Quick answer

Brew Red Velvet Tea with water just off the boil—around 95–100°C (203–212°F)—and steep for 3–5 minutes. Add a splash of milk to watch the beetroot turn the liquor pink and soften the cocoa notes.

Why this blend rewards a careful steep

Red Velvet Tea is a black tea base with cocoa shells, beetroot, and pomegranate flowers. The black tea gives structure and medium caffeine, while the cocoa and beetroot create the cake-like character. Because black tea can turn bitter if over-steeped, the steep time matters as much as the temperature.

If you usually brew black tea for 5 minutes or longer, start at 3 minutes for this blend and taste. The cocoa shells release quickly, and the beetroot adds sweetness that can become earthy if the leaf sits too long. Adjust upward only if you want a stronger cup.

The milk trick: turning Red Velvet pink

The beetroot in this blend is what makes the tea pink when you add milk. Without milk, the liquor is a deep reddish-brown. A splash of dairy or a barista-style plant milk lightens the color and makes the red velvet effect visible. For the clearest pink, use a light-colored milk and add it after steeping, not during.

Milk also rounds out the cocoa and softens any tannic edge from the black tea. If you drink your tea black, you’ll still get the chocolate and beet notes, but the color will be darker and the cup less creamy.

When to ignore the timer and trust your taste

These guidelines are a starting point, not a rule. If you prefer a lighter cup, steep for 2–3 minutes; for a stronger, more dessert-like cup, go to 4–5 minutes. Just avoid steeping beyond 5 minutes, as the black tea can become astringent and mask the cocoa.

Water hardness also affects extraction. If your water is very hard, you may need the full 5 minutes to get the full flavor. If your water is soft, 3 minutes may be plenty.

Step-by-step brewing method

  1. Measure the leaf: Use 1 heaped teaspoon (about 2–3 grams) of Red Velvet Tea per 200–250 ml (8–10 oz) of water. If you like a stronger cup, add a little more leaf rather than steeping longer. A common mistake is packing the infuser too full, which can make the tea stew; leave room for the leaves to expand.
  2. Heat the water: Bring fresh water to a boil, then let it cool for about 30 seconds—or simply use water just off the boil, around 95–100°C (203–212°F). Don’t use boiling water straight from the kettle if you want to avoid scalding the leaf; a brief pause is enough.
  3. Steep for 3–5 minutes: Pour the hot water over the leaves and start a timer. Taste at 3 minutes: if you want more cocoa depth, continue to 4 or 5 minutes. Remove the leaves when the timer ends. The most common mistake is leaving the leaves in the cup—black tea keeps extracting and can turn bitter, so lift the infuser out.
  4. Add milk to reveal the pink: Pour the brewed tea into a mug, then add a splash of milk (dairy or plant-based) and stir. Watch the color shift from deep red-brown to pink. Add milk after steeping, not during, so you can control the strength and see the color change clearly.

The tea in this guide

  • Red Velvet Tea: Red Velvet Tea is a black tea with medium caffeine, cocoa shells, sweet beetroot slices, and pomegranate flowers. The black tea base means you can brew it like a black tea, but the cocoa and beetroot are what make it taste like dessert—and turn pink with milk.

    Red Velvet Tea

    Red Velvet Tea