Back in 1946, the English writer George Orwell penned an essay on how to make the perfect cup of tea. Among his rules was a practical piece of advice:
“One should drink out of a good breakfast cup — that is, the cylindrical type of cup, not the flat, shallow type.”
Eighty years on and the world has changed in countless ways, but our affection for tea remains constant. In Malaysia and beyond, tea has become part of our daily rhythm. It is a moment of calm between hours of activity, a comfort shared with others, and a ritual that feels timeless.
At BOH, tea-making is both an art and a science. From the highlands where our leaves are grown to the cup that warms your hands, each step contributes to that unmistakable Ummph! we all love. So if you’ve ever wondered how to brew your best cup, these tips will help you get there.
The Importance of Water Temperature
Water temperature is one of the most overlooked factors in brewing tea. It determines how much flavour, aroma, and colour are drawn from the leaves.
- For black teas, water should reach a rolling boil at 100°C. This temperature helps unlock the full-bodied character and golden brightness that make black tea so satisfying.
- For green teas, the water should be slightly cooler, around 70°C, to preserve their delicate fragrance and subtle taste.
If your kettle doesn’t have a temperature control, you can easily use a kitchen thermometer or learn to judge by sound and sight. The key is freshness. Always boil water only once. Reboiling removes oxygen from the water, leaving the tea tasting flat or metallic instead of lively and fragrant.
The Art of Timing
Patience is essential to great tea. Scientists have found that five minutes is the perfect steeping time for a cup to reach its full flavour and antioxidant potential. After brewing, remove the tea bag and allow the tea to cool for six minutes. By then, the temperature will have settled at about 60°C, which is considered the optimum for both taste and comfort.
A study by the University of Northumbria’s School of Life Sciences confirmed this through 180 hours of testing and 285 cups of tea. Their conclusion was clear. At five minutes, the tea’s flavour peaks, and after seventeen minutes and thirty seconds, it begins to lose its best qualities.
If you prefer milk, add about 10ml after removing the tea bag and let the tea rest before drinking.
A simple guide for the perfect cup:
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Place your BOH tea bag in a mug.
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Pour in 200ml of freshly boiled water.
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Brew for five minutes.
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Remove the tea bag (avoid squeezing it as this releases tannins that make the tea bitter).
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Add milk if desired.
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Let it stand for six minutes, then enjoy.
Each step may sound small, but together they make a world of difference.
The Right Cup for the Right Tea
Orwell was right. The cup matters. The material, shape, and even colour can subtly influence your tea’s flavour.
- Avoid Styrofoam or plastic cups. These materials absorb flavour molecules and dull the tea’s natural aroma.
- Skip metal cups. They tend to react with tannins, giving the tea a metallic taste.
- Ceramic mugs are common, but they cool quickly because they are porous.
- Porcelain, on the other hand, is perfect. It holds heat beautifully, keeps the tea’s aroma intact, and feels elegant in hand.
It’s no coincidence that porcelain was the material used when tea first arrived in Europe from China. It remains the best vessel for appreciating every nuance of flavour.
Even the colour of your cup can influence how your tea tastes. According to Dr. Stuart Farrimond, a food scientist who has studied the chemistry of tea, red or pink cups make tea taste sweeter, while white or blue cups can enhance savoury or salty notes. The mind and senses are deeply linked, and colour plays a bigger role than we realise.
The Leaf and the Blend
Great tea begins long before it reaches your teapot. The quality of the leaves, the altitude where they grow, and how they are processed all determine the final taste.
At BOH, we take pride in producing tea from our own gardens in the Cameron Highlands. Our Cameronian Gold Blend, made from the tender shoots of the Manipuri and Rajghur jats, reflects the purity of its origin. Only leaves that meet the highest standards of colour, flavour, brightness, and aroma are chosen, creating a cup that glows with a light golden brew and a rich, evocative fragrance.
The Moment That Follows
Tea is about technique, time and intention. The best cup is brewed slowly, poured thoughtfully, and enjoyed without hurry.
It might be the cup that welcomes your morning, the one that punctuates a busy afternoon, or the quiet companion at day’s end. However you enjoy it, tea brings with it flavour, a sense of calm, reflection, and togetherness.
As the steam rises and the first sip warms your spirit, you are taking part in a tradition that connects people across generations and cultures.
So the next time you reach for your kettle, take a little extra care. Use fresh water, steep patiently, pour into your favourite porcelain cup, and sit for a while. Let the aroma fill the air, let the warmth steady your hands, and taste the balance that only a perfectly brewed BOH tea can bring.
Because when brewed with care, every cup carries the heart of the highlands and that unmistakable BOH Ummph!
If you are in the mood for some tea check out some of our selection below, or click here to explore our wider selection of teas:
