You’re Brewing Tea Wrong: An Expert Guide to Steeping Time and Temperature

Whether you rely on that dose of caffeine to wake you up or prefer a leisurely cup of tea in the evening, it’s worth learning to get it right.

Real teas and herbal teas follow completely different brewing guidelines than the chamomile or peppermint in your cupboard, and mixing methods can compromise your cup.

I consulted Joshua Richolt, beverage director at MAD Bar and Lounge, who brings two decades of industry experience and expert techniques to the perfect brew.

Here’s your complete guide to mastering everyone’s favorite comforting (and healthy) drink.

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Popular types of tea

Unique types of tea can be found in virtually every corner of the world, but here’s a list of the most common varieties you’ll see in most grocery stores, along with steeping times and tips provided by Richolt.

Green tea: Made from leaves and buds of a Camellia sinensis plant that are not wilted or completely oxidized (like a black or oolong). This plant-based, herbaceous drink originates from China and contains a relatively low amount of caffeine compared to its black counterpart.

White tea: White tea also comes from a Camellia sinensis plant, although it is the most delicate and least processed, producing a characteristic fruity and floral flavor. Its caffeine content is comparable to that of green tea and also comes from China.

“In general, the more oxidized the tea, the longer and/or hotter you want to steep the tea,” says Richolt. “With white and green teas, you want to preferably use a lower temperature, or at least less steeping time. I prefer the lower temperature of 160 degrees Fahrenheit, steeping one to two minutes.”

Black tea: Also derived from Camellia sinensis, it is the most oxidized, resulting in a dark, reddish hue and an intense, earthy flavor. It comes from China and has the most caffeine of all teas.

Oolong tea: Perhaps the most versatile and diverse on this list, oolong (also from Camellia sinensis) can be oxidized between 8 and 80 percent. Thanks to this extremely wide range, oolongs can taste sweet and fruity or robust and nutty. It’s worth experimenting with a few varieties to find the one that best suits your palate.

“For more oxidized teas like black and darker oolongs, you want to use hotter water, to a boil, and/or a longer steep time to really get the depth of these teas,” says Richolt. “It is not uncommon to steep these teas for about 4 to 5 minutes, depending on your preference.”

Herbal tea: Technically, these are not teas, but infusions and/or combinations of various flowers, leaves, herbs and spices. They can come from virtually anywhere in the world, although different regions are known for different types, for example caffeine-free rooibos from South Africa.

“Herbal infusions aren’t technically tea, but herbal teas, and many of them are best brewed like a lighter oolong, at around 180 degrees Fahrenheit,” says Richolt. “This will depend on the type of herb you are infusing. Chamomile, for example, is more delicate than rooibos, and infusion times vary greatly.”

To be on the safe side, read the brewing instructions on the back of your tea labels.

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Tea FAQ

Besides varieties, brewing times, temperatures, and caffeine levels, beverage experts like Richolt are often asked a few basic but important tea-related questions. Here are just a handful.

What’s better, loose leaf teas or tea bags?

“Loose tea leaves are generally a higher quality tea, with full or at least larger pieces of leaves,” says Richolt. “Because the leaves are whole or less broken, soaking takes longer. However, this lack of physical breakdown of the leaf allows more of the natural flavors, oils, etc., to remain intact, thus keeping it fresher.

“For this reason, loose leaf tea is generally considered a more robust and flavorful tea, and also allows the tea to be used more than once,” he adds.

Despite popular belief, steeping your tea bag makes no difference to the potency of the tea. Instead, you can gently press a tea bag against the cup with a spoon to “release” its broken down contents.

What’s the biggest mistake people make when it comes to brewing tea?

“Put milk or other additives in with the tea bag while it steeps,” says Richolt.

Instead, tea drinkers should brew the tea first, remove the bag or loose-leaf strainer, then add milk, sugar, or whatever else they need to concoct the perfect cup. This allows the leaves to fully excrete their oils, he says.

Loose leaf tea needs space to breathe properly. Although spring-loaded “spoon balls” may be convenient, they do not allow the tea leaves to fully open and release their coveted flavors. Instead, invest in mugs with removable loose leaf tea compartments under the lid. This will also allow you to control the amount of tea added to ensure there is enough space.

How to make the perfect cup or pitcher of iced tea?

According to Richolt, there’s a simple, step-by-step process to ensure a refreshing glass of iced tea when temperatures start to rise.

“Personally, I prefer to prepare tea hot, but not boiling,” he says. “It’s about the hottest water that comes out of your faucet.”

“I then add twice the amount of tea as for hot tea and steep the same amount of time. Let it cool after removing the tea bags, then place it in your refrigerator. Add it to a glass over ice once it’s cold,” says Richolt.

Sweeteners and even milk (hello, iced chai) can also be mixed in when serving, but feel free to experiment with different ratios and customize a blend that works for you.