Water temperature is one of the single biggest factors in how a tea tastes — and one of the most commonly ignored. Water too hot for a delicate tea scorches it into bitterness; water too cool for a robust tea leaves it flat and weak.
Cooler Water: Green and White Tea
Green tea does best around 160–180°F (71–82°C), while white tea prefers a similar 170–185°F (77–85°C). Both are delicate and minimally processed, and near-boiling water will quickly draw out excess bitterness and astringency.
Mid-Range Water: Oolong and Flower Teas
Oolong generally suits 185–205°F (85–96°C), though lighter, more floral styles do best on the cooler end of that range, while darker roasted oolongs can handle more heat. Most flower and herbal tisanes fall in a similar mid-to-high range.
Full Heat: Black Tea, Pu-erh, and Herbal Infusions
Black tea, pu-erh, and most herbal tisanes are sturdy enough for water at 200–212°F (93–100°C), close to a full boil, which helps fully extract their bolder flavor compounds.
No thermometer? A rough rule of thumb: let boiling water rest for a minute or two before pouring over delicate teas, and use it straight off the boil for black tea and pu-erh.