Ceylon Black TeaOPA · OP · OP1 · Pekoe
- Leaf
- 2–3 g
- Water
- 200 ml
- Temp
- 95–100°C
- Steep
- 3–5 min
Re-steep 1–2 times
Leaf World brewing guide
The Art of a Better Cup
Temperature, time and proportion can transform the character of a cup. Explore Leaf World's guide to brewing Ceylon black tea, green tea, special teas, botanical infusions and coffee.
The tea amounts on this page are for one 200 ml cup.
How to brew
Shop black tea
Ceylon Black Tea
The island's best-known style, and the one most people mean by "Ceylon tea". Full-bodied, brisk, and forgiving to brew.
Ceylon Black TeaBOP · FBOP
- Leaf
- 2–3 g
- Water
- 200 ml
- Temp
- 95–100°C
- Steep
- 3–4 min
Re-steep 1–2 times
Fine Black TeaFBOPF · Dust 1
- Leaf
- 2–2.5 g
- Water
- 200 ml
- Temp
- 95–100°C
- Steep
- 2–3 min
Re-steep Generally best enjoyed from the first infusion.
Smaller tea particles infuse more quickly, so a shorter steep helps maintain balance.
Flavoured Black TeaHerbal & fruit black
- Leaf
- 2–3 g
- Water
- 200 ml
- Temp
- 90–95°C
- Steep
- 3–5 min
Re-steep 1–2 times
How to brew
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Ceylon Green Tea
Unoxidised leaf, lighter in the cup than black tea. Follow the steeping time and it stays sweet and clean.
Ceylon Green TeaGunpowder · Chunmee · Young Hyson
- Leaf
- 2–3 g
- Water
- 200 ml
- Temp
- 90–100°C
- Steep
- 3–4 min
Re-steep 2–3 times
Flavoured Green TeaHerbal & fruit green
- Leaf
- 2–3 g
- Water
- 200 ml
- Temp
- 90–100°C
- Steep
- 3–5 min
Re-steep 1–2 times
How to brew
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Special Teas
Golden Tips, Silver Tips and White Leafy are made from the unopened bud alone. They reward patience and a gentler temperature.
Golden TipsUnopened bud
- Leaf
- 2–3 g
- Water
- 200 ml
- Temp
- 80–85°C
- Steep
- 2–3 min
Re-steep 2–3 times
Silver TipsUnopened bud
- Leaf
- 2–3 g
- Water
- 200 ml
- Temp
- 80–85°C
- Steep
- 2–3 min
Re-steep 2–3 times
White Leafy TeaWhole leaf
- Leaf
- 2–3 g
- Water
- 200 ml
- Temp
- 80–85°C
- Steep
- 2–3 min
Re-steep 2–3 times
Whisked, not steeped
Matcha
Matcha is powdered leaf suspended in water rather than infused and strained, so it is measured, whisked and drunk whole. That also makes it the one preparation where water temperature matters most.
- Matcha
- 1.5–2 g
- Water
- 60–80 ml
- Temperature
- 70–80°C
Avoid boiling water when preparing matcha.
- 01 SiftSift matcha into the bowl.
- 02 Add waterAdd warm water.
- 03 WhiskWhisk briskly for approximately 15–30 seconds until evenly suspended and lightly frothy.
- 04 EnjoyServe immediately.
How to brew
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Flower Infusions
Petals and blossoms, from hibiscus to blue pea. Naturally free of caffeine.
Flower InfusionsHibiscus · Blue pea · Chamomile · Rose
- Leaf
- 2–3 g
- Water
- 200 ml
- Temp
- 90–95°C
- Steep
- 4–6 min
Re-steep 1–2 times
How to brew
Shop herbal
Herbal Infusions
Leaves, roots and botanicals. They hold their character more tightly than tea leaf, so they need hotter water and longer.
Herbal Leaf InfusionsLeaves, roots and botanicals
- Leaf
- 2–3 g
- Water
- 200 ml
- Temp
- 95–100°C
- Steep
- 5–7 min
Re-steep 1–2 times
General guidance. Some Sri Lankan botanicals are traditionally prepared differently, and we would rather say so than guess.
Tea, or an infusion?
Tea comes from the leaves of a single plant, Camellia sinensis. Black, green and white tea are all made from it, and differ in how the leaf is handled after it is picked — oxidised, halted early, or barely handled at all.
Herbal and flower infusions are not tea. They are made from other leaves, flowers, roots or fruit, and contain no caffeine. They are brewed hotter and longer because their flavour is held more tightly than it is in a tea leaf.
How to brew
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Sri Lankan Coffee
A balanced cup begins with the right grind, coffee-to-water ratio, water temperature and brewing method. Whole beans should be ground to suit the method you are using — coarser for a press, medium for a pour-over.
Pour-over
- Coffee
- 15 g ground
- Water
- 250 ml
- Temp
- 92–96°C
- Time
- 2.5–3.5 min
A medium grind, roughly the texture of table salt.
French press
- Coffee
- 15 g ground
- Water
- 250 ml
- Temp
- 92–96°C
- Time
- about 4 min
A coarse grind, so the mesh can hold the grounds back cleanly.
If you are new to loose leaf
A Simple Way to Brew Loose-Leaf Tea
-
01
Measure
Use the recommended amount of tea for your cup or pot.
-
02
Heat
Bring fresh water to the temperature appropriate for the tea.
-
03
Steep
Give the leaves room to open and follow the recommended brewing time.
-
04
Strain
Remove or strain the leaves when the infusion reaches the desired strength.
-
05
Enjoy
Taste the tea first, then adjust or add milk, sugar, honey or other additions according to preference.
Brewing is personal. These recommendations provide a starting point, and strength can be adjusted slightly to suit your taste.
Common questions
Brewing, answered
What temperature should I use for Ceylon black tea?
Between 95 and 100°C — water just off the boil. Steep whole-leaf grades such as OPA, OP and Pekoe for three to five minutes, and broken grades such as BOP and FBOP for three to four.
How long should Ceylon green tea steep?
Three to four minutes, using water at 90 to 100°C and about 2–3 g of leaf per 200 ml cup. Flavoured green teas can steep for up to five minutes. Green tea will usually give two or three good infusions.
How hot should the water be for green tea?
Between 90 and 100°C for Ceylon green tea and the flavoured green teas. Steep Ceylon green tea for three to four minutes, and fruit and herbal green blends for three to five. The special teas, made from the unopened bud alone, prefer cooler water at 80 to 85°C.
How much loose-leaf tea should I use per cup?
About 2–3 g per 200 ml for most Ceylon teas. Fine grades such as FBOPF and Dust 1 need slightly less, around 2–2.5 g, because smaller particles infuse faster.
Can loose-leaf tea be steeped more than once?
Yes, for most whole-leaf teas. Black tea will usually give one or two further infusions, green tea and the special teas two or three. Very fine grades are generally best enjoyed from the first infusion.
How do I prepare a flower or botanical infusion?
Flower infusions take water at 90 to 95°C and four to six minutes. Herbal leaf infusions hold their flavour more tightly and need fuller boiling water at 95 to 100°C for five to seven minutes.
How do I prepare matcha?
Sift 1.5–2 g into a bowl, add 60–80 ml of water at 70 to 80°C, then whisk briskly for fifteen to thirty seconds until evenly suspended and lightly frothy. Serve immediately, and avoid boiling water.
What coffee-to-water ratio should I use?
About 15 g of ground coffee to 250 ml of water, with the water at 92 to 96°C. Pour-over takes roughly two and a half to three and a half minutes; a French press about four.
What is the difference between tea and a herbal infusion?
Tea comes from the leaves of one plant, Camellia sinensis — black, green and white tea are all made from it and differ in how the leaf is handled after picking. Herbal and flower infusions are made from other leaves, flowers, roots or fruit, and contain no caffeine.