How to Brew Handmade Ceylon Tea
Handmade teas reward a little care in the brewing. Using the right water temperature and steeping time is the easiest way to get the most from silver tips, golden tips, green or black tea.
The basics
Use fresh, filtered water and heat it to the right temperature for your tea — boiling water is only right for black tea. Weigh or measure the leaf, use a timer, and remove the leaves when time is up so the tea doesn't turn bitter.
- Fresh, filtered water
- A kettle with temperature control, or let boiled water cool for a few minutes
- A teapot or cup with an infuser that gives the leaves room to open
- A timer
Brewing guide by tea
- Silver tips: 2 tsp (2–3 g) per 200 ml · 80–85 °C · 3–5 min · 2–3 infusions
- Golden tips: 2 tsp (2–3 g) per 200 ml · 85–90 °C · 3–4 min · 2 infusions
- Green tea: 1 tsp (about 2 g) per 200 ml · 75–80 °C · 2–3 min · 2–3 infusions
- Handmade black tea: 1 tsp (2–3 g) per 200 ml · 95 °C · 3–4 min · milk optional
Re-steeping
Whole-leaf and bud teas can usually be steeped more than once. Add 30–60 seconds for each extra infusion and notice how the flavour changes from cup to cup.
Storing your tea
Keep tea in an airtight, opaque container away from light, heat, moisture and strong smells. Stored this way, handmade tea keeps its flavour for many months.
Frequently asked questions
What temperature should water be for Ceylon tea?
It depends on the tea: about 75–80 °C for green tea, 80–85 °C for silver tips, 85–90 °C for golden tips, and around 95 °C for black tea.
How do I get the right temperature without a thermometer?
Boil the water and let it rest with the lid open: about 2 minutes gives roughly 90 °C, and about 5 minutes roughly 80 °C.