Brewing Temperatures

The amount of times a pot of tea is brewed varies.

It primarily depends on the quality of the tea.

Also the ratio of tea to size of teapot makes a difference

in the taste and strength of the tea.

Caffeine is affected by heat.

The antioxidants located in catechins and theanine when combined with heat reduces caffeine activity.

When green tea is steeped in cooler water (158 degrees F), relatively more caffeine and antioxidant polyphenols will be extracted in the second infusion.

When hotter water (about 185 degrees F and above) is used, more caffeine and polyphenols will be extracted during the first infusion.

White Tea

150 °F (66 °C) – 160 °F (71 °C)

1–2 minutes

3 infusions

Yellow Tea

160 °F (71 °C) – 170 °F (77 °C)

1–2 minutes

3 infusions

Green Tea

170 °F (77 °C) – 180 °F (82 °C)

1–2 minutes

4 - 6 infusions

Oolong Tea

180 °F (82 °C) – 190 °F (88 °C)

2 – 3 minutes

4 - 6 infusions

Black Tea

210 °F (99 °C)

2–3 minutes

2 - 3 infusions

Pu-erh Tea

200 °F (93 °C) – 210 °F (99 °C)

4-8 infusions (depending on the age)

Tisanes

210 °F (99 °C)

3 – 6 minutes

Varied infusion times