Reserve Selects — Records & Rituals

The tea room

Tea brew guide

As a baseline, use 2.5–3 g of loose-leaf tea per 200 mL of water, then adjust for the leaf and how you're brewing.

White

Delicate and honeyed. It needs time.

Water
176°F / 80°C
Steep
5+ min
  1. Use 2.5–3 g loose leaf per 200 mL; warm the pot or cup first.
  2. Heat water to 176°F / 80°C — well off the boil so the buds stay sweet.
  3. Pour over the leaf and steep 5 minutes or longer; white tea is forgiving.
  4. Strain and taste. Re-steep the same leaf, adding a minute each time.

Reference: UK Tea Academy

Green (Chinese)

Toasty, pan-fired greens.

Water
158°F / 70°C
Steep
2–3 min
  1. Use 2.5–3 g loose leaf per 200 mL.
  2. Heat water to 158°F / 70°C; too hot and pan-fired greens turn bitter.
  3. Steep 2–3 minutes.
  4. Strain completely so the leaf stops brewing; re-steep once or twice.

Reference: UK Tea Academy

Green (Japanese)

Steamed greens like sencha and gyokuro. Brew short and cool.

Water
158°F / 70°C
Steep
30–90 sec
  1. Use 2.5–3 g loose leaf per 200 mL in a small pot (kyusu).
  2. Cool water to 158°F / 70°C — pouring it between cups first helps.
  3. Steep just 30–90 seconds.
  4. Pour out every last drop, then re-steep with slightly hotter water and a shorter time.

Reference: Global Japanese Tea Association

Oolong

From floral to roasted. It re-steeps beautifully.

Water
194°F / 90°C
Steep
3 min
  1. Use 2.5–3 g loose leaf per 200 mL; rolled oolongs unfurl, so leave room.
  2. Heat water to 194°F / 90°C.
  3. Steep 3 minutes, then strain fully.
  4. Re-steep several times, adding 30–60 seconds each round.

Reference: UK Tea Academy

Black

Malty and brisk. Takes milk well.

Water
203–208°F / 95–98°C
Steep
2–5 min
  1. Use 2.5–3 g loose leaf per 200 mL (ISO 3103 uses 2 g per 100 mL).
  2. Bring water to 203–208°F / 95–98°C, just off the boil.
  3. Steep 2–5 minutes — shorter for Darjeeling, longer for Assam or breakfast blends.
  4. Strain and serve plain or with milk.

Reference: UK Tea Academy, ISO 3103

Pu-erh

Earthy and deep. Rinse the leaf first.

Water
203–208°F / 95–98°C
Steep
2–3 min
  1. Use 2.5–3 g leaf per 200 mL; break compressed cakes gently.
  2. Rinse: cover the leaf with 203–208°F / 95–98°C water for a few seconds and discard it.
  3. Steep 2–3 minutes with fresh water at the same temperature.
  4. Strain and re-steep many times, lengthening each steep slightly.

Reference: UK Tea Academy

Herbal — flowers & leaves

Chamomile, mint, lemon verbena, lavender. Use freshly boiled water and a covered steep.

Water
212°F / 100°C (just off the boil)
Steep
5–7 min, covered
Dose
1.5–2.5 g per 200 mL
  1. Pour freshly boiled water over the herbs.
  2. Cover the cup or pot so aromatic oils stay in.
  3. Steep 5–7 minutes, then strain. Longer steeps rarely turn bitter, so adjust strength by dose or time.

Reference: UK Tea & Infusions Association, UK Food Standards Agency

Rooibos & honeybush

Naturally caffeine-free, sweet and woody. Forgiving and takes milk well.

Water
212°F / 100°C
Steep
5–7 min
Dose
2.5–3 g per 200 mL
  1. Pour boiling water over the leaf.
  2. Steep 5–7 minutes; it won't turn bitter with a longer steep.
  3. Strain and serve plain or with milk.

Reference: South African Rooibos Council, UK Tea & Infusions Association

Fruit & hibiscus

Tart, bright blends. Boiling water and a full steep; great iced.

Water
212°F / 100°C
Steep
5–8 min
Dose
3–4 g per 200 mL
  1. Use water at a full boil — fruit infusions should always be made with boiling water.
  2. Steep at least 5 minutes, up to 8 for a deeper colour and tartness.
  3. Strain. For iced, brew double-strength and pour over ice.

Reference: UK Food Standards Agency, UK Tea & Infusions Association

Roots, bark & spices

Ginger, turmeric, cinnamon, licorice root. Simmer to draw out the flavor.

Water
Simmer at 212°F / 100°C
Time
10–15 min simmer
Dose
3–5 g per 250 mL
  1. Add the roots or spices to cold water in a saucepan.
  2. Bring to a boil, then simmer 10–15 minutes (a decoction).
  3. Strain and sweeten if you like.

Reference: UK Tea & Infusions Association

Herbal infusions aren't tea

Herbal blends (tisanes) contain no Camellia sinensis, so most are caffeine-free. Always use freshly boiled water for herbal and fruit infusions — the UK Food Standards Agency advises it for food safety. Follow the producer's directions where they differ, and check with a doctor about herbs during pregnancy or with medications.

Why ISO 3103?

ISO 3103 is a standardized tasting method used for sensory evaluation and quality control. It's how professionals compare teas fairly, not necessarily the best-tasting cup.

Sources