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The Tea House

International Tea Day & World Day for Cultural Diversity

Today's Tea World Traditions Tea Types Ceremonies How to Brew Tea Wisdom History About

The Art of Brewing

Good tea, properly brewed, needs nothing added. Poor brewing can ruin excellent leaves.

The Essentials

Water quality: Fresh, filtered water. Never re-boiled.
Temperature: The most common mistake - boiling water burns delicate teas.
Time: Over-steeping extracts bitter tannins.
Ratio: Generally 1 teaspoon (2-3g) per cup (200ml).

Brewing Guide by Type

Tea Type	Temperature	Time	Notes
White Tea	70-80C (160-175F)	4-5 minutes	Light and delicate, don't over-steep
Green Tea	70-80C (160-175F)	2-3 minutes	Japanese greens cooler (60-70C), Chinese greens hotter
Oolong Tea	85-95C (185-205F)	3-5 minutes	Can re-steep multiple times, each infusion different
Black Tea	95-100C (205-212F)	3-5 minutes	Full boiling water, don't over-steep or becomes bitter
Pu-erh Tea	95-100C (205-212F)	3-5 minutes	Rinse leaves briefly first, can steep many times
Matcha	70-80C (160-175F)	Whisk 15-30 seconds	Sift powder, whisk in W or M pattern until frothy
Herbal/Rooibos	100C (212F)	5-7 minutes	Can't over-steep most herbals, longer = stronger

Tips for Better Tea

Preheat your vessel - Pour hot water into pot/cup, swirl, discard. This prevents temperature shock.
Give leaves room - Tea expands. Don't pack leaves into a tiny infuser.
Taste, don't time - Brewing times are guidelines. Your palate is the real judge.
Re-steep quality tea - Good leaves give multiple infusions, each different.
Store properly - Airtight, away from light and strong odors. Tea absorbs everything.

    The Perfect Cup

        )   )   )
       (   (   (      <-- Watch for the water
        )   )   )         'fish eyes' at 70-80C
          ____             'string of pearls' at 80-90C
         /    \            'turbulent' at 100C
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