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Tea Making Process Writing | Preparation of Tea

With the help of the following flowchart write a short paragraph within 100 – 150 words describing the process of making tea at home.

[ Pour cold water in a kettle – boil it – put tea leaf in a teapot – pour boiled water in the teapot – leave it for 3 minutes – add sugar and milk and stir well with a teaspoon – pour it into cups – ready for serving hot ]

Process of making tea in English

Tea is a kind of energy-giving drink. it is prepared easily at home through some simple steps. At first , some cold water is poured into a kettle. Next , the kettle is put on the oven to boil the water until the vapor comes out. Now some tea leaves are put in a teapot. After that, the hot water is poured in a teapot. Next, the teapot is covered with a lid and is left for three minutes for the tea leaves to soak in hot water. In the next step, sugar and milk are added to it and the whole mixture is stirred with a teaspoon. Finally, it is poured into cups through a strainer. Now tea is ready to serve.


Click Below To Read Also:

1 . Coffee Making – Processing Writing

2. Potato Chips – Processing Writing

3. Mango Pickle – Processing Writing

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  • Ielts Process Writing Sample

IELTS Process Writing Sample

In this  IELTS process writing sample , the manufacture of tea is described.

A process diagram is different to a graph or chart and requires some different language structures (though you still need to compare and contrast the various stages in the process where possible).

Particular language structures that you need to be aware of are the  passive  and  time phrases .

Now, take a look at this question and the tea process below, and then study the model answer and comments below.

IELTS Process - Tea Production

You should spend about 20 minutes on this task.

The diagram shows how tea leaves are processed into five tea types.

Summarise the information by selecting and reporting the main features and make comparisons where relevant.

Write at least 150 words.

IELTS Process Writing Sample - Tea Production

IELTS process writing sample answer

The diagram presents the manufacture of five different types of tea. It is immediately apparent that although all the teas are produced from the same leaf, the differences in the manufacturing process result in five different types of tea.

The first three stages of manufacture are the same for all of the five teas. The leaves are grown, they are then plucked, and following this withering of the leaves occures. The final stage is also the same, which sees all the leaves dried in an oven. However, in the stages in between this, differing methods of production are employed.

To begin, white tea is unique as it involves no other processing. In contrast, green, oolong and large leaf black tea are all rolled as part of the process. However, while green tea is steamed before being rolled but is not fermented, the other two teas are first rolled and then both fermented (oolong only slightly but large leaf black completely). Finally, small leaf black tea is neither steamed nor rolled, but is crushed before being fully fermented.

(177 Words)

This IELTS process writing sample is a well-organized response that covers all the important features of the diagram.

It is easy to follow as it discusses each tea in turn, but not only this, it also groups similar processes together and identifies the differences.

For example:

Similarities: The first three stages of manufacture are the same for all of the five teas. …green, oolong and large leaf black tea are all rolled as part of the process. Differences: …white tea is unique as it involves no other processing. However, while green tea is steamed before being rolled but is not fermented, the other two teas are first rolled and then both fermented.

The candidate decides to mention the first three stages and the last one together in one paragraph as they are exactly the same for every tea, and the differing stages in the middle following this.

This may seem odd to mention the stages in this order, and it is likely that when you describe a process you will discuss each stage in turn, but for this particular process it works well as the candidate can then focus on the differences.

The appropriate voice is also used in the description, which is the passive.

When we write about a process, we are interested in the actions, NOT who is doing them. In this case we use the passive voice. Here are some examples of the passive voice from this IELTS writing sample process:

...the teas are produced from the same leaf The leaves are grown , they are then plucked ...differing methods of production are employed

It may not always be possible, but if you can you should also try to use synonyms for some of the words from the diagram rather than copying them all.

For example, ‘ completely ’ fermented is used instead of ‘ fully ’.

Make sure you also make use of a mix of ‘ time’ transitions to guide the reader through the description:

…they are then plucked, and following this withering of the leaves occures. …the other two teas are first rolled and then both fermented

The candidate also demonstrates the ability to accurately use a mix of complex structures necessary to achieve above a band 6 for ‘ grammatical range and accuracy ’:

Noun Clauses: It is immediately apparent that although all the teas are produced from the same leaf... Relative Clauses: The final stage is also the same, which sees all the leaves dried in an oven. Adverbial Clauses: … although all the teas are produced from the same leaf …white tea is unique as it involves no other processing. … while green tea is steamed before being rolled but is not fermented,

See the IELTS grammar page for an explanation of what is required for grammar in writing task 1 and 2.

You can view a lesson on writing about a process and use of the passive and time phrases  here .

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process writing of making tea

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tea making process

Explaining the Tea Making Process: How 7 Different Types of Tea are Made

Published July 29, 2022

Updated November 25, 2023

By Paul Bain

Y our tea-making process at home involves boiling water, reaching for your favourite tea leaves or tea bag, and grabbing a mug. But do you know how tea is processed during tea manufacturing? Find out how the process of green tea making differs from black tea processing and how exactly purple tea, oolong tea, yellow tea, pu erh, and white teas are made!

So, How is Tea Processed?

You might be surprised to know that all tea (we’re talking tea here, not the herbal stuff like rooibos, yerba mate, or any other tisanes) starts with the same leaves- those from the Camellia sinensis plant. It’s the processing of tea leaves that determines what type of tea it will become. If you’ve ever wondered, ‘how is tea processed?’, read on to find out how your favourite type of tea is created.

Here are the 7 Tea Making Process Steps

process writing of making tea

There are seven main tea making process steps, but the extent to which each one is used is different depending on the type of tea manufacturing. 

1. Plucking the tea leaves

This is one step that every single type of tea must start with. After all, for tea manufacturing to happen, you need to remove the leaves from the plant first! Some teas require leaves to be plucked at a younger age, while others require a mature leaf. The most common pluck is 2 leaves and a bud, which is actually called the 'Pekoe' pluck (where the term Orange Pekoe came from!).

process writing of making tea

Like any other flower or plant, tea leaves will naturally begin to wither once they are plucked from the bush. The goal of this step is to let the moisture in the leaves evaporate. Depending on the type of tea, this is done by drying leaves under the sun or in a room with good ventilation. Withering also helps the leaves to soften so they won't break if you roll them.

process writing of making tea

Processing tea leaves requires breaking down some of the cell walls so that the air can react with them. This is done by shaking, tossing, crushing, and rolling the tea leaves to get them ready for oxidation.

process writing of making tea

5. 'Fixing' the leaves by heating - locking in the flavour/health benefits

process writing of making tea

The tea leaf was 100% moisture when picked from the bush, during the above processing steps it slowly lost it's moisture content, and the goal of the drying stage is to bring that moisture all the way down to 3-7%. If the tea leaves are packed with too much moisture then they will get mouldy and expire faster (typically over 10%), and if they have too little moisture (less than 2%) the leaves will taste dry or burnt. Drying to the perfect moisture content means the tea will have a long shelf life and taste delicious!

process writing of making tea

The final step in the tea factory process is sorting the tea leaves before they are packed. This involves the careful process of sifting through all the dried tea to remove any impurities, stems, or unrolled leaves.

Does Black Tea Processing Differ from Green Tea Processing and Other Teas?

process writing of making tea

You don’t have to be a tea connoisseur to know that there is an endless variety of flavours and colours when it comes to each type of tea. The strength, flavour, caffeine content, and colour of the tea all depends on the processing of the tea leaves. 

How Processing Different Tea Leaves Gives Us a Wonderful Variety of Teas

Wondering how the tea making process steps above apply to create your preferred type of tea? Green tea processing is different from black tea processing, which is different from Oolong, White, Yellow, Pu Erh, or Purple tea processing! Here’s how the tea-making process differs for seven different types of tea: 

Black tea processing differs from all other tea-making processes in that it has the longest oxidation step. Leaves are left to react with oxygen, so they become dark (hence the name black)

Green tea processing is pretty much the opposite of black tea processing when it comes to oxidation. To preserve the green colour of the fresh tea leaves and the lighter taste, green leaves are 'fixed' (heated by steaming or panning) early on during the process, usually right after plucking (often skipping the withering step). This allows green tea to keep its high level of antioxidants and why it’s famous for its Green Tea health benefits.

Oolong tea processing is the most complex because it involves repeating some steps of the tea making process several times to achieve the unique aroma and flavour. The rolling and oxidation steps are repeated over and over to get a tea that has characteristics roughly between a green tea and a black tea. It can either have light oxidation with similar colour to a Green Tea (10-30%), medium oxidation in between a green/black with camouflage coloured leaves (30-70%), or dark oxidation closer to a black tea but not fully oxidized like a black (70-90%).

White tea doesn’t involve much processing at all. The leaves are plucked and allowed to wither and air dry- or in some cases gently tumble dried when needed. These are not deliberately bruised to aid oxidation like the other teas. Many white teas focus on a very fine tea pluck from the bush, only the top bus (youngest tea shoot, unopened leaf) is selected for the tea (often called silver needles).

Yellow tea and Pu Erh tea are both types of fermented teas. Yellow tea leaves are fermented before being dried, which gives them a yellowish colour. Pu Erh teas undergo fermentation after the heating step of the tea-making process to produce an aged tea.

But wait... there is a new category of tea you haven't tried yet....

How Justea Makes Tea - Justly Made Tea

what is the process of making tea

Now that you know all about the tea-making process, there’s a new, unique type of tea that you may want to try.... PURPLE TEA!

process writing of making tea

The Tea-Making Process for Purple Tea

Purple Tea is unique in that it only is made from Purple Tea leaves. All other teas are made from green tea leaves, but purple tea comes from a special Purple Tea cultivar (grown in Kenya). Purple Tea processing is most similar to an oolong or green tea. The leaves are picked and then withered like an oolong or black tea, but then after withering, they are 'fixed' like a green tea through steaming or panning. The withering step allows a deeper Purple Tea flavour to develop more, while the fixing stage (applying heat), locks in the Purple colour and health benefits!

JusTea’s tea-making process for our award-winning purple tea involves working with small-scale farmers in Kenya to produce handpicked organic, fair-trade purple tea. The purple tea leaves are not allowed to oxidize to ensure they remain packed with anthocyanins, antioxidants that offer incredible health benefits. Give purple tea a try today to experience these benefits and support our amazing Kenyan tea farmers at the same time!

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How Tea is Made: A Complete Guide

process writing of making tea

Katie Dwyer

How Tea is Made- A Complete Guide

Have you ever wondered how tea is made, or just how you make tea out of tea leaves?

Can you just pluck tea leaves from a plant, throw them in some hot water, and call it a day?

As you may have guessed, the production process is a little bit more involved than that! 

To make your cozy, comforting cup of tea, tea leaves must undergo a few essential steps, which we’ll share in this quick yet comprehensive guide.

And it all starts with Camellia Sinensis , the amazing and incredible plant where all traditional teas come from.

What Plant Does Tea Come From?

Given how many different tea varieties exist, most tea drinkers are surprised to learn that all “true teas” come from the same Camellia Sinensis plant!

The unique flavor profiles of the true teas (black, green, white, etc…) come from where the tea plants are grown and how the leaves are harvested and processed. These specifics change the flavor, color, and strength of the tea leaves, resulting in a wide and diverse tea market.

Since the Camellia Sinensis plant is grown all over the world, regional tea varieties with distinct looks and flavor profiles have now become famous, such as:

  • China : Jasmine , Oolong, Dragon Well , and Pu-erh tea.
  • Japan : Matcha , Sencha, Genmaicha , and Gyokuro tea.
  • Sri Lanka and India : Darjeeling, Assam, Ceylon, and Chai tea.

However, even though different types of green tea, black tea , and oolong all come from the same tea plant, herbal “teas” (also called “tisanes”), come from other plants and flowers. Chamomile, for example, is a type of tea made from chamomile flowers instead of traditional tea leaves from Camellia Sinensis.

The world of herbal teas is vast, so in this article we’ll stick to learning how traditional teas are made.

How Tea is Made- A Complete Guide

How Tea is Made Step-by-Step

If you’re curious about what the tea making process looks like, this step-by-step breakdown gives you a peek at the most popular methods used by the tea industry:

Step 1: Tea Leaves are Plucked Fresh and Transported to Tea Factories

Only the top portion of the Camellia Sinensis plant is used for tea making. Known as the “flush,” it consists of just the top two inches of leaves on the growing plants. 

Once the tea plant reaches its peak at about three years, farmers pluck the leaves from the flush by hand and place them in wicker baskets for transport.

This top half of the Camellia Sinensis plant regenerates every one to two weeks. This creates another flush that can be plucked shortly afterward, so there’s always a new cycle of fresh tea leaves. 

(Fun fact: the first “flush” or harvest of the year is always regarded as the highest quality tea, boasting the best flavor and nutrient quality, and therefore also commanding a higher price.)

To ensure peak freshness, the tea leaves must be transported from the tea garden to a tea factory within 24 hours.

Step 1- Tea Leaves are Plucked Fresh and Transported to Tea Factories

Step 2: The Tea Leaves are Sorted and Graded

Once the leaves arrive at the tea factory, they’re carefully inspected so they can be graded and sorted. During this time, tea masters toss out broken leaves and others that don’t make the cut. The selected tea leaves are then organized into batches based on their type and size.

Here’s where the types of tea varieties start to branch off on their unique paths. Very young leaves are routed for white teas, while others are sent to make different teas like matcha or oolong, depending on the tea makers’ preferences.

Step 2- The Tea Leaves are Sorted and Graded

Step 3: The Tea Leaves Wither and Get Rolled (or Ground)

The leaves are left to wither for 12 hours in large troughs fitted with wire mesh at the factory. This air-drying removes up to 70% of the water content in the leaves.

There are two main types of tea production from here: the Orthodox Method and the Crush Tear Curl Method, known as the CTC. Here’s how they differ:

The Orthodox Method : After withering, the tea leaves are rolled by hand or by a rolling machine. This step causes the leaves to wrap around themselves and helps break down their cell walls, which lets essential oils and other moisture content escape. This further dries out the leaves and also enhances the tea’s overall flavor.

The CTC Method : After withering, large rollers grind up the tea leaves into tea “shake” during the manufacturing process. You’ll often see this very fine tea in commercial tea bags. 

Orthodox tea makers prefer to keep their tea leaves closer to their natural, whole leaf state for the best flavor. CTC teas are more affordable yet produce a less flavorful option.

Both methods follow the same tea production process moving forward.

Step 3- The Tea Leaves Wither and Get Rolled (or Ground)

Step 4: The Tea Leaves Undergo Oxidation

Tea producers place the leaves on bamboo trays and expose them to climate-controlled air for up to two hours. As the leaves interact with the hot air, natural chemical reactions ignite the enzymes in the leaves, which causes them to change color and flavor. 

Black teas are oxidized longer to create a bold, rich, dark flavor profile. Green and white tea are either not oxidized or minimally oxidized to preserve a lighter flavor and color. 

When tea artisans need to stop the oxidation process, those producing Japanese green tea will steam the leaves, for example, whereas Chinese green tea heads over to wok- or pan firing. This drying process helps remove every last bit of moisture content in the leaves.

Once adequately dry, the tea leaves are ready to be packaged and shipped for consumption.

How Are Different Types of Tea Made?

Now that you know the basics of tea processing, you’re probably curious about what makes the oolong or white tea making process different from how green tea is made. 

Even though they all come from the Camellia Sinensis plant and follow similar processing methods, they each have their own distinct flavor, color, caffeine content, and strength:

White tea is processed in a similar fashion as green tea leaves. However, young tea leaves and unopened buds are often used instead of whole leaves. This keeps the color and flavor lighter than a cup of green tea and closer to herbal tea.

Oolong tea undergoes a partial oxidation process that’s between green tea and black tea. This creates a medium flavor profile and color.

Matcha tea is creamy and boasts a bright green color because the tea leaves are ground into a fine tea powder and consumed after steeping instead of discarded.

Pu-erh , a type of fermented tea, goes through the traditional tea making process, but then undergoes a fermentation process after oxidation. This produces a tea with healthy probiotics and unique polyphenols not found in other types of tea. Fermentation also darkens the color and flavor of pu-erh teas.

How Are Tea Crystals Made?

There’s also another type of tea that’s processed a little bit differently than the rest: Pique’s Tea Crystals. Here’s how this unique tea type is made:

First, artisans make a tea extract from the highest-grade organic loose leaf tea. The tea is extracted from these fresh, rare plants and then gets filtered through reverse osmosis purified water. This gently extracts the full spectrum compounds and nutrients from the tea leaves with the least nutrient loss.

Next, the leaves undergo patented Cold Brew Crystallization , a low-temperature process that lasts up to eight hours. This technique preserves the health benefits and active compounds in the tea — up to 12 times the antioxidants of other teas! —  and locks them in at their highest potential.

Finally, Pique Tea Crystals undergo Triple Toxin Screening for pesticides, heavy metals, and toxic mold to ensure each cup of tea is pure and clean.

All you have to do is add your tea crystals to hot or cold water to steep. You have a convenient way to enjoy a cup of tea, whether at home or on-the-go, without worrying about a messy tea bag or harmful chemicals.

Pique Pu'er Green Tea

Pique Pu’er Green

Unrivaled polyphenol concentration. Fermented with probiotics. The ultimate supertea for immune support and cellular health.

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Final Thoughts on How Tea is Made

Be honest – are you surprised to learn just how involved the tea making process is? 

It may not be as simple as plucking leaves, rinsing them, and plopping them in some hot water, but the process has been evolving for centuries and is well worth the result.

Whether you’re in it for the health benefits of green tea or the flavor of a warming chai, always choose high-quality teas and tea crystals. These deliver the best flavor and contain fewer harmful toxins and pesticides.

So now that you know how tea is made, you should definitely learn how to make the best cup of green tea at home . Psst! It’s crazy easy when you start with green tea crystals 🙂

How Tea is Made: A Complete Guide

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Red Blossom Blog

  • The 6 Steps of Tea Processing
  • Jun 26, 2017
  • Written by Amy Covey
  • Filed under Tea History ,  Tea Sourcing
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process writing of making tea

Camellia sinensis plants must be grown and harvested as the first step in making tea. Growing conditions and harvesting methods can have a huge impact in the flavor of the finished tea. So while this step is probably the most ubiquitous, it can also produce the most variation.

environmental factors make up a tea's terroir

The terroir (or growing environment) of the tea can be one of the most fundamental sources of a tea’s flavor. Just as a wine grape grown in California will taste different than the same type of grape grown in France, the character of a tea leaf can vary based on the location of the plant.  Changes in climate, soil, or even surrounding vegetation can subtly change the leaf, and it’s resulting flavor in the cup.

Farmers can also manually change the growing conditions of the plant to exert control over the tea’s chemical composition.  Planting tea in rocky soil or at varying elevations can change the character of the harvested leaves. Another example of this occurs in production of high quality Japanese green teas. As they grow, they are shaded with constructed awnings to promote creation of chlorophyll and theanine.

Finally, the method of harvesting the leaves is another way of creating variation at this early stage. Premium tea leaves are plucked by hand to preserve natural sweetness, but mass producers harvest by machine. The leaves are sheared from the top of the plant and chopped in the process. Though this process does speed production, it also exposes more surface area of the leaf. When steeped, the chopped leaves quickly release bold, dark flavors. By contrast, whole leaves often do not release their fullest flavors until they have been brewed more than once.

2. Withering

The first processing step after the leaves are harvested is a very basic one. Since Camellia sinensis leaves are thick and waxy on the plant, they must be softened, or withered, to make them pliable for crafting.

withering at this tea factory takes place on layers of stretched fabric

The leaves are laid out on fabric or bamboo mats, and left to wilt.  Modern tea farmers control the variables in this process with great precision. Humidity and temperature are monitored and controlled, and racks of leaves are carefully rotated to ensure each layer receives proper airflow.

Though this step sounds similar to oxidation (step #4), it is a required process for even white and green teas. The withering process reduces the water content of the leaves by as much as half. Without withering, subsequent heating steps would produce something akin to cooked vegetables, rather than dried tea leaves.

3. Bruising

After the leaves are withered, crafting methods for different styles start to diverge. Oolong teas , black teas , and pu-erh teas usually undergo some sort of bruising process. This means the leaves are rolled, twisted, or otherwise crushed. The purpose of this step is to break down cell walls in the leaf, and facilitate the next step: oxidation.

machines are designed to replicate traditional bruising techniques

Manually bruising a large batch of tea leaves was once the most demanding step in processing tea. Leaves must be thoroughly and evenly bruised to produce a consistent batch of tea. Some dark teas, with high levels of oxidation, must go through through multiple rounds of bruising and oxidation. It’s really no wonder that black tea producers began chopping leaves to speed up the process for the mass market.

Today, many small scale producers have found a happy medium, using machines that replicate the traditional bruising processes, and don't break the leaf. When used as a component of artisanal crafting, these machines increase the consistency of quality and keep the production process clean.

4. Oxidizing

After bruising, leaves intended for oolong or black teas are left to oxidize, or turn brown. Again, the leaves are laid out and left to wither. Now that the cell walls have been broken, an enzymatic reaction turns the leaves brown, just like a cut apple.

leaves are left to oxidize naturally after having been bruised

Leaves must be carefully monitored during this process. For oolongs, in particular, missing the correct moment can mean ruining the tea, or crafting something entirely different than what was intended. Again, heat and humidity are carefully controlled, and trays are rotated to ensure even oxidation.

This browning process is the primary differentiating factor between different styles of tea. Green tea crafting skips these steps entirely, creating a tea that is by definition, unoxidized, and therefore still green in color. A black tea is defined as fully oxidized, without any green color left to the leaf. Pu-erh, or “post-fermented” tea, lies outside this spectrum. Pu-erh teas usually undergo bruising, but skip the wilting that creates oxidation.

To stop the oxidation process, the tea leaf is heated. Just like baking an apple, the application of heat denatures the enzymes responsible for oxidation and stops the leaf from continuing to turn brown.

heating the tea leaves stops oxidation and defines the category of the tea

This step is applied to all tea styles except black tea, where the final drying step is used to slowly halt oxidation instead. This fixing step is sometimes called the kill green , but it actually serves to preserve whatever green color is still left in the leaf at this stage.

Variations in the method of heating the leaves create some differences between regional styles. Leaves that are steamed (like Japanese green teas) will taste wildly different from leaves that are roasted (like Chinese green teas). Frying the leaves in a wok  creates a different flavor profile than roasting them in a rotating drum. In this way, styles of crafting can create endless variety, even within a category.

Finally, all tea must be dried to remove any residual moisture and create a shelf-stable leaf. Again, the method of heating can dramatically change the flavor of the tea. This effect is most commonly seen with charcoal roasting, which imparts a distinctly rich quality to the flavor during this step.

oolong tea leaves are dried after being partially oxidized

By contrast, the drying process can also be very gentle, to avoid imparting any flavor changes. White tea , for example, is usually given a very gradual bake, which replicates traditional sun-drying.

After it’s dried, the tea is ready to be packaged and shipped all over the world. Using variations on these steps, a single leaf can be crafted into any type of tea. By remixing these steps in nontraditional ways, modern crafters are still coming up with new ways to make interesting teas with unique flavors.

To try a variety of flavors and experience the difference in crafting styles for yourself , we recommend trying one of our collections , which offer a selected variety of samples for you to explore. Get started on your tea journey with our Discovery Collection , or dig a little deeper with the complex flavors in our Premium Collection .

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Comments on this post (14)

Details for tea production process

— Morris Tomo

At Red Blossom, most of our teas develop all of their flavor naturally through these six steps of processing. In the case of jasmine teas or other styles with added scents or flavors, there are three ways in which flavor might be infused. You can read about the details of these three methods in another of our blog posts, titled Types of Flavored Tea: 3 Ways of Adding Flavors.

How do you infuse different flavors into your tea? Thanks again for this article. Very insightful.

The oxidation process is stopped by heating the leaves, but there are many different ways to do this, depending on the desired product, and we do not have expertise in specific techniques.

With that said, most leaves are tumbled or agitated over low, even heat. This ensures a slow roasting and drying process that will halt oxidation without burning the leaves.

We are trying to make black tea. How do we stop the oxidation process?

Very interesting the description of the whole steps of the process. I’ll enjoy even more my next teacup! Tks a lot 😃👍

— Lucienne Torcato

Wow it helped me a lot for my project ❤️

Educational and interesting.

this is an interesting work, my

This is awsome! it has every thing i need for my project!

thank you so much`for this website <3

— Celso Gayonan Jr.

thanks a lot his website is very useful

i would love to receive a copy of this post on my mail..thanks

— olawole janet omowumi

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How Tea is Produced? Tea Processing and Production Steps

how tea is produced? tea processing and production steps

If you’re a tea lover, then you must know that tea is produced from the Camellia sinensis plant. But have you ever asked yourself how the tea producers develop different tea flavors? If you’re new to the tea processing industry, then this question is challenging especially in understanding the tea leaves processing to come up with the final product.

Tea processing refers to the process in which Camilla Sinensis tea leaves are converted into dried leaves for making brewed tea. The different categories of tea are produced through different manners and degree odd oxidation and drying processes. 

Tea makers face numerous challenges during the processing of tea. From planting to harvesting and converting tea leaves to make tea, the process is both long and daunting.

Steps in Tea Processing

1. harvesting .

Tea harvesting is the most delicate stage in tea processing. It is done twice a year during early spring and early summer. Picking of tea leaves during autumn or winter is less common though it’s possible with a favorable climate. 

When harvesting tea, pluckers harvest the leaves diligently to avoid damage. The majority of the tea leaves in the market are harvested by hand picking though some industries use mechanical pluckers. Manual harvesting is the most common method for many cultivators as it enables them to pick younger leaf shoots or those with high caffeine and antioxidants. 

When picking, the farmers pull the flash with their arms, forearms or shoulders then grasp the tea shoot with their thumbs and forefingers and put them in a collecting bag. At times, the tea pickers use the middle finger with the thumbs and forefingers. 

Manual harvesting, on the other hand, is the ideal method for large scale tea harvesting. It’s also the perfect method when the industry allows more room for error in terms of imperfection, damage to tea leaves or when quality is not a priority. Mechanical picking is common in teas that are processed through the CTC (crush, tear, curl) method. For the mechanical method, farmers wear a portable vacuum-like machine that cuts off the tea bushes and collects them in a storage container. 

2. Withering

Withering is the first industrial process in the manufacture of tea. During the stage, tea markers prepare the tea leaves for processing. This is done by softening the tea leaves and expelling the excess water in the leaves. Harvested tea leaves contain between 74-83% of water which withering lowers down to around 70%. 

After lowering water content in the tea leaves, the leaves become flaccid which makes it easier to twist and curl them. Withering is a very delicate process in tea processing which tea makers describe its effect as one that “makes or mars the tea”. Since water content in leaves vary with different seasons,  a tea maker  must set the appropriate withering levels to ensure the production of high-quality tea. To control the withering level, a tea maker usually adjusts the withering to a range of 3 hours- 18 hours. 

Benefits of Proper Degree of Withering 

  • Facilitates more efficient and quicker oxidation due to improved enzyme activity 
  • It improves the color and aroma of tea due to the effect of amino acids
  • It increases the desirability of the tea- however, it’s essential to avoid over or under withering tea is it affects its quality. 

Also, chlorophyll is affected by the withering time. As withering time increases, chlorophyll content reduces. Chlorophyll is responsible for the earthy flavor and characteristic “green color” in green tea. 

Withering times for different teas

  • Yellow : 2-4 hours 
  • White : 12-36 hours 
  • Chinese green : 2-4 hours 
  • Japanese green : 30-60 mins 
  • Black : 4-18 hours 
  • Oolong : 30 mins- 2 hours 

Note: Japanese tea makers usually skip the withering stage to preserve chlorophyll; however, they are dried several times to reduce chlorophyll content after killing off the tea enzymes. In rare cases, Japanese green teas may undergo withering for 30-60 mins. 

3. Disruption

Disruption is the third stage in the processing of tea. The western culture normally refers it as  leaf maceration . During the process, tea leaves are bruised to enhance and promote oxidation. The tea leaves are passed through the rolling process to rupture their cell walls. 

When the cell walls are ruptured, they come in contact with oxygen which allows them to mix with enzymes and chemical constituents. This process results in the production of important constituents that determine the tea flavor. These enzymes also trigger the oxidation process and also influence the tea taste profile. 

Disruption is the most demanding step in tea manufacturing. Tea makers must thoroughly and evenly bruise the laves to product consistent tea batches. For dark teas, they must be thoroughly bruised and oxidized to produce their characteristic black color. 

Many small scale producers now prefer machines to the traditional bruising processes. These machines are quite effective and don’t break the leaf which lowers its quality. When used during artisanal crafting, the machines increase the consistency of leaf quality and keeps the production process cleaner. 

Processes in Leaf Maceration

1. leaf bruising.

Leaf Bruising is common in oolong and at times, black teas. Leaf bruising creates tears in the leaf epidermis and re-instigate oxidation enzymes. During the process, tea manufacturers shake the leaves in a bamboo basket or using machinery to kneed and slightly tear the

2. Rolling-shaping 

During this stage, tea leaves are shaped to decent tea leaf shapes. Re-rolling lightly breaks the cell structure and instigate enzymes that promote the oxidation process. A few years ago, most tea makers were manually rolling leaves to shape but with the advent of technology, there are machines for the purpose. 

  • Crushing:  Crushing is a disruption technique that involves cutting of tea leaves to smaller pieces by a machine to trigger the release of oxidative enzymes. Though the process is essential, it leads to exposure of a leaf’s essential oils that contain vitamins, antioxidants and other useful nutraceuticals present in tea. When these oils are exposed to oxygen they may experience oxidation damage that can neutralize the beneficial compounds. 
  • Crush, Tear, and Curl (CTC ): CTC method was developed during the 1930s to reduce the amount of the required tea leaves for each teacup. The method is viewed as one that sacrifices the quality of tea for quantity. This method increases the exposed area of the tea which lowers the number of tea leaves necessary for brewing. 
  • Sweating and heaping:  During the various stages or styles of tea processing, the leaves are normally heaped to piles to enhance their thermal and enzymatic activities. Thermal and enzymatic activities raise the heat in the leaves with the highest heat being at the center of the heap. Tea processors should observe the temperatures during this time and turn the leaves to distribute the sweat. 

4. Oxidation/ Fermentation 

Oxidation is a chemical reaction that involves oxygen. During tea processing oxidation leads to the browning of tea leaves, creation, and unlocking of new compounds. During tea leaves oxidation, leaves are left in a climate-controlled room where they turn darker. The process is accompanied by agitation, that is, the breaking down of chlorophyll in leaves to release tannins. The process is sometimes known as fermentation. 

Related Article:  Tea Fermentation vs Oxidation – Knowing the Difference

The tea producer determines the level of oxidation as well as the weather conditions. Oxidation leads to browning of the tea leaves which determines the different styles of tea. The preparation of green tea is entirely different from other types of tea and requires no oxidation hence its green color. Black tea, on the other hand, requires heavy oxidization that is responsible for its dark color. 

The oxidation process occurs at a molecular level. There are two types of oxidation:

Passive oxidation 

Passive oxidation refers to natural oxidation i.e. rusting of metals. The process is slower than active oxidation. After plucking off the tea, oxidative enzymes are activated leading to passive oxidation. During this stage, the leaves release aromatic compounds. The process then continues until the enzyme kill stage (when tea leaves are flushed with heat)

Controlled oxidation

Controlled oxidation is where the conditions for oxidation have been manipulated through adjustment of conditions such as room temperature, humidity and breaking of the leaf epidermis. The degree of this oxidation is measured by several parameters.

5. Fixation

To stop the oxidation process at a required level, the tea leaf is heated. When heat is applied to a leaf, it denatures its enzymes which stops further oxidation. In tea processing, a tea maker moderately heats the tea leaf to maintain its flavor while also removing unwanted scents in the leaf. 

The fixation process applies to all tea types expect black tea as the drying process halts oxidation in the tea. Fixations are sometimes known as kill green; however, the process also protects the remaining green color in the tea leaves. 

Also, depending on the method of heating, differences arise in the taste of tea. For instance, steamed Japanese green teas taste wildly than roasted Chinese green teas. Frying the leaves in a wok and roasting of tea leaves in a rotating drum creates different flavor profiles. 

Also, the advancements in technology have led to the introduction of rolling drums for “baking” or “panning” the tea leaves. A rolling drum is more effective than the traditional wok. 

6. Sweltering/ Yellowing 

Yellowing is unique to yellow teas; it’s a process where warm and damp tea leaves are lightly heated in a closed container which turns the green leaves to yellow. The process results in a yellowish-green beverage due to changes in the leaf chlorophyll. After yellowing for 6-8 hours, at about 37°C, polyphenols and amino acids in the leaves go through chemical changes to produce a mellow taste and distinct tea briskness. 

7. Rolling/ Shaping 

The damp tea leaves are rolled to form wrinkled strips using a rolling machine which makes the tea to wrap around itself. The rolling action also causes some of the essential oils, juices, and saps inside the leaves to ooze out; this action enhances the taste of the tea. The strips of tea can then be modified to other shapes such as spirals, pellets, balls, cones and other shapes. During oolong tea preparation, the rolled strips of tea are usually rerolled to form spheres or half-spheres. This is made possible by placing the damp tea leaves in large cloth bags and knead them in a specific manner by hand or machine. 

Drying is the second last stage in tea processing. The process is vital for “finishing” the tea for market sale. Drying is possible through a myriad of ways such as baking, sunning, panning or air drying. Baking is the most common method and great care must be observed to avoid overcooking the tea leaves. Drying is an integral process in many types of tea such as green tea as its responsible for its new flavor compounds. 

9. Aging/ Curing 

Though not necessary in most cases, the aging process improves the drinking potential of the tea. Some teas require additional curing and secondary fermentation to produce their best flavors. For instance, green tea has a bitter and harsh taste before curing. After aging, its taste changes to sweet and mellow. During this stage, tea makers produce flavored teas by spraying them with aromas and flavors. 

10. Sorting 

Tea sorting is the final stage in tea processing. The process is vital especially in removing physical impurities such as seeds and stems. Though many small scale producers use hands to sort the tea, its best to use sorting equipment as it improves tea production efficiency. The equipment is popular in large tea processing plants and especially those that deal with black tea production. A color sorter is also popular during sorting as it classified final products based on their color and shape. 

Tea processing is an integral process that must be done with due diligence and appropriate equipment. Production of high-quality brewed tea is not an easy process and requires the best-skilled manpower and equipment. Luckily, the improvement of technology across the agricultural sector has led to the manufacture of modern equipment that has led to an improvement in production efficiency in the tea sector. 

When you discover something you love you want to share it with the world, that’s only natural. My passion had become my way of life, and I am finally able to share a cup of the good stuff with the ones I love. Proof that dreams really do come true when you can share your favorite brew.

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The Ultimate Guide to Tea Preparation


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For the uninitiated, it may seem as though there’s only one way to make tea: add hot water and wait. But for tea lovers who appreciate the flavor profile of a perfectly steeped cup, the details are everything. Read on for a primer on tea preparation, from an overview of tea varieties to step-by-step instructions, along with a guide to popular tea accessories and how to use them.


Tea can be organized into five varieties: black, green, white, herbal, or oolong. These distinctions are based on both the source and the process through which the leaves were dried, rolled, oxidized and otherwise prepared for consumption. All tea is made from the camellia sinensis plant except for herbal tea , which is technically called a "tisane" rather than a tea. White tea is made from young leaves, which are typically heated by steam, oxidized, and dried, while green tea is scalded before rolling and drying. Black tea is typically made from mature leaves, which are fermented or oxidized without steam before drying, and oolong tea goes through a similar process to black tea, but with less time for oxidation. Many teas are blended with flowers, leaves, spices, roots, and other flavorings, opening up a beautiful range of notes and fragrances. As a result, the world of tea is wide and varied, with nearly infinite combinations to try. To bring out optimal flavor in your tea, it’s important to follow several key steps:

  • 1. Use fresh, clean water – filtered or spring water is best
  • 2. Heat it to the correct temperature
  • 3. Steep the tea for a specific amount of time
  • 4. Choose accompaniments that will enhance, not spoil, the taste

Woman grasping a porcelain cup of tea with a pyramid tea infuser on a tea tray to the side


Timing and temperature are the two key components of proper tea preparation, and they vary based on the tea type. Without the right combination, tea can become too bitter, strong, or weak. Its variety – black, green, white, herbal, or oolong – determines the water temperature and steeping time. Follow these instructions to bring out the nuance in every cup.

For black tea , steep in water at 208˚ F for three to five minutes.  Make herbal tea  with 208-degree water as well, but steep it for five minutes or more to bring out the flavor. The next to tea types need some special care. For oolong tea , steep at 195˚F for five minutes or longer if you like a stronger taste, for white tea , use the same temperature but only steep for 2-3 minutes with these delicate leaves. Use even cooler water for   green tea  – specifically, 175˚ F - 185 ˚F, and only steep for two to three minutes, to keep it from becoming oversteeped and bitter.

Woman grasping a porcelain cup of tea with a pyramid tea infuser on a tea tray to the side

To make tea steeping even easier, electric kettles offer the ability to set your temperature for a range of needs for a precise and delicious steep every time.


To steep tea using one of our pyramid tea infusers , all you need is your favorite teacup or mug. Each pyramid is andcrafted and designed to allow the loose leaf tea leaves to luxuriantly unfurl into each deliciously aromatic cup. Once you're steeped your tea to the desired taste, simply remove the pyramid by its leaf handle and enjoy.

Woman holding a glass cup steeping tea with a pyramid tea infuser


To steep loose tea, an infuser is necessary. You may use free-standing metal infuser that works in any sized cup or mug, or an infuser basket that sits inside the teapot kettle or teacup.

The Fiore and Terra teapots are designed for steeping loose tea for one or more easily. Each teapot includes a metal infuser basket to hold the loose tea leaves while they steep. When ready, just pour the steeped tea into your favorite teacup or mug and enjoy.

How to steep loose tea with a Fiore Teapot

If you wish to steep your tea by the cup, our KATI® and Fiore Steeping Cups steep loose tea right in your mug. The KATI Steeping Cup  is a double-walled 12 ounce tumbler with lid and stainless steel infuser basket making tea by the cup easy. The double-walled structure keep the tea hot and the cup cool to the touch, available in a wide variety of patterns and colors. The Fiore Steeping Cup is 14 ounce mug with a handle, lid and stainless steel infusing basket. Fiores are available in four floral patterns and a Stone Blue color.

Fiore Steeping cups

Another option includes travel mugs made of a shatterproof material, including an easy-sip lid and splash guard designed for on the go sipping. The Carter Move Mug is an perfect example. This slim, double-walled, 12-ounce insulated travel mug is designed to amplify your senses and engineered to fit your travel needs. Simply steep your tea to the desired strength, snap in the splash guard for mess-free drinking on the go, and twist on the locking lid to eliminate mishaps. The tapered sipping lip delivers your beverage with ease while sitting comfortably on your mouth. The size of this mug works perfectly with pyramid tea infusers .

Steeping in a Carter Move travel mug with pyramid infuser

Travel mugs are made of shatterproof materials that fit easily in most cup holders.


In the United States, iced tea is one of the most refreshing ways to cool down on a hot day. It’s most often made with black tea, but can also be prepared from green, white or herbal tea if you’re in the mood for something less expected. Traditionally made in large batches and served from a pitcher with a generous amount of ice, it can be sweetened or unsweetened (simply called “sweet tea” and “unsweet tea” in the American south). For generations, this refreshing beverage has been synonymous with hospitality and summertime relaxation. The drink rose to prominence when it was served at the 1904 World’s Fair and word began to spread. It’s been one tall, cool glass after another ever since.

For generations, this refreshing beverage has been synonymous with hospitality and summertime relaxation. The drink rose to prominence when it was served at the 1904 World’s Fair and word began to spread. It’s been one tall, cool glass after another ever since.

Tea Over Ice pyramid tea infusers with steeped glasses of iced tea.


The Tea Over Ice® Pitcher Set is specially designed to steep 24-ounces of flash-chilled iced tea using our  Tea Over Ice Pyramid Infusers . Simply add ice to the lower pitcher, and one Tea Over Ice Pyramid Infuser to the smaller pitcher. Fill the top [itcher with hot water, stack onto the lower pitcher and steep for 5 minutes. When done steeping, pour the freshly-steeped tea concentrate over the ice in the lower pitcher and serve.

Our iced tea blends are available in 7 unique flavors, including Iced Blueberry Merlot (herbal tea), Iced Orange Papaya (black tea), Iced Blue Mint Nectar (herbal tea), Iced Raspberry Nectar, Iced Ceylon Gold (black tea), Iced White Ginger Pear (white tea), and Iced Green Mango Peach (green tea).

Tea Over Ice Pitcher Set


Classic iced tea.

To prepare classic iced tea, make a pot of hot tea the way you usually would, following the temperature and timing guidelines recommended above for the variety of tea you’re using. 

To make a full batch of classic iced tea, brew it using a 1:1 ratio of water to tea bags, pyramid infusers , or teaspoons full of loose-leaf tea . For example, to make eight cups of iced tea, use eight cups of water with eight teabags, or eight pyramid infusers, or either teaspoons of loose-leaf tea. For strong iced tea, add an extra serving or two of tea as you steep the batch. If you prefer it sweetened, add ¼ cup of sugar for each gallon of water and stir it vigorously until all the granules melt. Do this while it’s still hot or the sugar may take a while to dissolve.

Once the tea is brewed, let it cool briefly and pour it into a glass pitcher. Refrigerate it for at least four hours, and then serve it chilled over ice with a slice of citrus or sprig of fresh mint in each glass.

Sun tea is a fun twist on the classic summer beverage, and it’s literally warmed by the sun. Since the tea won’t get anywhere near as hot as it would on a stove, it takes much longer to steep, but when it’s ready, you may serve it over ice immediately without refrigerating it first. To make sun tea, add eight pyramids tea infusers or teaspoons of loose leaf tea for each gallon of water in a glass pitcher. Cover it loosely and set it outdoors or on a windowsill under direct sunlight for two to four hours. For sweetness, you may wish to add simple syrup until you’ve reached the level you’re after.

Next, serve it over ice and garnish it with a traditional slice of lemon or however you choose.

Iced tea on adirondack chairs


To make iced tea without the sun or even a stove, consider cold brew tea. This method of preparation brews the batch over a period of hours in the refrigerator with no heat at all. To prepare cold brew tea, combine a little more than one part tea to one part water in a glass pitcher – i.e., if you’re making an eight-cup pitcher of tea, use ten tea bags, pyramid infusers, or teaspoons of loose tea. Let it sit together for at least four hours in the refrigerator so the batch can reach its full flavor. To sweeten the batch, add simple sugar to taste once the tea has fully infused. Serve over ice, garnished as you like.

Or, for an even easier option, try one of our newest Tea Forté innovations, Cold Brew .  Liven up your water with caffeine-free, organic herbal botanicals and hints of fruit. Unlike hot teas, all three Cold Brew blends are specially formulated to brew in cold water. Simply add one sachet to cold water, still or sparkling. Infuse for 7-10 minutes, longer for more flavor. When done, remove the sachet, add ice, and enjoy. Choose from three unique Cold Brew blends, Elderflower Rose, Pomegranate Vanilla, and Watermelon Mint. Each box contains 15 servings and all three blends are USDA Organic and Kosher Certified.

Cold Brew Teas

Cold Brew tea offers three unique blends for refreshing tea in minutes with no hot water needed.

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Tea preparation accessories.

A world of helpful tools exist to assist you in preparing the perfect cup of tea. Whether you’re serving a group of people or enjoying tea for one, you can choose from a variety of accessories, each designed to bring out the best in your leaves of choice.

Tea Forte’s pyramid infuser offers a simple way to steep a beautiful and delicious cup on its own, and for those who wish to delve deeper and try different forms of teaware, some of the best tea accessories include the teapot, tea kettle, metal infuser, infuser mug, and French press.

Fiore Teapot pouring tea

The Fiore Teapot in Stone Blue steeps 24 ounces of loose leaf tea.


For many of us, teapots and tea kettles evoke images of tradition and comfort, from royal tea parties to cozy mornings in the kitchen. These classic icons of tea preparation are easy to use but often confused with one another. The difference is simple: a teapot is used for brewing tea once water has been heated in a separate pot or pan, while a tea kettle is made specifically for boiling water for tea on a stove.

If you’re using a tea kettle , fill it with six ounces of water for each serving you wish to pour. Place the kettle on the stovetop and heat the water to the appropriate temperature for the variety of tea you’re preparing. Once it’s hot enough, pour it over the tea you’ve already placed in each cup and let steep for the ideal amount of time.

If you’re using a  teapot , heat your water with a kitchen kettle, pour it into the teapot and close the lid. You may choose to steep the tea in the pot itself or simply use it for presentation, pouring the hot water into each cup for individual steeping.

Some teapots, like the Fiore Teapot  or Terra Teapot  have infusing baskets built into them, or you may wish to use a standalone infusing basket that fits into your teapot’s opening. In either case, scoop one teaspoon of loose-leaf tea into the infusing basket for each six-ounce serving, add hot water, close the lid, and let steep for the appropriate length of time depending on the variety of tea. Then, pour and enjoy.


Metal tea infusers -- the most common of which is the tea ball -- are some of the most elegant accessories for preparing tea. Typically made of stainless steel or aluminum, these infusers may be used to make a single cup or an entire pot.

To use one, scoop a teaspoon of loose leaf tea into the center for every six ounces of water you’ll be using. Then, for a tea ball, close it as you would a clamshell, and for the  Tea Forté Stainless Loose Tea Infuser , replace the silicone base to seal the bottom of the pyramid. Place it inside your cup or teapot, slowly pour hot water over it, and steep to taste.


Some mugs, like the KATI® Steeping Cup from Tea Forté, are made with a double-walled design that serves as a built-in infuser. This revolutionary teaware makes it easier than ever to prepare loose leaf tea, and especially for tisanes which can steep indefinitely without becoming bitter, it offers a quick way to prepare tea on the go.

Another steeping cup designed for loose tea is the Fiore Steeping Cup , available in 3 floral patterns and 1 solid blue color. Similar to the KATI Cup, the Fiore comes with an integrated loose tea infuser basket and lid, but unlike the KATI, the Fiores includes a handle for easy gripping

Hanami KATI Steeping Cup

Using a steeping cup or mug requires only four steps: scooping your loose tea into the infuser, pouring hot water into the cup, securing the lid, and letting it steep for the ideal amount of time, depending on your preferred tea variety. Essentially a teapot and cup all in one mug, the KATI & Fiore are favorites of many loose tea lovers.


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Brewed Leaf Love

Brewing 101: How To Make The Perfect Cup of Tea

By Author Carrie

Posted on Published: July 27, 2019  - Last updated: December 7, 2021

Graduating from good old Lipton tea bags can be confusing. Just wandering through the tea aisle at the grocery store can be daunting.

If you’ve overwhelmed about where to start here’s a guide on how to make tea from scratch that you can follow to baby step your way into the wide world of tea.

How to Make a Cup of Tea Step by Step

Making the perfect cup of tea is simple. So let’s start at the very beginning.

There are only three things you need to worry about: tea, temperature and time:

  • Choose and measure your loose tea
  • Heat fresh filtered water to the correct temperature
  • Steep for the right amount of time

Then you can simply sit back and enjoy your well-brewed cup of tea

This post may contain affiliate links. My full disclosure policy is sort of boring, but you can find it  here .

What is Tea?

While most people think that tea is any kind of leaf in a tea bag that’s steeped in hot water, there are some differences.

Black Tea, White Tea, Green Tea

The only “true teas” are teas made from the leaves of the Camellia Sinensis plant, which is an evergreen shrub native to China and India.

Black tea, green tea, and white tea are all made from the Camellia Sinensis plant, so they are all true teas .

The processing the tea leaves receive is what makes them different in the end.

Herbal Teas and Red Teas

Herbal teas and red teas are not really teas at all.  They are classified as tisanes .

Tisanes — beverages made from the infusion or decoction of herbs, spices, or other plant material in hot water.  Wikipedia

So tea is a tisane, but a tisane is not necessarily a tea.

Unless of course that tisane is made from the leaves of the Camellia Sinensis plant. 😉

Basic Types of Tea

If you’re just starting out making your own tea, there are a few basic kinds of tea to start with:

Black tea is one of the most popular teas.

It also goes through the most processing. The processing turns the tea leaves into a robust, strong tasting tea.

It’s usually dark brown or black when brewed. And it also has the most caffeine with 60-90 mg of caffeine in every 8 ounces.

Popular varieties of black tea that are easy to find are:

  • Darjeeling – full-bodied and strong
  • Assam – floral and fruity
  • Ceylon – strong and bold
  • English Breakfast – robust enough to go well with milk and sugar
  • Earl Grey – flavored with bergamot for a citrusy taste

Green tea is processed less than black tea. It’s full of antioxidants and is usually a pale green color.

The flavor of green tea can vary like a fine wine, based on where it was grown and the soil and climate.

Green tea is a great tea for beginners but does become bitter if brewed for too long.

White tea is the least processed of the four main tea types. It’s considered healthier because of its minimal processing.

It’s described as having a delicate, sweet flavor without the astringent taste of other teas.

Popular types of white tea are:

  • Silver Needle – delicate sweet flavor
  • White Peony – darker and more robust than Silver Needle

This tea is a traditional Chinese tea. It’s neither black tea nor green tea.

The way it’s processed can make it lean more toward black tea, or more toward green tea characteristics.

Because of the complexity in the production and brewing methods, it’s hard to describe the “average” oolong tea.

It’s one of the most expensive and highest quality teas in the world.

Herbal Teas (Tisanes)

Since herbal teas are made from virtually anything other than the leaves of the Camellia Senensis plant, the possibilities are nearly endless.

Here are a few popular herbal tea choices:

  • Chamomile tea – calming effects
  • Peppermint tea – good for digestive issues
  • Ginger tea – soothes nausea
  • Rooibos tea – may improve bone health
  • Echinacea tea – great for colds and flu
  • Passionflower tea – helps anxiety and improves sleep

Glass teapot pouring tea into a glass teacup and saucer with a sprig of mint on saucer.  How to make tea guide.

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Why do i care what kind of tea i have.

Choosing your tea is the foundation of how to make tea properly. Because once you choose your tea, everything else falls in place.

To get the perfect cup of tea, the type of tea dictates the optimum steep time and best water temperature to use.

So, go ahead and pick one and we’ll move onto the next step in the process of making tea.

How to Make Tea With Tea Leaves

If you want to learn how to make tea without tea bags, you’ll be surprised at how easy it is.

Tea sold on its own without a tea bag is known as loose leaf tea .

Loose leaf tea is of higher quality than tea in tea bags, and it’s always going to taste better too.

So go for the loose leaf! You’ll be glad you did.

Step 1: Measure Your Loose Tea

Measuring Loose Tea: Use one heaping teaspoon for every 6 ounces of water. So for an average mug, use about 1.5 heaping teaspoons of loose tea.

Step 2: Figure out Your Brewing Vessel

Doesn’t that sound fancy? Nah, it’s not really.

You just need to decide if you’ll brew your tea in your mug and strain it out, or you’ll try a tea infuser, or use a teapot.

I have so many gadgets now, I have a special part of my pantry dedicated to tea storage !

My Favorite Tea Infusers

process writing of making tea

Extra Fine Mesh Infuser-Strainer

If you're going to strain your tea leaves out of your brew, you might as well just go in for one of these combo infuser/strainers. I like this one because it has a nice deep infuser basket. It also comes with a lid that also acts as a saucer so you don't get drippy tea all over your counter.

process writing of making tea

Fred MANATEA Silicone Tea Infuser

This super cute infuser is a favorite of my daughter. His little manatee flippers hanging over the rim of my mug always make me smile. Our underwater friend is made from food-safe, BPA free silicone. He's equally happy in a hot cup of tea or in the dishwasher.

process writing of making tea

Glass Single Serving Teapot

This is my favorite single-serving teapot. It's glass so you can see just how strong your tea is and it has a built-in strainer. The fact that the whole thing is dishwasher safe is a definite win.

Just add your loose tea to the strainer, and pour your boiling water over. Put on the lid and let steep until your tea is the perfect strength for you. It brews just about 12 ounces of tea.

Step 3: Heat Your Water to the Right Temperature

Back in college when I was drinking my Lipton, I always poured super hot rolling boiling water on my tea bag.

That usually worked out fine, because I was usually drinking black tea.

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But it turns out there are some variations you need to know when it comes to water temperature if you want the best cup of tea for your tea type.

Going to become a tea connoisseur? You may want to invest in a kettle with a thermometer so you’ll always have perfectly heated water. And if you really want to be an expert tea drinker, use the best water for tea , which is usually purified water without a lot of mineral content.

process writing of making tea

Best Electric Tea Kettle with Temperature Control

This tea kettle is well made and is a great choice for when you're ready to commit to making the perfect cup of tea. This little baby has 5 temperature presets so you can always have perfectly heated water for your chosen tea type.

Generally speaking, black and herbal teas need hotter water to bring out the depth of flavor, while more delicate green and white teas need slightly less hot water.

While there is still some debate on this issue, here are some guidelines:

  • Black Tea Temperature: 195° to 205° F (right around boiling)
  • Green Tea Temperature: 170° to 180° F (well below boiling)
  • White Tea Temperature: 170° to 180° F (well below boiling)
  • Oolong Tea Temperature: 185° to 195° F (just below boiling)
  • Herbal Tea Temperature: 208° to 212° F (right around boiling)

Heat fresh, filtered water to the correct temperature and get ready for the next step: steeping.

Step 4: Steep for the Correct Amount of Time for Your Tea

So now you’ve got your loose tea measured and your water hot, here comes the fun part: brewing your tea.

Brewing loose tea takes a bit longer than brewing with a tea bag. Here are some guidelines based on the type of tea:

  • Black tea steeping time: 4-5 minutes
  • Green tea steeping time: 3-4 minutes
  • White tea steeping time: 3-4 minutes
  • Oolong tea steeping time: 3 minutes
  • Herbal tea steeping time: 4-5 minutes

It may seem silly but set a timer. I always set a timer on my phone… You’ve gone to all this trouble, so don’t drop out now.

When your tea is done steeping, strain if needed and enjoy!

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Purple infographic showing how to brew the perfect cup of tea including how much tea to use, how long to steep and how hot the water needs to be for each tea type.

How To Make Tea Summary

So there you have it! Not so hard, huh?

It’s as simple as type, temperature and time:

  • Choose your loose tea
  • Heat your water to the right temperature
  • Steep for the correct amount of time

So drink up! It’s tea time somewhere!

If you love tea as much as I do, pin this to your favorite tea-loving Pinterest board and pass it on for others to enjoy! Pinkies up!

How to make tea text over a glass teacup and glass teapot pouring.

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process writing of making tea

How To Brew Tea Perfectly Every Time

Published: Feb 16, 2022 by Mary Ann Rollano · 9 Comments All recommendations are independently reviewed. I recommend useful products and some links are affiliates, earning a commission that supports this free publication.

Brewing tea is a guide for beginners and experienced tea makers alike. Learn how to make tea properly and brew the best cup of loose leaf tea every time. 

brewing tea in a small glass teapot

If you're transitioning from tea bags to making tea with loose leaf tea, this guide is for you.

I’m still learning how to make tea, and I’ve been brewing tea my entire life. I’m not saying exactly how many years that is, but it’s safe to say it’s many!

It may be heartening for you to know that tea masters in some Asian cultures study for years to perfect the art of brewing tea. And there's a reason they study for a lifetime. Tea mastery is a revered art form.

But honestly, it won't take you a lifetime to learn how to make a perfect cup of tea from fresh tea leaves. You need to know a few basics.

The Benefits of a Beginner’s Mind

Poor tea preparation techniques and preconceived notions of making tea properly are the most common causes of tea brewing disappointments.

process writing of making tea

An ancient Chinese Zen saying asserts that to learn, you must “first empty your cup.” The story is attributed to a conversation between a student and a Zen master.

The lesson begins with the master pouring tea into the student’s cup. Instead of stopping when the cup was full, he continued to pour as tea spilled over the teacup and all over the table.

The student shouted, “Stop! The cup is full!”

“Exactly,” said the Zen master. “Like this cup, you are full of your own opinions. You ask for teaching, but your cup is full. Before I can teach you, first you must empty your cup.”

If you truly seek understanding, then first, empty your cup.

Brewing loose leaf tea is an entirely different experience than brewing tea from tea bags. So even if you think you know how to brew tea, you may have something to learn when brewing loose leaf tea.

How to Make Loose Leaf Tea

To begin, follow these basic steps:

  • The amount of tea used is dependent on the style of tea brewing (Eastern vs Western) you select.
  • Warm the teapot and cups first. Pour hot water in, swirl around and pour it off. This aids in keeping the finished brew hot.
  • Use freshly drawn filtered water.
  • Do not use re-heated water.
  • Pour hot water over the tea leaves to stir them up.

Water temperature, the volume of tea leaves, and steeping time are all part of the art of brewing tea. Different compounds are extracted depending on water temperature and steeping time.

Gongfu (Eastern) Brewing vs English (Western) Brewing

Gongfu brewing uses a large tea leaf to water ratio with short infusion times. Green and scented teas are not utilized in gongfu-style brewing. This method is for brewing black and oolong teas.

Brewing Tea in a Gaiwan with loose leaf tea Chinese style

The teaware used for the gongfu brewing is a small vessel like this beautiful Gaiwan or a small teapot . The idea is to produce very short multiple infusions extracting different flavors from the leaf with each subsequent infusion. You will brew multiple tea infusions in one gongfu tea session.

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Western-style tea brewing, or English style as some call it, uses much less leaf and more water with longer brewing times. Western tea brewing extracts as much flavor as possible all at once.

Brewing Tea in a Teapot

The easiest way to make tea is by brewing loose leaf tea in a teapot. It's best to brew tea in a teapot or a mug that has a large tea infuser in it. This way, you can stop the steeping process and easily remove the leaves before pouring. Teapots and tea infusers for loose tea are readily available at any good tea shop or Amazon.

Try not to use the small ball infuser for more enormous leaf teas. The tea leaves won't have room to expand and infuse their full flavor. A French press works very well for brewing loose leaf tea.

Wedgwood Ivy House teapot 10 best online tea shops

My Wedgwood English-style teapot shown above has holes inside the base of the spout to catch the tea leaves as you pour. This treasured teapot is at least 60 years old - it may be older! It's such a beautiful and perfectly shaped design that Wedgwood still makes this teapot style today in various patterns.

The Perfect Teapot

Rishi makes a beautiful little glass Simple Brew Teapot, as shown here. It's made of borosilicate glass to avoid thermal shock. The glass pot allows you to watch your favorite teas infuse and expand. The built-in filter keeps all of your tea in the pot for future steepings.

loose leaf tea brewing in a french press

The brewing guide below is for the Western style of brewing tea. All teas lend themselves well to this style of brewing.

How to Make Tea Without Tea Bags

In its simplest form, brewing tea is broken down into five main components: method, water, temperature, time, and type of tea.

process writing of making tea

How to Brew Tea

Brewing tea extracts flavors and nutrients inherent in the tea leaves through various steeping methods creating an infusion.

The words “various steeping methods” are where everyone gets tripped up. The truth is, even standard brewing methods can vary with each specific tea and with each person.

Part of the joy of tea is learning about different cultures and ways of brewing tea. Should I brew the English style in a teapot or mug? Perhaps I want to make a concentrate and brew with a samovar or brew a powdered tea with a Japanese bamboo whisk, or maybe brew Chinese gongfu style?

The choice is yours. There’s no right or wrong. But there are some general guidelines you can follow to help you brew a better cup of tea.

Water for Brewing Tea

Good water is as essential for brewing tea as the tea itself. The ideal water for brewing tea is spring water. Tea is delicate and can be affected by water with too high a mineral count or a chlorine content.

Most municipal waters fall into this category. The best way around this is to use a good water filter. I used this simple Brita filter for years. A  Pur filter  also works well to eliminate chlorine and reduce the mineral content just fine.

On the other hand, soft or distilled water has little to no mineral content, leaving the brewed tea tasting flat. Some minerals are good.

If you use well water, be aware of the pH level. Some well waters have a very high pH count, and ideally, you want a neutral pH as close to 7.0 as possible.

I learned this one the hard way. My first co-packer for producing MaryAnna's Tea was in upstate New York. They only had well water, and we couldn't adjust the pH for proper bottling and had to buy hundreds of gallons of spring water to complete the production run!

Minerals in water are measured as Total Dissolved Solids or TDS. The ideal TDS is 100 - 300 parts per million or PPM. When purchasing spring water, look for a pH of 7.0 and TDS of 300 PPM. TDS is sometimes measured in milligrams per liter. If that's the measurement used, below 300 mg/l is excellent.

Water Temperature and Tea Brewing Times

Green teas do better with shorter infusion times and lower water temperatures. Most green teas and greener oolong teas taste best when brewed at temperatures 30° - 40° F below boiling point (180° - 170°F).

Water temperature below boiling (212°F) is ideal for black tea and oolong tea. Green tea is more delicate and requires a more mild temperature.

Selecting the proper water temperature for the specific tea type will yield the desired characteristic flavors.

If you want to be very precise, there are some excellent kettles with built-in thermometers for steeping tea. I like the  Bonavita  or the  Cuisinart  model because they have variable temperatures and elegant designs.

A simple trick is to boil the water and let it sit for five minutes. The approximate temperature will drop to the desired 180° F in that amount of time.

Tea Type Determines the Volume

The leaf's size helps determine the brewing time, and the amount of tea used.

  • Smaller cut leaves have more surface area and will infuse faster, requiring a shorter steeping time and smaller amounts of tea per cup.
  • A larger leaf size requires a larger volume of leaf and longer steeping times.
  • Measure volume in weight instead of teaspoons for best results: 2 - 2.5  grams for a 6-ounce cup is ideal. Because a large full leaf tea at 2 grams of weight may be much larger than one teaspoon in volume. A digital kitchen scale comes in handy.

The art of tea takes all of this into account and helps you determine the precise time, volume, and temperature at which your tea provides your favorite aromas and flavors.

Don’t stress about this! Experiment and have fun with it. Start with this guide but in the end, making tea is all about the way you like it.

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For example, my daily morning tea is Black Dragon Pearl. The instructions say to use 2-3 pearls per 8-ounce cup and steep for 3 – 5 minutes. I use twice that and steep for 5 minutes.

How To Make Tea Step by Step

Tea Brewing Time & Temperature Chart

Note: Water boils at a lower temperature at higher altitudes, so adjust your temperatures accordingly.

When to Add Flavorings to Tea

Adding any flavorings or enhancements is optional. Just be mindful of the taste profile of the tea.

Honey, sugar, or mint can be added to black or green teas. Lemon, lime, or other fruit flavors can be added to black teas and some green teas. Milk should only be added to strong black tea.

Other teas, such as oolongs, smoked teas, or floral-scented teas, usually don’t need enhancements.

When to Break Tea Brewing Rules

I use a strong brew when mixing tea-inspired drinks or cooking with tea. I will also tell you another secret. When you make iced tea, you need a strong mixture.

  • When the tea is cold as in iced tea or a tea cocktail, the flavor does not come through as much. So you must have a stronger than usual brew. The same goes for cooking with tea.
  • You want to taste the tea, and it must be evident in the food or drink. Each tea has its flavor and fragrance. Let it come through.
  • The tea you select should be harmonious with the ingredients used in cooking or mixing cocktails and iced teas. The tea should maintain its identity while enhancing the recipe.
  • The trick to making a strong brew is not by steeping longer. The secret is to use more tea leaves.

How To Brew Tea Leaves

There's no set rule. These are all guidelines that will help you figure out the best way to make tea without teabags. Start by following the tea vendors' guide on the package and brew your tea to your taste.

Now that you know how to make tea from tea leaves, it will open up a whole new world of tea for you!

Many tea pros have great advice . So tell me, what's your favorite way to brew tea?

Tea for Beginners Start Here >>

More Learning About Tea

chamomile flowers brewed tea in teapot and tea cup

About Mary Ann Rollano

Mary Ann is a nurse turned award-winning tea specialist creating recipes and writing stories where tea, wellness, and nature meet. FREE Tea Guide.

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Reader Interactions

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Kikki Felton

February 22, 2021 at 9:24 am

Thank you so much for this article. I am very new to loose leaf in that I just purchased my first teas after being gifted with a beautiful pot.

Alina | Cooking Journey Blog

April 29, 2019 at 4:00 am

Drinking tea my whole life, I find your article very interesting! I love Chinese teas and tea culture, but it takes so much time to brew the tea Eastern style. I prefer my tea pot and a lot of water! Saving it to my pinterest board, thanks for a great post!

Mary Ann Rollano

April 30, 2019 at 2:08 pm

I agree Western-style brewing is quicker. Brewing choice all depends on what you want to get out of your tea.

March 18, 2019 at 10:35 am

Mary! Wonderful article!

I've been working on an "on the go" tea infuser for loose leaf tea. Would love your expert thoughts on it, especially the sieve. I think there's room for improvement. Check it out: . Please email me as I'd love to discuss your thoughts!

March 23, 2019 at 5:10 pm

Nice design. I like that you've incorporated olfactory sensory experience with the gaiwan style flared drinking spout.

Frances Scott

October 01, 2018 at 11:18 pm

Thank you so much! I enjoyed the many tips. I always enjoy learning to know and further enjoy teas.

I will post your article to my Twitter feed.

October 02, 2018 at 8:40 pm

Thanks for sharing Frances!

"domestic reverse osmosis water filter"

June 08, 2018 at 8:29 am

Yes! Great stuff! Is it OK to share on Facebook? This is amazing! Keep up the very good work!

June 08, 2018 at 9:47 am

Yes please do! Thanks.

process writing of making tea

process writing of making tea

How to Make Tea Properly

process writing of making tea

Making a perfect cup of tea is about paying attention to details – the right timing, the best temperature, clean teaware and – a perfect loose leaf tea. If you are new to tea, our guide is here to help you make those first steps.

How to Make Tea: Step by Step Instructions

Making tea is very easy. But it can be very scary and complicated if you are just starting out on your loose leaf tea journey. With thousands of tea types come thousands of brewing possibilities and a few thousands of potential flavors. To get the best flavor out of each and every loose leaf tea, you will need to learn the basics of making tea.

Most likely you only have a mug and a simple strainer, maybe even a teapot. In any case, you can start brewing straight away, and enjoy the best possible cup of tea, even with a limited set of utensils.

How to Make Loose Leaf Tea

To make a cup of loose leaf tea, you will need:

 Something to boil the water

Something to strain or infuse the leaves.

Unlike tea bags, loose leaf tea is–loose. You will need either a teapot, an infuser, or a strainer. All of them will work with almost any type of loose leaf tea. The easiest and the least messy way is to use a simple strainer or a tea filter. Teapots are a great choice too, especially if you find the perfect one for your needs. Simple strainer is always good to have, even if you are using a teapot. If you don’t own a proper tea strainer, fine mesh flour sifter may come in handy at times.

Something to drink your tea from

How to make tea in a teapot,  choose the best water,  choose high quality tea,  use clean teaware and utensils,  boil the water,  preheat your teaware,  put the right amount of tea leaves into a teapot or a strainer,  check if the water temperature is right,  steep the leaves,  add sugar, milk or honey, how to make tea on the stove.

If you don’t own a kettle, you can make tea on the stove too. Use a small saucepan to either boil the water for steeping the tea, or boil your tea directly in the saucepan. You can boil water in a saucepan for any tea, but you can’t boil all teas in a saucepan. The best teas to make on the stove are herbal teas including rooibos, teas made with fresh ingredients and spices such as ginger and lemon tea, or black teas.

To boil water on the stove, use a clean saucepan. Add a cup of water. Adjust the heat to medium and pay attention to the small bubbles forming on the surface. Bubbles will start forming once the temperature is around 160 ° F. That’s a perfect temperature for making most green teas. Large bubbles forming on the surface are a sign that the temperature is around 180 ° F or more, suitable for many oolong and white teas. Once the water is boiling, it has reached 212 ° F. Let it cool down for a few seconds and use it for steeping black or herbal tea.

To make tea on the stove, bring water to a boil and add tea leaves, spices or other ingredients. Reduce the heat to low and let it simmer for 5-20 minutes, depending on the kind of tea.

How to make tea without a teapot

For making tea without a teapot follow the same steps as above, but place tea leaves into a tea filter or infuser instead or steep them in a mug and strain into a second mug using a strainer.

Making Tea FAQ

Why is my tea bitter.

Your tea steeps into a bitter cup? All teas made from Camellia sinensis tea plant contain EGCg, tannins, caffeine and other compounds. All of them make tea either healthy or energizing, but unfortunately most of them are bitter. The longer you steep your tea, the more compounds you will extract. Hotter water will extract more compounds. Your tea will be bitter because you are either steeping your tea for too long or using water that’s too hot for delicate tea leaves. Don’t worry about not extracting all the beneficial compounds if you steep your tea for only 1-3 minutes. You can re-steep the same leaves and extract more compounds and flavors but without the bitterness.

Read more : How to re-steep tea leaves

How can I make my tea taste better?

You can make tea taste better by:

  • Always pay attention to how you store your tea–old and stale tea will never taste great
  • Use the right steep time–some teas taste better when steeped for only a minute, others will need 10 minutes to give the best flavor
  • Try cold steeping
  • Mix your pure loose leaf tea with fruity blends or flowers
  • Experiment with steeping time, amount of leaves and water temperature. The best flavor will always be a matter of a personal preference too.

Read more : 20 ways to make tea taste better

Can I boil my water in the microwave?

Yes, you can boil water in the microwave, although it’s not recommended. First, you will never know the water temperature of the water heated in the microwave. Second, water boiled in the microwave is likely to have a different flavor than water boiled in the clean kettle.

I’m new to tea drinking. What tea should I use?

If you are new to tea, get ready to be amazed. There are thousands of different flavors to explore. The best teas to try for new loose leaf tea drinkers are those that are easy to make. They include traditional blends such as breakfast teas, Earl Grey teas, green teas that are not bitter such as Genmaicha and herbal blends, especially rooibos .

Read more : 3 best teas for tea beginners

Home » Tea Guides

How to Properly Make a Cup of Tea

process writing of making tea

Making a perfect pot of tea is all in the details. Learn the proper way to make tea with my step-by-step instructions.

  • An easy-to-follow tea brewing directions by a Tea Sommelier.
  • It’s all in the details when it comes to making tea properly.
  • Warming the teapot is an important step. It’s something all tea experts do.

Pouring tea into a cup with a strainer.

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Table of Contents

A Proper Cup of Tea

As a certified Tea Sommelier, I’ve learned that when it comes to making a proper cup of tea, it’s all in the details.

All you need to do to make a cup of tea is hot water and tea. But if you want to make a proper cup of tea, there are a couple of extra steps you should take. It’ll elevate your tea experience and make your tea taste better!

What You’ll Need

  • Loose tea: When it’s just tea and water, I always choose loose tea over tea sachets or tea bags. ( See why. )
  • Filtered water: Better water makes better tea.
  • Teapot with infuser: Use a teapot with a large infuser. It makes it easier for the tea leaves to unfurl and steep.
  • Electric kettle with temperature setting: A must for all tea drinkers. Not all tea should be brewed in boiling hot water and with this kettle, you can change the water temperature.

For full ingredients and detailed instructions, please see the recipe card at the bottom of the post.

Steps to Make Tea

6 photos showing steps to make tea.

  • Boil water. Different types of tea require different water temperature to brew. Check the tea packaging to see the recommended water temperature.
  • Warm up teapot. This step is a detail that takes your tea to the next level and almost no one does it. But they should. Take some of the boiled water and fill half the teapot and give it a few swirls then throw out the water. We’re warming the teapot so that when the hot water for tea goes in, the water temperature won’t drop too much.
  • Put tea into teapot and add hot water.
  • Cover teapot and steep tea. Set the timer on your phone to steep it to the correct amount of time. The steep time is different for each kind of tea so check the tea package to see what is recommended. Usually it’s no more than 5 minutes.
  • Strain tea solids and pour hot tea into tea cups.

If you want to have another cup, pour more hot water into the teapot (using the same tea leaves) and set the timer again. For the second steep, add 1-2 more minutes.

Tea Sommelier’s Tip: Don’t leave tea leaves sitting in water after the steep time since it makes the tea really bitter. To avoid this, use a tea infuser inside a teapot so that the tea leaves are separated from the water after the first pour or make just enough tea and pour out every last drop so there isn’t any water sitting in the teapot.

Notes & Tips

Use filtered water ..

Clean, filtered water won’t add any other taste to your tea.

Set the correct water temperature .

Water temperature is a little tricky. Some tea require just boiled water while other teas are a little more sensitive to hot water (especially green tea ) so you’ll need to make sure the water temperature is correct.

An electric kettle with temperature setting is key to making a proper cup.

Steep for the correct amount of time .

Oversteeping tea leads to a bitter cup.

This is the time to use the timer on your smartphone. Follow the steep time recommendations on the tea package, but roughly it is: black tea for 4-5 minutes, green and oolong for 3 minutes, and white tea for 4 minutes.

The only tea that should steep for longer than 5 minutes is herbal tea.

Use loose tea .

Tea in tea bags are the leftover broken bits, or “tea dust,” collected after tea has been processed. That doesn’t sound too appealing does it?

Good quality tea is a rolled whole tea leaf. As the tea steeps, it will unfurl in the water and you should be able to see the entire leaf.

Warm the teapot .

An important step to making sure the tea brews properly in hot water.

Questions You May Have

Tannins are compounds in tea. When tea leaves steep for too long or in water that’s too hot, it releases a lot of tannins, making your tea bitter. That’s why you shouldn’t steep your tea for too long or in water that’s too hot.

Green tea is notorious for being super fickle. You shouldn’t steep for too long and most definitely don’t need boiling hot water. If you’ve had green tea that’s too bitter to drink, it wasn’t made properly. See my green tea guide.

Again, tannins. If you didn’t steep your tea long enough or used water that’s too cool, you’ll get a less than ideal cup of tea.

You’ll get a cleaner and more consistent tasting cup of tea when you use better quality water.

I would advise against using the microwave to make tea. When you use an electric kettle or heat water on the stovetop, you get water that’s uniformly hot. In the microwave, you would get hot and cold spots which isn’t ideal for steeping tea. Also, it’s incredibly difficult to figure out the water temperature when you use the microwave.

I recommend starting with oolong tea since it’s pretty forgiving. See my oolong tea guide.

A cup and saucer with tea.

How to Make Tea Properly

Ingredients   1x 2x 3x.

  • ▢ 2 cups water + more to warm teapot
  • ▢ 1 tablespoon loose black tea


  • Boil water. If using an electric kettle with temperature setting, set it to 208°F for black tea. Heat a little more water than needed so that it can be used to warm up the teapot. Use filtered water for brewing. Water is the only other ingredient in tea, so better water equals better tea.
  • Warm up teapot. Pour some hot water into your teapot and swirl it around to get it warm. Discard the water.
  • Cover teapot and steep tea for 5 minutes. Cover the teapot so that the hot water stays hot.

process writing of making tea

20 thoughts on “How to Properly Make a Cup of Tea”

Hi, this is my first time on your site. Really enjoyable! I was wondering, if my tea instructions call for 1.5 tbsp tea per 12 oz water, I should I use 4.5 tbsp if I am making a pot with 36 oz water? Or should I lessen the amount of tea? Thanks for your advice in advance.

Hi Morris, use the 4.5 tablespoons of tea instead of using less.

Thank you Next time try and add coffee for us .

Hi there! I’m so happy I’ve come across your blog – there is so much helpful information here! Please keep it up. Also, can I get the reference for the wire tea strainer you’re using? It’s so beautiful!

Hi Joseph, this is the tea strainer:

I do not like to drink tea, yet I take a cup after eating

In a post somewhere you mentioned steeping the tea first for less than a minute. I got my brother a rishi barrel aged Chiangmai black tea that suggested steeping it first for 45 seconds. Do you have any thoughts on that? Should I do that for other black loose teas?

The first steep isn’t really a steep but a rinse and that can be for about 15 seconds, just to wake up the leaves. After the rinse is the first steep which should be the 45 seconds for that tea. You do short steeps when you plan on doing multiple steeps. So after the first 45 second steep and you drink that tea, do another steep but add 30 seconds more to the previous steep. Drink that, and then you can do another steep adding another 30 seconds.

You can totally do that for all other loose teas, not just black tea.

Hi! Can I get the reference of the white teapot set you’re using? It’s gorgeous.

Hi Raphaelle, it’s from Mud Australia:

What should be the temperature?

Hi Ashok, the temperature depends on the tea. Most tea will come with brewing directions including water temperature on the packaging.

Comment *it is really helpful,i’ll try it for my family members

I often drink tea, but I think it’s just a habit. I have not found the benefits. but if I don’t drink tea I feel something is missing

When I put 16 oz of water into the teapot I don’t get enough tea for 2 cups of tea back. How much water should go into the pot to brew two 8 oz cups?

Hi Susan, try adding 2-4 oz of more water to fill the two cups.

Awesome….this perfect cup of tea for beautiful morning and i will definitely make this tea for my husband….Thanks for sharing…..!

Hi Winnie, I love pretty sugar and I agree with you, they're meant to be enjoyed/used!

So enjoyed the videos. I do warm my pots and cups, but I also have to use my tea cozies, as I don't care for cold tea (unless of course, it is iced…). I have to look for the book she mentioned. I do have her molds for sugar/butter. I love them, but don't use them often as people stare at them as they are "pretty" and don't want to use them. Too funny if you ask me.

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How to Make a Good Cup of Tea

Last Updated: October 14, 2023 Tested

wikiHow is a “wiki,” similar to Wikipedia, which means that many of our articles are co-written by multiple authors. To create this article, 132 people, some anonymous, worked to edit and improve it over time. The wikiHow Video Team also followed the article's instructions and verified that they work. This article has been viewed 1,197,533 times. Learn more...

Trying to make the perfect cuppa? This wikihow article will teach you proper brew times for different types of tea, how long to mash for, and whether or not to add milk so you can make the perfect cup of tea every time.

Step 1 Start with the water.

  • Optional: Wait for the water to cool off. Some teas are steeped with boiling water, while some are steeped in water that's slightly cooler. Experiment with your tea to find what works best.
  • If milk is desired, add into the cup. Some believe adding milk before the hot water is best, others feel tea brews best in hot water, and don't add milk until the tea is done steeping.
  • About one minute for green tea.
  • Three to six minutes for black tea.
  • Six to eight minutes for Oolong teas
  • Eight to twelve minutes for herbal teas.
  • Note: if you like stronger tea, don't steep longer—add more tea, instead.
  • If sweetener is desired, place a spoon of sugar or honey into the cup and stir thoroughly.

Step 2 Drink the contents of the cup at a leisurely pace and enjoy the goodness that is tea.

Community Q&A

Community Answer

  • Try varying the time that you allow the tea to steep before you add the milk. Thanks Helpful 0 Not Helpful 0
  • You can also heat water on the stove using a saucepan or an old-fashioned tea kettle. The tea kettle should make that familiar high pitched whistling noise when the water is boiling. Thanks Helpful 0 Not Helpful 0
  • By pouring the tea on top of the tea bags slowly, most of the water will run though the bag, reducing the time needed to brew. Thanks Helpful 0 Not Helpful 0

process writing of making tea

  • Mixing milk and lemon in your tea can cause the milk to curdle. Thanks Helpful 53 Not Helpful 10
  • Don't use too much sugar or honey if you are diabetic. Try products like Agave Nectar instead. It lowers glycemic value and tastes great on your tea. Thanks Helpful 38 Not Helpful 13
  • Taste carefully! Not only is it painful to burn your mouth, but it also damages your taste buds, making it more difficult to enjoy the tea. Thanks Helpful 47 Not Helpful 18
  • Don't stew tea in an electric kettle. Thanks Helpful 38 Not Helpful 14
  • Don't let your tea get too cold! Thanks Helpful 46 Not Helpful 21
  • Pour the water from the kettle carefully—the steam may burn you. Thanks Helpful 44 Not Helpful 22
  • If you are drinking the tea for health purposes—like for EGCG intake—do not use milk, as the casein it contains binds to the EGCG. If one desires a milky or creamy flavor, use soy, almond, wheat, or other substitute milk instead of milk derived from an animal. Thanks Helpful 33 Not Helpful 16

Things You'll Need

  • Kettle or water heater
  • Tea cup or mug
  • Teapot (optional).
  • Electricity or direct heat source e.g. fire, gas or electric hob
  • Milk/Sugar (optional)

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About This Article

"To make a good cup of tea, start by putting 1 teaspoon of loose tea leaves into your cup. If you don't have loose tea leaves, you can also use 1 bag of tea. Then, pour hot water over the tea until the cup is four-fifths of the way full. You can also add a splash of milk to enhance the flavor of your tea. If you're making green tea, let the tea steep for 1 minute. If you're making black tea, let the tea steep for 3-6 minutes. For herbal tea, let the tea steep for 8-12 minutes. After you've steeped your tea, remove the tea leaves or tea bag and enjoy! " Did this summary help you? Yes No

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Make a Perfect Cup of Tea Every Time

process writing of making tea

The Perfect Cuppa

Everyone has an opinion on the making of a perfect cup of tea it seems, whether the debate is milk-in-first-or-after, the length of time the tea needs to mash (steep), even the type of teapot in which to brew . Here are just three points of view from two professionals, and a writer. As you will see, they have a few points in common; use freshly boiled water, let the tea stand, add milk, the rest it seems is personal preference.

The Expert Opinion

The tea expert's method.

  • Warm the pot Whether using tea bags or leaf, a quick swirl of hot water means the cold doesn't shock the tea.
  • Use a china teapot Why, because it is traditional and part of the ritual.
  • One per person and one for the pot Still, the golden rule when using a loose-leaf tea.
  • Freshly boiled water Boil the water fresh, (not reboiled) for good oxygen levels.
  • Stir Stirring the tea leaves or bags helps the tea to infuse.
  • The Time 3 to 4 minutes is the time needed for optimum infusion.
  • Milk? Milk first or last is an age-old question. Originally milk first was to avoid cracking delicate china cups with hot tea but adding milk after is a good way to judge the strength of the tea. However, it is each to their own.

The Scientists Point of View

Scientists at Northumbria's School of Life Science have discovered that the key to the best tasting brew is to let it sit for six minutes before drinking. Allowing the tea to rest this way avoids it scolding as it has cooled to 140 F/60 C, apparently, the optimum temperatures for the flavors to flow. However, leave it 17 minutes and 30 seconds and the tea will be past its best.

Their conclusion was to add boiling water to a tea bag in a mug and leave for two minutes. Remove the bag, add the milk and leave for a further six minutes or until it reaches 140 F/60 C. Should the temperature drop below 113 F/45 C the flavors are destroyed.

Instructions for Perfect Cup of Tea for One

  • Add 1 cup/200 mL of freshly boiled water to your tea bag (in a mug)
  • Allow the tea bag to brew for 2 minutes
  • Remove the tea bag
  • Add 10 mL of milk
  • Wait 6 minutes before consumption for the cuppa to reach its optimum temperature of 140 F/60 C

And Finally...the Writers Point of View

A musing, definitely ripe for debate, coming from George Orwell and first published in The Evening Standard, on January 12th, 1946. Tea at this time was still rationed but that doesn’t stop him and his dictates on strong tea. Otherwise, he has some valid points.

George Orwell’s Musings on Making a Cup of Tea:

  • Only Indian or Ceylon
  • Always in a teapot not urn
  • The pot should be warmed
  • The tea should be strong
  • Tea loose in the pot
  • Boiling water
  • Stir or shake the pot
  • Cylindrical cup
  • Non-creamy milk
  • Tea in the cup before milk

Some of this information is extracted from the book, The Great Book of Tea published by Great Northern Books, Oct 2012

Finest English Tea

  • Wholesale Inquiries

How To Make English Tea

English tea in a small cup

While there are many ways to enjoy a cup of tea around the world, perhaps none is more famous than a proper cup of English tea. It’s no secret that the British love their tea and throughout both history and in recent years, tea has played a large role in the British culture as well as their everyday life.

Despite their reputation as tea drinkers, the way in which you make English tea is far from common knowledge for the average tea drinker. At Finest English Tea, we respect the tradition of English tea and have outlined the steps for how to make a proper “cuppa” English Tea for yourself at home.

1. Choose Your English Tea 

The first and arguably most important step in making English tea is to choose the right type of tea to brew. In general, British tea is typically made from black tea leaves which is often simply referred to as “black tea.”

Keep in mind that English tea is far stronger than most American varieties containing more bitterness and caffeine. Some of the more classic varieties include Earl Grey and Breakfast Tea. You will also need to determine whether you will use loose leaf or tea bags as this will also determine the teaware required to make English tea.

Some of the teas we recommend are:

Breakfast Blend

Traditional 100’s

2. Boil Water

Be sure to always use fresh water in your kettle for each individual tea steeping. The quality of water you use will have an impact on the overall taste of your tea so you don’t want to use tea that was simply left in the kettle.

Boil the water to at least 200 degrees F in your electric kettle, stovetop kettle, pot or microwave if you’re in a pinch.

3. Prepare Your Tea and Teaware

While you wait for your water to come to a boil, it’s time to begin preparing your tea and your teaware.

If you’re using loose leaf tea, the rule of thumb is 1 teaspoon of tea per cup in addition to one extra teaspoon for the pot itself. So if you have a 3 cup teapot, you would use 4 teaspoons of high quality tea in your brew. Loose leaf tea is also often steeped from within a diffuser to maintain quality.

More commonly however, teabags and mugs are used when making everyday English tea rather than cups and saucers like many would assume. In this instance, you would use one teabag per mug.

Or, if you’re hosting a larger group, a teapot is the preferred method in which the tea ratio would be 1 teabag per person.

4. Pour The Water

Once your water has reached the boiling point, remove the water from the heat and prepare to pour it into your receptacle. It is imperative that your water is boiling in order to fully release the flavors of the tea.

Slowly pour the water and when you teaware is nearly full, give the tea a good stir to infuse all of the tea leaves in the boiling water.

A good cup of tea requires time for the flavor to fully develop. Typically a minute or two is all it takes for a cup of tea, while a pot requires at least 3-5 minutes for the steeping process to finish. 

6. Remove The Teabag

Next remove the teabag from your cup or teapot and throw it away. Used tea is also a great addition to your compost bin. Remember to never squeeze the tea bag as this can release added bitterness and cause unwanted flavors to enter your tea.

7. Add Milk or Sugar

Because of the strength and bitterness of English Tea, milk or sugar are commonly used to dilute and enhance the tea’s overall flavor.

The key to adding the right amount of milk to your tea is hidden in the color. The perfect cup will have a dark brown-orange hue not dissimilar to that of an American coffee. Once stirred, the tea should be nearing the perfect temperature to drink.

8. Optional Step: Grab a Biscuit or Cake

Another staple of English tea has nothing to do with tea at all. Biscuits, cakes, crumpets and other pastries are often served alongside tea in England especially when enjoying the tea with the company of friends or family.

At this point there is only one step left to complete your lesson in the perfect cup of English tea — Sip and Enjoy!

If you have any other questions about how to make English Tea, don’t hesitate to contact us !

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  • EXPLORE Random Article

How to Make an Indian Tea

Last Updated: April 16, 2023 Tested

This article was co-authored by wikiHow staff writer, Jessica Gibson . Jessica Gibson is a Writer and Editor who's been with wikiHow since 2014. After completing a year of art studies at the Emily Carr University in Vancouver, she graduated from Columbia College with a BA in History. Jessica also completed an MA in History from The University of Oregon in 2013. There are 8 references cited in this article, which can be found at the bottom of the page. The wikiHow Culinary Team also followed the article's instructions and verified that they work. This article has been viewed 352,791 times.

If you love fragrant tea that's heavily spiced, you'll enjoy most Indian teas. Try making masala chai at home using ginger, cinnamon, cardamom, sugar, and black tea. You could also make a creamy Indian tea that's served in the Himalayas. This buttery tea is traditionally made with yak milk and butter, but you could use cow or goat products. For a specially spiced Indian tea from the Kashmir region, steep green tea with saffron, rose petals, and cinnamon.


Masala chai.

  • A 1   1 ⁄ 2  in (3.8 cm) piece of fresh ginger
  • 3 in (7.6 cm) cinnamon stick
  • 3   1 ⁄ 2 cups (830 ml) of water
  • 6 teaspoons (4 g) of strong loose leaf black tea or 6 tea bags
  • 14 green cardamom pods or 3/4 teaspoon (1.5 g) of ground cardamom
  • 2   3 ⁄ 4 cups (650 ml) of milk
  • ¼ cup (50 g) of sugar or pure maple syrup

Makes 4 servings

  • 1 cup (240 ml) of milk, such as whole milk or goat's milk
  • 1 tablespoon (12 g) of sugar
  • 2 pinches of baking soda
  • 1 teaspoon (5 g) of butter
  • 1 teaspoon (2 g) of black tea powder

Makes 1 serving

Kashmiri Kahwa

  • 1 teaspoon (2 g) of green tea
  • 3 cups (710 ml) of water
  • 10 to 12 strands of saffron
  • 1 ⁄ 2 inch (1.3 cm) stick of cinnamon
  • 1 cardamom pod, crushed
  • 1/2 teaspoon (6 g) of slivered almonds
  • Honey, optional

Makes 3 servings

Step 1 Coarsely grate the ginger and lightly crush the cinnamon stick.

  • Crushing the cinnamon will release more flavor than if you leave the stick whole. There's no need to peel the ginger because you'll be straining the solids out of the chai.
  • If you are not using a teapot which is set aside only for tea making, use a clean vessel without any oil or tangy residue left on it because it might lead to the curdling of milk while boiling.
  • Keep the lid off of the pot so the water doesn't boil over and you can see when to reduce the temperature.

Step 3 Turn the burner to medium and simmer the liquid for about 20 minutes.

  • The simmering water should smell very fragrant once it's finished heating.

Step 4 Stir in the tea with the cardamom and steep it for 2 minutes off the heat.

  • There's no need to use very expensive, high-quality tea for chai. Masala chai is frequently made with strong, inexpensive black tea that you can find at the grocery store or Indian market.
  • For a stronger tea, steep it for an extra 1 to 2 minutes. Keep in mind that the tea may become bitter the longer you steep it.

Tip: Play around with adding other spices to create a unique masala. For example, add ground nutmeg, ground black pepper, or fennel, according to your taste.

Step 5 Stir in the milk with the sugar and boil the chai for 5 minutes.

  • You can use your choice of sweetener instead of sugar or maple syrup. Try using honey, agave, or demerara sugar, for instance.

Step 6 Cool the chai for 5 minutes and strain it into a serving jug.

  • Discard the solids that are left in the fine mesh strainer.
  • If you'd like to store leftover chai, put it in an airtight container within 2 hours and refrigerate it for up to 3 to 4 days.

Step 1 Bring the milk, sugar, and baking soda to a boil.

  • For extremely rich and creamy butter tea, try it with half-and-half.

Did You Know? Butter tea is traditionally made with yak milk and butter, but you can use your favorite type of milk.

Step 2 Stir in the tea powder and boil it for 30 to 60 seconds.

  • The longer you boil the tea, the stronger the tea flavor will be.
  • Some of the milk will evaporate as it boils, which will make the tea thick.

Step 3 Strain the tea into a serving cup.

  • If you'd like thinner tea, you can top off the tea in your cup with warm or cold milk.

Step 4 Stir in the butter and serve the tea.

  • If you'd like to make a larger batch of butter tea, you can double or triple the amount and make it in a large pot.

Step 1 Combine the water, saffron, cinnamon, clove, rose, and cardamom in a pot.

  • If you can't afford very much saffron, use as few strands as you like.

Step 2 Bring the mixture to a boil and simmer it for 3 to 4 minutes.

  • Keep the lid off of the pot as it simmers.

Step 3 Add the green tea and steep it for 1 minute.

  • For stronger kahwa, add an extra 1 to 2 teaspoons (2 to 4 g) of green tea.

Tip: You can use plain green tea or specially blended Kashmiri green tea, which contains spices.

Step 4 Strain the kahwa into a serving jug or teapot.

  • If you'd like to garnish the drink even more, add a saffron thread to each cup or sprinkle extra dried rose petals on top. [13] X Research source
  • Refrigerate leftover kahwa in an airtight container for up to 3 to 4 days.

Community Q&A

Community Answer

  • If you prefer a cup of classic black tea, brew a pot of assam, darjeeling, or nilgiri. These regional teas of India are great on their own or lightly sweetened. [14] X Research source Thanks Helpful 0 Not Helpful 0
  • Make sure your hands and all the utensils used are nicely washed and dried. Otherwise it might curdle the milk. Thanks Helpful 0 Not Helpful 0

Things You'll Need

  • Measuring cups and spoons
  • Medium-sized pot
  • Rolling pin
  • Fine mesh strainer
  • Serving pitcher or teapot
  • Serving cups
  • Small fine mesh strainer
  • Serving cup
  • Whisk, optional

extra sugar if needed

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About this article

Jessica Gibson

To make masala chai, start by grating a piece of fresh ginger and crushing a cinnamon stick. Put the ginger and cinnamon into a medium-sized pot, add 3 1/2 cups of water, and bring the mixture to a boil. Once the mixture is bubbling, lower the heat and simmer the liquid for 20 minutes. After 1/3 of the liquid has evaporated, move the pot to a cool burner and stir in 6 teaspoons of loose leaf black tea or add 6 black tea bags. Then, add 3/4 teaspoon of ground cardamom and let the tea to steep for 2 minutes. Finally, move the pot back to the warm burner and add 2 3⁄4 cups of milk and ¼ cup of sugar. Boil the mixture over medium-high heat for 5 minutes before straining and serving the chai. For tips on making butter tea, read on! Did this summary help you? Yes No

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In This Blog We Will Discuss

How to Make a Cup of Tea: Short Paragraph (100 Words) for Class 1, 2, 3, 4

Tea is a very popular drink but most of us don’t know how to make a cup of tea. To make tea, you need a kettle first, where you will pour enough amount of water. And then place that on a stove. I prefer a gas stove, they are easy to handle.

And then you have to wait until the water gets boiled. When the water is boiled, you should put some tea leaves in the water. After a couple of minutes, the water will turn as reddish. Your tea is ready. Now you just need to serve with sugar, milk, or honey.

How to Make a Cup of Tea Paragraph (150 Words) for Class 5, 6, 7

Tea is a popular drink all across the world. I love to drink tea a lot and I can make tea. Most of the people who love to drink tea, they can’t make it. Here I will show you how to make a cup of tea. Making tea is simple and easy. Anyone can make it.

First of all, you need a kettle and need to put enough water there. Put water according to your demand. And then place the kettle on a gas stove. Wait until the water gets boiled properly. You need to put some tea in the boiled water and have to wait until it gets reddish color.

When the water becomes reddish, you have to understand that your tea is ready. You can serve that now. Before serving you can add sugar, milk, honey, lemon, or ginger according to your preference. Making a cup of tea is not hard at all.

How to Make a Cup of Tea Paragraph (200 Words) for Class 8, 9, 10

Making a cup of tea is not that hard that we think. Most of us have never been in the kitchen and think that cooking and preparing anything could be really hard. But believe me; make a cup of tea is very simple and easy. Anyone can do that. Let me tell you how you can do that too.

First of all, take a look at what you need to have in order to make tea. You need a kettle, a gas stove, tea, cup, spoon, milk, lemon, sugar, and water. Depending on someone’s interest, they can put something else like honey too in the tea.

Place the kettle in the stove and pour enough amount of water . Pour water according to how much tea exactly you need. Wait until the water gets boiled. I hope it will be boiled within a couple of minutes, depending on your stove hit. When the water gets boiled, you have to put some tea on the water.

And then wait until the water becomes reddish color. When your water gets reddish that means the tea is ready. Now turn off your stove and serve the tea with honey, milk, sugar, or salt, depending on what you prefer to take.

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  1. How To Make Tea Infographic, Instructions, Steps, Advises Stock

    process writing of making tea

  2. An Infographic to show the process of making tea. on Behance

    process writing of making tea

  3. Tea Making Process

    process writing of making tea

  4. how to make tea infographic

    process writing of making tea

  5. Process Writing on The Process of Making a Cup of Tea 150-200 words

    process writing of making tea

  6. Where does tea come from?

    process writing of making tea


  1. Tea Making Process

  2. How Tea is Made

  3. How tea is made

  4. Tea Processing Explained in Full: How Raw Tea Leaves are Transformed into the 6 Major Tea Types

  5. How tea is made

  6. How tea is made???


  1. Tea Making Process Writing

    [ Pour cold water in a kettle - boil it - put tea leaf in a teapot - pour boiled water in the teapot - leave it for 3 minutes - add sugar and milk and stir well with a teaspoon - pour it into cups - ready for serving hot ] Process of making tea in English Tea is a kind of energy-giving drink. it is prepared easily at home through some simple steps.

  2. IELTS Process Writing Sample: The manufacture of tea

    In this IELTS process writing sample, the manufacture of tea is described. A process diagram is different to a graph or chart and requires some different language structures (though you still need to compare and contrast the various stages in the process where possible).

  3. How to Make Tea: Steeping, Serving & More

    Part 1 Heating the Water Download Article 1 Put fresh water into a kettle. If you're just making a cup of tea, pour about 1.5 times as much water as you need to fill the cup. For example, if your cup holds 8 oz (236 ml), boil 12 oz (354 ml) of water.

  4. Explaining the Tea Making Process: How 7 Different Types of ...

    Published July 29, 2022 Updated November 25, 2023 By Paul Bain Your tea-making process at home involves boiling water, reaching for your favourite tea leaves or tea bag, and grabbing a mug. But do you know how tea is processed during tea manufacturing?

  5. How Tea is Made: A Step-by-Step Breakdown

    Step 1: Tea Leaves are Plucked Fresh and Transported to Tea Factories Only the top portion of the Camellia Sinensis plant is used for tea making. Known as the "flush," it consists of just the top two inches of leaves on the growing plants.

  6. The 6 Steps of Tea Processing

    1. Growing Camellia sinensis plants must be grown and harvested as the first step in making tea. Growing conditions and harvesting methods can have a huge impact in the flavor of the finished tea. So while this step is probably the most ubiquitous, it can also produce the most variation.

  7. How Tea is Produced? Tea Processing and Production Steps

    1. Harvesting Tea harvesting is the most delicate stage in tea processing. It is done twice a year during early spring and early summer. Picking of tea leaves during autumn or winter is less common though it's possible with a favorable climate. When harvesting tea, pluckers harvest the leaves diligently to avoid damage.

  8. The Ultimate Guide to Tea Preparation

    To prepare classic iced tea, make a pot of hot tea the way you usually would, following the temperature and timing guidelines recommended above for the variety of tea you're using. To make a full batch of classic iced tea, brew it using a 1:1 ratio of water to tea bags, pyramid infusers, or teaspoons full of loose-leaf tea. For example, to ...

  9. How to Make English Tea: 15 Steps (with Pictures)

    1 Bring approximately 4 cups (1L) of water to the boil. Pour fresh water into the kettle, and take care not to fill it over the maximum level. Boil the water in the kettle. [1] This will only take around 2-3 minutes with an electric kettle. You can boil as much water as the amount of tea you want to make.

  10. Brewing 101: How To Make The Perfect Cup of Tea

    Step 4: Steep for the Correct Amount of Time for Your Tea. So now you've got your loose tea measured and your water hot, here comes the fun part: brewing your tea. Brewing loose tea takes a bit longer than brewing with a tea bag. Here are some guidelines based on the type of tea: Black tea steeping time: 4-5 minutes.

  11. How To Brew Tea Perfectly Every Time

    To begin, follow these basic steps: The amount of tea used is dependent on the style of tea brewing (Eastern vs Western) you select. Warm the teapot and cups first. Pour hot water in, swirl around and pour it off. This aids in keeping the finished brew hot. Use freshly drawn filtered water. Do not use re-heated water.

  12. IELTS Task 1 Process: Tea

    The process for both varieties of tea commences when the leaves are fried in pans in order to deactivate specific enzymes. 2. This is followed by rolling of the fried leaves and drying in the sun. 3. In the next stage, the two kinds of tea are treated in different ways. Begin writing about the details of the process.

  13. How to Make Tea Properly

    How to Make Tea: Step by Step Instructions Making tea is very easy. But it can be very scary and complicated if you are just starting out on your loose leaf tea journey. With thousands of tea types come thousands of brewing possibilities and a few thousands of potential flavors.

  14. Processing (Making Tea) || Processing Writing || How To Make Tea

    PROCESSING WRITING || HOW TO MAKE TEA || PROCESSING (MAKING TEA) || Here is a flow-chart to show the process of making Tea. Use the chart to write out a para...

  15. How to Properly Make a Cup of Tea

    Boil water. If using an electric kettle with temperature setting, set it to 208°F for black tea. Heat a little more water than needed so that it can be used to warm up the teapot. Use filtered water for brewing. Water is the only other ingredient in tea, so better water equals better tea. Warm up teapot.

  16. How to Make Tea: A Complete Guide

    Here is how you make iced tea using a tea bag. Step 1: Put a tea bag in a mug or large glass container (if making for a crowd). Step 2: Bring water to a rolling boil, then pour over the tea bag and steep tea according to the directions above. Step 3: Once the steeping time is over, remove the tea bag (or bags).

  17. How to Make a Good Cup of Tea

    1 Start with the water. Whether you use bags or loose tea, water is the second most important ingredient. Off tastes in your water, such as chlorine, iron, or sulfur will make your tea noxious to smell and drink. Fill an empty kettle with 1 cup (250ml) fresh, cold water.

  18. Tea Processing / Process Writing Preparation the process of making Tea

    Question from Duff & Dutt Class V 5Write the process of making Tea: Points: Take a pot with a lid -- pour water -- allow it to boil -- add tea leaves -- str...

  19. Make a Perfect Cup of Tea Every Time

    Instructions for Perfect Cup of Tea for One. Add 1 cup/200 mL of freshly boiled water to your tea bag (in a mug) Allow the tea bag to brew for 2 minutes. Remove the tea bag. Add 10 mL of milk. Wait 6 minutes before consumption for the cuppa to reach its optimum temperature of 140 F/60 C. Continue to 4 of 4 below.

  20. Process graph vocabulary and process of making different types of tea

    This video explains how to go about writing a process and the process of tea leaves in detailBOOKS:

  21. How To Make English Tea

    It is imperative that your water is boiling in order to fully release the flavors of the tea. Slowly pour the water and when you teaware is nearly full, give the tea a good stir to infuse all of the tea leaves in the boiling water. 5. Wait. A good cup of tea requires time for the flavor to fully develop.

  22. 3 Ways to Make an Indian Tea

    Keep the lid off of the pot as it simmers. 3. Add the green tea and steep it for 1 minute. Turn off the burner and stir in 1 teaspoon (2 g) of green tea. Leave the pot uncovered and let the tea steep so the flavor can develop. For stronger kahwa, add an extra 1 to 2 teaspoons (2 to 4 g) of green tea.

  23. Paragraph on How to Make a Cup of Tea

    Making tea is simple and easy. Anyone can make it. First of all, you need a kettle and need to put enough water there. Put water according to your demand. And then place the kettle on a gas stove. Wait until the water gets boiled properly. You need to put some tea in the boiled water and have to wait until it gets reddish color.