Hot-Brewed Loose-Leaf Tea: Black, Green and Oolong
Inspired by techniques from Serious Eats.
Fresh leaves brewed with precise water temperature and timing to release the full flavour of black, green, or oolong tea.
Always check the labels of the products you use.
Method
- 1
Heat. Heat fresh water to the right temperature for your tea: black tea to 95–100 °C (just boiled), oolong to 85–90 °C, green tea to 70–80 °C (let boiled water stand 3–5 min or add a splash of cold water).
- 2
Warm. Warm the teapot or mug and tip the water out.
- 3
Add. Add about 2.5 g (1 tsp) leaves per 240 ml.
- 4
Steep. Pour over the water and steep for the correct time: black 4–5 min, oolong 5–6 min, green 2–3 min; taste a minute early as overlong steeping or too-hot water makes green tea bitter.
- 5
Strain. Strain or lift out the infuser.
- 6
Serve. Add whole milk to black tea if liked; oolong and good green leaves can be steeped a second time, a little longer.
Storage
Brew and serve fresh. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- kettle (ideally with temperature control)
- teapot or mug with infuser
- timer
- mug
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 21 kcal |
| Protein | 0.9 g |
| Carbohydrate | 2.2 g |
| of which sugars | 1.5 g |
| of which free sugars | 0 g |
| Fat | 1 g |
| of which saturates | 0.6 g |
| Fibre | 0 g |
| Salt | 0.05 g |
Protein per 100 kcal
4.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
