FAQ

We’ve spent years refining brewing temperatures and steeping times for every tea we source, test, and serve. Whilst every tea has its own personality, these recommendations are designed to help you recreate the science of mindful tea-making in the comfort of your own home. Every tea on our website comes with its own precise brewing instructions, and we regularly revisit and test these to account for natural changes that can come with storage, ageing, and seasonal variation. Tea is wonderfully alive in that sense, so whilst we encourage following our recommendations as a starting point, experimentation is always welcome. As a general guide: White Teas 80–85°C / 175–185°F Steep for approximately 2–5 minutes using Western brewing, or 30–60 seconds for shorter gongfu infusions. Green Teas 70–80°C / 160–175°F Steep for approximately 1–2 minutes, depending on the tea and desired strength. Oolong Teas 85–95°C / 185–205°F Steep for approximately 2–3 minutes, or use multiple shorter infusions for a more traditional experience. Black Teas 90–100°C / 195–212°F Steep for approximately 2–3 minutes for a balanced cup. Dark Teas & Pu-erh 95–100°C / 205–212°F Steep for 30 seconds–2 minutes, depending on style and preparation method. We generally recommend a quick rinse for dark teas before brewing. Some of our own favourites: Gokou Matcha: 70°C / 160°F, prepared traditionally by whisking rather than steeping. Broken Silver Pu'erh: 95–100°C / 205–212°F, approximately 50–60 seconds Genmaicha Popcorn Tea: 75–80°C / 170–175°F, approximately 1 minute Classic Assam Black: 95–100°C / 205–212°F, approximately 2–3 minutes Welsh Cake Tea: 95–100°C / 205–212°F, approximately 2–3 minutes Of course, we recommend that you steep it in one of our 500ml teapots or gaiwans, but we're biased ;) The best cup of tea is ultimately the one brewed the way you enjoy it. Start here, adjust as you explore, and let curiosity do the rest <3

We recommend brewing this tea in a glass teapot so you can watch the leaves unfurl and fully open, while also appreciating the clarity and colour of the liquor as it develops. For a more traditional approach, a gaiwan or a Yixing clay teapot are both excellent choices. A gaiwan offers precision and control, making it ideal for shorter, repeated infusions and ensuring the tea is never over-steeped. A Yixing pot, meanwhile, slowly seasons over time, deepening the character of the tea with each brew and creating a more rounded, intimate expression of the leaves. Porcelain teapots can also be used beautifully for a softer, more familiar style of brewing, but for ceremony or more attentive tasting, gaiwan and Yixing remain our favourite vessels.

At the end of it all, the number of times you can steep your tea comes down to personal preference. Some people enjoy only the first infusion, whilst others love watching a tea evolve across several steeps as different flavours and aromas begin to emerge. As a general guide, delicate green and white teas may offer 2–5 infusions, many oolongs can comfortably produce 4–8 infusions, and quality pu-erh or certain gongfu-style teas can continue for 10 or more steeps. The simplest rule is to keep brewing for as long as you’re still enjoying the cup in front of you. Tea will usually let you know when it has little left to give <3

We recommend storing your tea in an airtight container away from sunlight, moisture, heat, and strong odours. Tea naturally absorbs aromas from its surroundings, so keeping it separate from spices, coffee, or heavily scented foods will help preserve its intended character. Tea tins are perfect for this, as they help protect the leaves from light and air whilst keeping them fresh for longer. When stored well, your tea can maintain its quality and flavour far more effectively over time!

Technically, tea does not really go off in the way fresh foods do. Instead, it gradually loses its freshness, aroma, and complexity over time, so generally, the sooner you enjoy it, the better the experience will be. When stored properly in an airtight container away from light, heat, and moisture, most teas will keep their character for many months, and often much longer. That said, some teas play by different rules. Certain teas, particularly some pu-erhs and other aged teas, can mature beautifully over time, rather like fine wine. If you want to leave one tucked away in the back of your cupboard for the next 10, 20, or even 30 years, you certainly can. You may simply discover a very different tea waiting for you when you return to it!

Goodness, no! There’s nothing in your tea apart from pure, natural leaf, grown in idyllic conditions - after all, isn’t that what you came here for?

We do indeed - although technically they’re tisanes (herbal teas) rather than traditional tea, meaning they’re naturally caffeine-free. We currently offer a small collection of herbal infusions, each with its own character: There's a wild rooibos which is sweet, earthy, and has a little honey aftertaste. Then, there's a sweet Malawian spearmint which is perfectly smooth and well-rounded. And finally, we have a bright lemon verbena which is crisp, refreshing, and divinely citrus. We’ve also recently introduced our Sacred Valley herbal collection, inspired by time spent with Mila, a Kichwa healer in Peru: There's muña, a wonderfully fresh Andean mountain herb with cooling mint and wild herbal notes. Then there's cedrón, offering soft citrus and gentle warmth; perfect for slow evenings. Finally, the collection includes guanábana leaf, smooth, grounding, and delicately earthy. We hope you love them just as much as we do!

None. Zilch. Zero. In our opinion, pure, single-origin teas with no added sugars or nasties are the way to go!!