Tea Companies Editing and Proofreading Services
Somebody spends eighteen pounds on a tin, brews it the way they brew everything, and finds it bitter and thin. The tea was fine. The water was boiling when it should not have been, the leaf sat for four minutes when it needed two, and there was half as much of it as there should have been — and the packet said "brew to taste".
We edit what tea companies produce — brewing instructions and packaging copy, product descriptions and origin material, wholesale and food service documentation, supplier and estate agreements, quality specification and testing documentation, retail and e-commerce content, staff and barista training material, and sustainability and sourcing reporting. Our editors work on the small amount of text that decides whether a product is enjoyed.
The brewing instruction is the most consequential writing on a tea packet, and its failure is guidance that assumes the reader already knows how to make this kind of tea. A customer who follows the packet and dislikes the result blames the tea. We work through these so the instruction gives leaf quantity by weight with a volume equivalent, since a teaspoon of a fine broken leaf and a teaspoon of a large twisted leaf differ by a factor of three and only one of those is what the writer had in mind; so the water temperature is given as a number with a way of reaching it without a thermometer, because most people have no thermometer and "just off the boil" describes a range of forty degrees; so the time is given as a number with what happens either side of it, given that a customer who knows what over-brewing tastes like can correct their own cup; so the water quantity is stated, as a strength instruction without a volume is not an instruction; so resteeping is addressed where the tea will take it, since a customer discarding leaf after one infusion is losing most of what they paid for; so any variation for iced, milk or long brewing is given separately rather than as a caveat; and so the instruction is written to be readable at arm's length on a small packet in a kitchen. Instructions written this way turn a single purchase into a habit.
Everything you send is treated in confidence, including packaging drafts, supplier agreements and commercial material. We are editors rather than tea buyers, tasters or regulatory advisers, and we offer no view on quality, origin claims or compliance. What we can do is make the instruction produce the cup you intended.
Key Tea Companies vocabulary
- Instruction assuming prior knowledge
- Customer blames the tea
- Leaf quantity by weight
- Volume equivalent given
- Teaspoon as an unreliable measure
- Leaf density and grade
- Broken versus whole leaf
- Water temperature as a number
- Reaching it without a thermometer
- Off the boil as a range
- Cooling time from boiling
- Water quantity stated
- Strength without a volume
- Steeping time in minutes
- What happens if brewed longer
- Astringency and bitterness
- Correcting your own cup
- Resteeping the same leaf
- Number of infusions supported
- Time adjustment per infusion
- Western versus gongfu method
- Iced brewing instructions
- Cold brew ratio and time
- Brewing for milk
- Water hardness effect
- Filtered water recommendation
- Storage away from light and odour
- Shelf life and freshness
- Readable at arm's length
- Small packet typography
- Origin and estate named
- Harvest or flush stated
Tea Companies Word Challenge
Even seasoned pros miss these — give it a shot.