Real talk: Your tea isn’t tasting bad—it’s just being cooked. Boiling water is the default for most tea drinkers, but that’s not always ideal. The science of brewing is nuanced, and overheating can turn a delicate cup into a bitter mess. Jeannie Liu, founder of Miro Tea in Seattle, explains that tea’s flavor hinges on temperature precision. Over-extraction—when water is too hot—unlocks tannins, catechins, and caffeine, creating astringency and bitterness. Think of it like overcooking vegetables: you lose texture and flavor.
Different teas demand different temps. White tea, with its tender young leaves, needs 160–185°F to avoid scorching. Green tea follows a similar range, 160–180°F, to preserve its fresh, vegetal notes. Oolong, a middle-ground between green and black, thrives at 185–205°F. Black tea and herbal varieties like chamomile or rooibos can handle boiling water (212°F), but even here, moderation matters. Reboiling water strips it of oxygen, dulling aroma and intensifying astringency.
The solution? A temperature-controlled kettle or a kitchen thermometer. If you’re short on tools, let boiling water cool slightly—watch for “crab eyes” (small bubbles at 175°F) or a full rolling boil (212°F). These visual cues help you gauge the right temp without guesswork.
Key points: Tea’s flavor is temperature-dependent—overheating ruins delicate leaves, while under-extraction leaves it flat. White and green teas need cooler water to avoid bitterness. Reboiling water depletes oxygen, making tea taste dull and harsh.
Drop a comment and let’s troubleshoot your next cup.
Close: Have you ever burned your tongue on a tea that tasted off? What’s your go-to brewing hack? Drop a comment and let’s troubleshoot your next cup.
Questions & Answers
What water temperature is best for tea?
Water temperature varies by tea type. Green tea needs 60–80°C, black tea around 90–100°C. Too hot ruins flavor and aroma. Use a thermometer for precision.
Why does hot water ruin tea?
Hot water extracts too many bitter compounds. It can scorch delicate leaves, leading to a harsh taste. Proper temperature preserves flavor and balance in tea.
Information sourced from industry reports and news outlets.
