Tea

Good tea is mostly about water temperature, leaf quantity, and time — three variables that are easy to get right once someone actually tells you the numbers. This collection covers brewing by tea type, from delicate greens steeped around 70-80C to robust black teas that want water at or near a full boil, plus loose leaf versus bags, teapot technique, and how to taste the difference. Our guidance follows long-established brewing convention rather than invented rules: we cite the widely agreed temperature and time ranges for each style, explain what happens when you brew outside them, and leave room for your own taste. There is no snobbery here — a well-brewed bag of everyday black tea beats a badly brewed rarity every time.