Tea Preparation
How to prepare tea well
Good tea does not need complicated equipment. Fresh water, the right temperature, the right amount of leaf and controlled brewing time make the biggest difference.
Use fresh water
Filtered or fresh low-mineral water gives a cleaner cup and avoids flat or harsh flavours.
Control temperature
Boiling water is not suitable for every tea. Green and white teas usually need cooler water.
Watch the time
Over-brewing can make tea bitter. Start with the guide below and adjust to taste.
Start with 2-3g per 250ml
A reliable starting point is 2-3g of tea per 250ml. Use less for strong black teas or small-leaf teas, and more for large-leaf, flower-rich or very light blends. Adjust strength by changing leaf quantity, temperature and brewing time.
Core Brewing Principles
Tea preparation is partly technique and partly personal preference. The aim is not to follow one rigid rule, but to control the variables that affect flavour: water quality, water temperature, amount of tea, brewing time and the vessel used.
Use the recommendations below as a starting point. If the tea tastes bitter, reduce the temperature, shorten the brewing time or use slightly less leaf. If it tastes weak, increase the leaf quantity or extend the infusion.
Quick Brewing Guide
| Tea type | Water temperature | Brewing time | Starting amount |
|---|---|---|---|
| Green tea | 70-80°C | 2-3 minutes | 2-3g per 250ml |
| Black tea | 85-95°C | 2-4 minutes | 2-3g per 250ml |
| White tea | 70-80°C | 2-4 minutes | 2-3g per 250ml |
| Oolong tea | 85-95°C | 3-7 minutes | 2-3g per 250ml |
| Pu-erh tea | 95-100°C | 2-4 minutes | 2-3g per 250ml |
| Herbal infusions | 95-100°C | 5-10 minutes | 2-4g per 250ml |
Details That Matter
Water quality
Water is the main ingredient in every cup. Use fresh water with a clean taste. Filtered water or low-mineral spring water usually gives better results than heavily mineralised or stale water.
Boil water in a clean kettle. Avoid pans or vessels that may carry food odours.
Water temperature
Do not use boiling water for every tea. Green and white teas are more delicate and often become bitter or flat if the water is too hot. Black, pu-erh, many oolongs and most herbal infusions can tolerate hotter water.
If you do not have a thermometer, let boiled water stand for a short time before pouring it over delicate teas.
Teapot and infuser selection
Warm the teapot or cup first by rinsing it with hot water, then discard that water before brewing. This helps keep the brewing temperature stable.
Use enough space for the leaves to expand. A large infuser, teapot basket or teapot usually gives better extraction than a very small tea ball.
Clay teapots may absorb aroma over time, so they are best reserved for one tea style. Glass, ceramic, porcelain and stainless steel are easier to clean and more neutral.
Amount of tea
A standard starting point is 2-3g per 250ml. Strong teas such as some Assam black teas may need less leaf. Large-leaf teas, flower blends and light herbal infusions may need more volume to reach the same strength.
Brewing time
Brewing time affects strength, bitterness and aroma. Under-brewed tea may taste thin; over-brewed tea may become bitter, dry or heavy.
Start with the guide above, then adjust by taste. If you want a stronger cup, usually it is better to add a little more tea rather than greatly extending the brewing time.
Tea Type Notes
Green tea
Green tea is delicate. Use cooler water, usually around 70-80°C, and brew for 2-3 minutes. If it tastes bitter, reduce the water temperature or shorten the infusion.
Black tea
Black tea is usually stronger and more robust. Use water around 85-95°C and brew for 2-4 minutes. Robust teas may need less leaf or a shorter brew if you prefer a smoother cup.
Oolong tea
Oolong teas vary widely. Some need a lighter approach, while darker oolongs can handle hotter water. Start around 85-95°C and brew for 3-7 minutes, or use multiple shorter infusions.
Herbal infusions
Most herbal infusions need hotter water and more time than true teas. Use 95-100°C water and brew for 5-10 minutes. Roots, bark, spices and dense herbs often need longer than flowers or leaves.
White tea
White tea is subtle and should be handled gently. Use 70-80°C water and brew for 2-4 minutes. If the flavour is too light, add more leaf before increasing the temperature too much.
Pu-erh tea
Pu-erh tea is fermented and often earthy, deep and complex. Use hot water, usually 95-100°C, and brew for 2-4 minutes.
Pu-erh can also be prepared using gongfu-style brewing: rinse the leaves briefly with hot water, discard the rinse, then brew multiple short infusions of around 10-20 seconds, gradually increasing the time with each round.
