Tea GuidePractical tea decisions

Practical guide

Water Temperature Cheat Sheet for Tea

Temperature is one part of extraction. Leaf amount, water volume, time, and repeated infusions can make the same number taste very different.

Quick answer

Start cooler for delicate green teas, moderate for white and lightly oxidized oolong, and hotter for many black, roasted oolong, and dark teas. Follow the producer when available.

Use ranges, not one magic number

A broad category can contain tender buds, broken leaf, compressed tea, deep roast, or aged material that responds differently.

Change one variable at a time

Keep leaf amount and water volume stable while adjusting temperature or time so the next cup teaches you something.

Let taste guide the next move

Harshness can call for cooler water or shorter time; a flat cup may need hotter water, more time, or more leaf.

Checklist

Green tea
Begin around 70-80 C for delicate styles and adjust from the label and taste.
White and light oolong
Begin around 80-90 C, depending on leaf style and density.
Black and roasted oolong
Begin around 90-100 C and shorten time if the cup becomes harsh.
Herbal infusion
Check the ingredient instructions because roots, flowers, spices, and blends differ.

Working notes

Brew log
Record tea, temperature, leaf, water, time, and result.
Example: Sencha, 75 C, 4 g, 150 ml, 60 sec, sweet with light astringency.

References

  • Tea preparation and types

    Tea and Herbal Association of Canada. Tea categories and preparation context. Tea labels and brewing examples vary by producer, leaf style, water, vessel, and personal taste; use the source as a starting framework.

  • Japanese green tea guide

    World Green Tea Association. Japanese green tea and brewing context. Tea labels and brewing examples vary by producer, leaf style, water, vessel, and personal taste; use the source as a starting framework.

Next pages

  • Sencha vs gyokuro

    See why two Japanese green teas may need different starts.

  • Tea tasting note

    Track temperature, time, leaf amount, and sensory changes instead of relying on memory alone.