Tea brewing temperature and steeping time – the complete chart
The same tea can taste wonderful or bitter and astringent – and the difference nearly always comes down to two things: water temperature and steeping time. Here is the complete chart for how long to steep tea and at what temperature, type by type, plus the tricks for hitting the right temperature without a thermometer.
Why temperature matters so much
Tea leaves contain tannins, caffeine and aromatic oils that dissolve at different rates depending on how hot the water is. Boiling water extracts the tannins immediately – hence the harsh, bitter taste when green tea goes “wrong”. Cooler water draws out the sweetness and the floral notes first.
Rule of thumb: the less oxidised the tea, the cooler the water. Green and white teas are the most sensitive. Black and smoked teas can take water close to boiling.
Chart: temperature and steeping time for every tea
| Type of tea | Temperature | Steeping time | Amount per 200 ml |
|---|---|---|---|
| Green tea (Sencha) | 70–75 °C | 1–2 min | 2 g |
| Green tea (Chinese) | 75–80 °C | 2–3 min | 2 g |
| Matcha | 70–80 °C | Whisked, no steeping | 1–2 g |
| White tea | 75–85 °C | 3–5 min | 2–3 g |
| Oolong | 85–95 °C | 3–4 min | 3 g |
| Black tea (Ceylon, Keemun) | 90–95 °C | 3–4 min | 2–3 g |
| Earl Grey | 90–95 °C | 3 min | 2–3 g |
| Smoked tea (Lapsang Souchong) | 95 °C | 3–4 min | 2–3 g |
| Yunnan Golden Spiral | 90 °C | 3 min | 3 g |
| Blooming tea | 80–90 °C | 3–5 min | 1 ball |
| Rosebuds / flower tea | 90–95 °C | 4–5 min | 4–5 buds |
| Herbal tea and rooibos | 95–100 °C | 5–8 min | 2–3 g |
Set a timer. “About three minutes” almost always ends up being five in practice, and those two extra minutes are exactly what makes tea bitter.
How to hit the right temperature without a thermometer
You don't need a kettle with temperature settings. Use time instead:
- 100 °C: the water is boiling.
- Approx. 90 °C: let the boiled water stand for about 2 minutes.
- Approx. 80 °C: let it stand for about 4–5 minutes.
- Approx. 70 °C: let it stand for 7–8 minutes, or mix 3 parts boiling water with 1 part cold.
Another old trick for green tea: pour the boiling water into a cold cup first, then over the leaves. The porcelain brings the temperature down by roughly ten degrees.
Common mistakes that ruin a cup
Too much tea
More tea doesn't give more flavour, just more astringency. Stick to 2–3 grams per 200 ml – roughly one heaped teaspoon.
Leaving the infuser in the cup
As long as the leaves are in there, the tea keeps steeping. Lift the infuser out when the time is up, or the last sip will be a completely different drink from the first.
Squeezing the infuser
Squeezing out the last drops gives you a concentrated dose of tannins. Let it drip on its own.
Old or twice-boiled water
Water boiled several times has lost its oxygen and gives flat tea. Boil fresh every time.
Multiple infusions – more tea for your money
Quality loose-leaf tea can be brewed several times. The second infusion is often the best: the leaves are already open and release a softer, sweeter flavour.
- Green tea: 2–3 infusions, adding 30 seconds each time.
- Oolong: up to 5 infusions.
- Black tea: 2 infusions, the second slightly longer.
- Blooming tea: 2–3 infusions – the flower holds its shape.
Don't leave the leaves sitting in water between infusions, and rebrew them the same day.
Water is an ingredient
Tea is 99 % water. Hard, limescale-rich water leaves a greyish film on the surface and dulls the aroma. If you live in a hard-water area, a simple filter can make more difference to the taste than changing tea.
Our teas and how they brew best
- High Mountain Organic Sencha – 70–75 °C, 1–2 minutes. Fresh and lightly grassy; can't take hot water.
- Organic Ceylon black tea – 90–95 °C, 3–4 minutes. A classic breakfast tea that takes milk well.
- Keemun black tea – 90 °C, 3 minutes. Soft and lightly malty.
- Lapsang Souchong smoked tea – 95 °C, 3–4 minutes. Smoky and powerful; drink without milk.
- Yunnan Golden Spiral – 90 °C, 3 minutes. Honeyed and smooth with golden buds.
- Earl Grey – 90–95 °C, 3 minutes. The bergamot turns bitter if the tea steeps too long.
- Ceremonial matcha – 70–80 °C, whisked with a bamboo whisk. See our guide to making matcha latte at home.
- Floréa blooming tea – 80–90 °C in a glass pot, 3–5 minutes. Read more about blooming tea.
Frequently asked questions about brewing tea
How long should tea steep?
Green tea 1–3 minutes, white tea 3–5, oolong 3–4, black tea 3–4 and herbal tea 5–8 minutes. Less time means a milder flavour; more time means more astringency – not more aroma.
Can you use boiling water for green tea?
No, it scorches the leaves and gives a bitter taste. Let boiled water cool for 4–5 minutes first.
How much tea per cup?
2–3 grams of loose leaves per 200 ml of water, roughly one heaped teaspoon.
Does tea get stronger if it steeps longer?
It gets more bitter, not stronger in flavour. For a bolder cup, use more tea – not more time.
How do I store loose-leaf tea?
Airtight, dark, cool and far from spices and coffee. Tea picks up surrounding smells quickly.
Start with the right leaves
No brewing technique in the world saves a bad tea. Explore Floréa teas at Cofá →
