Hot steep
The everyday method. Hot water, a few minutes, strain and serve. Best for showing off fresh aromatics.
Method & technique
The small decisions that shape a cup
Water, quantity, and time. Get those three right and most herbal blends will reward you. This page collects the working notes we use ourselves, written for general home reference.
Start with water
Temperature changes everything
Fresh, well-aerated water makes a noticeable difference, and so does its temperature. Delicate flowers turn flat or bitter in water that is too hot, while sturdy roots and seeds need real heat to open up.
80–85 °CSoft flowers & leaves
85–90 °CMixed leaf blends
95 °C+Roots, seeds & peel
A repeatable steep
Five steps we follow every time
None of this is strict. It is simply the routine that gives us a cup we can recreate tomorrow.
Warm the pot
A quick rinse with hot water keeps the brewing temperature steady once you add the herbs.
Measure by weight
As a starting point we use roughly 2 grams of blend per 250 ml of water, then adjust to taste.
Pour at the right heat
Match the water temperature to the most delicate ingredient in the blend.
Time and taste
Most herbal blends sit between four and seven minutes. Taste early and lift the leaves when it is balanced.
Write it down
Note the ratio and the steep time so the next cup starts from knowledge, not memory.
Three approaches
Hot, cold, and concentrate
Cold brew
Herbs left in cold water in the fridge for several hours. Slower, smoother, and lower in any bitterness.
Concentrate
A stronger steep made ahead and diluted later — handy for serving several cups from one pot.
Reading the cup
When a brew feels off
A few patterns we have learned to recognise, and the small change that usually helps.
Usually too little herb for the volume of water. Add another half-teaspoon next time, or extend the steep by a minute before adjusting the quantity.
Often the water was too hot or the steep ran long. Lower the temperature slightly and lift the leaves a minute earlier.
Strong ingredients such as hibiscus or ginger can take over. Reduce their share of the blend and rebalance around the base.
How to read these notes
This page is culinary writing about flavour, aroma, and technique. It is shared as general information for people who enjoy making tea at home and is not advice of any other kind. Please choose and prepare ingredients according to their packaging and your own preferences.
Stuck on a particular blend?
Describe what you tried and how it turned out. We are happy to share what has worked for us.
Send a message