Brewing
The single most important variable in tea brewing — get the temperature wrong and any tea fails.
Boiling (100 °C) for black, dark and ripe pu-erh; 90 °C for oolong and white; 80 °C for sencha; 70 °C for gyokuro and tencha. Cool by 5 °C per 60 seconds of resting in an open kettle.
From the Journal
The single most important variable in brewing — and the one most home drinkers get wrong. A complete temperature guide for every tea family.
by Sameera
From bamboo whisks to water temperature — everything you need to know to make café-quality matcha at home.
by Sameera
Hard water flattens delicate greens; distilled water tastes hollow. A quick guide to the most overlooked ingredient.
by Sameera
A 2019 McGill study found a single plastic tea bag releases 11.6 billion microplastics into your cup. We unpack what's really steeping — and why loose-leaf is the cleaner, more honest choice.
by Sameera
The Tea List dispatch
Slow reading for slow drinkers. No spam, unsubscribe in a single click.
