A Brewer's Art
Making the perfect tea requires good leaves and a light touch

1 Place a pinch of leaves in your teapot and boil some freshly filtered water. If you're making white, green or black tea, stop the kettle just before it boils. Otherwise, the tea will taste more tannic and less sweet.

2 High-quality whole leaves can be re-infused numerous times, but lose their flavor if left soaking in hot water — so measure out the water in the required number of cups before pouring it into the teapot.

3 White silver-tip tea should be left to brew for 4-6 minutes. Green, black and oolong only need 3 minutes.

4 When serving, pour out all of the tea. The remaining leaves will be relatively dry and ready to use again. The water penetrates deeper into the leaves with each infusion, revealing new flavors.

5 Drink your cuppa neat. Don't spoil it with milk or sugar.