How should I brew this Ceylon black tea to get a balanced cup without bitterness? — Black dragon ceylon black tea 100g

Black tea is more forgiving than green tea, but the brewing details still make a noticeable difference. Start with roughly one level teaspoon of loose tea per 200–250 ml of water. If you prefer a stronger cup, add a little more tea rather than steeping much longer — over-steeping is what draws out excessive astringency and bitterness.

Water temperature matters as well. Boil fresh water and let it sit for about half a minute before pouring; Ceylon black tea is usually brewed at around 90–100 °C. There is no need to rinse or scald the leaves first.

A typical steeping time is 2 to 5 minutes. At the shorter end, the cup is lighter and milder. At the longer end, it becomes bolder, darker and more astringent, and it contains more of the naturally stimulating compounds. The product description makes the same point: a stronger brew tastes bolder and is more stimulating, so choose the shorter side if you want a gentler cup.

Once the tea has steeped, remove the leaves or pour it through a strainer. Leaving the leaves in the pot makes the tea turn rough and cloudy. This tea is meant to be enjoyed on its own, but many people also add a little milk or a slice of lemon — both are common with Ceylon black tea and can soften the astringency.

Store the dry tea in an airtight container in a cool, dry place, away from direct sunlight and strong smells, to keep the leaves fresh.