Tea Brewing Guide Calculator
Get the perfect water temperature, steeping time, and tea amount for any tea type.
Covers black, green, white, oolong, and herbal teas.
How Tea Brewing Parameters Are Calculated
Brewing tea correctly is a balance of water temperature, steep time, and tea-to-water ratio. Deviating from optimal parameters leads to bitterness, flatness, or weak flavor.
Tea-to-Water Ratio:
Tea (grams) = Volume (ml) / Ratio Divisor
Brewing Parameters by Tea Type:
| Tea Type | Water Temp | Steep Time | Amount per 250ml |
|---|---|---|---|
| White | 75–80°C | 2–4 min | 2–3 g |
| Green | 75–85°C | 1–3 min | 2–3 g |
| Oolong | 85–95°C | 3–5 min | 3–4 g |
| Black | 95–100°C | 3–5 min | 2–3 g |
| Pu-erh | 95–100°C | 3–5 min | 4–5 g |
| Herbal/Rooibos | 100°C | 5–7 min | 3–5 g |
| Matcha | 75–80°C | Whisk 30s | 2–4 g per 100ml |
Worked Example — Green Tea, 500 ml pot:
- Temperature: 80°C (heat to boil, let sit 3–4 minutes off heat)
- Amount: 4–6 g loose leaf (about 2 heaped teaspoons)
- Steep time: 2 minutes (remove leaves immediately — do not over-steep)
Tannin and Bitterness: Tannins extract faster at higher temperatures. Green tea at 100°C becomes bitter in under 60 seconds. Temperature control is the single biggest quality factor.
Gongfu Style (multiple infusions): Use 5–8g per 100ml, steep for 20–45 seconds, repeat 4–10 times. Each infusion reveals different flavor layers. Popular for high-quality oolongs and pu-erh.
Water Quality: Soft water (low mineral content) is best for delicate greens and whites. Avoid distilled water — it tastes flat.