How to brew green and white tea (hint: never boil them)

Many of us brew green tea the way we brew chai: water on the boil, leaves in, a few minutes on the flame. Then we decide green tea simply tastes bitter. Usually, it's the brewing, not the tea.

Why boiling ruins green and white tea

Green and white teas are far less processed than black tea, and their leaves are delicate. Boiling water pulls out bitterness very quickly and flattens the fresh, grassy and floral notes that make these teas worth drinking. Long steeping does the same.

Green tea

• Water: about 75 to 80°C, well below boiling.

• Tea: 1 teaspoon (2 to 3g) per cup of about 200ml.

• Time: 2 to 3 minutes, then remove the leaves.

• Milk and sugar: skip them. A little honey after brewing is fine.

White tea

• Water: about 75 to 85°C.

• Tea: about 2 teaspoons per cup, as white tea leaves are light and fluffy.

• Time: 3 to 5 minutes. White tea is gentle and forgiving, so taste and adjust.

No thermometer? No problem

Bring the water to a boil, switch off the flame and let it rest with the lid off for 2 to 3 minutes. That brings it close to the right temperature for both teas.

Small things that make a big difference

• Pour the water over the leaves, not the leaves into a pot on the flame.

• Don't squeeze the leaves or the tea bag. It releases bitterness.

• Good whole leaf can be steeped two or three times. Each cup tastes a little different.

• Store your tea in an airtight pack, away from heat, light and strong smells.

Chai loves a boil. Green and white tea do not.

Our Mahak Sehat green and white teas are whole leaf, picked each season for quality. Brew them gently and you'll taste why.