How to make
Apologies in advance for
we have an announcement:
Making tea is not
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.
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.
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.
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.
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.
The purest, least processed tea, with a delicate and smooth flavour.
Bright, invigorating and delicate – green tea leaves are either steamed or pan-fired.
Japanese green tea:
Chinese green tea:
Partly oxidized tea that’s deep, complex, and fragrant – a step along the way to black.
Fully oxidized during processing, it needs a lot of heat to help extract its dark, rich flavours.
An aged tea that’s naturally fermented for a sweet, mellow and distinctively earthy brew.
Get the perfect balance of toasty and earthy sweetness from this smooth South American herb.
A naturally sweet, hydrating and caffeine-free herb that comes from the South African rooibos bush.
Herbal & Fruit Infusions
Not actually tea at all, but fresh or dried herbs, spices, fruit pieces, flowers and grains.
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.
Once your kettle has boiled, let sit for about 10 min with the lid open.
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The world of
loose leaf teas
Discover flavourful & unforgettable blends.