Brew Every Tea at
its sweet spot.
The difference between exquisite sweetness and harsh astringency is often just 10 degrees of water. Discover verified water temperatures, steeping times, leaf weights, and resteep counts for every tea on your shelf.
Temperature Is the Recipe
Sencha at 65°C is sweet and umami; at 95°C it is bitter broth. We list the exact degree sweet-spots.
Resteeps & Flavor Arcs
High-mountain oolongs and aged puerhs yield 5 to 10 infusions. We detail how the flavor changes each round.
Pure Reference, No Hype
No sponsored tea sales, no paywalls. Just standard, tested parameters written for everyday brewing.
Start from Your Tea Cabinet
Oxidation degree and leaf processing determine water temperature more than origin does.
Green Teas
Unoxidized, temperature-shy, and the most rewarding category to get right. Water too hot is the classic mistake — bitterness is a choice here.
Black Teas
Fully oxidized and heat-loving: boiling water, honest steep times, and the strongest caffeine in the cabinet.
Oolong Teas
The wide middle of oxidation — floral to roasty, and the best resteep value in tea. Ball-rolled styles want a rinse.
White Teas
The gentlest category: low temps, long times, and patience. Silver Needle rewards restraint; aged shoumei rewards boiling.
Puerh & Dark Teas
Fermented and compressed — the only teas that genuinely improve with age, and the only ones that forgive boiling water universally.
Herbal Infusions
No camellia leaves here — tisanes boil freely and steep long. Caffeine-free by nature, forgiving by temperament.
Essential Steeping Profiles
Sencha
Japan's most-drunk green tea: steamed rather than pan-fired, giving a grassy, savory cup with real umami depth.
Earl Grey
Black tea (usually Ceylon or Chinese base) scented with bergamot citrus oil — the signature of a thousand hotel teapots.
Tieguanyin
Anxi's famous ball-rolled oolong: orchid fragrance over cream, built for multiple infusions in small vessels.
Silver Needle
Made exclusively from unopened buds covered in silver down: the gentlest, sweetest, most temperature-shy tea here.
Deepen Your Tea Knowledge
Master the mechanics of caffeine extraction, gaiwan technique, and water chemistry.
Why Water Temperature Is the Whole Recipe in Tea
The same leaf at 70°C and 100°C is two different drinks. The chemistry of catechins, amino acids, and the bitterness line.
Gongfu vs Western Brewing: Same Leaves, Different Hobbies
Small vessel, more leaf, shorter steeps, many infusions — why gongfu tea tastes different, and when the Western cup is the right call.
How Much Caffeine Is in Tea? Steep Time Decides More Than the Leaf
Green tea is not "low caffeine" — it is steeped shorter. The extraction math, the myths, and how to actually control your caffeine.