Why loose leaf tastes different
Many teabags hold small broken pieces of leaf, which release flavour quickly and can turn bitter. Loose leaves are generally larger, so they unfurl in the water and give a rounder, more layered taste.
They also let you explore a wider range, from robust breakfast blends to delicate green, white and herbal infusions.
Getting the basics right
A common starting point is about one level teaspoon of leaf per cup, adjusted to taste. Use freshly drawn water and let the leaves move freely in a pot or a roomy infuser, rather than packing them tightly.
Black and herbal teas usually suit freshly boiled water. Green and white teas are better with water that has cooled a little, as boiling water can make them taste harsh.
Timing and topping up
Black tea is often good at three to five minutes. Green tea usually needs less, around two to three. Check any guidance for the particular tea and taste as you go, because strength is personal.
Remove the leaves or pour the tea off once it is ready so it does not stew. Many loose teas can be infused a second time, which is a nice bonus.
Storing your tea
Keep tea in an airtight tin away from light, heat, moisture and strong smells. Used well, it will keep its flavour for much longer.
