WATER, LEAVES & PRACTICE

THE JOURNAL.

Brewing notes, water comparisons and sources for a practice of your own.

Brewing

Water is part of the recipe

How mineralisation, bicarbonate, calcium and magnesium change the cup—and how to choose water by tasting, with the label as your guide.

Brewing

Gongfu infusions, leaves in a cup or a gentle simmer: begin with a recipe, then find your own way with the water and tea you have.

Brewing

Still waters to compare, with source analyses, dates checked, and a way to suggest corrections. Choose a starting point, then let the tea decide.

A place to start

A practical starting point for brewing whole leaf tea, adjusting a cup to your taste and noticing how each infusion changes.