HOW TO BREW...

BLACK TEA

One teaspoon or two grams of tea per 200ml.

Use water at 95°C or just below the boil.

Steep broken leaves, larger leaves, and/or flavoured teas for 2–3 minutes.

Add a splash of milk and sugar or honey if desired.

GREEN TEA

One teaspoon or two grams of tea per 200ml.

Use water that is 70-80°C or combine one-quarter cold water with three-quarters boiling water.

Japanese sencha teas are best steeped for 1–3 minutes while Chinese green teas, rolled green teas, and flavoured green teas can be steeped for up to four minutes.

OOLONG

One teaspoon or two grams of tea per 200ml of water.

Use water at 90°C or leave your kettle for 10 minutes after boiling.

Steep darker oolongs for 2–4 minutes and green rolled oolongs for 3–5 minutes.

Leaves can be reused 2–3 times.

MATCHA

One teaspoon of matcha powder and add to your cup or matcha bowl.

Pour in approximately 50ml of water at 80°C. Boiling water will burn the tea, making it bitter.

Whisk your matcha with a bamboo whisk or with a fork in an ‘M’ shape motion. Ensure that all lumps are broken up so that your matcha becomes frothy and smooth.

Top up your mixture with more hot water, stirring as you do.

Serve and enjoy!

White Tea

One heaped teaspoon or two grams of tea per 200ml of water.

Use water that is 70-80°C or combine one-quarter cold water with three-quarters boiling water.

Steep for 3–5 minutes.

Leaves can be reused for a second brew.

ROOIBOS

One flattened teaspoon or two grams of rooibos per 200ml.

Use water at 95°C or just below the boil.

Steep for 3–5 minutes.

Try making your rooibos into an iced tea and garnish with fresh fruit for extra flavour.

STOVETOP CHAI

YOU WILL NEED:

A Tea Centre chai (3–4 tsp)

Water (1 mug)

Milk (1 mug)

Honey (or preferred sweetener)

Medium saucepan

Strainer

METHOD:

Pour water into a saucepan & scoop in 3–4 teaspoons of chai

Bring mixture to a simmer on medium heat

Add the mug of milk and bring to simmer again

Simmer for at least 5 minutes before turning off the heat

Stir in a dollop of honey

Pour mixture through strainer into mugs. Enjoy!

Herbals

One teaspoon or two grams of your herbal tisane per 200ml.

Use water at 95°C or just below the boil.

Steep for 5–7 minutes or longer for a stronger flavour.

Many herbals are also suitable for making iced tea.

FRUIT TISANES

One flattened teaspoon or two grams of your fruit infusion per 200ml.

Use water at 95°C or just below the boil.

Steep for 3–5 minutes or longer for a stronger flavour.

Fruit infusions are perfect for making into iced tea; the cold brew method will produce the best flavour.

TTC-iced-tea-summer

MAKING ICED TEA

We recommend a cold brew method for making iced tea. This is a far more simple method and produces the freshest flavour.

To brew, simply add one tablespoon of your chosen tea to one litre of cold water in an iced tea jug and refrigerate for 4–7 hours.

You can use a regular jug too, but be sure to strain your tea as you serve.