How water temperature changes the taste of your tea

Water temperature has a huge impact on how your tea tastes. Too hot, and delicate leaves can turn bitter; too cool, and you might miss the flavor and body you want.

Green tea is the most temperature-sensitive. Boiling water can “cook” the leaves and pull out bitter compounds. Aim for 160–180°F (70–82°C). Let the kettle sit for a minute after boiling, or add a splash of cold water before pouring.

White tea is even more delicate. Similar range: 160–185°F (70–85°C). You’ll get a sweeter, smoother cup.

Black tea and many oolongs can take boiling water. The leaves are oxidized and/or roasted and release their flavor well at high heat. Full rolling boil is fine.

Herbal teas are usually fine with boiling water; they’re robust. If you’re unsure, start slightly cooler and adjust. A simple thermometer or an electric kettle with temperature presets takes the guesswork out and can noticeably improve your daily cup.