My grandmother had opinions about tea.
Not preferences—opinions. The water had to be freshly drawn; reboiled water was dead water, she said. The brewer had to be warmed first. The tea went in before the water, never after. And you waited exactly four minutes—not three, not five.
I used to roll my eyes. Tea is tea, I thought. How much difference could any of this make?
Quite a lot, as it turns out.
I've since learned the science behind her rules. Freshly boiled water has more dissolved oxygen, which helps with extraction. Warming the brewer keeps the temperature stable during brewing. Steeping time matters because different compounds release at different rates—too short and you miss the depth; too long and you're into bitterness.
But here's the thing: she didn't know any of that. She just knew what worked. Decades of making tea, day after day, until the knowledge lived in her hands.
I think about her when people ask me for brewing instructions. I can give you times and temperatures and ratios—and I will, because they help. But the real answer is simpler: pay attention. Watch the colour deepen in the cup. Smell the steam. Taste it at different strengths until you find your preference.
Our CTC brews fast and forgives a lot. It's not fussy. But it rewards attention. A little more time, a little less milk, slightly cooler water—small adjustments that make the difference between a cup of tea and your cup of tea.
My grandmother would approve.