Brewing tea in a large mug (typically between 400ml and 600ml) requires a slightly different approach than infusing a standard 200ml teacup. In smaller vessels, precise timing and concentrated leaf-to-water ratios dominate the process. When scaling up to an oversized ceramic or stoneware mug, water retains thermal mass longer while the extraction volume increases significantly. Fast-extracting, finely broken CTC black teas or delicate high-temperature greens can turn overwhelmingly bitter if left immersed during a prolonged drinking session.
The ideal candidates for generous mugs are resilient whole-leaf teas, robust herbal botanicals, roasted oolongs, and hearty tisanes such as rooibos or chamomile. These botanicals release balanced sweetness and aromatic oils gradually without dumping excessive astringency into the brew. Using a deep stainless basket infuser gives the leaves ample room to unfurl fully, preventing the compressed, muddy extraction often caused by cramped novelty strainers or undersized single-serve tea bags.
