Tea Steeping Guide
Tea Steeping Guide
Temperature and time. Get either wrong and the cup is done.
Tea is more temperature-sensitive than coffee. Boiling water on a green or white tea destroys it — you get a bitter, astringent cup that has nothing in common with what it should taste like. Every type has a target range. Stay in it.
Steep Temperature & Time by Type
| Type | Temp | Time |
|---|---|---|
| White | 160–185°F | 1–3 min |
| Green | 160–180°F | 1–3 min |
| Oolong | 185–205°F | 1–5 min |
| Black | 200–212°F | 3–5 min |
| Pu-erh | 200–212°F | 2–4 min |
| Herbal | 212°F | 5–7 min |
No thermometer? For green or white tea: boil the water, then let it sit for 2–3 minutes. For black or herbal: use it right off the boil.
Steep Time
Start at the low end of the range. Pull it early and taste it. You can always steep longer — you can't un-steep an over-extracted cup. Bitter tea almost always means too long, too hot, or both.
Loose Leaf vs. Bags
Loose leaf gives the leaves room to expand and release their full flavor. Most tea bags contain smaller fannings and dust — they brew faster but with less complexity. If you're using bags, pull them slightly earlier than the chart suggests. If you're using a strainer or infuser, don't pack it tight. The leaves need space to move in the water.
Re-Steeping
Quality loose leaf teas — especially oolong and pu-erh — can be steeped multiple times. Add 30 seconds to each subsequent steep. The second and third steeps are often the best.
Tea bags are generally one-and-done. If it tastes weak the first time, it won't get better on a second steep.