The Ritual, Done Right
Good leaf can still be brewed badly. Here's how to draw out the aroma and flavour each blend was built for — without over-extracting the bitterness that hides it.
Good leaf can still be brewed badly. Here's how to draw out the aroma and flavour each blend was built for — without over-extracting the bitterness that hides it.
Water temperature, steeping time and leaf quantity aren't fussy technicalities — they're the difference between a cup that's fragrant and rounded, and one that's flat or bitter. A few basics go a long way.
Rinse your teapot or cup with hot water first. A cold vessel pulls down water temperature the moment it's poured, under-extracting delicate aromatics.
About one teaspoon (2–3g) of loose leaf per 240ml cup. Too little tastes thin; too much turns astringent well before the aroma has a chance to open up.
Delicate teas want cooler water; bold, spiced blends can take a full boil. Using water that's too hot for a delicate leaf scalds it — you get bitterness in place of aroma.
Steep for the time below, then taste before deciding whether to leave it longer. Every leaf lot behaves slightly differently — the clock is a starting point, not a rule.
A quick reference for getting the most out of each Royal Darjeeling blend.
| Blend | Water Temp | Steep Time | Notes |
|---|---|---|---|
| First Flush | 80°C (175°F) | 3 minutes | Best enjoyed plain. Steep too hot or too long and the delicate, floral notes turn thin and bitter. |
| Vintage First Flush | 80–85°C | 3–4 minutes | Treat it like First Flush, just slightly bolder. Worth a second infusion — add 30 seconds each time. |
| Classic Chai | 90–95°C | 3–4 minutes | A fuller-bodied black tea; can take slightly hotter water than the flush teas without turning bitter. |
| Masala / Adhrak / Elaichi Chai | Rolling boil | 4–5 minutes (simmered) | Traditionally simmered with milk and whole spices rather than steeped — this is what draws the spice oils fully into the cup. |
| Green Tea | 70–80°C | 2–3 minutes | The most temperature-sensitive of the range. Boiling water will cook the leaf and turn it grassy-bitter. |
Spiced chai isn't steeped Western-style — it's simmered. Bring water to a boil with the tea and whole spices, let it simmer for a few minutes to draw out the spice oils, then add milk and bring it back to a gentle boil before straining.
The simmer is what matters most: rush it, and you'll taste tea and warm milk with spice floating on top, rather than a cup where everything has actually married together.
Taste First Flush and Vintage First Flush plain before adding anything — sugar and milk can bury the muscatel notes you're paying for.
Heavily chlorinated or mineral-laden tap water can flatten aroma. Filtered water lets the tea's own character come through.
Keep leaf in its sealed pouch, away from sunlight and the stove. Aroma is the first thing to fade once a pack is opened and left out.
