Hotter water pulls flavour out of the leaf faster, and that includes the bitter, drying part. Leaf that was barely processed, like most greens and young white buds, turns harsh in boiling water; roasted oolongs, blacks and pu-erh need the heat to open up. So the right temperature depends mostly on the type of tea.
Starting temperatures by tea
| Tea | Gongfu | Western | Also |
|---|---|---|---|
| Green | 80°C 176°F | 75°C 167°F | Kyusu 70°C (158°F) |
| White | 90°C 194°F | 85°C 185°F | Silver needle likes it a little cooler (about 85°C); aged white can take boiling water. |
| Yellow | 80°C 176°F | 80°C 176°F | Kyusu 70°C (158°F) |
| Oolong | 95°C 203°F | 90°C 194°F | — |
| Black | 95°C 203°F | 95°C 203°F | — |
| Sheng pu-erh | 100°C 212°F | 95°C 203°F | — |
| Shou pu-erh | 100°C 212°F | 100°C 212°F | — |
| Dark | 100°C 212°F | 100°C 212°F | — |
| Matcha | — | — | Whisked at 80°C (176°F) |
| Herbal | 100°C 212°F | 100°C 212°F | — |
A medium or heavy roast takes about 5°C hotter than the chart, never past boiling. Cold brew is a different thing altogether: leaf and cold water in the fridge, about 6 hours for greens and whites and 10 for the rest.
The usual ranges
Within a type, teas vary. These are the ranges most people work in:
- Japanese greens: 60 to 75°C (140 to 167°F)
- Chinese greens: 75 to 85°C (167 to 185°F)
- White: 85 to 90°C (185 to 194°F)
- Oolong: 90 to 100°C (194 to 212°F)
- Black: 90 to 100°C (194 to 212°F)
- Pu-erh and dark tea: a full boil, 100°C (212°F)
Start in the middle of the range. If a cup is harsh or drying, go cooler; if it's thin and flat, go hotter. Japanese greens like gyokuro and sencha sit at the cool end, which is why they're often brewed in a kyusu at around 70°C.
Without a thermometer
A kettle with temperature settings is the easy way. Without one: water off the boil drops a few degrees in the first minute, so wait a minute or two for an oolong or white. Pouring boiled water into a cool cup or pitcher first, then onto the leaf, takes off roughly ten degrees, which is about right for most greens. Mixing three parts boiling water with one part cold gets you close to 75°C.
Temperature is one of three levers, with leaf and time. Read more in water temperature by tea and leaf, heat and time.
Steepbook is a free app that remembers the steep that worked for each tea, teaware and brew style. Have a look if that sounds useful.