How to Brew Black Tea

Brewing Guide: Black Tea

1. Choosing Your Tea

Black tea comes in many styles — from malty Assam and brisk Ceylon to floral Darjeeling and smoky Lapsang. Each has unique character, but the fundamentals of brewing remain consistent. Start with fresh, high-quality loose leaves for the fullest flavour.

2. Water Quality

  • Fresh, filtered water is best. Avoid distilled water (flat taste) and overly hard water (mutes flavour).

  • Bring water to a rolling boil (around 95–100°C / 203–212°F).

3. Leaf-to-Water Ratio

  • Standard: 1 teaspoon (2–3 g) of tea per 250 ml (1 cup) of water.

  • For stronger cups, increase leaves rather than steeping time to avoid bitterness.

4. Steeping Guidelines

Tea Type Water Temp Steep Time Notes
Assam / Breakfast Blends 95–100°C 3–5 min Bold, malty, strong
Darjeeling (1st Flush) 90–95°C 2–3 min Delicate, floral
Darjeeling (2nd Flush) 95°C 3–4 min Fruity, muscatel
Ceylon 95–100°C 3–5 min Bright, brisk
Lapsang Souchong 95–100°C 3–5 min Smoky, robust

5. Brewing Steps

  1. Warm the teapot or cup with hot water, then discard.

  2. Measure leaves into the pot, infuser, or gaiwan.

  3. Pour freshly boiled water evenly over the leaves.

  4. Steep for the recommended time, adjusting to taste.

  5. Strain fully to avoid over-extraction.

  6. Enjoy plain, or add milk, sugar, or lemon depending on the tea and preference.

6. Adjusting for Taste

  • Too strong/bitter? Shorten steeping time or lower the water temperature slightly.

  • Too weak? Add more leaves rather than extending steeping time.

7. Serving Suggestions

  • Stronger teas (Assam, breakfast blends): enjoy with milk or honey.

  • Delicate teas (Darjeeling, high-grown Ceylon): best enjoyed plain to appreciate aroma.

  • Smoky teas (Lapsang): pair well with savoury foods or as a warming evening cup.

8. Storage Tips

  • Keep tea in an airtight container, away from light, heat, and moisture.

  • Avoid storing near spices, coffee, or strong aromas — black tea absorbs scent easily.

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