Hotter water pulls flavour out faster, bitterness and drying tannins included. Leaf that was barely processed, like most greens and young white buds, turns harsh in boiling water.
As a rough guide: Japanese greens 60 to 75°C, Chinese greens 75 to 85°C, white 85 to 90°C, oolong 90 to 100°C (the more roast, the hotter), black 90 to 100°C, pu-erh and dark tea at a full boil.
Without a thermometer: water stops steaming hard a minute or so after boiling, and pouring it into a cool cup first knocks off roughly ten degrees.
More in Learn
- Leaf, heat and time
- Gongfu steeping
- Rinsing the leaf
- Water matters
- Freshness and storage
- The families of tea
- Dialing in a new tea
- Tea glossary
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.