How to brew loose-leaf tea: amounts, temperatures and times
Good loose-leaf tea is easily spoiled by water that is too hot or by steeping it too long. Three things are enough: the right amount, the right temperature and a timer.
How much tea
As a starting point use 2 to 3 grams of leaves for a 200 ml cup, roughly one heaped teaspoon. Large, light leaves such as white tea take up more space, so go by weight rather than by spoon.
Temperature and time for each tea
- Green tea: 70-80 °C, 1 to 3 minutes. Japanese greens such as sencha prefer the lower end.
- White tea: 75-85 °C, 3 to 5 minutes.
- Oolong: 85-95 °C, 2 to 4 minutes.
- Black tea: 90-100 °C, 3 to 5 minutes.
- Matcha: water at 70-80 °C, whisked with a bamboo whisk until a fine foam forms.
Without a thermometer
Bring the water to the boil and leave it in the open kettle: after about 3 minutes it is around 80 °C, after 5 or 6 minutes around 70 °C.
Common mistakes
- Boiling water on green tea: it turns bitter and loses its aroma.
- Leaves left in the cup: the tea keeps steeping and becomes astringent. Take the infuser out when the time is up.
- Infusers that are too small: the leaves need room to open.
Several infusions from the same leaves
Many green teas and oolongs can be steeped two or three times. Add 30 seconds each time. If you are not sure where to start, we will tell you the amount and time for the tea you choose at the counter.
Water matters as much as the tea
A cup of tea is 99% water, so its quality shows. Very hard water, rich in limescale, dulls the aroma and leaves a film on the surface. Water with too few minerals, on the other hand, makes the tea flat.
If your tap water tastes of chlorine, let it stand in a jug for a few hours or use a filter jug. A natural mineral water low in salts works very well. Always use fresh water: water boiled several times loses oxygen and the tea tastes dull.
Teapot, cup or infuser
For a single cup, a cup with an infuser and lid is enough. For two or more people a teapot is handier and keeps the heat better. Either way, warm it first with a little hot water and pour it away: the brew starts at the right temperature and does not cool at once.
The infuser must be roomy. Rolled leaves, like those of many oolongs, grow three or four times in volume and need space to open and release their aroma.
Strong tea without bitterness
If the tea seems weak, the temptation is to steep it longer. That mainly increases bitterness. For a stronger cup it is better to add more leaves and keep to the recommended time.
If it is too bitter, shorten the time or lower the temperature by a few degrees before you cut the amount.
With milk, lemon or sugar
- Milk suits robust black teas such as Assam or breakfast blends. With green and white teas it covers everything.
- Lemon lightens the colour and makes the taste fresher. Best with light black teas such as Ceylon.
- Dissolve sugar and honey while the tea is still hot. A well brewed tea often does not need them.
Frequently asked questions
- Can I make tea the night before? Not hot tea: it oxidises and turns bitter. To have it ready, try cold brewing.
- Is loose-leaf tea more expensive than tea bags? Often per gram, yes, but the same leaves make several cups and the taste is something else.
- How much should I buy to start? 50 grams make about 20 cups: enough to find out whether you like it.