Can I use boiling water for everything?

You can but green and white teas will taste bitter and astringent. Letting boiling water rest 1-2 minutes drops it to ~90 °C; another 1-2 minutes drops it further.

Yes — high-quality leaf tea can be infused 3-6 times, with each infusion adding 30-60 s. Pu'erh and oolong are particularly suited to this style.

Loose leaf has more surface contact and brews more evenly. Bags often use lower-grade dust and fanning; brew the same way but expect a slightly less nuanced flavor.

Caffeine differences?

Black > oolong > green > white roughly, but the spread is small and overlaps with brew strength. Herbal and rooibos are caffeine-free.

Can I use boiling water for everything?

You can but green and white teas will taste bitter and astringent. Letting boiling water rest 1-2 minutes drops it to ~90 °C; another 1-2 minutes drops it further.

Yes — high-quality leaf tea can be infused 3-6 times, with each infusion adding 30-60 s. Pu'erh and oolong are particularly suited to this style.

Loose leaf has more surface contact and brews more evenly. Bags often use lower-grade dust and fanning; brew the same way but expect a slightly less nuanced flavor.

Caffeine differences?

Black > oolong > green > white roughly, but the spread is small and overlaps with brew strength. Herbal and rooibos are caffeine-free.

Tea Brewing Time + Temperature Guide

Tea type → optimal water temperature and steep time, with grams per cup guidance.

Result

Brew 1 × 240 ml

95-100 °C · 3-5 min

~3.0 g tea · 205-212 °F

Tea typeBlack
Water temperature95-100 °C (205-212 °F)
Steep time3-5 min
Tea per 240 ml cup3 g
Total tea3.00 g
Total water240 ml
NotesBoiling-or-near. Indian / Sri Lankan / Chinese black.

Step-by-step

Heat water to 95-100 °C (205-212 °F).
Use ~3 g of tea per 240 ml cup → 3.00 g for 1×240 ml.
Steep 3-5 min (taste-adjust to preference).

How to use this calculator

Pick the tea type.
Set the number of cups and cup size.
Read water temperature and steep time. Adjust to taste.

About this calculator

Tea brewing is a temperature-and-time problem, not a ratio one. Tannins and amino acids extract at different rates and temperatures: green and white teas brew below boiling (70-85 °C) because high heat extracts bitter catechins; black and pu'erh demand boiling for full flavor; herbal infusions need a full boil to soften woody botanicals. Steeping time is shorter for fine-leaf teas (1-3 min for green) and longer for coarser leaf and rooted/herbal infusions (5-10 min).

What this calculator does

This calculator returns the optimal brewing temperature, steep time, and tea-leaf weight for the chosen tea type. The data comes from major tea-industry references (US Tea Association, UK Tea & Infusions Association, World Tea Academy) and the major regional tea-master traditions (Japanese sencha/gyokuro; Chinese gongfu pu'erh; British black-tea convention). Ranges, not single values, because optimal taste is a matter of personal preference and leaf grade.

How it works — the formula

temperature, steep_time, grams_per_240ml — all looked up by tea type.
total_tea_g = (grams_per_240ml / 240) × cup_ml × cups

Brewing chemistry varies by leaf oxidation and processing. Lower-oxidation teas (green, white) brew at 70-85 °C to keep catechins from bittering. Fully-oxidized teas (black, pu'erh) need near-boiling water for full extraction. Herbal infusions are not technically tea (no Camellia sinensis) and need a full boil and longer steep to extract from tougher botanicals.

Sources: US Tea Association — Tea Fact Sheet (preparation guidelines) · UK Tea & Infusions Association — How to Make the Perfect Cuppa · World Tea Academy — Tea Preparation Standards

Worked examples

Example 1

English breakfast (black), 1 cup

Inputs:: tea=black, cups=1, cup=240 ml
Output:: 95-100 °C, 3-5 min, ~3 g

Classic British morning tea.

Example 2

Sencha (green), 2 cups

Inputs:: tea=green, cups=2, cup=200 ml
Output:: 70-80 °C, 1-3 min, ~3.3 g

Japanese-style: lower temp and short steep keep the umami.

Example 3

Chamomile (herbal), 1 mug

Inputs:: tea=herbal, cups=1, cup=300 ml
Output:: 100 °C, 5-10 min, ~2.5 g

Full boil; longer steep extracts apigenin and other flavonoids.

When to use this vs other tools

Use this for hot-water tea brewing. For coffee, the dedicated tools handle the very different ratio-and-time math.

Coffee Brew Ratio
Use for drip / pour-over / French press / cold brew — coffee uses by-weight ratios, not temperature lookup.
Espresso Ratio
Use for high-pressure espresso, which has its own dose-yield-time triangle.

Authority note

US Tea Association + UK Tea & Infusions Association

Industry-standard tea preparation guidance from the two major English-language tea-industry bodies

The temperature and steep-time ranges used here are the consensus values published by these industry bodies and reflected in major tea retailers' preparation guidance. Practitioner traditions (Japanese sencha, Chinese gongfu, British black) give somewhat tighter targets within these bands.

Limitations

Ranges, not exact targets — leaf grade, freshness, and personal preference all shift the optimum.
Excludes multiple-infusion (gongfu) brewing styles which use shorter individual steeps and re-extract several times.
Cold-brew tea (overnight) is a separate method not covered here.
Milk and sugar additions are personal and don't affect the base brewing parameters.

Taste-adjust to preference. The values here are starting points, not absolutes.

Frequently asked

Catechins (the bitter compounds) extract faster than amino acids (sweet, savory umami) at high temperatures. Cooler water shifts the balance toward the sweet notes — especially important for Japanese gyokuro and sencha.