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How to brew Lull Tea

Here's a quick post about how to brew Lull, one of the herbal infusions that taste like music. If you haven't already heard about the music inspired tea then you can untangle that last part here - a fresh post is coming soon!)



Lull is at its heart a green tea, with some fruity and spiced overtones which open up an interesting set of brewing possibilities that can make it a little more challenging but also a little more rewarding to try. This article represents how I aim to get the brew bang on the mark, but there are other ways that may work just as well. All in all there's quite a bit of room for trial and error; I offer this only as a handy guide rope.

To begin with I boil some freshly drawn water. Once it's done I allow the water to cool down for 2 or 3 minutes before I pour anything. This additional cooling down stage means we've got plenty of time to sort out the loose leaf (although if getting this bit ready before you do anything else prevents your sudden descent into mild peril then go for it).

A fairly heaped teaspoon of Lull

I aim to get one not-quite-heaped, fairly level pile of tea on my spoon, which I find that to be more than enough in one cup. It more likely avoids that terrible bitterness that so eagerly befouls any cup of green tea allowing the softer blueberries and almonds to become apparent enough to taste. Pop this into an infuser in your mug for now.


After our 2 or 3 minutes is up I pour the slightly cooled water over the leaf and leave for around 3 minutes. I'll be honest, I rarely time this, measuring it instead by the colour and the occasional sipping but as an approximation 3 minutes is not far off the mark. You'll find that as the leaf steeps in the water it begins to take on its colour varying between light blue, jam red and deep purple (which tilts one way or another depending on the leaf mix you found on your spoon), this is quite normal, but most typically I anticipate it'll settle on the latter.

After 3 minutes is up, I take the infuser out of the cup and give it a couple of dunks back into the brewed concoction as an alternative to thoroughly stirring it (like you would with a milky brew). This will just get those last bits of potency out of the fruits and herbs (you might notice some changes in colour while you do this).


You needn't do anything else now other than enjoy the brew. It's intended to be drunk without milk (although it works with it too, I'm told) and so I actually find that all of these cooling moments serve an ancillary purpose that milk traditionally covers by reducing the overall brews temperature. In a way, this might actually help to improve the taste too, just because you can actually taste it, rather than just sense the temperature of the water.


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