Admit It, You're Not Really Sure How Long to Steep Tea. Here's a Guide

Whether you rely on that boost of caffeine to wake up or prefer a leisurely evening cup of tea, it's worth learning to make it right.

True teas and herbal tisanes follow completely different brewing guidelines than those of chamomile or peppermint in your cabinet, and mixing up the methods can compromise your cup.

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I consulted Joshua Richolt, beverage director at MAD Bar and Lounge, who brings two decades of industry experience and expert techniques for the perfect brew.

Here's your complete guide to mastering everyone's favorite comforting (and healthy) drink.

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Popular tea types 

Unique types of tea can be found in practically every corner of the globe, but here is a list of the most common varieties that you'll see in most grocery stores, as well as steeping times and tips provided by Richolt. 

Green tea: Made from the leaves and buds of a Camellia sinensis plant that have not withered or completely oxidized (like a black or oolong). The grassy, vegetal sipper originated in China and carries a relatively low amount of caffeine compared to its black counterpart. 

White tea: White tea also comes from a Camellia sinensis plant, though it is the most delicate and minimally processed, yielding a signature fruity, floral flavor. Its caffeine content is comparable to that of green tea, and it also hails from China. 

"Generally, the more oxidized the tea, the longer and/or hotter you want to steep the tea," Richolt says. "With white and green teas, you want to use a lower temperature, preferably, or at least less time to steep. I prefer the lower temperature of 160 degrees Fahrenheit, steeping one to two minutes."

Black tea: Also derived from Camellia sinensis, it is the most oxidized, resulting in a dark, reddish hue and an intense, earthy flavor. It comes from China and contains the most caffeine of all teas. 

Oolong tea: Perhaps the most versatile and diverse on this list, oolong (also from Camellia sinensis) can be oxidized anywhere from 8-80%. Due to this extremely wide range, oolongs can taste sweet and fruity to robust and nutty. It's worth experimenting with a few varieties to find the one that best suits your palate. 

"For the more oxidized teas like black and darker oolong, you want to use hotter water, up to boiling and/or a longer steep time to really get the depth from those teas," says Richolt. "It's not unusual to steep for around 4-5 minutes with these teas, depending on your preference."

Herbal tea: Not technically teas, they're infusions and/or combinations of various flowers, leaves, herbs and spices. They can come from practically anywhere in the world, though different regions are known for different types, for example, the caffeine-free rooibos from South Africa.

"Herbal infusions are not technically tea, but tisanes, and many of these are best steeped much like a lighter oolong, around 180 degrees Fahrenheit," Richolt says. "This will depend on what type of plant you are infusing. Chamomile, for instance, is more delicate than something like rooibos, and the steep times will vary widely." 

For an abundance of caution, read the steeping instructions on the back of your tea labels.

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Tea FAQs

Aside from varieties, steeping times, temperatures and caffeine levels, beverage experts like Richolt are often asked a few basic yet important tea-related questions. Here are just a handful.

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What's better, loose-leaf teas or tea bags?

"Loose tea leaf is generally a higher quality tea, with full or at least larger leaf pieces," says Richolt. "Because the leaves are whole or less broken, steeping takes longer. However, this lack of physical breakdown of the leaf allows more of the natural flavors, oils, etc., to remain intact, keeping it fresher.

"Because of this, loose-leaf tea is generally considered a more robust and flavorful tea, and also allows for the tea to be used more than once," he adds. 

Despite popular belief, dunking your tea bag makes no difference to tea potency. Instead, you can gently press a tea bag against the mug with a spoon to "release" its broken-down contents. 

What's the biggest tea-steeping mistake that people make? 

"Putting milk or other additives in with the tea bag while it is steeping," says Richolt. 

Instead, tea drinkers should first steep the tea, remove the bag or loose-leaf strainer, and then add milk, sugar or whatever they need to concoct the perfect cup. This is to allow the leaves to fully excrete their oils, he says.

Loose-leaf tea needs breathing room to steep properly. While the spring-loaded "spoon balls" may be handy, they don't allow the tea leaves to fully open and release their coveted flavors. Invest, instead, in mugs with removable loose-leaf tea compartments underneath the lid. This will also allow you to control how much tea is added to guarantee that there's enough space. 

How do I brew the perfect cup or pitcher of iced tea? 

According to Richolt, there's a simple step-by-step process to guarantee a refreshing glass of iced tea when the temperatures begin to climb.

"I personally prefer to brew the tea hot, but not boiling," he says. "Roughly the hottest water that comes out of your tap."

"I then add twice the amount of tea as I would for hot tea and steep the same amount of time. Allow it to cool after removing the tea bags and then place it in your refrigerator. Add it to a glass over ice once it's cold," Richolt explains. 

Sweeteners and even milk (hello, iced chai) can also be mixed in upon serving, but feel free to experiment with different ratios and customize a blend that works for you.