Brewing Great Tea at Home: Temperature and Time

Chrysanthemum: Use water at about 90°C, steep for 3 minutes, for a gentle aroma without bitterness. Steeping too long will start to bring out astringency.

Nang Ngam Tea: Water at 85–90°C, steep for 2–3 minutes, letting the leaves slowly unfurl. The amber color is most beautiful at the three-minute mark.

Dragon Blood Tea: Boiling water at 95°C, steep for 4 minutes to fully draw out the deep red color and its tart, lightly astringent flavor. Serving it iced is wonderfully refreshing too.

“Chrysanthemum, Nang Ngam, and Dragon Blood tea each call for different care. Here's a simple, practical guide.”