In a startling revelation for the nation’s tea enthusiasts, it turns out some of us might not have been brewing our cuppas quite right. Arthur Gautier from Nio Teas – a company renowned for its Japanese green teas – suggests that the key to unlocking the essence of a perfect tea is mastering both time and temperature.
Offering his expertise, he said, “Each type of tea needs to be brewed using its own distinct method to bring out its best flavours.”
Arthur’s pointers for nailing the brew include detailed instructions for black, white, green, and oolong teas. By following his expert advice, you’ll be well on your way to becoming a true tea connoisseur.
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How to make the perfect cup of tea
Black tea
Famous for its robust caffeine kick – is a morning favourite worldwide. Tracing its origins back to China, our kitchens now feature varieties like Indian Darjeeling and Assam, as well as Sri Lankan Ceylon.
For an impeccable black tea, Arthur advises steeping in water between 200-212F / 93-100C for three to five minutes.
He said, “For a richer flavour, don’t rush the steep! However, longer steeping adds more caffeine and can turn the tea bitter, so experiment to find your sweet spot,” reports the Mirror.
Green Tea
With the rising trend in green tea consumption, Arthur also shares his advice for this delicate beverage.
He stresses the diverse palette of flavours spanning from sweet and floral to grassy or even nutty notes, complementing the unique characteristics of Chinese and Japanese green teas.
“Sencha, Dragonwell, and Matcha are some popular green tea types, with Matcha standing out as a powdered version of the whole leaf.”
For those brewing up a storm with green tea, Arthur suggests keeping the water just off the boil at 160-180F / 71-82C and steeping for a mere two to three minutes to avoid a bitter brew.
White Tea
Hailed as the most delicate tea, this tea primarily comes from China’s Fujian province and is celebrated for its understated sophistication.
Arthur’s tip for a perfect cup of white tea? Let the boiled water cool to 160-170F / 71-77C before steeping for four to five minutes.
Oolong Tea
A traditional favourite in China and Taiwan, Oolong strikes a balance between green and black tea in its processing.
Arthur’s brewing advice for oolong enthusiasts is to use water that’s cooler than what you’d use for black tea, around 180-200F / 76-82C, and to steep it for three to five minutes.
He also notes that oolong leaves can be steeped multiple times to extract a more complex flavour profile.