Food & Cooking Recipes Drink Recipes The Perfect Cup of Tea 3.8 (5) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 15, 2018 Print Rate It Share Share Tweet Pin Email Photo: Burcu Avsar Sebastian Beckwith, cofounder of In Pursuit of Tea, explains how best to brew your leaves. Ingredients 4 grams tea leaves (1 to 3 rounded tablespoons, depending on density of leaves) Directions Fill an electric or stovetop kettle with water, ideally filtered. Heat water (see Cook's Note for temperature recommendations). Pour 1/2 cup hot water into a 10-to-12-ounce teapot and swish to warm pot up, about 5 seconds; discard water. Spoon tea leaves directly into teapot or into a basket strainer inside pot. Fill teapot with hot water and let steep (see Cook's Note for brewing times). When tea is ready, decant it or remove basket strainer to stop the steeping. Cook's Notes Heat & SteepAll times are for 12 ounces of water with 4 grams of leaves.Black205 degrees (just off a boil), 3 minutesGreen180 degrees (when you see steam), 2 minutesTisane205 degrees (just off a boil), 3 to 4 minutesWhite180 degrees (when you see steam), 2 minutesPu-erh205 degrees (just off a boil), 3 minutesOolong190 degrees to 205 degrees (just off a boil), 2 minutes Rate it Print