Brewing tea: temperature and steeping time
Amino acids dissolve even in lukewarm water. Bitter compounds only above 80°C and with longer steeping.
| Tea | Temperature | Steep | Taste |
|---|---|---|---|
| Japanese green (Gyokuro/Sencha) | 50–70°C | 1–2 min | Lots of umami and sweetness, little bitterness |
| Chinese green (Longjing) | 75–80°C | 2–3 min | Fresh bitterness with nutty sweetness |
| White (Silver Needle) | 75–85°C | 3–5 min | Soft and floral, barely bitter |
| Black (Assam/Earl Grey) | 90–95°C | 3–4 min | Bold and malty, bitterness gives structure |
Too bitter? Add a splash of cold water, or steep the next infusion shorter and cooler. Good loose-leaf tea can be re-steeped 3 to 4 times.
All teas
| Tea | Type | Temperature | Steep |
|---|---|---|---|
| Silver Needle | White tea | 75–85°C | 3–5 min |
| Bai Mu Dan | White tea | 80–85°C | 3–4 min |
| Sencha | Green tea | 70–75°C | 1–2 min |
| Gyokuro | Green tea | 50–60°C | 1.5–2 min |
| Matcha | Green tea | 70–80°C | whisk |
| Longjing | Green tea | 75–80°C | 2–3 min |
| Genmaicha | Green tea | 80–85°C | 1–2 min |
| Houjicha | Green tea | 90°C | 1 min |
| Junshan Yinzhen | Yellow tea | 75–80°C | 2–3 min |
| Tieguanyin | Oolong | 90–95°C | 1 min |
| Wuyi Yancha | Oolong | 95–100°C | short infusions |
| Dong Ding | Oolong | 90–95°C | 1–2 min |
| Oriental Beauty | Oolong | 85–90°C | 2–3 min |
| Milk oolong (Jin Xuan) | Oolong | 90°C | 1–2 min |
| Assam | Black tea | 90–95°C | 3–4 min |
| Darjeeling | Black tea | 85–95°C | 3 min |
| Ceylon | Black tea | 90–95°C | 3–4 min |
| Keemun | Black tea | 90°C | 3 min |
| Lapsang Souchong | Black tea | 90–95°C | 3 min |
| Earl Grey | Black tea | 90–95°C | 3–4 min |
| Dian Hong | Black tea | 90°C | 3 min |
| Sheng pu-erh (raw) | Pu-erh | 90–95°C | short infusions |
| Shou pu-erh (ripe) | Pu-erh | 95–100°C | short infusions |