The Art of Tea Preparation – Water, Time, Temperature

Tea is a silent art. It does not unfold at the push of a button but through the delicate interplay of water, temperature, and time. Each variety has its own signature, and those who learn to read it will recognize the depth, clarity, or gentleness that defines it.

But what truly matters? How do subtle differences in preparation shape the experience? These fundamentals help transform tea from something you drink into something you consciously experience.

1 - The Water

Tea is more water than leaves. That’s why the quality of the water determines how the flavors unfold.

Soft, low-mineral water - Best for green teas, white teas, and delicate oolongs, preserving their subtle nuances.

Medium mineral content - Supports the structure of robust oolongs, black teas, and aged Pu-Erhs.

Filtered or spring water - Prevents unwanted influences such as chlorine or limescale.

The temperature of the water is just as important. Too hot extracts bitterness, while too cool prevents the tea from fully unfolding.

2 - The Temperature 

Every tea has an optimal temperature range:

Green tea → 60–80°C

White tea → 70–85°C

Oolong tea → 80–95°C

Black tea → 90–100°C

Pu-Erh tea → 95–100°C

Why does this matter?

Too hot → Burns delicate flavors, making the tea overly bitter.

Too cool → Leaves the tea flat, preventing its full potential from emerging.

How to adjust temperature without a thermometer?

Let boiling water cool for:

90°C → Wait 1 minute

80°C → Wait 2–3 minutes

70°C → Wait 4–5 minutes

A kettle with temperature control makes this process easier.

3 - The Steeping Time 

Steeping time defines structure and balance.

General guidelines for steeping times:

Green tea → 1–3 minutes

White tea → 2–5 minutes

Oolong tea → 1–4 minutes

Black tea → 2–4 minutes

Pu-Erh tea → 30 sec – 3 minutes

Many high-quality teas evolve through multiple infusions. This is especially true for oolong and Pu-Erh teas, which transform with each steeping. A short initial infusion followed by gradually increasing steeping times helps reveal their complexity.

4 - The Right Amount 

The amount of tea affects the intensity of the infusion.

2g of tea per 200ml of water (approx. 1 teaspoon)

Stronger teas (Pu-Erh, black tea) → Up to 3g per 200ml

Since leaf shape and density vary greatly, using a scale can be helpful for precision.

5 | The Preparation Methods

The vessel influences how tea unfolds:

Gaiwan (Chinese lidded bowl) → Ideal for oolong & Pu-Erh, enabling multiple short infusions.

Kyusu (Japanese side-handle teapot) → Best suited for finely structured Japanese green teas.

Glass teapot → Perfect for teas with a visual element (e.g., Silver Pearl, Tai Ping Hou Kui).

Western-style teapot → Great for black teas & floral oolongs with longer steeping times.

Conclusion – The Tea Decides, Not Us

Tea does not follow rigid rules but rather a balance of leaves, water, and time. Preparation is not routine but craftsmanship—a skill that deepens with experience. Those who embrace it will discover new dimensions with every infusion.

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