The definitive guide to steeping times and temperatures for green, black and red tea, aromáticas and infusions — full flavor, no bitterness.
Does your green tea taste bitter? Your aromática too weak? Ninety percent of the time the problem is not the product: it is water temperature or steeping time. This guide fixes both.
The golden rule: right water, right time
Each leaf type releases its flavor at a different temperature. Boiling water “burns” delicate leaves and extracts bitter tannins; lukewarm water leaves robust leaves half-expressed.
Quick table by type
- Green tea: 75–80 °C, 2–3 minutes. Never boiling water — the number one cause of bitterness.
- Black tea: 90–95 °C, 3–4 minutes. Takes hotter water and longer times.
- Red tea: 95 °C, 4–5 minutes. The most forgiving.
- Herbal aromáticas: freshly boiled water, 5–7 minutes, cup covered to keep aromatic oils.
- Fruit infusions: freshly boiled water, 6–8 minutes. Fruit needs longer to release flavor.
Tricks that change the result
- No thermometer: for green tea, let boiled water rest 2–3 minutes before pouring.
- Cover the cup while steeping: steam preserves aromatic compounds.
- Do not squeeze the bag: it releases concentrated bitter tannins.
- Fresh water every time: reboiled water tastes flat.
Put it into practice with our teas and aromáticas — every box states its ideal time. For more elaborate ideas, visit our recipes.
Frequently asked questions
Can I reuse a tea bag?
You can brew an immediate second steep with a longer time, though lighter. Do not keep used bags overnight.