As a nation of tea drinkers, you may be surprised to know some people have been making their brew incorrectly.
Brewing the perfect cup of tea is all about finding the sweet spot between time and temperature, says Arthur Gautier of Nio Teas, a brand specialising in Japanese green teas.
He said: “Each type of tea needs to be brewed using its own distinct method to bring out its best flavours.”
To clear up any mistakes you might be making with tea, Arthur has revealed the correct brewing methods for a number of different teas, including black, white, green and oolong.
Follow his advice, and you’ll be a master of tea in no time.
How to make the perfect cup of tea
Black tea
Black tea, with the highest caffeine content of all teas, is a popular choice for a morning cuppa, and although it originates from China, there are now numerous other black teas on the market, including Indian Darjeeling and Assam and Sri Lankan Ceylon.
For the perfect cup, Arthur suggests brewing in water that has reached 200-212°F / 93-100°C, and allowing the tea to steep for three to five minutes.
He added: “For a richer flavour, don’t rush the steep! However, longer steeping adds more caffeine and can turn the tea bitter, so experiment to find your sweet spot.”
Green tea
Green tea has become increasingly popular with people in the UK in recent years. Discussing the range of green teas currently available, Arthur said: “The flavour can range from sweet and floral to slightly grassy or even nutty, with Chinese and Japanese varieties each offering distinct profiles.
“Sencha, Dragonwell, and Matcha are some popular green tea types, with Matcha standing out as a powdered version of the whole leaf.”
For brewing a cup of green tea, Arthur advises that the water should be simmering, not boiling, suggesting 160-180°F / 71-82°C is the perfect temperature and should be left to steep for two to three minutes – any longer, or hotter, and it risks turning bitter.
White tea
The least processed of all teas (and the least caffeinated), white tea originates from China, particularly the Fujian province, where it is known for its subtlety and elegance.
If making a cup of white tea, Arthur suggests letting the water cool for slightly after boiling, until it reaches 160-170°F / 82-93°C and then allowing to steep for four to five minutes.
Oolong tea
Oolong tea is traditionally grown in China and Taiwan and falls somewhere between green and black tea in terms of how it’s processed.
When brewing at home, Arthur advises using water a little cooler than you would for black tea, opting for 180-200°F / 76-82°C, and leaving to steep for three to five minutes. He adds that oolong can even be re-steeped for a deeper, more layered taste.
