How to Brew Red Tea

Red (Black) teas are most widely known in the West which is not surprising if you consider the fact that they were basically developed by simplifying the process of oolong tea making for mass export to Europe back in the 17th century.

In red teas, catechins (bitter components of green teas) are transformed into theaflavins, creating unique flavours and aromas. All our red teas can be enjoyed brewed hot & cold. Try experimenting to find Your favourite balance!

The video and instructions below provide a general guide on how to brew Red tea. Always refer to the exact tea amounts, water temperatures, and detailed instructions on our individual tea labels and specific tea types.

MATERIAL

  • 3-5g (1 tbsp) Tea leaves
  • Teapot
  • Kettle
  • Chahai (serving pot)
  • Cup
  • Optional: Scale, tablespoon, small bowl

HOW TO BREW

  1. Measure 3-5g of tea leaves using a scale, or measure 2 tablespoons. Place the leaves on a clean, dry dish.
  2. Pre-warm the teapot by pouring hot water into it, then discard the water.
  3. Add the measured tea leaves into the center of the pre-warmed teapot.
  4. Boil water to 100°C.
  5. Pour 200ml of the boiled water into the chahai (serving pot) and let it cool to 90°C (about 30 seconds).
  6. Pour the cooled water from the chahai into the teapot over the tea leaves. Let the tea steep for 40-60 seconds.
  7. Decant the brewed tea into the chahai to separate the tea leaves from the liquor. Alternatively, divide the tea directly into cups.
  8. Serve the tea while it’s hot, but not scalding. This is when the tea’s flavors and aromas are most vibrant.
  9. You can reinfuse the same tea leaves up to three times:
    2nd infusion: Steep for 5-10 seconds.
    3rd infusion: Steep for 60 seconds.
  10. Repeat the infusion steps to enjoy subsequent brews, adjusting steeping times to your preference.

Red Tea Selection