Why Loose Leaf Tea?
Loose leaf tea offers a dramatically better experience than tea bags. The whole leaves have more surface area to unfurl and release their full flavor, resulting in a richer, more nuanced cup. Once you understand the basics of water temperature and steep time, you'll never go back to tea bags.
This guide covers everything you need to know: optimal temperatures for each tea type, steeping times, essential equipment, and brewing techniques from simple to traditional.
The Three Keys to Perfect Tea
Water Temperature
Different teas require different temperatures. Delicate green and white teas need cooler water (160-185°F) to avoid bitterness, while black and pu-erh teas thrive at near-boiling (200-212°F). Using the right temperature is the single biggest factor in brewing great tea.
Steep Time
Over-steeping causes bitterness and astringency. Under-steeping produces weak, flavorless tea. Most teas hit their sweet spot between 2-5 minutes, though herbal teas often benefit from longer steeping.
Tea-to-Water Ratio
A general rule is 1 teaspoon (2-3 grams) of loose leaf tea per 8 ounces of water. Adjust based on leaf size—large, fluffy leaves may need more volume; dense, rolled leaves may need less.
Tea Types & Brewing Parameters
Green Tea
160-180°F (70-82°C)Green tea is unoxidized, preserving its delicate grassy, vegetal, or sweet flavors. The biggest mistake is using boiling water—this scorches the leaves and creates harsh bitterness. Japanese greens like sencha and gyokuro prefer cooler temperatures (160-170°F), while Chinese greens like Longjing can handle slightly warmer water (170-180°F).
Signs of proper brewing: Light yellow-green color, fresh aroma, smooth taste without bitterness. If your green tea tastes bitter, lower the temperature or shorten steep time.
White Tea
160-185°F (70-85°C)White tea is the least processed tea, made from young buds and leaves that are simply withered and dried. This minimal processing creates subtle, delicate flavors—honey, melon, hay, and light floral notes. White tea is very forgiving; it's harder to over-steep than other types.
Signs of proper brewing: Silver Needle (Bai Hao Yinzhen) uses only buds and is the most prized. White Peony (Bai Mudan) includes leaves and has a fuller body. Both benefit from longer steeping times than green tea.
Oolong Tea
180-200°F (82-93°C)Oolong spans a wide oxidation range (15-85%), creating enormous variety. Light oolongs like Tieguanyin taste floral and creamy; darker oolongs like Da Hong Pao offer roasted, fruity, and mineral notes. Many oolongs come in tightly rolled balls that unfurl dramatically during brewing.
Signs of proper brewing: Quality oolongs are meant to be steeped multiple times. Each infusion reveals different flavor layers. Start with shorter steeps (30 seconds to 2 minutes) and gradually increase time with each resteep. A good oolong can provide 5-8 delicious infusions.
Black Tea
200-212°F (93-100°C)Black tea is fully oxidized, producing bold, robust flavors. It's the most forgiving tea type—boiling water works well. Assam teas are malty and strong; Darjeeling offers muscatel grape notes; Keemun has wine-like complexity; Ceylon varies by elevation from brisk to smooth.
Signs of proper brewing: Unlike other teas, black tea releases most of its flavor in the first steep. Second steeps are possible but noticeably lighter. If you enjoy milk in your tea, choose robust Assam or Irish Breakfast blends that won't get lost.
Pu-erh Tea
200-212°F (93-100°C)Pu-erh is a fermented tea from Yunnan, China. Sheng (raw) pu-erh is aged naturally and develops complexity over decades. Shou (ripe) pu-erh is artificially fermented for immediate drinking, with earthy, smooth flavors.
Signs of proper brewing: Always rinse pu-erh before brewing—pour hot water over the leaves, then discard after 5 seconds. This "awakens" the leaves and removes dust from aging. Pu-erh excels in gongfu brewing with many short infusions, revealing evolving flavors across 10-20 steeps.
Herbal Tea (Tisanes)
212°F (100°C)Herbal teas aren't technically tea—they contain no Camellia sinensis leaves. Common herbals include chamomile (calming), peppermint (digestive), rooibos (smooth, caffeine-free), and hibiscus (tart, vitamin C-rich).
Signs of proper brewing: Unlike true teas, most herbals benefit from longer steeping and don't become bitter. Use boiling water and steep 5-7 minutes (or longer for medicinal strength). Cover while steeping to trap beneficial volatile compounds.
Quick Reference Chart
Use this chart for at-a-glance brewing parameters.
| Tea Type | Temperature | Steep Time | Tea Amount | Resteeps |
|---|---|---|---|---|
| Green Tea | 160-180°F | 1-3 minutes | 1 tsp / 8 oz | 2-3 times |
| White Tea | 160-185°F | 2-5 minutes | 1.5 tsp / 8 oz | 2-4 times |
| Oolong Tea | 180-200°F | 2-5 minutes | 1 tsp / 8 oz | 4-8 times |
| Black Tea | 200-212°F | 3-5 minutes | 1 tsp / 8 oz | 1-2 times |
| Pu-erh Tea | 200-212°F | 3-5 min (Western) / 15-30 sec (Gongfu) | 1 tsp / 8 oz | 8-15+ times |
| Herbal Tea (Tisanes) | 212°F | 5-7 minutes | 1-2 tsp / 8 oz | 1 time |
Note: These are starting points. Adjust to your taste—prefer stronger tea? Add more leaves or steep longer. Too bitter? Reduce temperature or time.
Temperature Helper
Don't have a thermometer? Use this guide to approximate water temperature after boiling:
For precise control, consider a kettle with temperature settings. Variable temperature kettles let you select exact temperatures for each tea type, taking the guesswork out of brewing. See temperature-controlled kettles on Amazon.
Essential Tea Equipment
You don't need much to brew great loose leaf tea. Here's what matters most, from basic to advanced.
Tea Infuser or Strainer
The most basic requirement. Look for fine mesh that contains small leaves without letting particles through. Basket-style infusers give leaves room to expand, producing better flavor than ball infusers.
The OXO Brew Tea Infuser Basket is a popular choice with its large capacity and fine mesh. For a budget option, stainless steel basket infusers with double handles work well and fit most mugs.
Variable Temperature Kettle
A game-changer for tea brewing. Instead of guessing when water has cooled, select your exact temperature. Look for presets matching common tea temperatures (160°F, 175°F, 185°F, 200°F, 212°F).
The COSORI Electric Kettle offers 6 presets with 60-minute keep warm and is one of the best-reviewed options. For pour-over style brewing, gooseneck kettles with temperature control provide precision pouring.
Gaiwan
A traditional Chinese lidded bowl used for gongfu brewing. The simple design—bowl, lid, saucer—gives you complete control over brewing and is perfect for oolongs and pu-erh where multiple short infusions reveal evolving flavors.
Porcelain gaiwans are ideal for most teas as they don't retain flavors. A 150ml (5 oz) size is standard. Mozentea and ACBSUSU make quality gaiwans at reasonable prices.
Cast Iron Teapot (Tetsubin)
Japanese cast iron teapots retain heat exceptionally well, keeping tea warm throughout a session. Modern versions come with enamel-coated interiors for easy care. They're beautiful, functional, and can last generations.
Iwachu is the premier brand with over 100 years of history. For a more affordable entry point, brands like Sotya offer quality cast iron pots with stainless steel infusers.
Electric Kettle with Infuser
All-in-one solutions combine heating, temperature control, and steeping. Great for convenience and desktop brewing. Look for glass construction so you can watch leaves unfurl.
The Chefman Electric Kettle features removable tea infuser, 7 temperature presets, and LED indicators. GoveeLife offers smart kettle control via app and voice assistants.
Tea Timer
Over-steeping is easy when you're distracted. Use a dedicated timer or your phone. Some variable kettles include timers. For traditional sessions, many tea enthusiasts simply count steeps and adjust by feel.
Tip: Start a timer the moment water hits leaves. When steeping time ends, remove leaves immediately—don't leave them sitting in water.
Brewing Techniques
Western Style Brewing
The familiar method for most Western tea drinkers. Simple, convenient, and perfectly good for casual tea drinking.
- Heat water to the appropriate temperature for your tea type
- Measure tea — about 1 teaspoon (2-3g) per 8 oz cup
- Add tea to infuser in your mug or teapot
- Pour water over leaves and start timer
- Remove infuser when time is up—don't leave leaves in water
- Enjoy — optionally resteep 1-2 times with slightly longer steep time
Gongfu Style Brewing
Traditional Chinese method using high leaf-to-water ratio and multiple short infusions. Produces concentrated, flavor-rich tea that evolves across many steeps. Ideal for oolongs, pu-erh, and quality Chinese teas.
- Use more leaves — fill gaiwan or small teapot about 1/3 full with dry leaves
- Rinse the tea — pour hot water over leaves, then immediately discard (awakens leaves, removes dust)
- First infusion — steep 15-30 seconds only
- Pour completely into cups or a sharing pitcher, leaving no water with leaves
- Repeat — gradually increase steep time (add 5-10 seconds each round)
- Continue for 5-15+ infusions until flavor fades
Gongfu brewing reveals how tea changes over multiple steeps—fruity first infusion, then mineral, then sweet. It's a meditative practice and the best way to appreciate fine tea.
Cold Brewing
Steep tea in cold water overnight for a smooth, naturally sweet result with low bitterness. Perfect for summer or when you want to prepare tea ahead of time.
- Add tea — use 1.5x your normal amount (cold water extracts less efficiently)
- Add cold water — room temperature or refrigerator cold
- Steep in refrigerator — 6-12 hours or overnight
- Strain and enjoy — keeps refrigerated for 2-3 days
Best teas for cold brewing: green tea, white tea, light oolongs, and fruit-forward teas. Black tea and pu-erh work but may taste thin.
Grandpa Style
The simplest method—leaves stay in the cup and you drink around them. Common in China for casual daily drinking.
- Add leaves directly to a tall glass or mug (no infuser)
- Add hot water and let leaves settle to the bottom
- Sip carefully — leaves stay in cup; they'll settle at bottom
- Refill with hot water when 1/3 remains, continuing throughout the day
Best for: long, thin leaves that sink (Longjing, Mao Feng), not rolled balls or small particles. Use less tea since it steeps continuously.
Pro Tips for Better Tea
Use Fresh, Filtered Water
Tea is 99% water. Chlorinated tap water or stale reboiled water tastes flat. Use filtered water and start with fresh water each time.
Preheat Your Vessel
Pour hot water into your teapot or cup to warm it, then discard. Cold vessels drop water temperature significantly.
Give Leaves Room
Leaves need space to unfurl. Avoid cramming leaves into tiny ball infusers. Basket-style infusers or brewing directly in a teapot produce better extraction.
Don't Squeeze the Bag/Infuser
Pressing releases extra tannins and bitterness. Let it drip naturally or give a gentle shake.
Store Tea Properly
Keep tea in airtight containers away from light, heat, moisture, and strong odors. Most teas are best consumed within 6-12 months (except aged pu-erh).
Adjust to Taste
These guidelines are starting points. Prefer stronger tea? Add more leaves rather than steeping longer. Experiment until you find your sweet spot.
Respect the Resteep
Quality loose leaf tea is meant to be steeped multiple times. Don't throw away leaves after one use—especially oolongs and pu-erh. Second and third steeps are often the best.
Temperature Matters Most
If your tea is bitter, temperature is usually the culprit. For green tea especially, never use boiling water. Let it cool first or use a temperature-controlled kettle.
Top Picks for Tea Enthusiasts
These are our recommended products for getting started with loose leaf tea or upgrading your setup.
COSORI Temperature Control Kettle
6 presets, 60-min keep warm, 1.7L capacity. Reliable and well-reviewed.
See on AmazonOXO Brew Tea Infuser Basket
Fine mesh, large capacity, fits any mug. The go-to recommendation.
See on AmazonMozentea White Porcelain Gaiwan
Classic design, doesn't retain flavors, affordable entry into gongfu brewing.
See on AmazonIwachu Hobnail Tetsubin
Premium Japanese craftsmanship, exceptional heat retention, lifetime piece.
See on AmazonChefman Electric Glass Kettle
Built-in infuser, temperature presets, great value all-in-one.
See on AmazonSotya Cast Iron Teapot
40oz capacity, enamel interior, stainless infuser. Great entry to cast iron.
See on AmazonAffiliate Disclosure: As an Amazon Associate, we earn from qualifying purchases. This helps support the site at no additional cost to you.