Perfect Brew Ratio

Perfect Brew Ratio

3g of Loose Leaf Tea
300ml of Filtered Water
3 minutes Infusion Time
To us 3g of tea is ideal for a perfect cup of tea, especially if it is a blend. 
Don’t forget that all teas weight differently:  3g of Chamomile is double the volume of Assam black tea for example.
We think 300ml (12oz) cup is perfect, because let’s face it, not many people can drink more then that in one sitting.
What is the surface area of the leaf- is it small medium or large? how tightly rolled it is?
The larger and tightly rolled the leaf is the longer it will need to infuse and bring those beautiful flavours out.
Don’t forget that it is the loose leaf tea even in our tea bags so you will need longer for it to brew- ideally 3 minutes, but you decide.
Happy Brewing :)
Tags: Perfect Brew
Focus: Oolong Tea

Focus: Oolong Tea

Oolong is a tightly rolled semi-oxidised tea, which has different flavour outside compare to delicate inside notes. It stands between Green Tea and Black Tea in the oxidation chart. (Look up our blog post "Types of teas" in the Focus section, for more information about oxidisation)


Oolong or Wulong Tea is a Taiwanese specialty and the best Oolong tea is still produced in Taiwan.


Compare to China or India, Taiwan has relatively small percentage of land dedicated tea estates, which are mainly small family businesses all having their own twist on the traditional growing and processing techniques.


Most of the plucking takes place in April, when the bud has reached a certain amount of maturity. The final bud and following 3 leaves are hand picked, mainly by women.


After the plucking the leaves are laid on the large sheets to undergo the first stage of processing- withering.


After the leaves have dried up a bit they are being moved to the next stage called oxidisation. The leaves are laid out on bamboo trays and are gently stirred.


This is crucial part making any tea, due to the friction of leaves against the trays, it breaks down their cellular structure, which makes the leaves release oils and oxidise on contact with oxygen. The amount of oxidation will determine the flavour, colour, intensity and type of tea produced.


It is down to the grower's experience and family knowledge to tell him when is the time to stop the oxidisation process.


In order to stop the oxidisation process the tea leaves need to be fired in large heated rolling cylinder, which looks a bit like a clothing drier.


After the firing, the leaves need to be rolled. Many farms use a rotating cylinder to get the tea rolled, but the best of the Oolong is still hand rolled.


After rolling, the tea leaves need to be dried to reduce the moisture in the leaves and stabilize the aromas.


The last stage of the process is sorting. Some farms get the little stems from the rolled tea removed for the purpose of tea looking perfect, but having stems intact does not affect the taste.


To brew a perfect cup of Oolong Tea, the water temperature needs to be about 75-80C, (1/3 cold water + 2/3 hot water) and don't forget the ratio 3-3-3: 3g of tea with 300ml of filtered water for 3 minutes) 


Focus: Matcha Green Tea

Focus: Matcha Green Tea

The finest of the Japanese Matcha ground Green Tea comes from a shadow grown bush, which makes the leaves turn dark green and deep in flavour.


This type of tea is traditionally used in Japanese Tea Ceremony.
In the 9th century the monk Eisai brought this tea to Japan from China, where it was a custom to process the green tea this way, which was later abandoned in China, but found a new home in Japan.

Japanese processing method is using “fire” steam to dry the tea leaves instead of using large ovens to dehydrate them, which preserves the very fresh aroma with notes of the iodised sea. After steaming, the tea leaves are ground to a fine powder.


Reputable to be very high in antioxidants about 10 times more than in regular Green Tea, bringing it high up the list of the superfoods followed by Goji Berries, Pomegranate and Blueberries.
It is suppose to be great at helping detox, due to the fact that it is a shade grown bush, the chlorophyll levels are high, which are known for helping get rid of heavy metals and chemicals.
Matcha is very versatile. Since it is a powder it can be added to smoothies, cakes, cookies and even be made into an ice cream, not to mention those matcha lattes.
To Make a cup of Matcha Tea you need only 1/4 of a teaspoon (1g) whisked with 100ml of cold water until you see small bubbles, then add 200ml of boiling water, dance for 3 minutes, strain and enjoy.
To make Cold Brew Matcha Ice Tea it is the same process but use 300ml of cold water and let it sit in the fridge for 12 hours, then strain over ice and enjoy.
To make a Matcha Latte  you need only 1/4 of a teaspoon (1g) whisked with 30ml of cold water until you see small bubbles, then add 70ml of boiling water, let it brew for 3 minutes. While the Matcha is brewing heat or froth up 150ml of any type of milk. When Matcha pour the milk in the strained tea. 
Keep in mind that it is a ground caffeinated tea and the content is higher than regular cup of tea.
On its own Matcha has a very distinctive taste, so we turned it in a Tropical Matcha Blend made with Mango, Ginger and Spirulina for healthy and delicious treat.
Check it out in the Special Reserve Collection
Cold Brew Ice Tea Recipe

Cold Brew Ice Tea Recipe

By now everybody on the planet has probably tried cold brew coffee, that smooth,strange and delicious drink.


Now think cold brew tea…intense, smooth, heavenly…simply put best ice tea ever and it is super simple to make


Now listen up to the trade secret:

Makes 1 glass:


3g of any tea

150ml of cold filtered water

12-24hrs brew


1. Weigh out the tea

2. Cover with filtered water

3. Brew in the fridge

4. Strain

5. Pour over ice

6. Enjoy


Tip: for crowd pleasers pick something fruity like Orange & Papaya Green Tea, Ginger Zinger, Summer Berries or Tropical Matcha