Tea infusion

Use freshly boiled water for black tea and steep it for 3–5 minutes. For green tea, let the water cool to about 75–85 °C and steep for 2–3 minutes; very hot water or a long steep can bring out bitterness.

Yes. Add tea leaves or a tea bag to cold water, cover and steep in the fridge for 6–8 hours, then strain. Cold brewing usually gives a gentler, less bitter drink than pouring hot water over the leaves.

Cool it promptly, cover it and keep it in the fridge; use it within a day for the best flavour. Store tea leaves and unopened tea bags in an airtight container away from heat, light and strong-smelling foods.

Add milk after brewing so you can judge the strength and colour. Lemon gives a bright, tart taste; add it after removing the tea leaves or bag, as citrus can make milk curdle.

You can steep good-quality loose leaves a second time, especially whole-leaf green or oolong tea; keep the next steep a little longer. Tea bags and finely broken leaves usually give a weaker second brew.

Tea made from the leaves of the tea plant contains caffeine, though the amount varies with the leaf, water temperature and steeping time. Herbal infusions such as peppermint or rooibos are not made from tea leaves and are naturally caffeine-free.

Tea comes from the leaves of the tea plant; black, green and white tea are processed differently from the same plant. A herbal infusion is made by steeping other plants, such as mint, chamomile or rooibos, in water.

Black tea pairs well with scones, biscuits and toast, while green tea suits savoury foods such as rice dishes and steamed fish. Mint tea is often served after a meal, and a slice of lemon works well in many lighter teas.