The brew guide
Scanned the code on your pack? You are in the right place.
You have the tea. Here is everything else.
Brewing times that actually work, what is in each blend and why, and where the leaf comes from. Start wherever you like.
Three rules
Everything we make brews one of three ways
You do not need to remember a different rule for every blend. Work out which of these three a tea belongs to and you will get it right every time.
Boiling water is what makes green tea bitter, so let the kettle stand two minutes off the boil. About a third the caffeine of coffee.
Green Tea, Bergamot Green, Jasmine Green
Shop green teas Black and chaiTake the bag out on time. Past five minutes the tannins come through and it turns sharp. Our most caffeinated teas, and they all take milk well.
Assam, Masala Chai, Darjeeling
Shop black teas HerbalThese need longer than most people give them, because roots and whole botanicals release slowly. They will not turn bitter if you forget them. All caffeine free.
Valerian, Lavender Mint, Turmeric Ashwagandha, Turmeric Ginger, Daily Detox, Tulsi, Rooibos Chai
Shop herbal teasCold brew, for the summer
Any green or herbal blend: two bags in a litre jug of cold water, in the fridge overnight. No bitterness at all, because cold water never pulls the tannins out, and it keeps for two days.
The method
Masala chai, the way it is actually made
A bag in hot water is a fine cup of tea, but it is not chai. In most Indian homes the tea is boiled, not steeped, and that is the whole difference. Six minutes, for two cups.
Boil the tea first
One cup of water with two heaped teaspoons of Masala Chai loose leaf. Let it boil hard for two full minutes so the cardamom and cinnamon open up.
Then the milk
Add one cup of whole milk and bring it back to the boil. Watch it, because it climbs the pan fast at this point.
Let it roll
Drop the heat and let it move for another two to three minutes, until the colour goes deep and even rather than pale brown.
Sweeten, then strain
Sugar goes in the pan, not the cup, so it cooks into the tea. Strain straight into the cup and drink it hot.
Join the list
Brewing notes, straight to you
One email a month. How to get the most out of each blend, what we are blending next, and the stories from the gardens in Assam, Darjeeling and the Nilgiris.
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Stacks
Five stacks, built around what you need
Each stack is three different teas rather than three of the same box, because nobody wants to drink one blend all week. 30% off the set, and a far lower cost per cup than buying singles.
Swipe for all five
Energy Stack
Masala Chai, Assam and Green Tea. Bold spice to start, something clean for the afternoon.
Caffeinated, morning through afternoon
Buy the Energy Stack
Calm Stack
Valerian Comfort, Bedtime Blossom and Lavender Mint. Three ways to put the day down.
All caffeine free, all for the evening
Buy the Calm Stack
Digest Stack
Turmeric Ginger, Daily Detox and Perfect Mint. The cup you reach for after a heavy meal.
Caffeine free, any time of day
Buy the Digest Stack
Glow Stack
Hibiscus Rose, Blue Pea and Sweet Orange Hibiscus. The three that look as good as they taste.
Caffeine free, brilliant iced
Buy the Glow Stack
Traditional Stack
Turmeric Ashwagandha, Tulsi Comfort and Daily Detox. The three herbs Indian kitchens have kept in the cupboard for centuries.
Caffeine free, and the most cups of any stack
Buy the Traditional StackGo deeper
What is in your cup
Ashwagandha, tulsi, valerian root and turmeric have been used in Indian households for centuries, and every one of them is in this range for a reason. We write about where they come from, how they have traditionally been used, and the people who grow them.
Read the journalOur story
Tea straight from the gardens, not the auction house
We are Harshit and Sudarshana. We grew up in Kolkata, which has been the largest tea port in the world for well over a century, and the smell of the auction houses near the river is one of the first things either of us remembers.
Brewix exists because of something that bothered us about how most tea reaches people. It is usually bought at auction, blended by brokers, and sold under a name that has nothing to do with where the leaf grew. By the time it gets to you it is a commodity.
We buy straight from gardens in Assam, Darjeeling and the Nilgiris instead. No auction houses, no additives, no flavour sprays. Everything is blended by hand in small batches, and every pack can be traced back to the garden the leaf came from.
It is not a complicated idea. But it is the reason the tea in your cup tastes like a place rather than a category.
Harshit and Sudarshana
Questions
The bits people always ask
Can I reuse a pyramid bag?
Once, for the black teas and the chai, though the second cup will be noticeably lighter. Herbal and green blends give almost nothing the second time, because the botanicals release most of what they have in the first steep.
How long does an open pack keep?
About six months if you keep it sealed and away from light, heat and anything strongly scented. Tea does not spoil, but it does go flat, which is why the pouch is resealable. Do not refrigerate it, as the moisture does more harm than the cold does good.
Which of these have caffeine?
The black teas and the chai have the most, and the green teas have roughly a third of what coffee does. Everything in the herbal group has none at all: Valerian, Lavender Mint, Daily Detox, Tulsi, Rooibos Chai and both turmeric blends.
Are the bags plastic?
No. The pyramid bags are plant based and biodegradable, which is also why we ask you not to leave one sitting in water for hours.
My tea tastes bitter. What am I doing wrong?
Almost always one of two things: boiling water on a green tea, or leaving a black tea in past five minutes. Both pull the tannins out. Try cooler water for green, and take the bag out on time for black.
Something arrived damaged, or it is just not for me.
Email us at info@brewixtea.com with your order number and we will sort it out. You do not need to send tea back to us.
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