Tips on brewing tea

‘Water tastes vary depending on the part of Singapore you live in, as their sources and the pipes that transport them change their flavours. This means the same tea leaves can taste quite different when you try it at the shop and when you brew it at home. One way to brew tea with consistent flavours is to use bottled mineral water. I recommend brands that are low in sodium and high in calcium – those are the best.’

‘Tea shouldn’t always be brewed with boiling water. That risks ruining the flavour of the more delicate varieties. Always start with a lower temperature the first time you’re brewing a tea; that way, you can reuse the tea leaves. The recommended starting temperature for green teas is around 65ºC to 70ºC; their optimal temperature is usually around 75ºC to 80ºC. For red teas, start at 75ºC, but they taste best somewhere between 80ºC and 90ºC.’

‘Clay teapots are best with red or black teas as they bring out the flavour. Ceramic, porcelain or glass pots are good for the lighter green, white or yellow teas. Avoid teapots with metal parts as they can taint the water. The shape of the pots also make a difference – taller teapots give leaves more room to breathe, while flatter ones are better at forcing out flavours. Use the former for lighter teas and the latter for those with more bitter notes.’