FAQ

A normal teaspoon of tea is between 2.5g and 3g, so this equates to:

50g bag = 18 cups of tea

100g bag = 35 cups of tea

500g bag = 170 cups of tea.

As a guide, we suggest the following as a maximum:

Black tea: one or two infusions

Jasmine tea: one or two infusions

White tea: one or two infusions

Oolong tea: one or two infusions

Green tea: one or two infusions

Fruit Teas: one or two infusions

Herbals: one infusion

If using your tea leaves more than once, it’s important not to let them dry out between infusions. Also remember that the flavour of the tea, will become weaker with each infusion.

We generally recommend drinking any of our teas within one year of purchase. Once the teas have been opened it is best to consume them within a few months. Be sure to keep the teas airtight, dry, and out of direct sunlight. All our teas have a “Best Before Date”.

Yes.

Soft water can enhance the flavour of your tea, while hard water can flatten its taste. Always use fresh drawn water as this contains air and helps enhance the flavour.

Using filtered water to make yourself a cup of tea is kinder to your kettle, as it will produce much less unsightly limescale inside your device that you’ll have to regularly clean out.

Not only this, but it will also mean that you won’t have to brew your tea for as long, and if you are making a black tea (especially if it’s loose), then you can easily use the same leaves more than once for a full-bodied pot of tea.

This is simply because filtered water will infuse with the flavour of the tea much more quickly than hard water will.

Some are from Greece and some, the rest of the world, depending on where the best tasting, teas, organic fruits and herbs are grown each year.

The water is best freshly filtered and should not be re-boiled because this diminishes the oxygen content.

Generally, for good leaf tea the water should be below boiling. This is because the amino acids (which produce the tea's flavour) dissolve at the lower temperatures. Tea made with water at 100°C will be more astringent and less sweet.

NB - don't try this with industrial tea bags. The delicate, subtle flavours of leaf tea are not there - and it will just produce grey water.

Ideally stop the kettle before it reaches the rolling boil - when the small bubbles form along the sides of the kettle. Alternatively the warm cup infusion method (see below) is an excellent way to cool the water pre-infusion .

If you are a real stickler and want to get it exactly right most white teas and green teas are best at 70°C. For black and oolong teas use water around 85°C. For herbal infusions use 100°C water, and 70°C for chamomile.

If you're a convert there are some excellent temperature controlled kettles available out there.