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26 FEBRUARY 2017

The easy way to prepare a proper cup of tea


Enjoy having afternoon tea sessions with your friends? Is brewing a fresh cup of tea a part of your morning ritual? Is tea one of the pleasures of your life? Join us and learn the secrets of preparing it properly, so that you always enjoy it flavoursome and bursting with aromas...

Count carefully and set aside the quantity of leaves required, following the rule of 2 grams of tea leaves per 200ml of water.

Keep in mind that the shape given to the leaves during manufacturing affects the volume per gram. Therefore, adjust accordingly. For example, for a 200ml cup measure, use 1 tsp of a beaded oolong or Gunpowder tea and 2-2.5 tsp of Bai Mu Dan - which have open wide leaves - maintaining the natural shape of the leaves.

Preheat your teaware, so that the temperature while brewing remains constant.

Water accounts for 99.9% of a cup of tea. As a result, its quality will affect the quality of your cup, either negatively or positively. Opt for soft, slightly alkaline pH water, preferably filtered in order to eliminate chlorine odours and other substances that could alter the taste of the tea.

Do not use re-boiled water or water left in your kettle for some time. Having lost its dissolved oxygen, it will give a flat, tasteless flavour to your tea.

Fill your kettle with fresh, cold water and bring to the temperature required according to the type of tea being prepared, as our chart suggests.

Different types of tea require different brewing times. Let your tea steep only for the time required.

When your tea is ready, remove the filter or teabag and serve your tea. Do not leave them inside the water as they will then release tannins, giving a bitter taste to the tea.


White and White Flavoured Tea 5-7' 85 - 90 °C
Green and Green Flavoured Chinese Tea 3-5' 75 - 90 °C
Green and Green Flavoured Japanese Tea 2-4' 60 - 75 °C
Oolong and Oolong Flavoured Tea 5-7' 85 - 95 °C
Black and Black Flavoured Tea 3-4' 90 - 95 °C
Pu'er 4-6' 95 -100 °C
Fruit infusions 8-10' 90 - 100 °C
Rooibos 6-8' 95 - 100 °C

When you feel comfortable preparing your tea, experiment with the quantity of tea leaves, the time and water temperature so that you can enjoy a surprising new profile to your tea, just a small part of the enormous world of tea.


Uplift your mood and your tea with these beautiful tea accessories from "Tea Route"

Tea timers so that your brew never gets bitter... Tea timer , Triple tea timer , Ronnefeldt tea timer

Water thermometer to always check the temperature.

Measuring spoons of various styles and materials, such as bone, silver-plated or wood.

Last but not least, a variety of filters to fit your style and needs... Stainless steel, cotton, paper, bamboo, minimal or ornamented, with or without a drip tray, for individuals or family size...

How to store my tea?

Always keep in mind… Tea tends to absorb odours and humidity. Store it away both from coffee and spice cabinets as well as from heat and light sources. In order to maintain its freshness and aromas for as long as possible, store it in airtight and nontransparent containers such as the "Tea Route" containers or our beautiful Japanese containers Akiko and Yame,with double lids for perfect storage.



 Recipe: Earl Grey truffles 

recipe from the book "Culinary Tea" by Cynthia Gold


Ingredients (makes 24 truffles)

  • 2.5 tsp "Earl Grey Lord Byron" loose leaf tea
  • 120ml of boiling water
  • 1 egg yolk
  • 230 grams of dark chocolate chopped
  • 85 grams of unsalted butter
  • Orange zest
  • A pinch of fine sea salt
  • 50 grams of unsweetened cocoa powder


  1. Brew the Earl Grey Lord Byron tealeaves for 4 minutes.
  2. Whisk the egg yolk and gradually stir in the brewed tea, whisking constantly.
  3. Melt the chocolate and butter using bain-marie method, stirring occasionally. When melted, remove from the heat and stir in the egg yolk mixture and the salt. Zest the orange.
  4. Refrigerate the chocolate mixture for at least 3 hours.
  5. Bring the mixture to room temperature, roll it into balls using your palms and roll the balls in cocoa powder.
  6. Enjoy your bergamot flavoured truffles!
Tip! This recipe works also perfectly well with our"Winter Dream" or "Lady Grey" blend.





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