Tea Brewing Times and Temperatures

Brewing guide by tea type

These are good starting points for tea bags and loose leaf alike. The packet is always the best guide for a specific tea, so check it and adjust to taste.

Why brew time matters

When hot water meets tea, it pulls out flavour, colour and caffeine, and also tannins. Tannins give tea its body and slight dryness, but they keep coming out the longer you brew. That is why tea left too long tastes bitter and stewed.

A timer takes the guesswork out. It is easy to get distracted while the kettle cools or the tea brews, and a couple of extra minutes can turn a smooth cup into a harsh one, especially with green tea.

Why water temperature matters

Black and herbal teas are robust and need hot water to draw out their flavour. Green and white teas are more delicate. Pouring boiling water onto them can scorch the leaves and bring out bitterness, which is often why people think they do not like green tea.

You do not need a thermometer. As a rough guide, water left to stand for about 2 to 3 minutes after boiling will have cooled to around 80°C. Adding a splash of cold water to the cup first also brings the temperature down.

The perfect cup of builder's tea

1. Boil fresh water. Water that has been boiled several times can taste flat.
2. Pour it over the tea bag in a mug, or into a warmed pot.
3. Start a 4 minute timer. Go to 5 for a strong cup, or 3 if you prefer it lighter.
4. Remove the bag without squeezing it too hard, which releases extra bitterness.
5. Add milk to taste. Adding milk after brewing lets the tea steep at the right temperature.

The milk first or milk last debate is mostly about preference when you brew in a pot. In a mug with a tea bag, adding milk last is more practical, because the milk would otherwise cool the water before the tea has brewed.

Loose leaf and multiple infusions

Good quality loose leaf green, white and oolong teas can often be brewed several times. Use a little more leaf and a shorter first brew, then add 30 seconds to a minute for each extra infusion. Each cup tastes a little different, which is part of the fun.

As a guide, use about one teaspoon of loose leaf tea per cup, or around 2 to 3 grams. Larger, fluffier leaves such as white tea need a heaped spoon.

Iced tea

For quick iced tea, brew the tea at double strength using the normal time, then pour it over a glass full of ice. For a smoother, less bitter result, try cold brewing: put tea in cold water and leave it in the fridge for 6 to 12 hours, then strain.

Troubleshooting

• Bitter or stewed: brew for less time, or lower the water temperature for green and white tea.
• Weak and watery: use more tea rather than brewing for longer.
• Scum on the surface: usually caused by hard water. A water filter helps.
• Grassy or sharp green tea: the water was too hot. Let it cool for a few minutes after boiling.

Related timers and guides

• Tea Timer: one tap times for green, black and herbal tea
• 3 Minute Timer: a quick three minute timer
• Coffee Brewing Times for Every Method: coffee brew times and ratios