Ceylon black tea rewards precision. The method is simple, but the details matter: fresh water, the right amount of tea, a steady steep, and removing the leaves or bag at the right time.
If the cup tastes weak, use more tea next time. If it tastes bitter, reduce the steeping time. Strength should come from the amount of leaf, not from letting the tea sit too long.
Use hot fresh water
Ceylon black tea opens best with water close to a full boil. First fill the teapot with water between 92-97 C, then add the tea. Fresh filtered water gives the cup cleaner aroma and better brightness.
Measure first
Use 1 teaspoon of loose Ceylon black tea, about 2 grams, for every 8 oz cup. For a teapot, use 1 teaspoon per cup plus one extra teaspoon for the pot.
Steep, then separate
Steep for 3-5 minutes depending on the tea and desired strength. Remove the tea bag or strain the leaves so the cup stays smooth and balanced.