Whether you’re a “caffeine-first” morning person or a “pinkies-up” afternoon type, you’re dealing with the world’s second most popular drink (right after water), so you might as well learn to do it right. Yes, we’re talking about tea.
Here’s a truth bomb for you: that chamomile or peppermint tea in your cup isn’t actually tea. It’s a “tisane,” and yes, there’s a difference. True teas and herbal tisanes have totally different rules for brewing, and if you treat them the same, you’re ruining them.
Don’t waste another minute on a sad cup that won’t spark joy in any real way. I talked to Joshua Richolt, beverage director of NH Collection New York Madison Avenue Hotel‘s MAD Bar and Lounge, who has 20 years of experience in the industry, to provide tips and tricks for achieving the perfect brew.
Read on for a complete guide to everyone’s favorite cozy (and healthy!) beverage.
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The most popular types of teas and steeping times
Unique types of tea can be found in practically every corner of the globe, but here is a list of the most common varieties that you’ll see in most grocery stores, as well as steeping times and tips provided by Richolt.
Green tea: Made from the leaves and buds of a Camellia sinensis plant that have not withered or completely oxidized (like a black or oolong). The grassy, vegetal sipper originated in China and carries a relatively low amount of caffeine compared to its black counterpart.
White tea: White tea also comes from a Camellia sinensis plant, though it is the most delicate and minimally processed, yielding a signature fruity, floral flavor. Its caffeine content is comparable to green and it also hails from China.
“Generally, the more oxidized the tea, the longer and/or hotter you want to steep the tea,” shares Richolt. “With white and green teas, you want to use a lower temperature, preferably, or at least less time to steep. I prefer the lower temperature of 160 degrees Fahrenheit, steeping one to two minutes.”
Black tea: Also derived from Camellia sinensis, black tea is the most oxidized, resulting in a dark, reddish hue and intense earthy flavor. It comes from China and contains the most caffeine of all teas.
Oolong tea: Perhaps the most versatile and diverse on this list, oolong (also from Camellia sinensis) can be oxidized anywhere from 8-80%. Due to this extremely wide range, oolongs can taste sweet and fruity to robust and nutty. It’s worth experimenting with a few varieties so that you can find the type that best suits your palate.
“For the more oxidized teas like black and darker oolong, you want to use hotter water, up to boiling and/or a longer steep time to really get the depth from those teas,” advises Richolt. “It’s not unusual to steep for around 4-5 minutes with these teas, depending on your preference.”
Herbal tea: Not technically teas, they’re infusions and/or combinations of various flowers, leaves, herbs and spices. They can come from practically anywhere in the world, though different regions are known for different types, for example, the caffeine-free rooibos from South Africa.
“Herbal infusions are not technically tea, but tisanes, and many of these are best steeped much like a lighter oolong, around 180 degrees Fahrenheit,” says Richolt. “This will depend on what type of plant you are infusing. Chamomile, for instance, is more delicate versus something like rooibos and the steep times will vary widely.”
To exercise an abundance of caution, be sure to read the steeping instructions on the back of labels.
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Tea FAQs
Aside from varieties, steeping times, temperatures and caffeine levels, beverage experts like Richolt are often asked a few basic yet important tea-related questions. Here are just a handful.
What’s better, loose-leaf teas or tea bags?
“Loose tea leaf is generally a higher quality tea, with full or at least larger leaf pieces,” says Richolt. “Because the leaves are whole or less broken, steeping takes longer. However, this lack of physical breakdown of the leaf allows more of the natural flavors, oils, etc., to remain intact and stay fresher.
“Because of this, loose leaf tea is generally considered a more robust and flavorful tea, and also allows for the tea to be used more than once,” he adds.
Despite popular belief, dunking your tea bag makes zero difference when it comes to tea potency. Instead, you can gently press a tea bag against the mug with a spoon to “release” its broken-down contents.
What’s the biggest tea-steeping mistake that people make?
“Putting milk or other additives in with the tea bag while it is steeping,” says Richolt. Instead, tea drinkers should first steep the tea, remove the bag or loose-leaf strainer, and then add milk, sugar or whatever they need to concoct the perfect cup. This is to allow the leaves to fully excrete their oils.
Loose-leaf tea needs breathing room to steep properly. While the spring-loaded “spoon balls” may be handy, they don’t allow for tea leaves to completely open up and release their coveted flavors. Invest, instead, in mugs with removable loose-leaf tea compartments underneath the lid. This will also allow you to control how much tea is added to guarantee that there’s enough space.
How do I brew the perfect cup or pitcher of iced tea during summertime?
According to Richolt, there’s a simple step-by-step process to guarantee a refreshing glass of iced tea when the temperatures begin to climb.
“I personally prefer to brew the tea hot, but not boiling,” he says. “Roughly the hottest water that comes out of your tap.”
“I then add twice the amount of tea as I would for hot tea and steep the same amount of time. Allow it to cool after removing the tea bags and then place it in your refrigerator. Add it to a glass over ice once it’s cold,” Richolt explains.
Sweeteners and even milk (hello, iced chais) can also be mixed in upon serving, but feel free to experiment with different ratios and customize a blend that works for you.
