JOURNAL
Small details, thoughtful techniques and practical guides for making a better cup.
Water, temperature, proportion and time all shape the character of tea. The Brewing Journal explores the techniques and everyday decisions that can turn a familiar cup into a better one.
FEATURED STORY
Brewing
Tea lovers, for years you have seen the popular Kannan Devan, AVT, Eastea, and Ripple Tea on supermarket shelves. These brands made their mark with their unique blends. From these options, how...
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Brewing
Water temperature does more than make tea hot. It changes how the leaf extracts—and can be the difference between a balanced cup and a harsh one.
FROM THE JOURNAL
Brewing
Dark, bitter, brisk, full-bodied: we call all of them “strong”. But they describe very different qualities in a cup of tea.
Brewing
Milk does much more than lighten the colour of tea. Its proteins interact with compounds in the infusion, changing astringency, aroma and the way the cup feels.
Brewing
Same tea, same kettle, different cup. Water chemistry, small changes in brewing and even the amount of milk can alter tea more than we realise.
Brewing
There is no single recipe for masala chai. Learn the structure behind a balanced cup, then adjust the tea, milk and spices until it becomes your own.
Brewing
Seven small mistakes that can quietly change the flavour of every cup.
Brewing
It's not about using more tea or boiling it longer. The secret lies in balance.
