Quick answer
Brew Walnut Truffle tea with water at 175°F (80°C) and steep for 2–3 minutes to bring out its nutty and floral notes without bitterness.
Why water temperature matters for Walnut Truffle
Walnut Truffle is a sencha green tea blend, so boiling water can scorch the leaves and ruin the delicate almond and rose petal flavors. Using water that is too cool, however, may not extract enough of the nutty character from the walnuts and almonds. Aim for 175°F (80°C) as a starting point.
How to brew Walnut Truffle loose leaf tea
- Heat the water: Bring filtered water to a boil, then let it cool to 175°F (80°C). If you don't have a thermometer, let the kettle sit for 2 minutes after boiling. Common mistake: using boiling water will make the tea bitter.
- Measure the tea: Use 1 teaspoon (about 2 grams) of Walnut Truffle loose leaf tea per 8 oz (240 ml) cup. Checkpoint: too much tea can overpower the delicate floral notes; too little may taste watery.
- Steep and serve: Pour the hot water over the leaves and steep for 2–3 minutes. Strain or remove the leaves before drinking. Common mistake: steeping longer than 3 minutes can extract bitterness from the green tea base, masking the nutty and rose flavors.
About this tea
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Walnut Truffle: Walnut Truffle is a blend of sencha green tea, almonds, walnuts, and rose petals. The green tea base requires a lower brewing temperature than black tea, and the nuts and petals need a moderate steep time to release their flavors without turning bitter.
Walnut Truffle
