Boiling water extracts the tannins in delicate green and white leaves faster than the pleasant compounds, which is why a green tea made at 100 °C tastes of stewed grass. Dropping to 75–85 °C and shortening the steep keeps the sweetness. Fully oxidised black teas and caffeine-free herbals need the heat, so use water straight off the boil.

No thermometer? As a rough guide a kettle or open pot loses about 8–10 °C per minute of resting with the lid off. For 80 °C wait about two minutes, for 75 °C about three, or pour the water into a cold mug first — each transfer knocks off roughly 8 °C. Pouring back and forth between two jugs cools faster still. The guide above shows a rest-time estimate when you pick “cool from the boil”.

Re-steeping. Good loose leaf is built for more than one cup: green and oolong often improve on the second steep. Add 30–60 seconds to each subsequent infusion; oolong and pu-erh can keep going for five or more. Tea bags are designed for a single steep — their finely cut leaves give everything up at once.

Last reviewed 2026-09-21. Times and temperatures are starting points from standard brewing guidance; every leaf wants a small adjustment for taste.