An inconspicuous infuser – the secret to successful tea

To fully enjoy the taste of tea, it is not enough to choose good quality dried tea; it is equally important to know how to brew it properly. We have already written several articles on this blog about the brewing process itself. Today, we would like to take a closer look at a simple yet extremely useful device that can improve the quality of your tea.

We are talking about an infuser – a simple vessel with a strainer that lets you control the brewing time and easily separate the leaves from the infusion. This is particularly important if you want to avoid over-brewing and get the best out of your tea.

For leaf teas, especially those with large leaves that open up, it is worth choosing an appropriately sized infuser. Leaves need space to fully open and release their flavour and aroma. The ideal infuser should have a lid that traps volatile essential oils and valuable active substances inside the vessel. This is particularly important when brewing flavoured teas and herbal infusions.

Instead of a classic infuser, you can also use a mug with a built-in strainer and lid, preferably made of stainless steel or natural materials, or a special closable strainer that works similarly to a tea bag but allows you to use loose leaf tea.

As Okakura Kakuzō wrote in his famous “The Book of Tea”, ‘Tea is a work of art and needs a master hand to bring out its noblest qualities.’ However, there is nothing to stop us from using modern tools in this art, provided we use them consciously.

Here are a few rules to keep in mind:

1. Warm the brewing vessel. Pour boiling water into it, wait a few minutes, then pour it out. This will prevent your tea from cooling down too quickly.

2. Measure out the tea precisely. The classic ratio is one teaspoon per cup (approx. 200 ml), plus an additional teaspoon ‘for the vessel’.

3. Use suitable water. Fresh, soft, low-mineralised water, such as spring water, works best. It should be boiled just before pouring.

4. Adjust the brewing time and temperature according to the type of tea:

– Black tea, oolong and herbal teas  require boiling water (100°C) and should be brewed for 3-5 minutes.

– Green tea should be brewed in water at 70-80°C for 2-3 minutes.

– White tea – temperature 70-85 °C, the brewing time depends on the type of tea (up to 5 minutes).

– The larger and more curled the leaves, the longer the brewing time to allow them to open fully and release their flavour.

Therefore, a seemingly inconspicuous infuser can become your best ally in the art of tea brewing. It is worth investing in one.