If you've ever stood in our shop (or scrolled our site) wondering whether to grab the loose leaf or the sachets, you're asking the right question. They aren't just two formats of the same tea — how you brew it changes the cup you end up with. Here's what we tell people when they ask us in person. . .
What's actually in a tea bag?
Not all tea bags are created equal, and the material matters more than most people realize.
Bleached paper bags are the classic, inexpensive option — thin paper treated with chlorine to get that bright white color, the paper itself is often glued shut. They are also filled with dusty tea not suitable for loose leaf. So you end up with traces of bleach residue, glue and sub quality tea in your cup. In our house these are NOT allowed.
Unbleached (organic) paper bags skips the bleaching step. They look more natural — usually tan or cream-colored — and are the better choice if you're trying to avoid processing chemicals altogether. They are usually filled with the same sub quality tea as the bleached bags and in my experience you can taste the paper more than the tea. I avoid these even though they're generally safe to consume.
Nylon and PET mesh bags are the pyramid-style sachets you've probably seen from luxury tea brands. They're popular because the mesh gives whole leaves room to bloom, which makes for a better steep than a cramped paper bag. The catch: nylon and PET are plastic. Research shows that steeping a plastic bag in near-boiling water sheds microplastic particles into your cup and ultimately digestive system. I absolutely never use these. When I'm served these (usually at a restaurant) I ask for a small kitchen strainer that I can set on the rim of my mug and rip the tea bag open to allow the loose leaf tea inside the bag to brew without any plastic getting into my mug.
Corn fiber (PLA) bags are the "compostable" version of the plastic mesh option — they look and feel similar, but are plant-derived, and are technically biodegradable. This is the material we use for our sachets because they are completely non-toxic. That being said - they require industrial composting to fully break down, so don't put them in your backyard compost. If my tea must be in a bag this is the only one I'll steep (but I do wish it could be manufactured using less environmental resources).
Whatever the material, a bag is still a bag: it limits how much the leaf can expand, which limits how much flavor and aroma actually make it into the water. That's the real tradeoff — convenience over fully experiencing the tea.
Loose Leaf = more room to bloom (- aka - fuller flavor)
Loose leaf gives the tea room to open up fully in the water, which is where a lot of the flavor and aroma are locked. But "loose leaf" covers everything from delicate green tea leaves to whole dried roots, and they don't all want to be brewed the same way. Here are my go-to methods:
• Stainless steel infusers (the ball or basket kind) — durable, easy to clean, and won't affect the flavor My preferred everyday option.
• Glass or Ceramic infusing tea pots — often built into a mug or teapot's design, these retain heat well, which helps with a slow, even steep. A nice choice for teas that benefit from a longer sit. I use this when serving guests because they tend to be bigger and prettier.
• Silicone infusers — flexible and easy to squeeze dry - because silicone doesn't conduct heat, your water temperature drops faster than with metal or ceramic. I avoid them because they are made from synthetic material that over time disintegrate leaving un-researched waste in your cup.
• French press — an underrated tea tool. The mesh plunger gives leaves tons of room to expand, and pressing down at the end makes straining effortless. Works especially well for larger-leaf blends and herbs. This is my absolute favor way to brew loose leaf - especially herbal blends.
• Brew-then-strain (no infuser at all) — just leaves and water, strained through a fine mesh strainer when it's done. While it requires a bit more effort, this method gives the most room for expansion and full flavor development. This is the way traditional cultures (including my grandmother) make tea.
What to use, based on what's actually in your blend
Different plant parts release their flavor and beneficial compounds differently, so the "perfect" brewing approach really does depend on what you're steeping:
Tea leaves (black, green, white, oolong) — these are the most delicate and temperature-sensitive. A smaller infuser (steel or ceramic) at the correct temperature for that tea type works well, since you're steeping for a shorter time and want precise control.
Flowers (chamomile, hibiscus, lavender, rose) — flowers are light and bulky; they need room to float and open. A larger infuser, an infusing teapot, or brew-then-strain gives them the space they need — cramming flowers into a small bag or ball tends to under-extract them.
Green, leafy herbs (mint, lemon balm, nettle) — similar to flowers, leafy herbs want room to plump up. A French press or a roomy infuser basket is ideal; this is technically an infusion either way (steeping in hot water), just give it space.
Dried roots and bark (ginger, licorice root, cinnamon, dandelion root) — this is where brewing method matters most. Roots and bark are dense and hold onto their compounds much more stubbornly than leaves or flowers, which is why herbalists traditionally simmer them in a decoction — a gentler, longer boil — rather than a quick steep, otherwise just steep longer and reuse each serving to get the most out of them. They work well with every steeping method but my favorite is simmer then strain.
So which should you reach for?
If you brew mindfully and want the fullest flavor and aroma from your tea, loose leaf — brewed with the right amount of room for what's actually in your blend — is going to get you there. If you're traveling, at the office, or just need something fast, a well-made sachet (ideally not bleached paper or nylon) is a completely reasonable way to still get a good cup without any cleaning up afterwards.
Either way, now you know what's actually in the bag — and how to get the most out of whatever's in yours.
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