A friendly cheat sheet for cups that taste clean, balanced, and cozy—whether you’re sipping hot, pouring over ice, or brewing a gallon for the fridge. Use it as a guide… then trust your taste.
If you’ve got a kettle and a timer, you’ve got this. Use fresh water, pre-warm your mug, and start with the chart below. If it’s too strong—steep less. Too light—steep a little longer (or add a pinch more tea).
Tip: Bitterness usually means “too hot” or “too long.” Weak tea usually means “not enough leaf” or “not long enough.”
Use this as a starting point, then adjust based on the tea and your vibe.
| Tea type | Water temp | Steep time | How much leaf (8 oz / 240 ml) | Notes |
|---|---|---|---|---|
| Black Tea | 200–212°F (93–100°C) |
3–5 min | 1–2 tsp | Go shorter for smooth; longer for bold. If bitter, drop temp a touch or steep less. |
| Green Tea | 160–180°F (71–82°C) |
1–3 min | 1–1.5 tsp | Hotter/longer = more bite. If “grassy” or sharp, cool the water + shorten time. |
| Oolong | 185–205°F (85–96°C) |
3–5 min | 1–2 tsp | Adjust hotter for roastier oolongs, cooler for lighter ones. |
| White Tea | 170–185°F (77–85°C) |
2–4 min | 1.5–2 tsp | Delicate and forgiving—use a bit more leaf if you want it to “show up.” |
| Herbal / Tisanes | 200–212°F (93–100°C) |
5–8 min | 1–2 tbsp | Herbals love time. Cover while steeping to keep aromatics in the cup. |
| Rooibos | 200–212°F (93–100°C) |
5–7 min | 1.5–2 tsp | Hard to ruin—steep longer for deeper vanilla/caramel tones. |
| Matcha | 160–175°F (71–79°C) |
Whisk 15–30 sec | 1–2 tsp (powder) | Sift if clumpy. Use cooler water for sweeter, smoother matcha. |
Brew it hot, then chill it fast. This keeps the flavor lively and avoids the “flat fridge tea” thing.
If it tastes cloudy or harsh, brew a little cooler/shorter (especially green tea).
Best for greens, herbals, and anything that turns bitter when brewed hot.