The Three T's


← Return to all blogs

You're brewing tea and want the best from the leaf.  Follow these three golden rules which will make or break your infusion. We call them the three T's.  

 

We all want to drink tea that delivers floral, fruity, mineral, nutty, caramel or nectar-like notes. So follow the three T's and ban the bitter brew. 

 

Tea

It's crucial to get the best ratio of leaf to water. Using more tea leaves will obviously mean a stronger flavour - but if you use too much leaf it will over-extract in a very short time and too little leaf will give an insipid, weak infusion. For best results weigh out the leaves, or you can use a tea scoop as long as the dose is accurate and consistent.


Temperature

The temperature of the water you pour over the leaves will make or break the quality of your infusion. 

Compounds in tea dissolve at different temperatures and at high temperatures you will extract the more bitter-tasting compounds such as polyphenols and caffeine.  Green and lightly oxidised teas tend to be higher in polyphenols, so they must be brewed at a lower temperature to draw out the flavour and avoid dissolving the strong bitter notes.  Black and heavily oxidised teas should be brewed at higher temperatures to extract the full range of flavours. 

The simplest most reliable method is to invest in a temperature-controlled boiler or kettle. By happy coincidence, we work with Marco Beverage Systems who have exactly what you need.


Time

We figure everyone has had an experience of an over-extracted cup of tea. The amount of time you allow the leaves to steep before separating them from the tea liquor will make the difference between a beautiful bright delicate, satisfying tea - and something undrinkable.

The longer the leaves steep, the more compounds are dissolved. So separating the leaf from the liquor too soon and the tea is weak and under-extracted, leaving them to steep too long will result in over-extraction. 

 

And Water. It doesn't start with a T so we'll slip it in at the end BUT given water is at least 98% of the final infusion, the quality and mineral composition of the water used will have a big effect on the final flavour of the tea. Unless you are drawing water straight from the clean bubbling spring where the tea is grown, it should be freshly drawn and filtered. We recommend using a re-mineralising filter such a BWT Bestmax. 

 

Canton run free TEACH sessions every month in central London. Designed for our partners to understand the basics of tea - the plant, the categories, its cultivation, production and these essential brewing techniques. All Canton wholesale tea partners have access to our extensive The Training Guide. 

 

Each tea has its own individual brewing parameters, which will be provided by Canton. But below is a simple general guide for brewing an individual 250ml serving.

 

 

Tags:
barista brewing cafe F&B horeca wholesale tea

Search journal posts

Recent journals

How to Make Your Tea Service More Sustainable


Hey Restaurants: Give Tea a Chance


How To Create An Award Winning Tea Service


Next Generation Water Boilers


Top Teas for Tea Cocktails


Recipe: Wild Vietnamese Old Fashioned


Canton Wild Vietnamese Cinnamon In Pictures


Why You Should Offer Retail Tea in Your Cafe


New Canton Retail Cubes


The Ultimate Bespoke Tea Blend


Canton's Plastic-Free Pyramid Teabags


Recipe: 'Flamingo' Tea Cocktail


Recipe: Canton Matcha Affogato


Recipe: Canton Mediterranean Tea and Tonic


Canton Supplier: The Obubu Tea Garden


Canton Matcha Cooler


Super Simple Iced Tea


Canton Tea and the invention of English Breakfast


Golden Week: A goldmine for afternoon tea sales


The Canton Veganuary guide to dairy-free tea


Mulled Canton Berry and Hibiscus Recipe


The Wolseley Tea Caddies


Tea antioxidants and free radicals


Canton signature tea cocktail


Is green tea good for you?


Canton is hiring


Canton Chocolate Noir and the vanilla dilemma


Tea FAQs


The chemical profiles of different tea styles


Plastic free tea


The Wolseley launches Canton sparkling tea


Where to enjoy Afternoon Tea Week


Tea: the magical ingredient - in beer


Canton Tea at The Wolseley


A guide to Chinese green tea


More than just a new look


5 hotels we love to visit


Canton Tea at World of Coffee Amsterdam


The perfect English Breakfast tea blend


Matcha Peachu cocktail recipe


Genmaicha and Japanese tea history


Teas of the eighteenth century English tea trade


How to make the perfect cup of English Breakfast


Iced Matcha Latte Recipe


Tea and caffeine - myth and truth


A guide to Chinese black tea


Psychopomp x Canton


Wild teas and wild herbs from remote regions


Nepali tea. History and the Jun Chiyabari garden


The best gluten free bakery in London?


Where to buy Canton tea to enjoy at home


The most sought-after Japanese green tea?


The season, flush and flavour of Darjeeling


Beyond fairtrade in Taiwan


Ethical and responsible sourcing of tea


Open Weave Tea House


From poppies to roses


The tea that began it all: Pouchong


Is Canton Tea organic?


How to brew Chinese tea


Journal categories