Features

Different teas and tisanes require different brewing times to fully develop the delicate notes and yield the best flavour possible, so we have a compilation of infusing suggestions below.  After you are familiar with your tea, you will discover your favourite methods for preparation, so these are simple guidelines to get you started!

Prepare your teapot or cup by heating with hot water and bring freshly drawn cold water to a roiling boil.

Place 1 heaping teaspoon into infuser for each 8oz cup of tea being prepared, and empty the hot water from tea vessel after it has been warmed through.

Place the infuser into your teapot or cup, and pour boiling water over Sisters Leap premium loose leaf tea.

Steeping Guidelines

Black Tea  - prepare with water that has been brought to a full roiling boil, then steep your tea leaves for 3-5 minutes

Green Tea – prepare with water that is just about to boil and steep for 1-3 minutes

Oolong – these teas are best if the leaves are first blanched with hot water, then used to infuse your tea. Oolong leaves can be used several times, with each resulting infusion yielding a different liquor than the preceding cup.  Use freshly boiled water for each infusion.

Herbal , Rooibos, Honeybush & Fruit Tisanes – the best flavour develops if the water used in brewing the tea is brought to a full, rolling boil, then allowed to steep for 7-10 minutes

White Tea – the standard method is to use water just before boiling begins and to steep for 3-5 minutes

Chai - to enjoy Chai style teas, start as you would for black tea but infuse for 5-10 minutes in a pot.  While the Chai is steeping, prepare your mug by putting in 2 teaspoons of sugar and fill about 20% of the mug’s capacity with regular or soy milk.  When the Chai has steeped, top off your mug with the tea and enjoy.

Matcha can be prepared in two ways. Koicha (or "thick" tea) has a higher ratio of matcha powder to water. Usucha (or "thin" tea) is made with less matcha. Pre-heat a tea bowl with hot water. In a separate bowl, mix 2 tsp. matcha and 1/2 cup hot water for Koicha or mix1/2 tsp. and 1/4 cup hot water for Usucha. Whip tea to a froth with a whisk, pour it into the warm tea bowl, and drink immediately.