Ceylon Broken Black Tea Brewing Methods

Commercial Tea‑shop Version (for milk‑tea base)

✅ Method 1: Hot‑Steep (Recommended for rich, strong flavour)

Tea‑water ratio 1:40 (25 g tea : 1000 ml water)

1. Water temperature: 95‑100℃, use fully boiled water
2. Add tea leaves and steep for 5‑6 minutes
3. Strain out tea leaves immediately. Rapidly cool the tea liquor for refrigerated storage
4. ⏰ Best used within 3‑4 hours. Do not keep overnight.

✅ Method 2: Cold Brew (Milder & less astringent)

Tea‑water ratio 1:55

1. 18 g tea leaves + 1000 ml room‑temperature purified water
2. Seal and refrigerate for 8‑10 hours
3. Filter out tea leaves before use

   ⚠️ Disadvantage: The bold malty notes are lighter than hot‑steeped liquor. Suitable for light‑flavoured milk tea.

Home Daily Drinking

★ Glass Mug Steeping

Tea dosage: 3‑4 g tea leaves｜250 ml water Water temperature 90‑95℃, pour water and steep for 2‑3 min. Do not over‑steep to avoid heavy bitterness. Refill water when 1/3 of liquor remains. Re‑steep for 2‑3 infusions.

🍵 Gaiwan Brewing

Tea dosage: 4‑5 g｜110 ml gaiwan Water temperature 95‑100℃ 1st infusion: 15‑20 sec pour‑off. Extend each subsequent infusion by 10‑15 sec. Advantage: Quick out‑pour keeps bright, smooth malt flavour.

⚠️ Key Brewing Tips

1. ✅ Ceylon broken black tea prefers hot boiling‑range water to bring out its malt‑rich flavour.
2. ❌ Avoid over‑steeping; prolonged soaking will produce heavy bitter taste.
3. ✅ Strain tea leaves right after steeping, whether hot‑steeped or cold‑brewed.
4. ✅ Cold‑brew must be kept refrigerated to prevent spoilage.

Quick Reference Table