Throwback to that red tea tho

Ingredients

• 2.5 grams Jing Jun Mei Tea Leaves (high‑quality loose leaf, 2‑3 g per 250 ml water)
• 250 milliliters Water (filtered or spring water, preferably low mineral content)

Instructions

1. Measure Tea Leaves

   Weigh 2.5 g of Jing Jun Mei tea leaves using a kitchen scale (or use a heaping teaspoon if a scale is unavailable).

   Time: PT1M

2. Heat Water

   Fill the electric kettle with 250 ml of water and heat to about 95 °C (just below boiling).

   Time: PT3M

   Temperature: 95°C

3. Pre‑Warm Teapot/Mug

   Pour a splash of the hot water into the teapot or mug, swirl, then discard the water.

   Time: PT0.5M

4. Add Tea Leaves

   Place the measured tea leaves into the strainer or directly into the teapot.

   Time: PT0.5M

5. Pour Water Over Leaves

   Slowly pour the 95 °C water over the tea leaves, ensuring they are fully submerged.

   Time: PT0.5M

   Temperature: 95°C

6. Steep

   Cover the teapot and let the tea steep for 4 minutes.

   Time: PT4M

   Temperature: 95°C

7. Strain and Serve

   Remove the strainer (or pour through a fine mesh) into a cup and discard the leaves.

   Time: PT0.5M

8. Enjoy

   Sip the tea plain or add a splash of milk or sweetener if desired.

   Time: PT0.5M

Nutrition Facts

Calories

2

Protein

0g

Carbohydrates

0g

Fat

0g

Fiber

0g