How to Brew Tea

Brewing tea is simple, but a few small choices—leaf type, water temperature, and time—turn a good cup into a great one. Use this guide to master clarity, aroma, and balance in every infusion.

1. Leaf Type

Choose black, green, white, oolong, or herbal—each has its ideal heat and steeping rhythm.

2. Water Temperature

Cooler for greens (70–85 °C), hotter for blacks and herbals (90–95 °C). Never pour boiling water on delicate leaves.

3. Steeping Time

Short for greens, longer for herbals. Remove leaves once flavor peaks to avoid bitterness.

Freshly brewed tea being poured

The Three Key Elements

Nail these and you’re golden.

Tea Type

Black, green, white, oolong, and herbal each prefer a different heat and tempo. Start with good water and whole leaf for best character.

Water Temperature

Greens & whites: 70–85°C. Blacks & herbals: 90–95°C. Let boiling water rest 30–60 sec before pouring on delicate leaves.

Steeping Time

Green: 1–3 min · Black: 3–5 min · White: 2–4 min · Herbal: 5–8+ min. Remove leaves on time—bitterness comes from over-extraction.

Choosing Your Brewing Vessel

Pick the tool that suits your leaf style and routine. All three deliver a beautiful cup when paired with the right leaves, temperature and time.

Teapot with infuser on a table

Teapot with Infuser

Classic control and clean pour. Ideal for loose leaf.

  • Room for leaves to unfurl evenly.
  • Remove the infuser to stop steeping on time.
  • Great for serving 2–4 cups.
Traditional tea bag in cup

Traditional Tea Bags

Convenient and tidy — choose pyramid bags for best flow.

  • Pyramid: more space = brighter flavour.
  • Paper: compact and travel-friendly.
  • Steep time is the same as loose leaf.
French press with brewed tea

French Press

Surprisingly excellent for tea — just mind the press.

  • Press gently to avoid cloudiness.
  • Decant after steeping so it doesn’t over-extract.
  • Perfect for larger mugs or sharing.
Fresh waterfall water source

Water & Tools

Use fresh, filtered water (never distilled). Warm your teapot or mug first. A roomy infuser lets leaves unfurl; a thermometer or temperature-controlled kettle protects delicate aromas.

Leaf Ratio ~ 2 g per 250 ml (8 oz). For stronger tea, add more leaf, not more time.

Rinse & Warm Pre-heat your vessel with hot water, then discard before brewing.

Re-steep Good whole-leaf teas can be steeped 2–3 ×. Add 15–30 sec each round.

How to Make Iced Tea

Two paths to crisp, crystal-clear refreshment. Cold Brew gives silk; Brew & Chill brings classic brightness fast. Use the ratios below to lock in clarity, aroma, and balance.

Tall glass of iced tea with limes

Cold Brew (Overnight · Ultra-Smooth)

Low-temperature extraction = zero bitterness and round sweetness.

  • Ratio: 1:16 leaf:water · 10–12 g tea per 160–190 ml, or 60–70 g per 1 L.
  • Method: Combine, cover, and refrigerate 8–12 hrs. Strain well.
  • Serve: Over ice. Keeps 3–4 days cold.
SilkyZero BitternessMake-Ahead
Glass of iced tea with mint and lime

Brew & Chill (Quick · Bright)

Hot-brew at normal temps, then shock with ice to lock in aroma.

  • Double Strength: Use 2× leaves (or ½ water).
  • Steep: Same temperature & time as hot version.
  • Chill: Strain directly over an equal weight of ice.
FastClassic BrightnessParty-Friendly

Brew Better with Tsara

Pure, organic, single-estate teas from Sri Lanka. Taste the difference.

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