How to make
tea

Apologies in advance for
the bubble-bursting,
but
we have an announcement:
Making tea is not
just
boiling water and
pouring it over a bag.

If you’re new to tea (or just need a refresher) let us take a moment to get the basics out of the way. What is tea? All “true” teas come from the same plant: Camellia Sinensis. All those types – green, black, oolong – it's all the same leaf. Except when it comes to herbal tisanes, like mint or chamomile, which, despite often being labelled as such, aren't actually tea. So how does one tea bush yield all those tea types? Each type is determined by where the Camellia sinensis plant is grown, the age of the plant when harvested, the season it's picked, and how it's processed – dried, toasted, steamed, oxidized, fermented. On top of that, each type brews at a certain temp – from warm to sizzling hot.

It can feel like a lot, so we created a crash course. And while it’s slightly more complicated than boiling water, it's only slightly. Here's what you need to know.

What you’ll
need

  • 2 Perfect Spoons of loose leaf tea
  • 10 oz (295 ml) hot water
  • Steeper
  • 16 oz mug

Step 1

Measure your tea

Measure your favourite loose leaf tea like a pro by using the DAVIDsTEA Perfect Spoon – a stainless steel spoon designed to help measure your loose leaf tea correctly to ensure a perfect cup, every time. Just scoop 1 Perfect Spoon (approx. 2.5 teaspoons) of your loose leaf tea into the DAVIDsTEA 16 oz Steeper with the lid open.

Step 2

Pour in hot water

With your loose leaf ready to go, it’s now time to fill your Steeper with 16 oz of hot water from a kettle. Water temperature is one of the most important variables in steeping a consistently delicious cup of tea. Steep it too hot, and you risk burning the leaves. Steep it too cold, and you’ll be left with a mild tasting cup. So how hot should your water be? To make sure you get the best results, follow this simple steeping guide.

Step 3

Let it steep

This is where the magic happens.
Here’s where you want to set a timer to give your tea the time it needs to release all of its wonderful flavours and aromas.

Step 4

Dispense tea into mug

Place the Steeper right on top of your 16 oz mug and watch as your infused tea pours out like magic through the easy-release valve. The fine mesh nylon filter will strain your tea directly into your cup while keeping the tea leaves in the infuser. And when you’re done, the valve closes automatically.

Steeping guide

White tea

The purest, least-processed tea, air-dried and only slightly oxidized

Steep Temp:
90°C/195°F

Steep Time:
3-5 min.

Green tea

Bright, invigorating and delicate – green tea leaves are either steamed or pan-fired

Steep Temp:
Japanese green tea:
80°C/175°F
Chinese green tea:
85°C/185°F

Steep Time:
2-4 min.

Oolong tea

Partly oxidized tea that’s deep, complex, and fragrant – a step along the way to black

Steep Temp:
90°C/195°F

Steep Time:
4-5 min.

Black tea

Fully oxidized during processing, it needs a lot of heat to help extract its dark, rich flavours

Steep Temp:
95°C/200°F

Steep Time:
3-5 min.

Pu’erh tea

An aged tea that’s naturally fermented for a sweet, mellow and distinctively earthy brew

Steep Temp:
95°C/200°F

Steep Time:
4-5 min.

Maté

Get the perfect balance of toasty and earthy sweetness from this smooth South American herb

Steep Temp:
95°C/200°F

Steep Time:
3-5 min.

Rooibos

A naturally sweet, hydrating and caffeine-free herb that comes from the South African rooibos bush.

Steep Temp:
95°C/200°F

Steep Time:
4-5 min.

Herbal & Fruit Infusions

Not actually tea at all, but fresh or dried herbs, spices, fruit pieces, flowers and grains.

Steep Temp:
95°C/200°F

Steep Time:
5+ min.

Don’t have a thermometer?
Use the boil-and-wait method.

95°C - 90°C:
Once your kettle has boiled, let sit for about 1-3 min with the lid open.

80°C - 85°C:
Once your kettle has boiled, let sit for about 7-8 min with the lid open.

75°C:
Once your kettle has boiled, let sit for about 10 min with the lid open.

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