TeaTapee is about as forgiving as a hot drink gets: the 15 botanicals are ground to a fine, soluble powder and sealed into single-cup golden teabags, so there is nothing to strain, squeeze or time to the second, and because the blend is caffeine-free you can make it at any hour. Still, a few everyday habits turn a deep, amber, warmly spiced cup into a thin, flat or uneven one. Here are the seven that make the biggest difference, each fixed in seconds. For the full method, see how to brew the perfect cup.
1. Dropping the whole teabag into the cup
A golden teabag is not an infuser bag. Each one holds a single cup’s worth of the blend as a fine, soluble powder, and that powder has to go into the water. Left in its sealed bag, it never reaches the water and you are left with plain hot water.
Fix: tear the teabag open along the top and pour the powder into the cup.
2. Using too much water
One teabag is made for about 200 ml (roughly 7 oz) of hot water. A mug filled to the brim holds a good deal more than that, and the extra water makes the cup lighter and thinner than it should be.
Fix: measure about 200 ml of hot water for each teabag. If you want a larger drink, make a second cup with a second teabag rather than stretching one.
3. Skipping the stir
The blend is a soluble powder, and a good stir is what mixes it evenly through the cup.
Fix: stir well as soon as the powder goes in, and stir once more before the first sip.
4. Drinking it straight away
A cup of TeaTapee is not at its best the moment the powder meets the water. It needs a little time for the full earthy, warmly spiced body and the deep amber color to come together.
Fix: give it 2 to 5 minutes, then stir again. A deep, glowing amber is a reliable sign that the cup is ready.
5. Changing the time to change the strength
The strength of the cup is set by the amount of water, not by how long you wait.
Fix: use a little less water for a deeper, earthier cup, or a little more for a lighter one where the cardamom and spice notes sit forward.
6. Making iced tea with a full cup of water
A cup made for drinking hot and then poured over ice tastes watery as soon as the ice starts to melt.
Fix: use about half the usual water, around 100 ml (3–4 oz) of hot water per teabag. Stir, give it 2 to 5 minutes, let it cool, then pour it over a full glass of ice. Iced TeaTapee has serving ideas and a pitcher method.
7. Storing the teabags next to coffee or spices
Finely ground botanicals pick up the smells around them. Teabags kept in an open box beside the coffee, the spice rack or the stove slowly lose their own aroma and take on someone else’s.
Fix: keep the teabags in their resealable packaging or an airtight container, somewhere cool, dry and away from direct light and strong odors.
What is not a mistake
Adding a little honey or a slice of citrus. TeaTapee has no added sugar, so sweetening it is up to you, and the cinnamon and cardamom notes take both well. You do not need any special equipment either: a mug and a spoon are enough.
Frequently Asked Questions
Why does my Thai herbal tea taste weak?
Usually because there was too much water for one teabag. Use about 200 ml of hot water per teabag, stir well, give it 2 to 5 minutes and stir again. For a stronger cup, use a little less water.
How much water do you use for one teabag?
About 200 ml (roughly 7 oz) of hot water for each golden teabag. Use a little less for a deeper, earthier cup and a little more for a lighter one.
Do you need a strainer or infuser for TeaTapee?
No. The blend is a fine, soluble powder, so the whole blend goes into the cup and there is nothing to strain, squeeze or time to the second. A mug and a spoon are all you need.
How do you stop iced Thai herbal tea from tasting watery?
Use about half the usual water, around 100 ml (3–4 oz) of hot water per teabag. Stir, give it 2 to 5 minutes, let it cool, then pour it over a full glass of ice.
How should you store the teabags?
Keep them in their resealable packaging or an airtight container, somewhere cool, dry and away from direct light and strong smells such as coffee and spices.