Brewing Temperatures


Caffeine is effected by heat.
The antioxidants located in catechins and theanine when combined with heat reduces caffeine activity.
When green tea is steeped in cooler water (158 degrees F), relatively more caffeine and antioxidant polyphenols will be extracted in the second infusion.
When hotter water (about 185 degrees F and above) is used, more caffeine and polyphenols will be extracted during the first infusion.

 
White Tea
 
 150 °F (66 °C) – 160 °F (71 °C)
 
1–2 minutes
3 infusions
 
Yellow Tea
 
160 °F (71 °C) – 170 °F (77 °C)
 
1–2 minutes
3 infusions
 
Green Tea
 
170 °F (77 °C) – 180 °F (82 °C)
 
1–2 minutes
4 - 6 infusions
 
Oolong Tea
 
180 °F (82 °C) – 190 °F (88 °C)
 
2 – 3 minutes
 4 - 6 infusions
 
Black Tea
 
 210 °F (99 °C)
 
 2–3 minutes
 2 - 3 infusions
 
Pu-erh Tea
 
200 °F (93 °C) – 210 °F (99 °C)
 
 4-8 infusions (depending on the age)
 
Tisanes
 
210 °F (99 °C)  
 
 3 – 6 minutes
Varied infusion times