Times are for one teaspoon of loose leaf, or one bag, per 250ml cup. Weak and strong scale the medium time by 0.75× and 1.3×.
| Tea | Water | Weak | Medium | Strong |
|---|---|---|---|---|
| Green | 80°C · 176°F | 01:55 | 02:30 | 03:15 |
| White | 75°C · 167°F | 03:00 | 04:00 | 05:10 |
| Oolong | 90°C · 194°F | 02:15 | 03:00 | 03:55 |
| Black | 95°C · 203°F | 02:40 | 03:30 | 04:35 |
| Pu-erh | 95°C · 203°F | 02:15 | 03:00 | 03:55 |
| Herbalcaffeine-free | 100°C · 212°F | 03:45 | 05:00 | 06:30 |
| Rooiboscaffeine-free | 100°C · 212°F | 03:45 | 05:00 | 06:30 |
Steep green tea for 2 minutes 30 seconds at 80°C (176°F).
Green tea is delicate and grassy, prone to bitterness if the water runs too hot. Let the kettle cool slightly before pouring, and resist the urge to over-steep. A shorter, gentler brew draws out its vegetal sweetness without the astringency. Reuse the leaves for a second, milder cup.
Steep white tea for 4 minutes at 75°C (167°F).
White tea is the least processed of all, prized for its soft, subtle sweetness. Its delicate leaves bruise easily, so a gentle hand and lower heat preserve their character. Steep it a touch longer to coax out flavor without force. Best sipped in quiet, unhurried moments.
Steep oolong tea for 3 minutes at 90°C (194°F).
Oolong sits between green and black, oxidized just enough to carry both floral and toasted notes. Each steep reveals something new, so consider brewing it more than once. Give the leaves room to unfurl fully in the pot. Patience rewards you with real complexity.
Steep black tea for 3 minutes 30 seconds at 95°C (203°F).
Black tea is fully oxidized, giving it a bold, malty character that welcomes a fuller boil. It's forgiving of longer steeps, developing deeper tannins and warmth the longer it sits. A splash of milk suits its heartier body well. Best enjoyed slowly, in the early hours.
Steep pu-erh tea for 3 minutes at 95°C (203°F).
Pu-erh is aged and fermented, carrying deep, earthy notes that soften with time. A quick rinse of the leaves before steeping wakes them gently. It rewards multiple infusions, growing smoother with each pour. A grounding cup for a slow start.
Steep herbal tea for 5 minutes at 100°C (212°F), fully boiling.
Herbal infusions carry no caffeine, making them a calm choice for any hour. Full boiling water and a generous steep help release their fuller flavor. Let the blend rest a little longer than tea proper. This is a cup meant for winding down.
Steep rooibos for 5 minutes at 100°C (212°F), fully boiling.
Rooibos is naturally sweet and caffeine-free, with a warm, woody softness. It can withstand a full boil and a long steep without turning bitter. Let it brew fully to draw out its natural honeyed notes. A comforting choice any time of day.
Steep green tea for 2 to 3 minutes in water at 80°C (176°F). Longer than about 3 minutes draws out catechins that turn the cup bitter, so start at 2 minutes 30 seconds and adjust to taste.
Use water at 95°C (203°F) for black tea, just off a full boil, and steep for 3 to 4 minutes. Black tea is fully oxidised, so it tolerates hotter water than green or white tea without scorching.
Steep herbal infusions for 5 minutes or longer in fully boiling water at 100°C (212°F). Herbal blends are not true tea, contain no tannins to turn bitter, and will not over-steep the way leaf tea does.
Yes — real tea leaves like green, black and oolong (all from the Camellia sinensis plant) turn bitter and astringent when over-steeped, because prolonged contact releases tannins. Herbal and rooibos infusions are the exception and can steep indefinitely.
It ranges from 75°C (167°F) for white tea to 100°C (212°F) for herbal and rooibos infusions. The more oxidised the leaf, the hotter the water it can take: white 75°C, green 80°C, oolong 90°C, black and pu-erh 95°C.
Green and white teas give a good second steep, oolong and pu-erh often give four or more, and black tea is usually best once. Add roughly 30 seconds to each successive steep.
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