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From the Estate
Tea & Brew Guide
Three generations of growing and processing knowledge — distilled into the variables that actually matter when you make a cup.
The Science
Anatomy of a Perfect Cup
Four variables determine whether a cup is memorable or forgettable. Get these right and the rest follows.
Water Temperature
The single biggest variable most people get wrong.
Black tea extracts best at 88–95°C. Boiling water (100°C) over-extracts tannins fast, producing bitterness rather than briskness. Green tea demands 75–80°C — pour boiling water into an empty cup first, let it cool 90 seconds, then pour over the leaf. CTC for masala chai is the exception: it needs a rolling boil to extract its dense granules quickly.
Leaf-to-Water Ratio
The most overlooked precision point in home brewing.
The standard is 2g of leaf per 200ml of water. Under-dosing is the most common error — people use less than 1g and then steep too long to compensate, which extracts astringent compounds without the sweetness and body that come from a correct ratio. Use a kitchen scale at least once to calibrate your eye before guessing.
Steep Time
Different compounds extract at different rates.
Sweetness and L-theanine extract within the first 60–90 seconds. Briskness and body build between 2–4 minutes. Astringency (bitterness) spikes after 5 minutes for most black teas. The ideal window is 3–4 minutes for FBOP and Orthodox; 2–3 minutes for Green; 4–6 minutes simmer for masala chai (milk buffers the tannin).
Leaf Grade
Not all tea is the same particle size — and that matters.
CTC Dust (like Arthibala Silver) has the smallest particles — highest surface area, fastest extraction, strongest cup. FBOP is a medium broken-leaf grade, balancing speed and complexity. Orange Pekoe (OP) is whole-leaf orthodox — slowest extraction, most nuanced, best drunk without milk. Green tea is unoxidised FBOP grade, requiring lower temperature to protect delicate catechins.
Comparison
Brew Styles at a Glance
Five ways to brew our teas — parameters side by side so you can choose the method that fits your mood, leaf, and time.
| Style | Temp | Time | Milk? | Do | Don’t |
|---|---|---|---|---|---|
| South Indian Kadak | 100°C | 5 min | Yes | Simmer leaf in water first, add 150ml full-fat milk, simmer again. | Don’t skip milk stage |
| Masala Chai | 100°C | 6 min | Yes | Simmer masala blend in water 2 min, add 150ml milk, simmer 4 min more. | Don’t skip milk stage |
| English Breakfast Style | 95°C | 4 min | No | Steep FBOP in 95°C water for 4 minutes. | Don’t add milk |
| Light Afternoon | 88°C | 3 min | No | Orthodox whole leaf at 88°C for 3 minutes. | Don’t add milk |
| Iced Nilgiris | 95°C | 4 min | No | Brew double-strength (3g to 150ml), steep 4 min, pour immediately over a glass full of ice. | Don’t add milk |
By Tea Type
Steeping Guidance by Variety
CTC Dust (Arthibala Silver)
Do
Simmer in water before adding milk. Strain firmly. Strong, malty, opaque.
Don’t
Don’t steep in a mug with just hot water â it under-extracts.
Interactive
Calculate Your Brew
Select style and cups — get exact quantities.
Brew Calculator
Select a brew style and number of cups — we’ll give you exact quantities.
Full-fat milk: 300ml — add after initial water steep. Total liquid per cup ≈ 250ml.
South Indian Kadak — Method
Simmer leaf in water first, add 150ml full-fat milk, simmer again. Strain firmly. Sweeten with jaggery. Thick, dark, strong — the classic canteen cup.
Avoid These
Six Common Mistakes
Using water that’s too hot for green tea
Let boiled water rest 90 seconds in an open vessel before pouring. A kitchen thermometer makes this effortless.
Steeping too long to compensate for too little leaf
Use the correct ratio (2g / 200ml) and the right time. Two separate variables â don’t solve one by wrongly adjusting the other.
Storing tea near the stove or in clear containers
Heat, moisture, and light degrade tea fast. Use an opaque, airtight tin or caddy in a cupboard away from cooking smells.
Boiling water in a kettle and leaving it to cool in the kettle
Pour into an open vessel to cool — the kettle retains heat and keeps the water at boiling longer than intended.
Adding the leaf before the water is at temperature
Heat water to the right temperature first, then pour over the leaf or add the leaf to already-hot water.
Refrigerating tea to keep it fresh
Refrigerator temperature variation causes condensation. Room-temperature, airtight, dark storage is correct.
Storage
Keep Your Tea Fresh
Tea is not wine — it does not improve with age. It just degrades.
Airtight container
A tin or ceramic caddy with a tight lid. Zip-lock is acceptable; paper/cardboard is not.
Dark storage
UV light breaks down volatile aromatic compounds. A cupboard shelf beats a glass jar on the counter.
Room temperature
Never refrigerate. Temperature fluctuation causes condensation inside the packet, accelerating staleness.
Away from spices
Tea absorbs odours in days. Store in a separate cupboard from your spice rack, coffee, or strong seasonings.