Ancient history shows that the first infusers were made from bamboo and, through time, were made from many materials such as china, silver, stainless steel, and even linen. However, they were made to keep tiny waterborne insects out of your brew rather than for holding tea leaves. It was only in the 17th century that the infuser was used as it is today, to hold delicious tea leaves while steeping them for the perfect brew.
Step-by-step brewing guide.
Fill the kettle with fresh water; you can use tap water or spring water, depending on your preference. Heat to the required temperature by following the instructions on the packaging. Be sure to check the temperature as certain tea leaves can bruise in high temperatures resulting in a bitter taste. For example, white tea requires a temperature of 180F.
Place the infuser in a clean mug or teacup and add the tea leaves. Each tea will have specific measurements; check the packaging. Generally, 1 teaspoon (4.26 g) of tea leaves is required per cup.
Pour the hot water into the infuser and allow the tea leaves to steep slowly. Brewing times will vary depending on the type of tea these should be on the packaging. For example, white tea requires 3 minutes of steeping.
Remove the infuser and place it on a small saucer to cool. Some tea leaves can be reused before being discarded. Taste the tea and if required, add a drop of honey or a splash of milk, depending on your preference.