We want your cup of tea to be delicious. So we provide concise directions on every package of Cooks Shop Here tea, which includes: the quantity of tea to use, water temperature and steeping time.

For enthusiasts who want more detailed information about the variations possible from tea to tea, this section on steeping tea and the ‘detail pages’ within our tea listings on this website will in most cases provide expanded steeping information for teas that are either more complex in instruction or that can be steeped in either the Asian-style or Western-style.

Our tea steeping instructions are based on the guidance we are given by the artisans who make our teas and by the Tea Masters that we visit on our tea sourcing trips. Our methods are theirs, and the variations we suggest come at their encouragement.

We do not modify any variable until we are familiar with a particular type of tea and have made a conscious decision that we would rather enjoy that tea steeped differently than the way that we have been taught. We suggest this practice for all of our customers as well.

Ultimately, however, your cup of tea is your cup of tea and you should enjoy it the way you choose to prepare it.
 

Tip #1:  Know yourself - whether you are a ‘supervisor’ or a ‘wanderer’.

If you are a ‘wanderer’, you should select and enjoy teas that offer a substantial margin-of-error regarding temperature and timing.

If you are a ‘supervisor’, you should select even finicky and challenging teas with confidence, knowing that you will be able to successfully coax complex flavors from the leaf.

Neither is ‘better’ – what is important is that you enjoy your tea!
 

Tip # 2:  Generally, it is best to steep tea as simply as possible.

Remember - if you can heat water, you can prepare tea!

Should you choose to become an experienced tea enthusiast, then you will have the opportunity to explore variations of steeping.

Steep every tea according to its traditional manner, until you become familiar with it. Then if you choose to, you can knowledgeably adjust the steeping method to your taste.

Jot down the results of your initial steeping experiences in a notebook, your laptop or smart phone. Keep it handy, perhaps with your wine, cheese and chocolate favorites. Use this reference guide as your list of 'tea experiences' grows.
 

Tip # 3: Steep your tea with awareness and purpose.

Know the differences between steeping a particular tea Asian-style or Western-style; this will allow you to appreciate the nuances that each brings to its respective method.

It doesn’t take long to recognize both the uniqueness and the parallels of these two distinct preparation methods; however one can spend a lifetime becoming proficient at the art of the various tea preparations.
 

Variable #1: Measuring the leaf

A delicious tasting cup of tea requires the use of neither too much nor too little leaf. There is no good reason to use more leaf than you need, although it is much worse to use too little and end up with a flavor-less cup.

The goal in preparing a delicious cup of tea is for the water to extract the proper balance of soluble solids (amino acids, tannins, alkaloids, and volatile compounds, plus vitamins and minerals ) from the leaf into the cup.

For most teas the suggested measure is: 2-3 grams of leaf per 6 ounces of water. But the volume of leaf will differ from tea to tea. A pound always weighs a pound, but the volume of a pound can vary dramatically. Think of the difference in volume between a pound of nails and a pound of feathers. Tea fits this example, too. Some teas are light and fluffy while other teas are small and dense. So the measure of any tea must take into account the volume of that tea.

So, when the leaf is large, (whole leaf or bud-only) use more leaf by volume than when using a small leaf tea or tea manufactured in the CTC style. The goal is to maintain the correct proportion of leaf by weight to water.

Variable #2: Water temperature

Water is a friend of tea, and as such, water temperature is the second critical factor in realizing the proper flavor from your tea leaves.

Pay attention that the water temperature you are using is appropriate for the class of tea that you are steeping. For best flavor, never steep premium leaf in water that is TOO HOT.

Most tea leaves (even black tea) do not like to be blasted with boiling hot water, and more delicate grades of tea such as green and white teas can easily be scorched. To avoid over-extracting the components of the leaf, it is better to steep the leaves slightly longer at a cooler temperature than with too-hot water for even a short time.

After you have steeped tea using our recommended water temperature, try experimenting with slightly higher and lower temperatures and decide which you think brings the best characteristics out of a particular style of premium leaf tea.

Variable #3: Steeping time

Once the leaf has been measured and the water heated to the appropriate temperature, the final variable is the amount of time that the leaf should be steeped.

In general, tea that is under-steeped or over-steeped are both disappointing.  Each class of tea has a parameter of steeping time that it best responds to.

In general, when steeping teas Western-style the following guidelines can be followed:

• black teas prefer steep times of 3-5 minutes

• green, white, and yellow teas prefer short steep times of 1-2 minutes

• oolong teas prefer steep times of 3-4 minutes

• Pu-erh tea prefers steep times of 3-4 minutes

BLACK TEA

Asian and Western-styles of tea steeping are extremely similar in the preparation of black tea.

Use 2-3 grams of leaf per 6 ounces of water.

A standard measuring teaspoon (or slightly-heaping measuring teaspoon) of leaf will be the right quantity to use of most small leaf black teas.

A leafy, orthodox-style black tea will require a greater volume of leaf – from 2 measuring teaspoons for a medium-size leaf (such as our Castleton Garden Darjeeling) to as much as 2 heaping tablespoons for a really large leaf (such as our Ceylon Lover’s Leap or bud-only Yunnan Golden Buds).

Use water that is 190 - 200°F
Asian description: ‘old man water’.
That’s just under a full boil - or boil the water and let it rest for one minute

Black tea steeping time varies depending on the cut of the leaf. Finely cut leaf usually needs just 2-3 minutes, whereas a large leaf black tea may need 5 minutes to fully develop. There are a few large leaf orthodox black teas that can be steeped a second time (but this is very unusual). This works best when the first steeping has been for only a short time ( 2-3 minutes).

GREEN TEA (Chinese standard harvest and Autumnal teas) &
JASMINE TEA

Asian and Western-styles of tea steeping are extremely similar in the preparation of green and jasmine tea.

Green tea leaf varies more by volume to weight than any other class of tea.
Use 2-3 grams of leaf per 6 ounces of water. This weight of green tea leaf will range from a measuring teaspoon to two tablespoons. Jasmine teas are much more uniform and should be approximately one generous teaspoon.

Once you learn to recognize a few basics about the firing-style and shaping-style used in the manufacture different green teas, the quantity of green tea to use will become easier to determine visually.

Because you will be re-steeping your green tea leaf, it is important to use a generous amount of leaf when preparing green tea.

Preparing your green tea in a gaiwan, a small or large teapot, or even in the cup from which you will drink will yield similar results as long as the ratio of leaf to water is proportional.

Use water that is 170 - 180°F
Asian description: ‘fish eyes’ water.
That’s when large bubbles first appear - or boil the water and let it rest for three minutes

Green tea leaves are rarely ‘in the water’ for longer than 2 minutes at a time (often less), so start with a 2 minute steep, and taste a tea that is ‘new to you’ every 30 seconds after. Jasmine tea can be steeped from 2-4 minutes depending on the amount of scenting desired in the tea liquor. Short steep times = more scenting; longer steeps =less scent.

Green tea leaves can always be steeped again, usually 2-3 times, depending on the tea. Supplementary steepings may call for a cooler or hotter water temperature than that used for the initial steeping. Jasmine tea will re-steep, however, the aromatics will be diminished.

There are many flavor nuances that can be discovered by adjusting the length of time when steeping green tea. Try longer or shorter steeping times and see what you prefer.

Several important variations:

CHINESE SPRING GREEN TEA ('pre-Qing Ming' and 'Before the Rain' teas),
JAPANESE GREEN TEA &
KOREAN GREEN TEA

Use water that is 160 - 170°F
Asian description: ‘column of steam steadily rising’ water. That’s when a column of steam begins to rise from the surface - or boil the water and let it rest for three to four minutes.

It is critical that you use cooler water when steeping Japanese, Korean, and many of the early-spring Chinese green teas. The tender leaves will scorch if exposed to water that is too hot, producing a bitter, astringent, and unpleasant cup of tea. Subsequent steepings must also be prepared with cool water, there is just no such thing as a piping hot cup of premium green tea.

OOLONG TEA

 Asian and Western-styles of tea steeping are completely different when preparing oolong tea.

The volume measure used to steep oolongs Western-style will vary tremendously.

Ultimately you will be using the classic 2-3 grams of leaf per 6 ounces of water.
To steep a semiball-rolled-style oolong, use a standard measuring teaspoon of leaf; however, for a strip-style or large-leaf oolong at least a standard tablespoon (or two) of leaf should be used.

Oolong tea prepared in a Western-style teapot can steep 3-5 minutes depending on whether the leaf is semiball-rolled, open, flat leaf; or a long, folded leaf. Oolongs steeped this way can be re-steeped, but they may only yield a second pot, not the multiple infusions of Asian-style oolong preparation.

We encourage tea enthusiasts to experiment with steeping oolongs Asian-style in a gaiwan or small unglazed clay teapot. These are the methods of choice for tea enthusiasts for steeping oolong in Asia. When using your unglazed clay teapot(s), remember to have several of them, and use a different teapot for each type of oolong that you prepare, as the pot will absorb some of the flavor of the tea.

Using a gaiwan or a four-to-six-ounce Yixing teapot, fill the vessel one-half to two-thirds full of leaf, depending on the style of the leaf (follow our lead from the instructions above – less for the semiball-rolled-style and more for the strip-style or large leaf oolong). Steeping oolong in this manner you will be using approximately 5-6 grams of leaf per 6 ounces of water.

Oolongs prepared Asian-style will generally be steeped for 30 seconds to a minute, and will be re-steeped many times - often 6-to-8 steepings, depending on the type of oolong.

Use water that is 180 - 200°F
Asian description: ‘string of pearls’ water
That’s when tiny bubbles thread along the surface - or boil the water and let it rest for two minutes (a general rule of thumb for this diverse category with its 20-degree range is ‘the darker the leaf the hotter the water’)

NOTE: Oolongs are traditionally ‘rinsed’ before being steeped. This is done with a quick application of hot water that is poured over the tea in the gaiwan or teapot and then immediately poured off. Heated water is added again for the ‘first’ steeping.

Some oolong enthusiasts do not drink the first short steeping, but use it only to help the leaves open. This liquor is then often used to rinse and pre-heat the cups.

PU-ERH TEA

There is no particular history of preparing Pu-erh tea Western-style. Although this class of tea is beloved throughout Asia, tea enthusiasts in the West are only now beginning to have their first taste of it.

There are several methods of preparing Pu-erh, depending on whether one is steeping sheng Pu-erh (the type that will age) or shou Pu-erh (the type that is ready to drink now) .

Sheng Pu-erh is usually purchased as a compressed disc or cake of tea - beeng cha, and is generally steeped in a standard-size gaiwan or small, un-glazed clay Yixing teapot . The methodology for preparing and serving sheng Pu-erh is both simple and challenging all at the same time.

Because you will be re-steeping the leaf many times ( perhaps 8-to-10 times, more for aged Pu-erh, depending on the age and overall ‘goodness’ of the tea) it is important to use enough leaf to flavor all the infusions. Understanding this measure requires a bit of experimenting, but it generally follows the guidelines for oolongs (above). The denser the leaf, the less of it you will need to use; the fluffier it is, the more of it you will need. Your gaiwan or Yixing teapot should be filled approximately half-full with dry leaf – this is okay, you are only attempting to yield 3-5 ounces of liquor from each steeping.

Sheng Pu-erh prepared Asian-style will be steeped briefly, and many times, sometimes over a  period of one or two hours. Sheng Pu-erh is traditionally prepared in a small Yixing teapot or standard-size gaiwan, both with a capacity of approximately 6 oz. Using 5-6 grams of leaf (about half-filling the steeping vessel) add water numerous times, serving the steeped tea in small cups. The initial few steepings may be only 20 or so seconds each, and then increased to as long as several minutes (after a dozen or more infusions) until the flavor in the leaf is spent.

To steep sheng Pu-erh Western-style in a teapot or by the cup, use 2-3 grams of leaf for every 6oz of water. Steep several minutes and expect to be able to re-steep this leaf several times, perhaps increasing the steeping time.

Shou Pu-erh is available as a traditional compressed disc of tea - beeng cha, or in loose-leaf form.

Shou Pu-erh can be prepared in the traditional Asian-style or it can be steeped Western-style in a large or medium-sized teapot.  (Pu-erh is served this way in dim sum restaurants).

Shou Pu-erh prepared Asian-style will be steeped briefly, and many times, sometimes over a  period of one or two hours. Shou Pu-erh is traditionally prepared in a small Yixing teapot or standard-size gaiwan, both with a capacity of approximately 6 oz. Using 5-6 grams of leaf (about half-filling the steeping vessel) add water numerous times, serving the steeped tea in small cups. The initial few steepings may be only 20 or so seconds each, and then increased to as long as several minutes (after a dozen or more infusions) until the flavor in the leaf is spent.

To steep loose-leaf Shou Pu-erh Western-style you must pay attention to the size of the leaf. In most instances use 2-3 grams of leaf per 6 ounces of water, which can roughly be equated as 2 teaspoons of leaf per 6 oz of water. Loose leaf Pu-erh can steep for 3-4 minutes.  More water can be added to steep a second and sometimes a third infusion. (This is the standard Pu-erh preparation for the beverage accompaniment at dim sum).

Use water that is 200 - 212°F
Asian description: ‘turbulent waters’
That’s just at the boil - Boil the water and pour it onto the leaves

Note: Pu-erh is always ‘rinsed’ before being steeped. This is done with a quick application of hot water that is poured over the tea in the gaiwan or teapot and then immediately poured off. Heated water is added again for the ‘first’ steeping.

WHITE TEA

Asian and Western-styles of tea steeping are extremely similar in the preparation of white tea.

Use 2-3 grams of leaf per 6 ounces of water
This will range from a heaping measuring tablespoon to more than two heaping tablespoons, depending on whether the white tea is bud-only, leaf style, or a combination of leaf and bud.

As with green, preparing your white tea in a gaiwan, a small or large teapot, or even in the cup from which you will drink will all yield similar results as long as the proportion of leaf to water is correct.

Use water that is 160 - 170°F
Asian description: ‘column of steam steadily rising’ water.
That’s when a column of steam begins to rise from the surface - or boil the water and let it rest for four minutes

White tea leaves are rarely steep for longer than 2 minutes at a time (often less), so start with a 2 minute steep, and taste a tea that is ‘new to you’ every 30 seconds after.

White tea leaves can always be steeped again, usually 2-3 times, depending on the type and on your judgment regarding the individual tea's strength of flavor. Supplementary steepings may need cooler or hotter water than that used for the initial steeping – you will determine this, depending on the style of white tea that you are preparing.

There are many flavor nuances that can be discovered by adjusting the length of time when steeping white tea. Try longer or shorter steeping times to see what you prefer.

YELLOW TEA

Asian and Western-styles of tea steeping are extremely similar in the preparation of yellow tea.

Use 2-3 grams of leaf per 6 ounces of water
Yellow tea is only manufactured into either a compact ‘bird’s beak’ shape or a bulky ‘bud and two leaves’ pluck. The volume-to-weight of these different leaf styles requires a teaspoon of the former and two heaping tablespoons of the latter.

Use water that is 160 - 170°F
Asian description: ‘column of steam steadily rising’ water
That’s when a column of steam begins to rise from the surface - or boil the water and let it rest for three to four minutes

Yellow tea leaves rarely steep for longer than 2 minutes at a time (often less), so start with a 2 minute steep, and taste a tea that is ‘new to you’ every 30 seconds after.

Yellow tea leaves can always be steeped again, usually 2-3 times, depending on the type and on your judgment regarding the individual tea’s strength of flavor. Supplementary steepings may need a hotter water temperature than that used for the initial steeping - you will determine this, depending on the style of yellow tea that you are preparing.

There are many flavor nuances that can be discovered by adjusting the length of time when steeping yellow tea. Try longer or shorter steeping times and see what you prefer.   

HERBAL TISANES

Use 2-3 grams of leaves or flowers per 6 ounces of water
That’s a teaspoon to a tablespoon depending on the volume of the leaves or flowers.

Use water that is 195 - 205°F
That's just under a full boil

Steep 3 - 5 minutes or to taste

Additionally, we would refer tea enthusiasts to the books that we have co-authored:

The Tea Enthusiast’sHandbook: A Guide to Enjoying the World’s Best Teas (Ten Speed Press, 2010)

The Story of Tea: A Cultural History and Drinking Guide (Ten Speed Press, 2007)

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