How Long to Steep Tea: The Chart for Every Type
Updated October 2026
How long to steep tea depends on the type of leaf and the water temperature, and getting both right is the difference between a smooth cup and a bitter one. Here is the short version: white tea 3 to 4 minutes, green tea 1 to 2 minutes, oolong 2 to 3 minutes, black tea 3 to 4 minutes, masala chai 3 to 4 minutes. The full chart below adds water temperature, leaf amount and re-steep counts for each type, followed by the fixes for the most common mistakes.
Quick answer: steep most loose leaf tea for 2 to 4 minutes. Use cooler water and shorter times for green and white tea, hotter water and longer times for black tea and chai. If the cup tastes bitter, shorten the steep or lower the temperature before you change anything else.
Tea steeping time chart
These times are for 1 teaspoon (2 to 3 g) of loose leaf tea per 8 oz cup, brewed Western style in a mug, teapot or infuser. They are starting points, not rules: taste at the shorter end first and adjust in 30-second steps.
| Tea type | Water temperature | Steep time | Re-steeps |
|---|---|---|---|
| White tea | 180 to 185°F (82 to 85°C) | 3 to 4 minutes | 2 to 3 times, add 30 seconds each |
| Green tea | 160 to 175°F (71 to 80°C) | 1 to 2 minutes | 1 time, keep it short |
| Oolong tea | 185 to 195°F (85 to 90°C) | 2 to 3 minutes | 2 to 3 times, add 30 seconds each |
| Black tea | 195 to 200°F (90 to 93°C) | 3 to 4 minutes | 1 to 2 times, add 1 minute |
| Masala chai (spiced black) | 200°F (93°C) | 3 to 4 minutes, or simmer 5 to 7 minutes with milk | 1 time |
| Earl Grey and flavored black | 195 to 200°F (90 to 93°C) | 3 to 4 minutes | 1 to 2 times |
| Mint green blends (Makalu Mint, June Jasmine) | 160 to 175°F (71 to 80°C) | 1 to 2 minutes | 1 time |
| Cold brew (any type) | Cold, in the refrigerator | 8 to 10 hours | 1 time |
Two things move these numbers more than anything else. Whole-leaf tea extracts more slowly than broken leaf or tea bags, so loose leaf can take the longer end of each range without turning harsh. And rolled teas, such as pearl greens and tightly rolled oolongs, open up slowly, so they often taste best on the second steep.
How long to steep each type, and why
White tea: 3 to 4 minutes at 180 to 185°F
White tea is the least processed type, just withered and dried, so the leaf is delicate and the flavor is subtle. Boiling water flattens it. Steep buds and young leaves at 180 to 185°F for 3 to 4 minutes, using 2 teaspoons per cup because the leaves are light and fluffy, then re-steep two or three times, adding about 30 seconds each round. Nepali white teas from Ilam, such as Silver Tips, are forgiving. Browse the white tea collection or read the white tea brewing guide.
Green tea: 1 to 2 minutes at 160 to 175°F
Green tea is heat-fixed early, which locks in fresh, vegetal flavor and also makes it the easiest tea to over-brew. Water that is too hot pulls out bitterness fast. Keep it under 175°F and start tasting at 60 seconds. Hand-rolled greens like Half Moon Pearls unfurl slowly and reward a second and third steep. See the green tea collection.
Oolong tea: 2 to 3 minutes at 185 to 195°F
Oolong sits between green and black in oxidation, so it takes the middle ground in temperature too. Western style, 2 to 3 minutes gives a full cup. If you brew gongfu style with more leaf in a small pot, use 30 to 60 second infusions instead and go five or six rounds. Our Nepal oolong guide covers both methods, and the oolong collection has amber, roasted and smoked styles.
Black tea: 3 to 4 minutes at 195 to 200°F
Fully oxidized black tea can handle near-boiling water and a longer steep. Three minutes gives a bright, smooth cup; four gives a bold one that stands up to milk. Himalayan blacks such as Himalayan Golden stay sweet at the longer end, while breakfast-style teas like Sherpa Breakfast can take hotter water, up to 212°F. For a deeper dive, read how to steep black tea, then shop the black tea collection.
Masala chai: 3 to 4 minutes, or simmer with milk
Spiced black tea needs heat and time so the cinnamon, ginger and cardamom release fully. Steep 3 to 4 minutes at 200°F, or do it the Nepali way and simmer the leaves and spices in a pot of milk and water for 5 to 7 minutes. Our chiya recipe walks through the stovetop method with Nepali Masala Chai.
Why time and temperature work together
Steeping pulls flavor compounds out of the leaf in a rough order: aroma and sweetness come out first, body and caffeine build through the middle, and tannins arrive last. Hot water speeds every stage up, which is why a green tea brewed at boiling turns bitter in 90 seconds while the same leaf at 170°F stays sweet for two minutes. When you change one variable, hold the other steady so you can taste what actually changed.
How to fix the four most common steeping problems
- Bitter or harsh: shorten the steep by 30 to 60 seconds first. If it is still sharp, lower the water temperature by 10°F. Do not reduce leaf; a thin, bitter cup is worse than a bitter one.
- Weak or watery: add more leaf, not more time. Longer steeping adds tannin before it adds body. Use a heaping teaspoon per 8 oz and steep the same length.
- Flat or dull: your water may be the problem. Freshly drawn, filtered water with some mineral content brews brighter than distilled or twice-boiled water. See how water quality affects tea flavor.
- Good first cup, weak second: whole-leaf tea re-steeps well, but each round needs a little more time. Add about 30 seconds for green, oolong and white, a full minute for black.
Steeping without a timer or an infuser
No infuser? Steep the leaves loose in the mug and strain as you pour, or use a second cup and a small strainer. Our guide to brewing loose leaf tea without an infuser covers three easy methods. No timer? Count the color: green tea is ready when the liquor turns pale gold, black tea when it reaches deep amber. Taste before the leaf, not the clock, decides.
Related reading
- How to Brew Loose Leaf Tea: The Brew Guide
- Cold Brew Tea with Nepali Loose Leaf
- Types of Tea: The 6 True Teas Explained