Learn Tea
Steep smarter: temps, times, and tips for black, green, and herbal—hot, iced, and cold-brew.
Choose Your Style
Black Tea
- Temp: 200–212°F (93–100°C)
- Time: 3–5 min
- Ratio: ~2–3 g per 240 ml (8 oz)
- Tip: add milk/honey for a London Fog vibe (see Lavender Fog below).
Green Tea
- Temp: 165–185°F (74–85°C)
- Time: 1–3 min
- Ratio: ~2 g per 240 ml (8 oz)
- Tip: if bitter, lower temp and/or shorten time.
Herbal / Caffeine-Free
- Temp: 205–212°F (96–100°C)
- Time: 5–7 min (rooibos 4–6)
- Ratio: 2–3 g per 240 ml (8 oz)
- Tip: longer steeps = fuller body, not always more bitter.
Japanese-Style Iced
- Use hot-brew directions, but make half your water ice in the server.
- Steep hot at normal temp/time; pour over the ice to chill instantly.
- Swirl to combine; sweeten or add citrus if you like.
Bright aromatics, ready in minutes.
Pitcher Iced (Black/Herbal)
- Steep strong: 2× leaves for the usual time in half the water.
- Strain, then add equal ice/cold water to finish volume.
- Chill in fridge; serve over ice with lemon.
Cold Brew: Black / Herbal
- Ratio: 1:50–1:60 (tea:water by weight) for ready-to-drink.
- Steep 6–12 hours in the fridge.
- Strain well; keep chilled 3–5 days.
Smooth, low-bitterness; adjust strength via ratio/time.
Cold Brew: Green
- Ratio: 1:60–1:70
- Steep 4–8 hours in the fridge.
- Strain gently to avoid astringency; enjoy ultra-refreshing.
Dial-In Troubleshooting
Too Bitter
- Lower temperature (esp. green).
- Shorten steep by 30–60 sec.
- Use slightly fewer leaves.
Too Weak
- Add 0.5–1 g more per 8 oz (240 ml).
- Extend steep by 30–60 sec.
- Make sure water’s hot enough.
Too Astringent
- Drop temp 5–10°F (3–6°C).
- Shorten time; avoid squeezing bags/filters.
- For greens, try cooler water first.
Featured: Lavender Fog (London Fog)
- Steep black tea 3–4 min (hot) or make a strong iced concentrate.
- Add 1–2 tsp vanilla syrup + a few drops lavender syrup/extract.
- Top with milk or alt-milk; finish with a dusting of vanilla sugar.
Psst—watch for our Lavender Fog drops. In the meantime, browse Tea & Herbal Blends.
Water & Sweetness
- Filtered water = sweeter, clearer cup.
- A tiny pinch of salt can soften bitterness (you won’t taste salt).
- Citrus/honey brighten iced blends without heavy sweetness.
Tea 101 (quick tour)
True Teas
- Green: bright, grassy, delicate.
- Black: bold, malty, cozy.
- Oolong: floral→roasted, complex.
- White: light, honeyed, soft.
Herbal (Tisanes)
- Rooibos: naturally caffeine-free, vanilla-nutty.
- Chamomile, mint, blends: calming & kid-friendly.
Sachets vs. Loose
- Pyramid sachets: convenient, room to unfurl.
- Loose leaf: maximum aroma control.
Note: Many teas are “Powered by Tea Spot.” Same Coo Coo’s branding with transparent partner credit.
Temperatures & Times
Start here, then adjust to your taste and water.
| Type | Hot Water | Amount | Steep Time | Notes |
|---|---|---|---|---|
| Black | 200–212°F (93–100°C) | 1 sachet or 2–2.5 g / 240 ml | 3–5 min | Great with milk/honey. |
| Green | 170–185°F (77–85°C) | 1 sachet or 2 g / 240 ml | 2–3 min | Bitter? Lower temp/shorter time. |
| Oolong | 185–200°F (85–93°C) | 2–3 g / 240 ml | 2–4 min | Multiple short steeps shine. |
| White | 175–185°F (80–85°C) | 2–3 g / 240 ml | 3–5 min | Subtle; avoid boiling. |
| Herbal | 200–212°F (93–100°C) | 1 sachet or 2–3 g / 240 ml | 5–7 min | Comforting and flexible. |
| Rooibos | 200–212°F (93–100°C) | 1 sachet or 2–3 g / 240 ml | 5–7 min | Rich, naturally sweet. |
Sweet Tea (balanced & tea-forward)
- Concentrate: Steep 10–12 black tea sachets (or ~28–32 g loose) in 1.5 qt / 1.4 L water at 200–212°F for 5 minutes; remove tea.
- Sweeten: Dissolve 1–1.5 cups sugar while hot (start lower; adjust next batch).
- Finish: Add cold water/ice to reach 1 gallon / 3.8 L. Chill. Lemon optional.
Matcha Basics
- Usucha: 2 g (~1 tsp) matcha + 60–80 ml water at 160–175°F. Whisk “M”/zig-zag until frothy.
- Iced latte: 2–3 g matcha + 60 ml cool water → whisk → over ice + 180–240 ml milk.
- Tip: Sift matcha; store airtight & chilled.
Caffeine Snapshot
- Black: medium-high per cup.
- Oolong/Green: medium (varies by leaf & steep).
- White: light-medium.
- Herbal/Rooibos: naturally caffeine-free.
Actual mg vary with leaf, dose, temp, and time.
Storage & Freshness
- Airtight, cool, dry, dark. Avoid fridge/freezer moisture swings.
- Use within a few months of opening for peak aroma.
- Keep away from strong kitchen odors.
Tea Processing: from leaf to cup
Click to expand
Most tea comes from Camellia sinensis. What changes is how the leaf is handled after plucking—how much it withers, bruises, oxidizes, gets “fixed” by heat, and how it’s dried or aged. That chemistry = flavor.
1) Pluck → Wither
Fresh shoots lose water to concentrate aromatics and soften the leaf for shaping.
2) Bruise / Roll
Mechanical rolling or gentle tossing ruptures cells and exposes enzymes to oxygen.
3) Oxidize → Fix
Controlled browning (like cut apples). Heat step (“kill-green”) halts enzymes at a target point.
Green Tea • minimal oxidation
- Fixing ASAP: pan-fired (China) or steamed (Japan) stops enzymes early.
- Shape & dry: needle, flat spear, curled, powder (matcha when stone-milled).
- Cup: grassy → nutty (pan) or umami/savory (steam). Bitter if too hot.
Black Tea • full oxidation
- Wither → roll: heavy bruising, long oxidation until leaves turn coppery.
- Dry: bakes in flavors (malty, caramel, spice).
- Cup: body for milk/sugar; great for London Fog.
Oolong • partial oxidation (10–80%)
- Bruise in baskets/drums: edges oxidize; center may stay green.
- Fix & roast: light florals → dark roasts with caramelized notes.
- Cup: layered steeps; great for re-infusing.
White Tea • wither & dry
- Minimal handling: no rolling; very light oxidation during wither.
- Cup: soft honey, melon, meadowy florals; brew cooler.
Pu-erh & Dark Teas • microbial magic
- Raw (Sheng): sun-withered, lightly fixed, slowly ages (years).
- Ripe (Shou): post-fermented via warm pile “wet-hopping” to accelerate aging.
- Cup: earthy, date-like sweetness; very smooth.
Scented/Blended
- Jasmine: layered with fresh blossoms to absorb aroma.
- Earl Grey: black tea + bergamot oil (our Lavender Fog riffs on this).
- Herbal mixes: caffeine-free botanicals for function & flavor.
Brew smarter via process: higher oxidation (black) tolerates hotter/longer steeps; greener styles prefer cooler temps.
Roasted oolongs shine with short multiple infusions; shou pu-erh loves a rinse + short pulses.
Tea FAQ
Why is my green tea bitter?
Likely too hot or too long. Drop to 170–180°F and steep ~2 minutes. You can also reduce leaf slightly.
Can I re-steep oolong?
Yes—many oolongs shine on steeps 2–4. Adjust times per steep to taste.
What’s the best iced method?
Flash-chilled for aromatics; cold brew for smoothness. Try both and choose your vibe.
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