Tea leaves are sensitive. Different types of tea have different ideal times and temperatures for optimal steeping.

When tea leaves are disturbed while steeping, they can release tannins. Tannins give the taste a sharp bite. This is a defense mechanism for the leaves. Things that can cause your tea leaves to release tannins are:

• steeping in water that is too hot (burns the leaves)

• steeping for too long (burns the leaves)

• crushing, shaking, stirring (can…scare?? the leaves)

White Tea Base:

Temperature: 175°

Time: 2-3 minutes

White tea is one of the least processed tea leaves. It is simply picked and dried.

Green Tea Base:

Temperature: 175°

Time: 1-2 minutes

Green tea is slightly more processed than white tea. It is picked and cooked. (pan-fired or steamed)

Oolong Tea Base:

Temperature: 195°

Time: 3 minutes

Oolong tea is picked, oxidized and then cooked to halt oxidation. This means the leaves are partially fermented, making them the darker than green tea, but lighter than black tea.

Black Tea Base:

Temperature: 195°

Time: 3-4 minutes

Black tea is picked, cooked, and oxidized fully. This process typically makes for a full, dark flavor.

Herbal Base:

Temperature: 205°

Time: 5 minutes

Herbal base means there are no tea leaves in the blend, you just use the tea-making process. You pretty much can’t burn these. Steep them forever if you want. You’re the boss.

There are lots of different ways to process tea leaves which means there are several different types of leaves. These four are the most popular types of tea and the only types that I offer currently. I urge every tea drinker to do their own research on which tea will make their smile the biggest.

Give your tea some space

The more room your tea has to open up, the more flavor that can be pulled from each ingredient. Be sure to leave room in your steeping device for your tea to open up.