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Tea is treated as the simplest possible preparation: boiling water, a bag, a few minutes. That works adequately for strong black tea and poorly for almost everything else, which is why a great many people have concluded they dislike green tea when they have simply been burning it.
Why Temperature Matters
Hot water extracts different compounds at different rates. Higher temperatures pull out tannins and caffeine faster, which produces strength and, past a point, bitterness and astringency.
Robust black teas are processed to withstand this and taste right at full boiling. Green and white teas are far less oxidised and their delicate compounds are damaged by water that hot, producing a harsh, grassy bitterness that has nothing to do with the tea itself.
Rough Guidance by Type
- Black tea: full boiling, three to five minutes
- Green tea: around seventy to eighty degrees, two to three minutes
- White tea: around seventy to eighty degrees, longer steeping
- Oolong: around eighty-five to ninety-five degrees depending on oxidation
- Herbal infusions and rooibos: full boiling, five minutes or more
Getting the Right Temperature Without a Thermometer
A variable temperature kettle removes the problem entirely and is the obvious solution for anyone who drinks green tea regularly. Ranges listing kettles as a category, such as elite gourmet, generally specify whether temperature selection is included, and glass models let you watch the water rather than guessing.
Without one, letting boiled water stand for two to three minutes in the kettle brings it roughly into the green tea range. Pouring boiling water into a cold cup and then adding the leaves achieves something similar, less precisely.
Water Quality
Tea is mostly water, and hard water noticeably affects the result. High mineral content dulls flavour and produces the film that appears on the surface of tea in hard water areas.
Filtered water improves the result measurably, and it also reduces limescale in the kettle, which is worth doing anyway. Fresh water rather than reboiled is generally recommended, since reboiling reduces dissolved oxygen and produces a flatter taste, though the effect is subtle.
Leaves Versus Bags
The difference is largely about leaf size rather than quality per se. Bags typically contain smaller particles, which extract faster and produce a stronger, less nuanced cup. Whole leaves need room to expand, which is why a cramped infuser produces disappointing results from good tea.
If using loose leaf, a basket infuser or simply brewing in the pot and straining allows proper expansion. The small ball-shaped infusers are the worst option available.
Over-Steeping
Leaving the bag in is the most common error in British tea making, and it is the reason many people add milk and sugar to compensate. Removing the leaves at the right point produces tea that does not need masking.
For green tea in particular, the difference between two minutes and five is the difference between pleasant and undrinkable.
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