Introduce your teapot to the temperate climes of the tea realm - preheat the teapot with hot water.
Pour 2 cups of water over 1 tsp. of silk road premium quality, organic loose tea.
herbal tea yields better flavour if the water used in brewing the tea is brought to a full, rolling boil | steep 7-10 minutes*
white tea yields better flavour if the water used in brewing is brought to just before the boil begins | steep 3-5 minutes
green tea yields better flavour if the water used in brewing is brought to just before the boil begins | steep 1-3 minutes**
semi-green tea yields better flavour if the water used in brewing the tea is brought just to the boil | steep 5-7 minutes
black tea yields better flavour if the water used in brewing the tea is brought to a full, rolling boil | steep 2-5 minutes
*Yerba maté is the exception to this rule. Yerba maté can be brewed cold or hot, but never in boiling water. Moisten and rinse leaves first with cold water to retain nutrients and enhance flavour.
**Matcha can be prepared in two ways. Koicha (or "thick" tea) has a higher ratio of matcha
powder to water. Usucha (or "thin" tea) is made with less matcha. Pre-heat a tea bowl with
hot water. In a separate bowl, mix 2 tsp. matcha and 1/2 cup hot water for Koicha. Or mix
1/2 tsp. and 1/4 cup hot water for Usucha. Whip tea to a froth with a whisk, pour it into the
warm tea bowl, and drink immediately. Click here for instructions on how to make matcha lattés.
> follow the general brewing instructions in each category of tea -- herbal, green, semi-green and black teas have different steeping times
> many of our teas are yummy when mixed with equal parts apple, pear or cranberry juice (click here for delicious recipes that combine tea with juice)
> try adding a dash of flavoured syrups to teas: vanilla, almond, berry and citrus all work well
> try adding frozen fruit or berries to hot tea before serving
> garnish teas with cinnamon sticks, powdered cinnamon or nutmeg during the holiday season
> serve your holiday teas in interesting, heatproof glassware: tall glasses, punchbowls, sundae glasses, or champagne flutes and martini glasses (for when tea is cold)
classic iced tea
Classic iced tea is a traditional summertime favourite. It’s effortless to make in large quantities,
tastes great and is wonderfully thirst quenching. Sweeten with honey or sugar, which should be
added while the tea is still hot so that it dissolves completely into the liquid. Note: when making
iced tea, you need to use more tea leaves than when brewing hot tea.
chilled method
2 tbsp. loose tea
4 cups hot water
Follow the steeping times for the given tea as outlined above. When the tea has finished steeping,
strain it and refrigerate until cold. Makes 1 litre.
iced method
2 tbsp. loose tea
2 cups hot water
2 cups ice
Follow the steeping times for the given tea as outlined above. When the tea has finished steeping, strain it over ice to chill instantly. Makes 1 litre.
When using the “iced method,” make sure that you put the ice in a heatproof jug before pouring hot tea over ice. We recommend a stainless steel or plastic jug.
tea filter method
2 tbsp. loose tea
4 cups hot water
size 3 tea filter
Brew tea easily without a teapot or strainer. Simply place a size 3 tea filter containing 2 tbsp. of loose tea in a stainless steel or heatproof jug. Follow the steeping times for the given tea as outlined above. When the tea has finished steeping, remove the tea filter and refrigerate the jug until tea is cold.
Makes 1 litre.
> follow the general brewing instructions in each category of tea -- herbal, green, semi-green and black teas have different steeping times -- and chill according to the iced or chilled method
> most of our teas are yummy when chilled and mixed with equal parts fruit juice (click here for delicious tea recipes that combine tea with juice)
> to make tea smoothies mix cold tea with equal parts gelato, ice cream or frozen yogurt
> cold teas make great marinades for fruit salads: try herbal chai, philosopher's brew, moonlight on the grove, lychee fruit or sublime
> black teas are delicious when mixed with equal parts lemonade or orange juice
> try adding a dash of flavoured syrups to teas: vanilla, almond, berry and citrus all work well
> try adding frozen fruit or berries to cold tea before serving
> most teas are nice with lemon/citrus or mint garnish
> make up pitchers of tea and keep refrigerated so you can later create smoothies and blender drinks quickly and easily
> serve cold teas in interesting glassware: martini glasses, pitchers, wine glasses and decanters, tall slender glassware, champagne flutes and tumblers
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