Time and Temperature

We all want the perfect cup of tea. There is nothing more comforting...or stimulating...or soothing...than a perfect cup of tea. And do you know who makes you the perfect cup of tea? YOU do!

I think one reason I love tea so much is because I make myself my favourite cup. That's why I love loose leaf tea. I get to make the perfect cuppa every time. 

But I didn't always. In fact, particularly with green tea, I was burning my tea and didn't know it! (gasp!)

Since becoming much more immersed in tea-dom I have come to discover there are recommended times and temperatures for each type of tea. This means...wait for it...you shouldn't just drop your tea bag in your pot and leave it there until you drain the pot. (Turns out you shouldn't be using bagged tea anyway...but that's another post.)

So here are some recommendations. These are simply starting points. Adjust to your personal tastes and preferences. BUT STOP POURING BOILING WATER ON ALL YOUR TEAS AND LEAVING THEM SIT FOR FIFTEEN MINUTES!!! (all temperatures are in degrees Celsius)

White Tea 2-5 min,  80 - 85 degrees

Green Tea 2-4 min,  80 degrees

Oolong Tea 6.5 min, 85 degrees

Black Tea  2-5 min,  96 degrees

Pu' erh Tea 4-6 min, 96 degrees

Herbal Tisane 7 min, 96 degrees

Maté Tea 7 min, 90 degrees

Rooibos Tea 5 min, 96 degrees

How do you get the right temperature, you ask?? There are a couple ways. The easy method is to use a variable temperature control kettle. I use the KitchenAid ProSeries. I got it from Airmiles.ca and didn't pay a penny for it. I LOVE it. There are fancier versions, where you don't even have to 'think' about temperature, where you simply punch the button for the type of tea you want!

If you don't want to go that route, you can buy a kitchen thermometer and check on your water as it boils.

An old fashioned method is to allow your water to boil, then go about your business if you have to let it cool. For example, add honey to your cup. Measure out your tea. See to your guests. By the time you're done, your water will have cooled. The more you do, the more it cools. You will figure out what tastes good and what tastes burnt. 

As far as timing goes, it's very straightforward and easy to do. 

It's important to note, however, the teas to NOT overdo it on are: White, Green, Oolong, Black and Pu'erh. These are made from the actual tea plant, the Camellia Sinensis plant. They have tannic acids in them that are released upon steeping, and they become more bitter the longer they steep. However, herbals, matés, and rooibos teas are actually not 'teas' and can steep longer without becoming too astringent. 

So give these times and temps a try and see how delightful your various teas turn out.

HAPPY STEEPING!!

Sources: Mighty Timer App

Personal Experience