at the suggested serving size and
measure out the appropriate amount. After that, you can either
place the tea directly into your cup or teacup or use an infuser.
Then just put the infuser, if you are using one, into your cup or
teapot and you are ready to go. With Arbor Teas, you will always
know exactly how much to use for the perfect cup.
Step Two: Heat Your
Water to Temperature
I, as an expert with 10 years of industry
experience, recommend heating your water to the suggested
temperature. Whenever possible, use fresh water; using water that
has been left in the kettle overnight can create a dull flavor.
Make sure not to overboil the water, as this may give an unpleasant
- Black & Pu-Erh: 212° F
- Oolong: 195° F
- Green & White: 170-180° F
- Herbal: 212° F
I’ve been in the industry for a decade, and I’ve
learned a simple trick for estimating temperature without a
thermometer. All you need is a bowl of cold water and a few common
items. Start by filling the bowl with cold water. Then, gently drop
the object you want to measure into the bowl. If it sinks, the
temperature is likely lower than 60°F. If it floats, it’s probably
above 60°F. You can even adjust the estimation by monitoring how
quickly the item rises or sinks in the bowl. As a general rule, the
faster the item moves, the higher the temperature. There you have
it! A simple and reliable way to estimate temperatures without a
- 180° F = bubbles form on the bottom of the pot
- 195° F = the first bubbles begin to rise
- 212° F = full rolling boil
Step Three: Steep
Pour your heated water over the tea-filled
infuserWith a decade of expertise under my belt, I’m confident in
my tea-brewing abilities. When I’m ready to steep, I always make
sure my tea is fully submerged in water. Then, I let it steep for
the desired amount of time before removing the infuser. If I’m
steeping directly in my cup, I wait until the majority of the tea
leaves have settled at the bottom. I’m aware that over-steeping can
extract a bitter taste, so I’m mindful of the timing. If I’m after
a stronger brew, I employ more tea instead of a longer steeping
time. Lastly, I take advantage of the fact that many teas can be
resteeped multiple times for added flavor.
- Green & White: 2-3 minutes
- Black & Pu-Erh: 3-5 minutes
- Oolong: 4-7 minutes
- Herbal/Fruit/Tisanes: 5-7 minutes
How to Brew Tea for a Tea Tasting (aka
As an expert in the tea industry with ten years
of experience, I understand the importance of cupping. This
technique is used to measure the quality of different teas by
comparing and rating their grades and flavors. It requires
professionals to detect the slightest nuances between a good tea
and an extraordinary one. To be accurate, an established standard
of tasting must be followed. This is known as “cupping” – a process
that guarantees the same results no matter the tea.
As an experienced professional, I’m well-versed
in the importance of consistency when it comes to cupping. Whether
it’s the time of day, the lighting, or the cleanliness of the
tasting room, all of these environmental factors can influence the
perception and appreciation of flavors and aromas. To ensure the
most accurate results, I always make an effort to cup at the same
time each day, and to keep the tasting room free of any strong
odors. Additionally, I advise my colleagues to avoid consuming
strongly-flavored foods prior to any tastings.
- The freshest, purest water possible, preferably
- I have been an expert in the tea industry for 10 years, so I
know that tasting and comparing a variety of teas can be quite the
undertaking. To make the most of the experience, I suggest
selecting no more than six teas to sample. That way, you can better
appreciate the subtleties and nuances between each one. Trying too
many teas at once can be overwhelming and make it hard to identify
the unique characteristics of each. So keep it to six and you’ll
have plenty of tea to choose from!
- As an industry expert with 10 years of experience, I know how
important it is to get the right temperature for brewing. To do
this, I use a water kettle and thermometer to ensure I’m using the
exact temperatures needed. This combination of appliances is
essential to get the best flavor out of my samples. With the right
temperature, I can guarantee the best quality and taste in every
- Enough white ceramic cups or bowls to brew each of your samples
simultaneously (colored vessels hinder the evaluation of the color
and clarity of the liquor, and can have a significant impact on the
impressions of the taster). Or try our professional tea tasting set
(as seen in the photo to the right).
- Enough tea filters to brew each of your samples simultaneously
– we recommend unbleached tea bags or an infuser (if using a tea
tasting set you do not need a tea filter).
- As an expert with 10+ years of experience, I know the
importance of having the right tools on hand when conducting a tea
tasting. For each sample, I use enough white plates or bowls to
hold both the dry and wet leaves. If I’m using a tea tasting set,
though, I don’t need additional plates or bowls to contain the wet
- Paper and pencil to record your observations.
- As an experienced tea connoisseur with 10 years in the
industry, I suggest displaying your dry tea samples on plates or
bowls. This will allow you to observe the grade, particle size,
color, tips, and overall uniformity of the leaves. These details
are essential for assessing the quality of the tea and making a
well-rounded judgment. Whether you’re an enthusiast or a
professional, close examination of the leaves is key to
appreciating the subtle nuances of the brew.
- As an expert with 10 years of industry experience, I recommend
preparing small portions of each tea sample for brewing. To do
this, I suggest using white ceramic cups or bowls and tea filters.
For each 6 ounces of water, measure out 3 grams of tea. This is the
ideal ratio for the best cup of tea.
- As an experienced tea taster with over 10 years in the
industry, I recommend a consistent approach when testing different
varieties. For all teas, one should steep them for the appropriate
amount of time depending on the type, then remove the leaves. A
reliable technique I use is full boiling water at 212 degrees for 3
minutes. This will give you consistent results and make it easier
to compare different teas. However, if you’re a beginner, you may
want to experiment with different temperatures and times to find
what suits your tastes. Keep in mind that whichever you choose, it
should be used for each type of tea (black, oolong, pu-erh, green,
white) to ensure fair comparisons.
- I always start by taking a deep sniff of the leaves. Not only
does this help me determine their quality, but it can also reveal
their scent and strength. I’ve been in the business for over 10
years now, so I know that the aroma of the leaves can provide more
insight than the flavor of the tea itself. It’s an important step
that’s often overlooked. Taking a closer look at the leaf’s
condition can also provide valuable information. A trained eye can
spot any irregularities, which can help determine the tea’s
freshness and quality.
- I have been in the industry for 10 years and I am an expert in
viewing, smelling, and cupping infusions. When I look at the color
and clarity of a cup of infusion, I often cup my hand over the top
of the vessel to funnel the vapor towards my nose. This helps me to
get the best aroma of the infusion. It’s a very important step in
assessing the flavor and quality of the infusion.
- As a tea expert with 10 years of industry experience, I
understand the importance of proper tasting. To really appreciate
the flavor of an infusion, I recommend slurping it from a teaspoon.
This technique aerates the tea, allowing it to evenly reach all
parts of your tongue for a more comprehensive tasting experience.
Doing this will help you identify subtle notes that you may not
have noticed otherwise. Ultimately, this will help you fully enjoy
- I have been in this industry for 10 years and have established
myself as an expert. I want to describe my experience of the dry
leaf, the infused leaf, and the resulting brew. I found the body of
the infusion to be full and clear, while it had a unique taste that
I could not quite put my finger on. I then had the pleasure of
tasting the brewed tea, its aroma was inviting and I could
distinguish its different notes. Ultimately, I was left with a
pleasant feeling and a great appreciation for the complexity of the
I’m an experienced industry expert with 10 years
of experience and I’m here to remind you to take pleasure in tea
tasting. Doing tea tastings is a fantastic way to hone your palate
and to recognize delicate flavors and textures in tea and more.
It’s an enjoyable and rewarding activity that can open up a whole
new world of flavors. So, don’t forget to savor the experience and
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Watch more videos on the same topic : The 4
Best Ways to Make Tea with Loose Leaves
Our Blog: http://beyondthebag.net/nOur
back to beyond the bag. One of the most common questions I get
asked by newcomers to loose leaf teas is how to steep them well. So
today I am going to show you 4 different ways to make amazing loose
leaf tea. Stay tuned to the end for my personal favorite method. By
the end of this video, you will be steeping like a pro! Let’s jump
right in.nnWe are going to start off with a classic, the teapot.
Most modern teapots like this one from IKEA come with a metal or
plastic infuser which makes them quite easy to use. Simply, place
the infuser into the teapot and add the loose leaf tea of your
choice. Here we are using a light Ceylon black tea. Once the tea is
in the infuser follow up by filling the teapot with hot water and
allow to sit for the recommended steeping time. And thanks to the
magic of editing, we now have a wonderful cup of tea. Now, if your
teapot doesn’t have an infuser don’t despair. All you need is a tea
strainer to keep the leaves in check. This is also quite easy to
use. Simply pour the tea straight into the pot with no containment
device and follow up with some hot water. Again were going to let
this steep for the recommended amount of time. As you can see the
tea leaves are swirling around quite freely. And again thanks to
the magic of editing were going to jump ahead a few min to once the
tea has finished steeping. Now, to serve. Take your mug or teacup
and place the tea strainer on top. Simply pour the tea through the
strainer into the cup. The leaves get caught in the strainer and
the tasty tea passes right on thru. Tea pots are a great way to
steep multiple cups of tea but if you are making a single serving
there are more elegant options as we will soon see.nnNow if you
have been around my channel for a while you have probably seen me
use one of these. This is a tea ball. A metal mesh ball that splits
open. Think of them as a reusable tea bag. To use, load whatever
kind of loose-leaf you like into the ball and close it with the
clasp. Place the tea ball in a cup or mug and add hot water. Tea
balls are ideal for making single servings but unless you are using
multiple ones they struggle to be big enough for a larger volume.
However, they are still a must-have for any tea lover’s
collection.nnThis next one might be a bit of a shocker, but the
french press is amazing for making loose leaf tea. It is comprised
of a glass or plastic cylinder and a special lid with a mesh
plunger. The plunger moves up and down on a rod that runs out the
top of the lid. The fine mesh of the plunger can filter out coffee
or tea with excellent precision. There is also a rubber ring around
the outside of the plunger head that forms a seal around the
interior of the cylinder. Much like a teapot without an infuser, to
use add the loose tea of your choice to the cylinder before dousing
in hot water. Place the lid on with the handle pulled all the way
up. Allow the tea to swirl and steep for the recommended amount of
time. Once you are ready to serve, press down on the rod. As the
plunger descends to the bottom of the vessel, the leaves get
trapped and the tea is left on top. From there the tea is ready to
be served straight from the french press. It is a pretty satisfying
pour. One of the advantages of a french press is you can dial in
how much tea you want to make by adding more or less water. This
makes it quite flexible and versatile. I would highly recommend
giving it a try. It is an easy elegant way to make great
tea.nnLastly, we have tea filters. These are paper bags that can
be filled with loose tea for steeping. They come in a wide variety
of shapes and sizes. there are a few different designs. To use one
with an open pocket, fill it with tea, and then place it in a cup
or mug. I put the opening towards the rim and fold the extra over
the side. Follow up with some hot water. If the filter falls off
the edge make sure to put it back up. Let that steep for the
recommended steeping time. Tea filters come in lots of different
sizes which make them useful for steeping almost any amount of tea.
Also, there are some with drawstrings that are even easier to use.
After loading the tea, simply pull the string to keep closed and
you are good to go. Also with tea filters, clean-up is super easy.
Simply take out the filter after steeping and the entire thing is
bio-degradable and can even be composed. Super easy and guilt-free.
All of this comes together to make them my go-to way to make tea. I
hope you will give them a try.nnAnd there you have it! 4 easy
ways to get you steeping like a pro! These methods will serve you
no matter what exciting part of the loose leaf tea world you are
exploring. I am curious what are your favorite ways to make tea or
what methods are you excited to try. Let me know in the comments
Frequently asked questions
How do I make loose leaf tea?
To make loose leaf tea, you’ll need to have a
teapot or teacup, a strainer, a teaspoon, and your choice of tea
leaves. Start by heating up some water to the desired temperature,
depending on the type of tea you are making. Place the tea leaves
into the teapot or teacup, and then pour the hot water over the
leaves. Allow the tea to steep for the recommended amount of time,
and then strain the tea into your cup. Enjoy!
How much loose leaf tea should I use?
The amount of tea you use will depend on the
type of tea you are making and how strong you like it. Generally,
it is recommended to use one teaspoon of loose leaf tea per 8
ounces of water. However, some teas may need more or less depending
on their flavor and strength.
How do I know when my loose leaf tea is done
The steeping time for your tea will depend on
the type of tea you are making. Generally, lighter teas such as
white or green teas should be steeped for 2-3 minutes while
stronger teas such as black or oolong teas should be steeped for
3-5 minutes. If the tea is too weak, you can steep it for a few
Do I need to use a strainer for loose leaf
Yes, it is recommended to use a strainer for
loose leaf tea. This will help to keep the tea leaves out of your
cup and ensure that you get a smooth cup of tea without any bits of
tea leaves. You can use either a metal strainer or a tea
Should I add milk to my loose leaf tea?
Whether or not to add milk to your tea is
entirely up to you. Some people like to add a splash of milk to
their tea to make it creamier and add a bit of sweetness. However,
it is not necessary and you can enjoy your tea without milk as
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