Tea infusers are a timeless and versatile way to enjoy loose leaf tea, enabling the full aromas and flavours of the tea you love to shine in every brew. Whether you're using a classic stainless steel teaball, a novelty silicone design, or a spacious basket infuser, these handy tools help you to steep the perfect cup of tea.
look at the popular types of tea infusers, understand how they work, and discover tips to brewing the best tea with a loose leaf tea infuser.
What is a tea infuser?
A tea infuser is a tool used to separate the tea leaves from the tea when brewing a pot or cup of tea. There are a few different versions of the tea infuser. Here’s a look at popular infusers, and how they work.
Teaballs (also called ‘ball infusers’ or ‘tea eggs’): These are usually made of stainless steel mesh or perforated stainless steel. Some come with tongs attached, which help you to open the ball—a bit like a clam shell opening and closing. Others you open by hand, and a clasp that holds them shut. These versions also have a fine chain you use to dangle the teaball from, and a handy hook that hooks the teaball onto the side of your cup.
How they work is simple. You place the tea leaves inside the tea ball and close it up, essentially caging in the tea. When you submerge it in a cup or pot of hot water, the infuser contains the leaves, so that they don’t get dispersed within the cup. The heat of the water promotes the release of flavour compounds, aromas and oils from the tea, and these elements gradually leach into the water. After a couple of minutes of infusion, the result is a tasty cup or pot of tea.
You can use teaballs with cold water as well as with hot, however you just need to leave the infusion to sit for longer when using cold water.
Teaball style infusers at Tea Tonic:
Basket infusers:
Rather than being fully submerged in your cup, the basket infuser sits at the top of your cup or teapot. You place the tea leaves inside the basket, and add enough hot water to submerge the leaves. Again, after a couple of minutes, your tea has infused.
Basket infusers suit teapots and mugs, as they tend to be bigger than teaballs, however you can use them in cups. They are usually made from stainless steel, but there are ceramic options available.
Tea baskets and Infuser Teapots at Tea Tonic:
Stainless Steel Basket Infuser With Lid
Glass Tea Infuser Teapot
1.5L Teapot And Tea Warmer Set
Square Glass Tea Pot (2 cups)
Silicone infusers:
Silicone tea infusers often come in entertaining designs, and bring a bit of fun to a cup of tea. They don’t rust, and are dishwasher safe.
Food grade silicone is heat-resistant, and rated to withstand temperatures up to 230°C (450°F), which is well above boiling point. When considering a silicone infuser, be certain to check that it is labeled ‘food-grade’ and is BPA-free. Another tip is to check that it doesn’t have a strong chemical smell, as this could signal low-grade silicone, and should be avoided.
How do silicone tea infusers work? They work much like metal ones. For example, the Tea Tonic’s Rainbow Unicorn Silicone Infuser has a top and bottom half you take apart. The bottom half is where you place your tea leaves, before reassembling the unicorn. You then place the unicorn into the cup, add the hot water, and wait for the tea to steep.
Silicone infusers at Tea Tonic:
- Rainbow Unicorn Silicone Infuser
- Silicone Leaf Infuser (hybrid of stainless steel leaf infuser with silicone head.
Bottle Infusers:
These are tea infusers designed to brew cold tea in specially-designed tea infuser bottles. (Steeping tea in cold water results in a brew without bitterness.) So if you’re looking to brew a cold or ice tea to carry around with you, this infuser is your answer.
Bottle Infusers, Bottles & Tea Infuser Flasks at Tea Tonic:
- Iced Tea Adapter/Infuser for Disposable Water Bottles Ocean Blue
- Iced Tea Adapter/Infuser for Disposable Water Bottles Sea Green
- Tea Infuser Bottles
- Thermal Tea Bottle With Infuser 450ml With Energy Boost Tea Loose Leaf Travel Tin Organic
Tea Infusers - The New/Old Way to Brew a Great Cup of Tea
While loose leaf tea infusers are all the rage at the moment, they’ve actually been around for hundreds of years. During the Tang Dynasty (618-907 AD), the Chinese Royals used tea bowls (sans a strainer) to infuse tea before drinking it, which was a very early version of the modern tea infuser.
The tea infuser was invented in the early 19th century, with the earliest known patent filed in 1830 by a man named Benjamin Thompson in England. These early designs were often metal mesh balls or perforated cylinders used to hold loose tea leaves while steeping in hot water.
Which came first? The Tea Infuser or the Tea Bag?
The answer is, the tea infuser. Tea bags first appeared commercially around 1904, approximately a century after teaballs first appeared. Strictly speaking, however, the teabag does function as an infuser.
What are the benefits of using a tea infuser?
- Tea infusers can be used on repeat, whereas a tea bag is designed for single use. This means that using a tea infuser is less wasteful than buying teabags.
- There’s a lot of concern these days about microplastics in teabags. If you use a stainless steel tea infuser, you need not worry!
- With a tea infuser, you can brew exactly the amount of tea you need to, whereas teabags have a set amount of leaves within them. This means that if you like your tea extra weak or extra strong, you can perfect your daily cup by only using the amount of tea you prefer. This will also save on tea costs in the long run.
- Tea infusers allow you to brew a really great cup of tea, as there is plenty of room in the infuser for water to filter through the tea leaves, (provided that you don’t overpack it).
- Tea infusers are for loose leaf tea, and when you buy loose leaf, you can access some of the freshest, tastiest teas out there. Also, you don’t have to worry about unpalatable flavours from teabags, such as bleach or paper, entering the picture. (Note that the tea bags at Tea Tonic don’t taste papery or bleachy!)
Tips for brewing a great cup of tea using a tea infuser
Brewing tea in a tea infuser isn’t rocket science, but here are some pointers that will help you make a consistently good cup of tea.
1. Choose a Quality Loose Leaf Tea
Your cup of tea will always taste better if you choose a flavourful loose leaf tea. Opt for organic tea if it’s available, but if not, at least source your loose leaf tea from a premium tea brand, like Tea Tonic. Tea Tonic has a wide range of loose leaf teas, with some teas actually packaged in Travel Packs with handy tea infusers!
2. Measure the Right Amount
For a perfect cup, use approximately 1 teaspoon of loose leaf tea per cup (250ml) of water. If you like it stronger or weaker, adjust the amount. Remember that larger leaves or herbal blends may require more tea to get a good flavour.
3. Add Tea to the Infuser
Open your tea ball and spoon in the tea. Remember that overfilling it is a no-no, as tea leaves need space to expand and release their flavour. You’ll find that half filling the ball will be just the right amount.
Tea baskets tend to be bigger, so you don’t need to half fill them. Stick with the teaspoon measurement.
Getting the perfect amount is a matter of trial and error. If you find your cup of infused tea is always a bit too strong, use less tea next time. It’ll save you on tea!
4. Place the Infuser into the Cup or Teapot
Once you place your infuser in your cup, mug or teapot, ensure it will be fully submerged in the water.
5. Pour in Hot Water
Optimal water temperatures are:
- Black/Herbal: 95–100°C (boiling)
- Green tea: 70–80°C (not boiling)
- Oolong: 85–90°C
If you have a kettle with temperature control, this will help you be exact with temperatures, but if you don’t, don’t sweat it!
6. Steep for the Right Time
After you pour on the hot water, allow the tea infuser to steep in the water for at least 2 minutes, but don’t leave it too long, as over-steeping can make some green and black teas taste bitter. (If you are brewing a tea in cold water, there’s less risk of oversteeping. Steep for at least 5 minutes.)
7. Remove the Infuser
Take it out and set it on a drip tray or spoon rest. Add dairy or plant milk if you wish, or drink without. Enjoy your tea!
Common Tea Infuser Brewing Mistakes
- Overfilling the Infuser
Cramming too much tea in the infuser restricts the movement or water and weakens the flavour. You also waste tea leaves. Less is usually more.
- Using the Wrong Water Temperature
When water is too hot, delicate teas, like green or white tea, become bitter. If the water is too cool, stronger teas, like oolong and black, can taste weak. For best results, use a temperature-controlled kettle.
- Leaving the Infuser in Too Long
Time your tea brew, as leaving tea to steep for too long can add to bitterness.
- Choosing the Wrong Infuser for the Tea Type
You need to have the right type of infuser for the type of tea you’re drinking. Very fine teas or broken leaf teas need a tea infuser with fine mesh so that the tea leaves don’t escape through the holes.
- Poor maintenance
Tea infusers can suffer from a build up of old tea residue. This can impact the flavour of your fresh brew, so be sure to clean your tea infuser properly.
How to Clean and Maintain Your Tea Infuser
- Rinse Immediately After Use
Empty your tea infuser and ensure any old leaves are gone. Then rinse it under hot water to prevent the build up of stains.
- Brush Off Stubborn Leaves
Tea leaves can easily become stuck in the mesh of a teaball. Use a soft brush to clean the mesh. If you are using a mesh teaball, be sure not to press too hard with the brush, as too much pressure can warp the mesh.
- Soak in Baking Soda or Vinegar (Occasionally)
For a deeper clean, soak your teaball in a mix of baking soda and water or white vinegar and water for 15–30 minutes. Rinse well afterwards.
- Avoid Dishwashers (for Silicone or Delicate Metal)
Some silicone or decorative infusers are best hand washed, as this prevents wear and fading.
- Dry Thoroughly
To prevent rust on a metal tea infuser, dry it with a tea towel or leave it out to air dry. The same goes for silicone tea infusers, which may collect mildew if not left to completely dry.