Quick Answer

To use a transparent kettle with infuser and milk pot, fill the kettle with fresh water, place your loose leaf tea in the stainless steel infuser, pour hot water over the leaves, steep to your taste, then serve with warm milk from the milk pot.

Why a Transparent Kettle Helps You Brew Better Tea

A transparent kettle lets you watch the water as it heats and see the tea leaves unfurl during steeping. This visual feedback helps you judge water temperature and extraction strength without a thermometer. The included stainless steel infuser keeps leaves contained while allowing full flavor release, and the milk pot lets you warm or froth milk separately so your tea stays at the right temperature.

Choosing the Right Tea for Your Infuser

Loose leaf teas work best with a stainless steel infuser. Whole-leaf teas like oolong, white, or green teas need room to expand, so fill the infuser only halfway. Finer teas like broken black tea or rooibos can be used but may release small particles through the mesh — a slightly shorter steep time prevents bitterness. Avoid using tea bags designed for single cups; the infuser is meant for loose leaves.

Step-by-Step Brewing Guide

  1. 1. Heat Fresh Water in the Kettle: Fill the transparent kettle with fresh, cold water. Place it on the stove or electric base and heat until small bubbles form (about 175–185°F for green or white tea, or a gentle boil for black tea). Do not boil water for delicate teas — it can scorch the leaves. Watch the water through the transparent glass; stop heating as soon as you see the first stream of tiny bubbles for green or white tea.
  2. 2. Add Tea Leaves to the Stainless Steel Infuser: Use the measuring spoon from the kit to scoop loose leaf tea into the infuser. A general ratio is 1 teaspoon per 8 oz of water. For whole-leaf teas, fill the infuser only halfway to allow room for expansion. Close the infuser lid securely. Overfilling the infuser restricts water flow and results in weak, uneven extraction.
  3. 3. Pour Hot Water Over the Leaves: Place the infuser inside the kettle or a separate teapot. Slowly pour the heated water over the leaves, covering them completely. If using the kettle as a brewing vessel, remove it from the heat source first to avoid overheating the leaves. Pouring water too fast can splash and cause uneven steeping; a gentle pour ensures all leaves are saturated.
  4. 4. Steep for the Right Time: Cover the kettle or teapot and let the tea steep. Green tea: 2–3 minutes. Black tea: 3–5 minutes. Oolong: 4–6 minutes. Set a timer — over-steeping releases bitter tannins. The transparent glass lets you see the color deepen as it brews. Taste test after the minimum time; you can always steep longer, but you cannot remove bitterness once it develops.
  5. 5. Warm the Milk in the Milk Pot: While the tea steeps, pour your preferred milk into the milk pot and warm it on low heat. Do not boil — scalded milk can curdle when added to tea. Stir gently to avoid a skin forming on top. Warming the milk separately prevents cooling your tea when you add it. Use the milk pot's spout for a clean pour.
  6. 6. Remove the Infuser and Serve: Lift the stainless steel infuser out of the kettle once steeping is complete. Place it on the tea tidy to catch drips. Pour the brewed tea into cups, then add warm milk to taste. Stir gently and enjoy. Leaving the infuser in the kettle will continue to extract and make the tea bitter — remove it as soon as the timer goes off.

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