Why Not Boiling Water?
Boiling water (100°C or 212°F) is too harsh for green tea leaves, which are delicate and lightly processed. Here’s what happens:
Bitterness and Astringency: High temperature extracts excessive tannins, making the tea bitter and harsh.
Loss of Aroma: Volatile aromatic compounds evaporate or break down, resulting in a flat taste.
Reduced Nutrients: Heat-sensitive antioxidants like catechins can degrade with boiling water.
The key to a smooth, flavorful cup lies in water temperature control.
Ideal Water Temperature for Green Tea
For most green teas, aim for 70°C to 80°C (158°F to 176°F).
More tender teas like Japanese sencha or gyokuro prefer the lower end (70-75°C).
Chinese green teas like Longjing (Dragon Well) do well around 75-80°C.
To achieve this without a thermometer: boil water, then let it rest for 2–3 minutes before pouring over your leaves.
Learn more about precise brewing techniques at TeaTeapot.com.
How to Brew Perfect Green Tea
Use fresh, high-quality loose leaf tea.
Pre-warm your teapot or cup with warm water.
Add 2 grams of tea per 150 ml of water.
Pour water cooled to the right temperature over the leaves.
Steep for 1-3 minutes depending on the tea type and your taste.
Enjoy multiple infusions — green tea leaves often yield several cups.
For the best green tea varieties and detailed guides, visit TeaTeapot.com.
Final Thoughts
Avoiding boiling water is the simplest way to elevate your green tea experience. With the right temperature, you unlock refreshing sweetness, vibrant aroma, and health benefits that green tea is famous for.
Start brewing like a pro and explore premium green teas now at TeaTeapot.com.
