Brewing reference
Tea brewing chart for better first cups.
Reviewed May 4, 2026
Use this as a starting point, then adjust one variable at a time: temperature, time, or leaf amount. Most bad cups come from water that is too hot, too little leaf, or stale tea.
| Tea type | Temperature | Time | Ratio | Common failure mode |
|---|---|---|---|---|
| Matcha | 160 to 175°F | Whisk 15 to 30 seconds | 2 g matcha to 60 to 75 ml water | Clumpy or harsh: sift first, use cooler water, and whisk quickly. |
| Green tea | 160 to 180°F | 1 to 3 minutes | 2 to 3 g per 8 oz water | Bitter or astringent: lower the temperature before lengthening the steep. |
| Black tea | 195 to 212°F | 3 to 5 minutes | 2 to 3 g per 8 oz water | Flat or thin: use enough leaf before adding more steep time. |
| Oolong | 185 to 205°F | 1 to 4 minutes, or many short gongfu steeps | 2 to 3 g per 8 oz water | Muted aroma: use hotter water or try shorter repeat steeps. |
| White tea | 170 to 185°F | 2 to 5 minutes | 2 to 3 g per 8 oz water | Too faint: add leaf or extend gently without boiling the cup. |
| Pu-erh and dark tea | 200 to 212°F | Short rinses and repeat steeps, or 2 to 4 minutes western style | 4 to 7 g per 100 ml gongfu | Muddy or rough: rinse quickly and keep early steeps short. |
| Herbal tea | 200 to 212°F | 5 to 10 minutes | 1 sachet or 2 to 4 g per 8 oz water | Weak: steep longer, especially for roots, spices, and flowers. |
| Rooibos and honeybush | 200 to 212°F | 5 to 7 minutes | 2 to 4 g per 8 oz water | Dust in cup: use a fine mesh infuser for the small leaf cut. |
| Chai and spiced tea | Simmer or 200 to 212°F | 4 to 8 minutes depending on method | Strong tea, enough spice, milk to taste | Watery with milk: brew stronger before diluting with dairy or alt milk. |
Troubleshooting
Use cooler water or a shorter steep. Green tea is the most common place this goes wrong.
Add more leaf before adding more time. Long steeps often pull bitterness without adding body.
Check freshness, storage, and water quality. Tea absorbs kitchen smells and fades with air and light.
Sift the powder, use a wide bowl, and whisk in a fast W motion with water under boiling.
Want more depth on a single tea? See the step-by-step guides to brewing black tea and brewing oolong, with steep times by style and fixes for common failure modes.
These ranges are starting points, not rules. Producer instructions should win when they are specific and credible.