Making good tea is simple, but a few small details turn an ordinary cup into a great one. It comes down to four things: clean water, the right amount of leaf, the correct temperature, and the right steeping time. Get those right and almost any tea will taste better.
What you need for a good cup
- Fresh water: pure, fresh water is the foundation of good tea. Filtered water is ideal if your tap water is hard or heavily chlorinated.
- The right teaware: porcelain, ceramic, or glass are the best materials for brewing. A filter or infuser basket should be roomy enough for the leaves to unfurl and move freely.
- Quality tea: loose leaf tea generally gives more flavour and lets the leaves expand, but good teabags are convenient and work with the same principles.
How to brew tea, step by step
- Add your tea to the filter or pot: about one teaspoon per cup, or one to two tablespoons per teapot.
- Heat fresh water to the right temperature for your tea type (see the chart below). Let boiled water cool slightly for green, white, and oolong teas.
- Pour the hot water over the leaves and start your timer.
- Steep for the recommended time, then remove the leaves or filter so the tea does not turn bitter.
- Serve and enjoy. Taste as you go and adjust the strength next time to suit you.
Tea brewing temperature and time chart
Water temperature matters because the least processed teas (green, white, and oolong) scorch and turn bitter in water that is too hot. Use these recommendations from Nordqvist as your starting point, then adjust to taste:
| Tea type | Water temperature | Steeping time |
|---|---|---|
| Black tea | 95 to 100°C | 3 to 5 minutes |
| Green tea | 75 to 85°C | 1 to 3 minutes |
| White tea | 75 to 85°C | 1 to 3 minutes |
| Oolong tea | 85°C | 3 minutes |
| Rooibos and herbal tea | 85°C | 5 to 7 minutes |
| Fruit infusions | 90 to 100°C | 5 to 8 minutes |
As a rule of thumb, teabags and broken-leaf teas steep faster (1 to 2 minutes) than whole large-leaf teas, because more surface area is exposed to the water.
Brewing tips by tea type
Black tea and Earl Grey: robust teas that can take near-boiling water. For more on the classic citrus blend, see what is Earl Grey tea.
Green and white tea: delicate and easily scorched. Let boiled water cool for a minute or two before pouring, and keep steeping short to avoid bitterness.
Rooibos and herbal teas: hard to over-brew, so a longer steep brings out more flavour. They are also naturally caffeine-free, which makes them perfect for the evening.
Prefer your tea cold? A slow, cold steep is wonderfully smooth. See our guide to cold brew tea.
Common mistakes to avoid
- Boiling water on green tea: it scorches the leaves and creates bitterness. Aim for 75 to 85°C.
- Over-steeping: leaving the leaves in too long releases excess tannins and a harsh, astringent taste. Remove them on time.
- Reboiled or stale water: water that has been boiled repeatedly loses oxygen and tastes flat. Start with fresh water each time.
- Too little leaf: weak tea usually means not enough tea, not too short a steep. Start with one teaspoon per cup.
Frequently asked questions
What temperature should I brew tea at?
Black tea and fruit infusions take near-boiling water (90 to 100°C). Green, white, and oolong teas are more delicate and prefer 75 to 85°C so they do not turn bitter.
How long should I steep tea?
Most teas are ready in 1 to 5 minutes: green and white around 1 to 3 minutes, black tea 3 to 5 minutes, and rooibos or herbal teas 5 to 7 minutes. Taste and adjust.
Should I use boiling water for green tea?
No. Let boiling water cool to about 75 to 85°C first. Water that is too hot scorches green tea leaves and makes the cup bitter.
How much tea should I use per cup?
Use about one teaspoon of loose leaf per cup, or one to two tablespoons per teapot, then adjust to your preferred strength.