Timer / Watch
Cup and saucer
Select your brewing vessel and preheat with hot water (preference being ceramic or porcelain teapots and metal kettles over plastic).
Obtain quality water (filtered, free of foreign tastes) and fill your kettle, setting it to the appropriate temperature.
03 Weigh & Time
Weigh the appropriate dosage of tea and ensure you add tea first, before following with water.
Never add water directly from a coffee machine or steamy water source as this may scald the leaves.
Each tea is specifically formed to match it's assigned time. It is critcal that the tea follows the required steep time.
04 Extract & Serve
Once poured & after the timing is finished, separate the infused leaf from the tea liquor by removing the infuser or transferring the tea to a second pot through a strainer.
It is recommended you smell the leaves before removing the infuser basket to ensure the tea has fully expressed in flavour.
Over infused tea may smell flat or ‘stewed’ while under infused tea may lack sweetness and aroma.
Serve optionally with tray and appropriate teaware.
Note: Tea should never be served with leaves still infused in the pot, as there is no way of controlling the infusion.