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g
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tsp
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°C
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min
Tea is the most widely consumed beverage in the world after water, with a rich history spanning over 5,000 years. From the delicate floral notes of white tea to the bold, malty character of Assam black tea, the world of tea offers extraordinary diversity. Brewing tea correctly — with the right amount of leaves, proper water temperature, and appropriate steep time — unlocks the full flavor potential of the leaf and avoids the bitterness caused by over-steeping or water that is too hot.
The Tea Brewing Calculator provides precise dosage recommendations in grams and teaspoons, water temperature, and steep time for seven major tea categories, adjusted for your preferred strength level.
Water temperature is the most commonly misunderstood variable in tea brewing. Never use fully boiling water for green or white tea — temperatures above 80°C can scorch the delicate leaves, destroying volatile aromatic compounds and producing astringent, grassy, or bitter flavors. Here are the recommended temperatures by tea type:
White Tea (70–75°C): The most delicate of all teas. Produced from young, minimally processed tea buds. Brew at 70–75°C to preserve its subtle floral and honey notes. Steep 2–4 minutes. White tea is naturally low in caffeine.
Green Tea (70–80°C): Unoxidized tea with vegetal, grassy, and sometimes nutty or seaweed-like flavors. Varieties like Japanese Sencha and Chinese Dragon Well (Longjing) require careful temperature control. Brew at 70–80°C for 2–3 minutes. Over-steeping green tea is one of the most common tea brewing mistakes.
Oolong Tea (80–90°C): Partially oxidized tea ranging from 15% to 85% oxidation, offering a vast spectrum from light and floral to dark and roasted. Brew at 85°C for 3–4 minutes. Oolong is excellent for multiple infusions.
Black Tea (90–100°C): Fully oxidized tea producing bold, malty, robust flavors. Varieties like Assam, Darjeeling, and Ceylon all shine at near-boiling water temperatures. Brew at 95°C for 3–5 minutes. Strong black tea is the base for masala chai, milk tea, and English breakfast.
Herbal Teas and Rooibos (100°C): These are not technically true teas (they don't come from the Camellia sinensis plant) but are caffeine-free infusions of herbs, flowers, fruits, and roots. They require fully boiling water and longer steep times (5–7 minutes) to fully extract their flavors.
Tea dose is calculated as: Tea (g) = Base Dose (g/100ml) × Strength Multiplier × Water Volume (ml) ÷ 100. Base doses range from 1.5g/100ml for white tea to 3g/100ml for black/pu-erh. Strength multipliers are: light = 0.75×, medium = 1×, strong = 1.35×. Water temperature and base steep time are looked up per tea type. Steep time is additionally adjusted by strength multiplier: light = 0.85×, strong = 1.2×. Teaspoon conversion uses approximately 3g per teaspoon as a loose-leaf reference.
If your tea tastes bitter or astringent, the water was too hot or the steep time too long. Reduce temperature by 5°C or shorten steep time by 30–60 seconds. If tea tastes weak or flat, increase dose, raise water temperature slightly, or extend steep time. For green tea, bitterness is almost always a temperature problem — try lowering to 70°C.
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3g/100ml × 1.35 × 3 = 12.2g black tea in 300ml water at 95°C. Steep 4.8 minutes (~5 min). Bold, malty breakfast tea suitable for adding milk or lemon.
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2g/100ml × 0.75 × 2 = 3g green tea in 200ml water at 75°C. Steep just 2 minutes. This produces a light, fragrant, vegetal cup without any bitterness.
Boiling water (100°C) scorches the delicate polyphenols and amino acids in green tea, destroying L-theanine (which contributes to the smooth, calming quality) and releasing harsh, astringent tannins. Green tea brewed at 70–80°C is notably sweeter, smoother, and more complex than the same tea brewed with boiling water.
High-quality loose-leaf teas — especially oolong, pu-erh, and some green teas — can be re-steeped 3–7 times. Each infusion reveals different flavor notes. Reduce the initial steep time for subsequent infusions, or slightly increase water temperature to maintain extraction strength.
Loose-leaf tea uses whole or large leaf pieces with more surface area complexity and intact aromatic oils. Tea bags typically contain broken leaves, fannings, or dust — smaller particles that extract quickly but produce a flatter, more astringent cup. For the best flavor, use high-quality loose-leaf tea.
Black tea: 40–70mg per 240ml cup. Green tea: 25–45mg. Oolong: 30–50mg. White tea: 15–30mg. Herbal teas and rooibos: 0mg (caffeine-free). Actual caffeine varies significantly by variety, growing region, processing method, and brewing parameters.
Yes — cold brewing tea produces a naturally sweet, less astringent cup by extracting flavor compounds slowly at low temperature (2–5°C) over 6–12 hours. Use 1.5× the normal dose of loose-leaf tea and cold filtered water. Cold brew is particularly excellent for green and white teas.
Adding milk to tea is traditional in British, Irish, and Indian culture. Milk is typically added to strong black teas like Assam or Breakfast blends. It softens astringency and adds creaminess. Do not add milk to green, white, or oolong teas — it masks their delicate flavors.
The most accurate method is to weigh tea in grams using a kitchen scale. Volume measures (teaspoons) vary significantly by tea type because different teas have very different densities — a teaspoon of compressed pu-erh weighs far more than a teaspoon of airy white tea buds. Use grams for consistency.
Fresh, filtered water produces the best tea. Hard water high in calcium and magnesium dulls flavors and causes a film on the surface of the tea. Very soft water can make tea taste flat. Spring water or filtered tap water with moderate mineral content produces the best results.
No. True tea comes from the Camellia sinensis plant — this includes white, green, oolong, black, and pu-erh tea. Herbal teas (tisanes) are infusions of herbs, flowers, fruits, roots, and spices — like chamomile, peppermint, hibiscus, and ginger. They are caffeine-free and botanically distinct from true tea.
Store tea in an airtight, opaque container away from heat, light, moisture, and strong odors. Tea is hygroscopic — it absorbs moisture and odors from its environment. A dedicated tea tin or ceramic container is ideal. Refrigeration is not recommended for most teas, as condensation upon removal can damage the leaves.
Roboculator Team
The Roboculator Team explains calculations, planning tools, and practical formulas in clear language for real-life situations.
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