Tea Recipe

Measure tea

Place 2 tsp of loose-leaf tea into your teapot or infuser. For stronger flavor use 1 additional teaspoon per person or per 8 oz of water.

Heat water

Bring fresh filtered water to the appropriate temperature for the tea: 175°F (80°C) for delicate green teas, 185°F (85°C) for oolong, 200°F (93°C) for white and most black teas, and boiling (212°F/100°C) for herbals and pu‑erh. If you don't have a thermometer, bring to a boil and let cool 1–3 minutes for green/oolong.

First steep

Pour the measured hot water (about 12 oz) over the leaves. Steep for the recommended time: 1–2 minutes for green, 2–3 minutes for oolong, 3–4 minutes for black, and 5–7 minutes for herbals. Adjust time shorter for lighter flavor or longer for stronger infusion.

Decant

When steep time is reached, remove the leaves by lifting the infuser or pouring the tea through a strainer into the serving cup to prevent over-steeping.

Repeat steeps

Most Song Teas and Le Maison de Trois Thés can be steeped multiple times. For each subsequent infusion, increase steep time by 15–30 seconds for the second steep and 30–60 seconds for later steeps. Use the same leaves for 2–5 steeps depending on tea type and leaf quality.

Sweeten

If desired, add honey or simple syrup to taste (start with 1 tsp) while the tea is hot so it dissolves evenly.

Add milk

For black teas that suit milk, add 2 tbsp of milk (dairy or plant) to the cup and stir. Add after decanting so you control strength and color.

Serve iced

To make iced tea, brew a slightly stronger hot infusion (use 25% more leaves or steep a bit longer), let cool 5–10 minutes, then pour over 1 cup of ice in a tall glass. Garnish with a lemon wedge if desired.

Rinse teapot, infuser, and cup with hot water before brewing to warm vessels and maintain temperature. After use, discard spent leaves and rinse equipment with warm water; avoid soap for some fermented or delicate teas to preserve residual character if you plan repeated steepings.