How to upgrade your morning cup of tea

How to upgrade your morning cup of tea

Think you’re tasting everything your cup of tea has to offer? Probably not. Brewing time, water temperature and tea-to-water ratios can completely change the game (source). Get them wrong and even the best tea will taste, well, off. Here’s what you need to know:

 

  • Black tea likes it hot – 95-100°C hot – to really bring out that rich, malty depth.
  • Boiling water will make green tea bitter; aim for a gentler 70-80°C instead.
  • Oolong tea has layers, so treat it to 80-90°C to tease out those floral and fruity notes.

Now, let’s talk steeping time:

  • Go too short (under 2 minutes), and you’ll miss the subtle undertones.
  • Let it sit too long (over 6 minutes), and you’re left with a mouthful of tannic overload.
  • For balance, try 2.5 grams of tea per 200 ml of water.

For consistency, a digital kettle with adjustable temperature settings is a lifesaver. Oh, and your brewing vessel matters, too: porcelain’s a heat-hugger, while glass lets you watch the magic happen.

Key takeaway: Fine-tuning brewing time and temperature unlocks flavours you didn’t even know were hiding in your tea. Tools like digital kettles and heat-retentive vessels make a big difference.

Green tea

Why quality leaves transform the entire experience

Sikkim First Flush Black Tea | rareteacompany.com

Tea comes in many forms, but not all of them are worth your time. It’s possible to damage the taste of a premium tea through improper brewing – but it’s impossible to make an inferior tea taste as good as a properly made premium tea. Always start with the best quality.

Those pre-packaged tea bags? Mostly filled with dust and fannings (tiny leftover bits of tea). They’re fast to brew but lose flavour quickly, leaving you with something bland and forgettable.

Whole-leaf tea, on the other hand, is the good stuff. It has structure and essential oils intact, so when it steeps, you get full-bodied flavour and complexity.

Rare Tea Company has a fantastic range of premium loose-leaf teas, and the quality of their luxurious black tea will be the perfect way to branch out into the world of loose-leaf (choose their Speedy English Breakfast Tea, it’s great).

If you’re going loose-leaf, it’s worth knowing the difference between these processing methods:

  1. Orthodox processing – handcrafted and delicate, preserving nuanced flavours.
  2. CTC (crush, tear, curl) – machine-heavy, producing bold and brisk teas.

For example, first-flush Darjeeling, picked between February and April, bursts with floral brightness that’s lost in mass-produced versions.

We learned this firsthand when we ditched supermarket tea bags for loose-leaf. The difference was like comparing powdered orange juice to freshly-squeezed. Bonus: Loose-leaf gives you options like gong fu-style brewing, where repeated short steeps bring out evolving flavours.

Quick tip: Go for loose-leaf from reputable sellers. Look for high-end grades like SFTGFOP (Special Finest Tippy Golden Flowery Orange Pekoe). Use a 0.5 mm mesh filter to keep out unwanted sediment.

Green tea in an earthernware pot

Make every sip aromatic with water quality improvements

Here’s a secret: Your water’s probably messing with your tea. Tap water can carry chlorine, minerals and impurities that muddle your tea’s delicate flavours.

Hard water (calcium carbonate above 120 ppm) leaves a chalky aftertaste, while softened water can strip away helpful minerals that enhance complexity.

Here’s how to improve your water:

  • Use a TDS meter to check for an ideal mineral content of 50-150 ppm (source).
  • A carbon block filter can help reduce chlorine and other impurities.
  • Experiment with different sources (spring, distilled, filtered) to find which best enhances your tea.

When we visited Devon, we noticed the tea tasted remarkably clean. Turns out it was the spring water, rich in natural minerals. Back home, a water filter gave us a similar effect, cutting out metallic notes we hadn’t even realised were there.

Upgrade tip: Filter your water and play around with different sources to see which one brings out your tea’s best.

Different teas on teaspoons

Control the strength to match your perfect brew

Tea strength is a deeply personal thing. Some people like it delicate and refreshing, while others want bold and bracing. The trick is getting the tea-to-water ratio right. Here are some tips:

  • For a hearty Assam, use 2 grams of tea per 100ml of water.
  • For sencha, reduce the ratio to balance the grassy notes.

Precision helps, so grab a tea scale. Steeping time matters, too:

  • Black teas shine in 3-5 minutes.
  • Some oolongs benefit from up to 7 minutes and multiple steeps.
  • For black teas, keep the water at 95°C for optimal extraction.

A friend once griped about their chai being “weak no matter what”. The problem? Not enough leaves. Doubling up made all the difference, giving them that warm, spiced kick they’d been missing. Sometimes just reducing the water a bit can also do wonders.

Pro tip: Keep a tea journal. Note your favourite ratios, times and techniques to fine-tune your perfect cup.

Tea service

Infuse mood-enhancing ingredients for a customised boost

Tea’s a blank canvas for mood-enhancing extras. Feeling sluggish? Add 5 grams of fresh ginger for a zingy pick-me-up. Stressed? Try 1 teaspoon of lavender to calm your nerves. Here are some more options:

  • Warming spices like cinnamon or cardamom can transform cold mornings into cosy rituals.
  • Lemon zest can add brightness and mental clarity.
  • Adaptogens like ashwagandha help balance stress levels without overpowering flavours.

Stuck in a morning fog? Add some lemon zest to your tea. Game changer! It wakes up both your palate and brain.

Wellness hack: Experiment with herbs, spices or citrus to match your mood. Just keep the flavours complementary.

Stainless steel tea diffuser

Enhance ritual with the perfect tea accessories

Tea isn’t just a drink – it can also be a powerful metaphysical experience (source). The right tools can elevate your routine:

  • A sturdy infuser ensures consistent steeping.
  • A cast-iron teapot (600-800 ml capacity) retains heat, keeping your tea warm for up to an hour.
  • Thick ceramic mugs feel cosy and hold heat longer than glass.

After switching to hand-thrown mugs, we found ourselves savouring each sip more. It’s a subtle but real shift in the ritual. Setting up a dedicated tea tray can also help you slow down and be present.

Upgrade your ritual: Invest in tools that add warmth and tactile comfort to your tea experience. Small changes can have a big impact.

Flowering tea bulbs

Discover seasonal pairings to complement your tea

Pairing tea with food is a game-changer. Here are some combinations to try:

  • Lighter teas like jasmine pair well with spring salads or pastries (source).
  • Robust blends like chai complement spiced cakes.
  • Regional traditions offer inspiration, like pu-erh with dim sum or matcha with wagashi

Tea can also act as a palate cleanser, making each bite more vibrant. On an autumn morning, pair Earl Grey with ginger loaf. Bergamot’s citrusy notes and the cake’s spice create a perfect harmony.

For dense desserts, use 10-15 grams of black tea to ensure the flavours don’t get lost.

Pairing tip: Play around with tea and food combos. Seasonal pairings can turn an ordinary moment into something special.

Mint tea in a glass teapot

Experiment with tea styles you’ve never tried

If you’re stuck in a tea rut, it’s time to branch out. Try smoky lapsang souchong, earthy pu-erh or fruity rooibos. Each has its own personality and can surprise you.

Matcha is one of those recently fashionable teas, and we’ll admit we were sceptical at first. But its rich, umami depth quickly won us over, especially on busy mornings when a sustained energy boost is needed. For delicate teas, cold brewing is a game-changer. Use 8 grams of tea per litre and steep for 8-12 hours in the fridge to draw out natural sweetness without bitterness.

Exploration prompt: Try a new tea variety each month. You’ll never know your next favourite until you taste it.

[disclosure*]

SPILL the tea

Bag of Spill everyday tea, brown Betty teapot, stripe pottery mug and red & white tea towel

We’ve been giving a new everyday tea a try this week… and, as we both love a cuppa, it’s an exciting thing! We have a couple of favourite brands that we consider to be a good everyday tea… and now SPILL tea has definitely joined them. In fact, we’ll probably just switch completely, as it’s perfect on so many levels.

First things first, it’s a wonderful cup of tea. It’s a lovely golden colour, robust & flavoursome, whilst staying light & clean… a sparkle on the palate. It gets the magic sigh after the first sip, “…ooooh that’s a good cup of tea!”.

Thank you not from Spill tea

It’s a new venture for co-owners Lou & Sofia, although both have a long history and much experience in the tea world.

The combination of a great cuppa combined with treating the farmers with respect & gratitude has obviously been the driving force for their new company. They deal directly with the farmers who hand pick the crop, so only the best leaves are used… it’s not a blend of whatever tea was cheapest in the market or at auction. No need for middlemen or deals that drive prices and quality downwards.

You can actually see the difference as you take each spoon from the tin – none of that dusty, tired-looking mixture here.

SPILL pays $3 / kilo – 50% above Fairtrade. Plus, an additional farmer payment of 50¢ / kilo.

Add to that, we love the logo & branding – and the packaging, which is home recyclable. Perfect all round!

For you, a better cuppa. For the farmer, a better price.

Bags of Spill everyday tea and teabags

So, our advice is to give it a go – you won’t regret it. We’ve been drinking it all week and still appreciate that extra quality and improved experience that it’s brought. As Lou & Sofia say, it’s all about upgrading the products that you have on a regular basis whenever possible – whether it be coffee, bread, beer or tea. Little things that make moments in life so much more enjoyable!

They have loose-leaf or tea bags – and very nice storage tins if you need one of those too.

Enjoy… and try not to spill it!

Price Points: Loose leaf afternoon tea

'Price Points' blog post banner

Selection of loose leaf afternoon tea

We love to punctuate the day with a few cups of strong tea. The 4 o’clock sit down with tea & biscuits or slice of cake is a particular pleasure. It’s the time to take a moment – rest the feet if we’ve been on them, reflect on the day, think about what’s next – an enjoy the hot cuppa of course.

Our daily brew is usually supplied by Taylor’s loose leaf Yorkshire tea which we like and is readily available in any supermarket. We haven’t sampled the Whittard Robert Fortune as yet, but it sounds good. We were actually given a present of some Fortnum & Mason Queen Anne blend a while ago – it was delicious and immediately became a favourite.

  1. Taylors of Harrogate Yorkshire leaf tea – £2.10 (250g)
    A proper brew. Pure and simple. To give our blend its refreshing flavour, strength and colour we use top quality Assam and African teas.

  2. Queen Anne tea – £9.95 (250g)
    Created in 1907, our bicentenary year, this popular blend commemorates the reigning sovereign in the year that Fortnum & Mason first began. The smooth blend of carefully selected TGFOP Assam and Ceylon FBOP teas produces a strong, smooth tea that is refreshing at any time of day.

  3. Robert Fortune Blend – £8.00 (100g)
    Something of a hero in the world of tea, Robert Fortune was the James Bond of the British tea trade… We’ve tracked Fortune’s travels with a blend of teas from India and China, adding a delicate touch of high-grown Himalayan tea and an elegant homage of white Camellia tea flowers. You’ll find the rich, fruity notes of Chinese Yunnan tea is a superb match for the varieties first cultivated by the British in northern India – all in all, it’s a tea which tells a story, and a rather delicious one at that.