Brewing Loose Leaf, Made Easy

There is something so rewarding, ancient and basic about brewing loose leaf tea. A handful of leaves, a little water, a few quiet minutes—and suddenly, an incredible, nourishing infusion is created. 

Unlike tea bags, loose leaf tea has room to unfurl. The leaves dance, open, and release their layers of aroma and flavor, inviting us into appreciation of sun, soil, water and land as well as the artistry of the process that brings these layers forth. And while there is no single “right” way in terms of a particular vessel to brew tea, discovering the method that works best for you is where the journey begins.

In a world of so many choices we often see people getting stuck on HOW to brew loose leaf tea and maybe never even start their tea journey for fear of doing it wrong or feeling confused by all of the different methods. We are here to help! 

You may enjoy the quiet ritual of a traditional gaiwan, the simplicity of a French press, the comfort of a teapot, or the ease of a tea strainer or tea ball, each method offers its own distinctive experience. Let's explore each!

The Gaiwan — Back to Basics

A gaiwan is a small lidded bowl traditionally used in Chinese tea brewing. It is a beautiful choice for teas that can be steeped multiple times, such as green, white, oolong, and some black teas.

Place the leaves directly into the gaiwan, add your heated water, and let them steep briefly. Holding the lid slightly ajar, pour the tea into your cup while leaving the leaves behind. Then simply add more water for another infusion.

The gaiwan encourages you to slow down. Watch the leaves open. Notice how the aroma changes. With each steep, the tea can reveal another side of itself.

The French Press — Simple & Generous

Your French press isn’t only for coffee. It makes an excellent loose leaf tea brewer because the spacious glass vessel gives the leaves plenty of room to expand.

Add your loose leaf tea to the bottom of the press, pour in the appropriate-temperature water, and allow the tea to steep. When it’s ready, gently press the mesh filter down to separate the leaves from the finished tea.

This method is especially wonderful when you’re making tea to share. It is simple, beautiful, and produces a generous pot with very little fuss.

The Teapot — The Classic Ritual

There is something comforting about brewing tea in a teapot. It feels like an invitation—to gather, to linger, and perhaps to pour another cup.

Add your loose leaf tea directly into the pot or place it inside a roomy infuser. Pour in your heated water and allow the leaves to steep. When the tea has reached its desired strength, remove the infuser or pour the tea through a strainer.

A teapot works beautifully for almost every type of loose leaf tea, and comes in a variety of sizes, smaller ones for individual sessions, medium to larger pots for brewing several cups at once or serving multiple people.

The Strainer or Tea Ball — Easy Everyday Brewing

Though we prefer the methods listed above a tea strainer or tea ball is one way people can also enjoy loose leaf tea.

Simply place your tea inside the strainer or ball, set it into your mug, and pour the heated water over the leaves. Give them enough room to expand—especially with larger, full-leaf teas. Once the tea has reached the flavor you enjoy, remove the strainer and your cup is ready.

The Wisdom of Steeping

Now that we’ve explored a few different ways to brew, let's discuss how to steep! 

You can start with the guidelines below, then experiment. Use more leaves for a fuller cup, less for something delicate. Steep longer when you want more intensity, or shorten the time for a lighter infusion.

Herbal Tisanes: 200–212°F | 5–7 minutes
. Herbal infusions—whether made from flowers, fruits, roots, or spices—often benefit from nearly boiling water and a longer steep. The result can be wonderfully aromatic and deeply comforting.

Black Tea: 195–212°F | 3–5 minutes
. Bold and expressive, black tea welcomes hotter water. Give the leaves a few minutes to release their full-bodied flavor, from malty and rich to fruity and fragrant.

Green Tea: 160–175°F | 2–3 minutes
. Green tea can become bitter when treated too harshly. Cooler water and a shorter steep preserve its fresh, grassy, vegetal, or subtly sweet character.

White Tea: 175–185°F | 4–5 minutes
. Delicate and naturally sweet, white tea prefers water that is warm rather than boiling. A slower, gentler steep allows its soft floral, honeyed and fruity notes to emerge.

The Multiple Steep:

Some teas are not meant to be enjoyed just once.

High-quality loose leaf caffeinated teas can often be steeped two, three, or even more times. Each infusion may reveal something different—a brighter floral note, a deeper sweetness, a softer finish. 

For multiple infusions: 1–2 teaspoons of tea per 6–8 ounces of water, with shorter steeps of 30 seconds to 2 minutes, depending on the tea

Whatever tea, tisane or method you choose, remember that “a merry heart is good like medicine” and brewing tea is less about following strict rules and about slowing down and inviting more joy, peace and beauty into your life. The practice and ritual of drinking loose leaf tea doesn’t have to be complicated! In a world full of chaos and too many choices, we hope this information will serve to bring simplicity to a simple practice.

With love and blessings, 

W+M