The conventional technique of preparing tea is to put your loose tea leaves directly into your teapot. Or if you prefer you can use a tea infuser. A tea infuser is a device in which loose, dried tea leaves are placed for steeping or brewing, in a mug or a teapot full of hot water; it is often called a tea ball or tea maker, and sometimes a tea egg. You then pour your freshly boiled water over the leaves and allow the in liquid to brew for a few minutes. The strength of you tea will be determined not by the time you let the leaves to infuse (steeping) but rather by the amount of tea leaves that you use.
Depending on the type of tea that you are brewing steeping times can be between thirty seconds and ten minutes however if you are brewing green tea you should let it steep for around two or three minutes.
Ideal brewing temperature varies depending on the type of tea you are using. Camellia sinensis inherently contains tannins that can have bitter properties emphasized by both your temperature and your steeping time. These tannins are enhanced by oxidation during the steeping process.
See the Chart below as a guideline for you steeping.
|Type||Water Temperature||Steep Time||Infusions|
|White Tea||65 to 70 °C (149 to 158 °F)||1–2 minutes||3|
|Yellow tea||70 to 75 °C (158 to 167 °F)||1–2 minutes||3|
|Green tea||75 to 80 °C (167 to 176 °F)||1–2 minutes||4–6|
|Oolong tea||80 to 85 °C (176 to 185 °F)||2–3 minutes||4–6|
|Black tea||99 °C (210 °F)||2–3 minutes||2–3|
|Flowering tea||100 °C (212 °F)||2–3 minutes||4–5|
|Pu’er tea||95 to 100 °C (203 to 212 °F)||Limitless||Several|
|Tisanes||99 °C (210 °F)||3–6 minutes||Varied|