What You Need to Get Started

You do not need fancy equipment to brew excellent loose leaf tea, just a few basics and a little attention to detail.

• Fresh, cold water (filtered if possible)
• Your favorite loose leaf tea (black, green, white, oolong, herbal, etc.)
• A simple brewing tool (infuser basket, tea ball, reusable tea bag, French press, or teapot with strainer)
• A mug, teapot, or small pitcher
• Optional: electric kettle with temperature control, timer, and a scale or teaspoon

For everyday use, a mug infuser that sits inside your cup is an easy, low‑mess solution and works with almost any loose leaf tea.

Step‑by‑Step: Brewing Loose Leaf Tea

1. Measure Your Tea

A practical starting guideline is to use about 1 level teaspoon of loose leaf tea per 6–8 ounces of water for most black, green, oolong, and flavored blends. Fluffier teas like white or some herbals may need closer to 1.5–2 teaspoons to deliver the same intensity.

Adjust after tasting a few cups: if the tea feels weak, increase the leaf slightly; if it tastes harsh or overly strong, use a little less leaf and/or shorten the steep time.

2. Heat Your Water to the Right Temperature

Different teas brew best at different temperatures, which has a big impact on flavor and smoothness. Use this as a simple guideline:

• Black and herbal teas: near boiling, around 200–212°F (93–100°C)
• Green and white teas: slightly cooler, about 170–185°F (77–85°C)
• Oolong teas: in between, roughly 185–200°F (85–93°C)

If you do not have a variable‑temperature kettle, bring the water just to a boil and then let it sit for a minute or two before brewing more delicate teas like greens and whites.

3. Add Tea Leaves to Your Infuser

Place your measured loose leaf tea into your chosen infuser, tea ball, or reusable tea bag, then set it in your mug or teapot. Give the leaves enough room to expand fully; a roomy basket infuser or teapot strainer usually produces better flavor than a cramped ball.

4. Pour and Steep

Slowly pour the hot water over the tea leaves so they are fully saturated, then steep according to the tea type.

• Black tea: about 3–5 minutes
• Green tea: about 1–3 minutes
• White tea: about 2–4 minutes
• Oolong tea: about 2–4 minutes
• Herbal and rooibos: about 5–10 minutes

Use a timer at first so you can repeat your favorite results. If the tea comes out too strong or bitter, shorten the steep time on your next cup; if it feels thin, extend the time slightly.

5. Remove the Leaves

When the steep time is up, lift out the infuser or strain the tea into another mug or pot. Leaving the leaves in the water too long keeps extracting tannins and can make the cup overly astringent.

Many high‑quality loose leaf teas can be resteeped. For a second infusion, reuse the same leaves, add 30–60 seconds to the steep time, and taste as you go.

Fine‑Tuning Your Flavor

Once you have the basic process down, you can tune your cup by adjusting three main variables.

• Leaf amount: more leaf gives a more intense cup; less leaf produces a lighter, gentler brew.
• Time: longer steeping adds body and strength; shorter steeping keeps the flavor softer and sweeter.
• Temperature: slightly cooler water can rescue a tea that tastes harsh, especially delicate greens and whites.

For example, if your green tea tastes bitter, you might reduce the steep time to 1–2 minutes and let the water cool a bit more before brewing.

Iced Tea and Cold Brew with Loose Leaf

The same loose leaf you love hot can make refreshing iced tea with only a couple of tweaks.

Hot‑Brewed Iced Tea

Brew a stronger hot concentrate by using about double the usual amount of leaf, then pour it over ice or chill it in the refrigerator. This keeps the flavor balanced once the ice dilutes the tea.

Cold Brew Loose Leaf Tea

For an extra smooth, low‑bitterness cup, add loose leaf tea to cold water in a pitcher, refrigerate for 6–12 hours, then strain the leaves and serve over ice.

Cold brewing works especially well for green, white, and fruity herbal blends, bringing out natural sweetness without harsh tannins.