How to Brew Loose-Leaf Tea: Temperature and Steep Time for Every Tea
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Loose-leaf tea tastes better than bagged tea for one simple reason: whole leaves have room to unfurl. But whole leaves also need the right water temperature and time. Get those two things right and every tea in our shop will taste the way it is supposed to.
The brewing chart
| Tea type | Water temp | Leaf per 8 oz cup | Steep time |
|---|---|---|---|
| Black tea | 205–212°F (just off the boil) | 1 tsp (2–3 g) | 3–4 min |
| Oolong tea | 195°F | 1 heaping tsp | 3–4 min |
| Green tea | 175°F | 1 tsp | 2–3 min |
| White tea | 175–185°F | 1 heaping tsp | 3–4 min |
| Rooibos | 212°F | 1 heaping tsp | 5–7 min |
| Herbal / fruit | 212°F | 1 heaping tsp | 5–7 min |
No thermometer? Boil the water, then let it sit with the lid off for about two minutes to reach green-tea temperature, or about one minute for oolong.
Brewing examples from our shop
The chart is a starting point; each product page lists the settings for that blend. A few examples:
- Essentials Black Gold (black): 212°F, 3–5 minutes. Good for a second steep.
- Southern Gothic (black): 212°F, 4–5 minutes.
- Dark Iris (oolong): 195°F, 3–4 minutes.
- Negroni (rooibos): 212°F, 5–7 minutes.
Want a stronger cup? Add more leaf rather than steeping longer. Extra time draws out bitterness in black, green and oolong teas; extra leaf adds body without it.
Step by step
- Start with fresh, cold water. Reboiled water tastes flat.
- Measure the leaf. A kitchen teaspoon works, but blends with big pieces of fruit or flower are lighter than they look. A small precision scale set to 2.5 g per cup gives you the same cup every time, and our scoop is a $1.99 shortcut.
- Warm the cup or pot. Swirl a little hot water around and dump it. Cold ceramic drops the water temperature fast.
- Steep with the leaves loose, then strain. Leaves need room. A wide basket infuser works far better than a tea ball, and a two-cup glass teapot lets you watch the leaves open.
- Set a timer. Black and green teas go bitter if you forget them. Rooibos and herbals do not, so they are the safe choice for distracted brewing.
How to brew loose-leaf tea without an infuser
Put the leaves straight into a mug, pour the water, steep, then pour through a regular kitchen strainer (or a slotted spoon) into a second mug. Or brew in a French press: it is a large infuser with a built-in plunger.
Re-steeping
Oolong, green and white teas can be steeped two or three times. Add about one minute per re-steep. Our Rare Leaves single-origin teas are made for this and often taste best on the second pour.
How to make iced tea from loose leaf (ratio and method)
Quick method: brew double strength (two teaspoons per cup), steep as normal, pour over a full glass of ice.
Cold brew: 2 teaspoons per 8 oz of cold water (about 2½ to 3 tablespoons for a 32 oz pitcher), refrigerate 8 to 12 hours, strain. Cold brewing never turns bitter and works especially well for fruity blends like those in our Fruity Tea collection and the Top 10 Iced Teas sampler.
Adding milk or sweetener
Taste the tea plain first. Malty black teas such as Black Gold and The Library take milk and sugar well, milk softens the tannins in Southern Gothic, and a splash in Dark Iris brings out its pistachio and white chocolate notes. Green and white teas are usually best on their own.
Storing loose-leaf tea
Keep tea in an airtight, opaque container away from heat, light and strong smells (not next to the coffee). Properly stored, flavored blacks and rooibos stay fresh for about a year; green and white teas are best within six months. Buying the right size helps too: 15-cup bags ($14.99) are ideal for trying a new blend, and 70-cup bags ($44.99, about 64¢ a cup) suit daily favorites. For the office or travel, Black Gold and Combray also come as 15-tea-bag packs.
Everything you need
Browse Tea Tools & Teaware, or pick the Tea for Two starter set if you are starting from scratch. Then pick your first teas from dozens of uncommon blends, with samples from $4.99.
