Water temperature for tea: where to start

There is no single correct brewing temperature for a tea. Leaf quantity, time, water, and teaware all affect the result. Start with the supplier’s instructions if they match your brewing method; use the ranges below when you need a starting point.

The temperatures refer to the water before pouring. A cold vessel cools it immediately, so preheating makes a successful brew easier to repeat. Hotter water generally extracts flavour faster. If the tea is bitter, a shorter steep or fewer leaves may help.

Boiling water in a glass electric kettle.
Photo: Plorpy2 · CC BY-SA 4.0

Green: 75–85 °C; yellow: 80–85 °C

These are useful starting ranges for Longjing, Biluochun, and bud-heavy yellow teas. If the result is weak, try slightly hotter water or a longer steep. Boiling water does not burn the dry leaves; unwanted bitterness often comes from extracting too much too quickly. Some green teas also brew well at higher temperatures.

White tea: 85–100 °C

Try 85–90 °C for fresh Silver Needle or White Peony, and 95–100 °C for aged white tea. Teas made from buds can also taste good when brewed at 100 °C with suitable amounts of leaf and steeping times. Let taste guide you, rather than relying only on leaf size or the tea’s age.

Oolong: 90–100 °C

Try 90–95 °C for a light oolong and 95–100 °C for a more heavily roasted one. Many light oolongs are also brewed with boiling water. Rolled leaves need time to absorb water as well as heat. A weak first infusion does not necessarily mean poor tea or water that is too cool.

Black tea: usually 90–95 °C

This is a useful starting point for Dian Hong, Keemun, and other Chinese black teas, known in China as red tea. Individual recommendations can range from 85 to 100 °C. Many work well with boiling water, particularly in short infusions. If the taste is harsh or drying, shorten the steep first, then compare with slightly cooler water.

Pu-erh and other dark teas: adjust to the tea

For shu pu-erh, aged sheng, Liu Bao, and other dark teas, start at 95–100 °C. Try young sheng at 90–95 °C if you want less bitterness; boiling water is also an option. Do not automatically raise the temperature for the second infusion: wet leaves can release flavour faster.

How to cool the water

Use a thermometer or a temperature-controlled kettle to check the water temperature. Without either, let boiled water cool or transfer it to a heatproof pitcher. The cooling rate depends on the amount of water, the material and temperature of the vessel, whether it has a lid, and the room temperature. A fixed waiting time will not work for every setup. If you can borrow a thermometer, check how quickly water cools in your own vessel; this will give you a more useful guide for later brews.

Tips

Use drinking water without an unpleasant smell. Different water can change the taste even when you brew the same way.
To compare temperatures, brew the same tea with the same leaf weight, water volume, and timing.
At altitude, water boils below 100 °C. Work with the local boiling temperature and extend the steep if needed.