Water temperature is one of the key elements in tea preparation, alongside the amount of leaves and the steeping time.

Water that is too hot can, under certain conditions, encourage excessive extraction of some compounds, accentuating bitter or astringent notes. Water that is too cool, on the other hand, may produce a weaker infusion and limit the development of the tea's aromatic profile.

There is no universal temperature: each tea family has its own characteristics, and even teas within the same category can vary considerably. The temperatures below should therefore be treated as general guidelines, adjusted to the specific tea and the producer's recommendations.

Green tea is generally appreciated for its fresh, vegetal and sometimes floral or marine character. For many varieties, a water temperature between 70 and 80°C is a good starting point.

Cooler water helps bring out delicate notes while limiting excessive extraction of compounds that can contribute to bitterness and astringency.

There are, however, important differences between varieties. Some Japanese green teas, such as Gyokuro, are traditionally prepared at much lower temperatures, often around 50–60°C, while others may require slightly hotter water.

The right temperature depends on the processing method, the shape of the leaves and the result you want to achieve in the cup.

Oolong teas belong to a particularly diverse family, with different levels of oxidation and a wide range of processing methods. For this reason, brewing temperatures can vary considerably.

As a general guideline, temperatures between 85 and 95°C can be used, depending on the type of Oolong. Lighter, more floral varieties may benefit from slightly cooler water, while more oxidised or roasted teas can respond well to higher temperatures.

This diversity is what makes Oolong particularly fascinating. Depending on its processing and preparation, it can reveal floral, vegetal, creamy, fruity, roasted or mineral notes.

Black tea generally has a more structured flavour profile, with notes that may suggest malt, honey, ripe fruit, cocoa or spices.

For many varieties, a temperature between 90 and 100°C is a suitable guideline. Hot water encourages the extraction of aromatic compounds and helps produce a full-bodied, intense cup.

However, it is not always necessary to bring the water to a full boil. Some more delicate black teas may reveal their subtler characteristics better at slightly lower temperatures.

The ideal temperature therefore depends on the variety, its processing and the intensity you wish to achieve.

White tea is often associated with a delicate, floral character, sometimes accompanied by fruity or honeyed notes. Its leaves and buds generally undergo minimal processing, making a thoughtful approach to brewing particularly worthwhile.

A temperature between 75 and 85°C is a useful starting point for many varieties. Some white teas, however, can also be prepared with hotter water, while others, especially those made from very delicate buds, may benefit from cooler temperatures.

Together with steeping time, water temperature helps highlight the tea's natural sweetness and aromatic nuances without overpowering them.

For consistent results, the simplest method is to use a kettle with adjustable temperature settings or a kitchen thermometer.

If neither is available, you can allow the water to cool briefly after bringing it to a boil. However, the time required depends on the amount of water, the vessel and the surrounding temperature. There is no fixed cooling time that works in every situation.

Water quality is another factor worth considering. Water with a neutral taste, moderate mineral content and no unwanted odours allows the characteristics of the tea to come through more clearly.

Preparing tea is not simply a matter of pouring hot water over leaves. Temperature is part of a balance that also involves the amount of tea, steeping time and water quality.

General guidelines provide a useful starting point, but getting to know the tea you are preparing and observing how it responds to different temperatures will help you find the most enjoyable result.

Ultimately, every cup is also a small exercise in attention. A difference of just a few degrees can reveal new nuances, bringing you closer, infusion after infusion, to the true character of each leaf.

Do you need to boil water to make tea?

No. Some teas, including many green and white varieties, require temperatures below boiling point. Others, such as many black teas, can be brewed with very hot water, sometimes close to 100°C.

What is the ideal temperature for green tea?

For many green teas, a temperature between 70 and 80°C is a good starting point. Some Japanese teas, such as Gyokuro, require cooler water, often around 50–60°C.

Should black tea be brewed with water at 100°C?

Not necessarily. Many black teas brew well between 90 and 100°C, but some more delicate varieties may reveal their character better at slightly lower temperatures.

What is the right temperature for Oolong tea?

It depends on the degree of oxidation and the processing method. As a general guideline, you can start with a temperature between 85 and 95°C and adjust it to the characteristics of the tea.

What is the best temperature for white tea?

For many varieties, a temperature between 75 and 85°C is a useful guideline. Some white teas may require different temperatures depending on their type and processing.

What happens if the water is too hot?

Water that is too hot for a particular tea can encourage more intense extraction and accentuate bitter or astringent notes. The result also depends on steeping time and the amount of leaves used.