Tea Steeping Time & Temperature Calculator
Find the optimal steeping time, water temperature, and leaf quantity for any tea type. Avoid the bitterness that comes from wrong temperature or oversteeping.
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Tea Brewing Guide
What do I need to know about Temperature is Critical?
Water temperature is the single biggest variable in tea quality — especially for green tea. Boiling water (100°C) on a delicate green tea extracts bitter catechins and tannins, completely destroying the flavour. Temperature guide: black tea (full oxidised): 95-100°C. Darjeeling first flush: 85-90°C. Oolong (light): 80-90°C. Oolong (dark): 90-95°C. Green tea (standard): 75-80°C. Green tea (delicate, shade-grown): 60-70°C. White tea: 75-85°C. Herbal infusions: 95-100°C, since these are not true tea and contain no tannins to over-extract, meaning boiling water and longer steeping cause no bitterness.
What's the key thing to understand about The Chemistry of Bitterness?
Tea flavour compounds are extracted at different rates: Amino acids (L-theanine) — sweet, umami, calming — extract quickly at low temperatures. Catechins (EGCG) and other polyphenols — astringent, bitter — extract slowly at low temperatures but very rapidly at high temperatures. Caffeine — energising, slightly bitter — extracts moderately across temperatures. The ideal brew extracts maximum amino acids and moderate catechins. High temperature and long steeping time extract too many catechins, resulting in the bitter, astringent taste associated with over-brewed tea.
What should I know about Multiple Infusions (Gongfu Style)?
High-quality whole-leaf teas can be steeped multiple times — each infusion reveals different flavour profiles. First infusion: often slightly muted as leaves begin to open. Second and third: typically the best, as leaves fully expand and optimal flavour extraction occurs. Fourth, fifth, sixth: gradually lighter but still pleasant. Chinese gongfu brewing: uses a high ratio of leaves to water (5-8g per 100-120mL), very short steeping times (15-30 seconds for the first infusion), increasing by 5-10
What should I know about Water Quality?
Water quality significantly affects tea flavour. Hard water (high calcium and magnesium): reacts with tea tannins and polyphenols, creating a grey film on the surface, dulling flavour, and increasing astringency. Best water for tea: filtered water (reduces chlorine and minerals) or soft water. Ideal TDS (total dissolved solids) for tea: 50-150 mg/L. Very soft or distilled water: tastes flat — needs a small amount of minerals for body. UK water hardness varies enormously: London, for example, has very hard water, at around 300 parts per million, which can noticeably affect tea flavour compared to using filtered or soft water.