Black Tea
Bold, robust, and deeply aromatic, black tea is the most oxidised of all true teas. Whether enjoyed straight, with milk, or over ice, mastering the basics will unlock its full richness — no bitterness, no waste.
Start with fresh, cold water
Fill your kettle with fresh, filtered cold water. Avoid re-boiling water that has already been heated — stale water produces a flat cup. Freshly drawn water retains oxygen and brings the tea to life.
Heat to a full boil
Bring the water to a rolling boil — 95–100°C. Black tea is hearty and needs this heat to extract its depth. Pre-warm your teapot or mug by swirling a splash of hot water in it, then discard.
Measure your leaves
Use about 1 rounded teaspoon of loose-leaf tea (or one tea bag) per 240 ml of water. For a stronger brew, add more leaves — don't simply steep longer, as that leads to bitterness.
Pour and steep
Pour the boiling water directly over the leaves. Steep for 3–5 minutes depending on desired strength. Cover the pot or cup to retain heat during this time.
Remove leaves and serve
Remove the leaves or bag promptly at your target time — leaving them in will make the tea astringent. Serve immediately. Add milk, honey, or lemon to taste if desired.