A little room for a slower day.
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TEA, AT YOUR OWN PACE

Begin with a cup. Let the rest wait.

Good tea asks for a little attention, not a perfect performance. Warm the vessel, give the leaves room, and find a rhythm that belongs to you. These four simple methods are an invitation to begin.

An ivory gaiwan and clay teapot on a sunlit stone table.

LEAVES / WATER / TIME

Four ways to make room.

These are starting points, not fixed rules. Leaf size, processing, water, and personal taste all change the cup. Follow the tea’s own instructions, then adjust one detail at a time.

01

Gaiwan Brewing

Small pours. Room for the leaves to open. A close conversation with oolong.

Water temperature
90–95°C / 194–203°F
Tea / water
5 g / 100 ml
First steep
20–30 seconds
  1. Warm a porcelain gaiwan and a serving cup, then empty them.
  2. Add the leaves. Pour water below the rim, leaving a cool edge to hold.
  3. Steep briefly; tilt the lid to make a narrow gap and decant fully.
  4. Pour again. Add 5–10 seconds as the leaves soften and the flavor changes.

A starting point for many oolongs. Rolled leaves may need a longer first infusion; roasted styles can welcome hotter water. Practice the pour with cool water first and keep fingers clear of steam.

Explore gaiwans

02

Teapot Brewing

A generous cup for a quiet morning, or enough to share across the table.

Water temperature
85–95°C / 185–203°F
Tea / water
3 g / 250 ml
First steep
2–3 minutes
  1. Warm the pot, then add tea to a roomy infuser or directly to the vessel.
  2. Pour fresh water over the leaves and give them space to unfold.
  3. Taste at two minutes. Pour all the tea into cups or a serving pitcher.
  4. For another infusion, return water to the leaves and extend the time to taste.

Use 75–85°C for delicate green tea; many black and roasted teas prefer 90–100°C. The tea’s own instructions come first. Remove the leaves or empty the pot fully between infusions.

Find your teapot

03

Cold Brew

Let the refrigerator keep time. A cool, gentle infusion for an unhurried afternoon.

Water temperature
Refrigerate at ≤4°C / 40°F
Tea / water
5 g / 500 ml
First steep
6–8 hours
  1. Wash a lidded glass bottle or jug thoroughly.
  2. Add tea and fresh, cold drinking water. Cover immediately.
  3. Steep in the refrigerator, tasting at six hours.
  4. Strain into a clean container and keep chilled. Enjoy within 24 hours.

Use tea suitable for cold brewing and follow the supplier’s advice. Do not brew at room temperature. Cold steeping is not a sanitizing step, and it does not make tea caffeine-free.

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04

Matcha Preparation

Usucha, or thin tea: a small bowl, a bamboo whisk, and a few attentive movements.

Water temperature
75–80°C / 167–176°F
Tea / water
2 g / 70 ml
First steep
Whisk 15–20 seconds
  1. Warm the bowl and soften the bamboo whisk in warm water. Empty and dry the bowl.
  2. Sift 2 g of matcha into the bowl to loosen any clumps.
  3. Add about 70 ml of water. Whisk lightly in a quick W motion, keeping the tips off the base.
  4. Finish gently near the surface, then drink while freshly mixed.

Matcha is whisked into suspension, rather than steeped and strained. Adjust water for a lighter or fuller bowl. Rinse the whisk with water after use and let it air-dry. This is an everyday usucha starting point, not a formal tea-school procedure.

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KEEP IT SIMPLE

The best ritual is one you return to.

A vessel you enjoy using. Leaves you are curious about. A few minutes that belong to you.

Find your tea