How to brew every Rivia organic tea

Loose leaf tea rewards attention, not complexity. A consistent ratio, the right water temperature, and a short wait are enough to draw out each variety’s character.

Start with 3–5 grams of leaf per 200 ml of water. A kitchen scale helps at first; soon a level scoop becomes second nature. Use filtered water when you can — clarity in the cup begins with clarity in the kettle.

Green tea from Zhejiang wants cooler water: 175–185°F, steeped for two to three minutes. Too hot and the cup turns bitter; too long and the brightness fades. The finish should feel clean and vegetal, with a gentle sweetness.

White tea and jasmine tea share that delicacy. White tea from Fujian is silken and pale — same temperature range, two to three minutes, no rush. Jasmine layers floral perfume over a green tea base; steep on the shorter side to keep the aroma lifted rather than heavy.

Yellow tea from Hunan sits between green and oolong in temperament. Try 180°F for three minutes. The cup should feel mellow and rounded, with a quiet honeyed sweetness that unfolds slowly.

Oolong and black tea welcome more heat. Oolong from Fujian: 195–205°F, three to four minutes — toasty stone fruit and a long finish. Black tea from Yunnan is full-bodied and malty at the same range; push toward four minutes if you like a richer cup.

Pu-erh asks for boiling water and a brief rinse — discard the first pour, then steep three to five minutes. The liquor should feel earthy and smooth, with dark cocoa depth and a grounding finish.

High-quality leaves can be resteeped two or three times. Add thirty seconds to each subsequent infusion, or simply steep until the flavor softens. That is part of the ritual: the same leaves giving a quieter, more transparent cup with each pour.