Brookfield House recommended steep times
Based on a 250ml cup, if you have a mug or a larger cup add extra tea.
Black Tea – Steep 1 teaspoon (2grams) for 2 minutes at 100
Oolong Tea – Steep 1 teaspoon (2grams) for 3 minutes at 90
Green Tea – Steep 1 teaspoon (2grams) for 2 minutes at 80
White Tea – Steep 1 teaspoon (2grams) for 3 minutes at 85
Yellow Tea – Steep 1 teaspoon (2grams) for 2 minutes at 80
Herbal and Fruit Teas – Steep 1 teaspoon (2grams) for 3 to 5 minutes at 100
Chai Tea – Steep 1 teaspoon (2grams) for 4 minutes at 100
Puerh Tea – Steep 1 teaspoon (2grams) for 3 minutes at 100
Brookfield’s Australian Green Tea – Steep 2 teaspoon (5 grams) for 1 minutes at 80
Brookfield’s Australian Black Tea – Steep 2 teaspoon (5 grams) for 1 minutes at 95
How to cold steep.
Always hot steep leaves first.
1. Steep the leaves as you would normally in a 250ml cup but add an extra teaspoons of tea, once steep has finished pour into a 500ml cup full of ice. Make sure the cup or glass can cope with the hot to cold water.
- Alternatively do a hot flush – pour 100°C water over the leaves in a cup for 20 seconds then place your tea leaves into a bottle with a filter and water, you can keep this in the fridge for up to 24 hours but remember to drink it in that time as it has no preservatives.
Please note -If your bottle or jug is 1 litre you will need to add 4 teaspoons of tea – 1 teaspoon per 250mls.
This method also works well with a tea filter ball, do the hot flush with the tea in the ball then place the ball into a jug or bottle of water, the ball is great as it will keep the leaves contained.
Add some fresh fruit to your fruity teas. YUM
Even try sparkling water instead of still.
With both methods if you like a stronger flavour then add an extra teaspoon of tea.
Check out our teas here
½ cup of butter softened
1/3 cup Sugar
Australian Black Spring flush tea – steep 2 heaped teaspoons in ¼ cup of 100°C water for 30 seconds.
1 cup of self raising flour
Place the butter and sugar in a bowl and with a flat wooden spoon mix until the mixture turns a pale colour light and fluffy.
Add the tea including leaves into the mixture and mix until all combined
Add Flour and mix until all combined
If mixture is very wet add a bit more flour until a lovely batter consistency.
Place onto grease proof paper and form into a log.
Wrap in plastic
Place in fridge for 1 to 2 hours
Pre heat oven to 180 °C
Remove log and slice into 1 cm slices and place on an oven proof tray lined with bakers paper
Place in heated oven for 24 minutes or until golden brown on the edges.
Steep 4 teaspoons of Lychee, Rose and Vanilla tea in ¼ cup of water for 5 minutes
Add to icing sugar in small amount until you have a lovely thick and smooth consistency.
Drizzle on top of cookies and garnish with rose petals.