Step 1: Heat the water
Start by heating your water to the suggested temperature based on the tea type.
With a digital kettle
- Select the temperature
- Press start
- Wait for the kettle to beep or stop
With a basic kettle or pot
Use the Boil and Rest Method:
- Bring water to a full boil
- Remove from heat
- Let it sit and cool naturally
Approximate cooling times (covered kettle, room temperature):
-
205–212°F (96–100°C) – immediately after boiling
Black tea, herbal -
195–200°F (90–93°C) – wait 1 minute
Oolong, darker green teas -
175–185°F (80–85°C) – wait 2–3 minutes
Most green teas -
160–170°F (70–75°C) – wait 4–5 minutes
Delicate green and white teas
Notes:
- Never put tea leaves into water while it’s boiling.
- Boiling tea leaves directly can scorch them and create bitterness.
- For the best taste, use filtered or spring water when available.
Step 2: Measure your tea
Start with 1 teaspoon of loose leaf per 8 oz cup of water.
Notes:
- For stronger tea, increase the amount of leaf rather than the steep time
- This keeps the flavor smoother and more balanced
Step 3: Steep your tea
Use any timer and follow the steep time suggested for the tea type.
General suggested times:
- Green tea: 2–3 minutes
- Oolong: 3–5 minutes
- Black tea: 3–5 minutes
- Herbal: 5–7+ minutes
Notes:
- Small adjustments make a big difference
Step 4: Remove the leaves
Remove the infuser or strain the tea once the time is up. Leaving leaves in the water continues extraction.
Notes:
- Over-extraction can lead to bitterness or dryness
Adjust to your taste
- Too light → use slightly more leaf next time
- Too strong or bitter → shorten steep time or lower temperature
- Perfect → repeat your method and enjoy your ritual
Re-Steeping tea leaves
Hummingleaf teas are resteepable, often 2–3 times, because high-quality whole leaves naturally evolve with each steep.
With each re-steep:
- Increase steep time slightly
- Adjust based on your personal preference
- Notice how the flavor shifts with each cup
If the tea turns overly bitter or dry, this simply means the steep went past your personal sweet spot.
And that’s part of the ritual:
Learning your leaf.
Learning your time.
Making each cup your own.