There is an error which almost everyone makes when preparing their tea: pour the boiling water directly onto the leaves. The result? A bitter, harsh, sometimes almost undrinkable cup, and a quality tea leaf completely wasted. Yet, preparing tea properly requires neither sophisticated equipment nor special training. You simply need to know two essential parameters: the good water temperature and the good infusion time depending on the type of tea.
At Maison Taillefer, tea is a serious matter. This guide has been designed to ensure that every cup lives up to the quality of the leaves it contains.
Why is water temperature so important?
To prepare tea properly, everything begins even before you steep the leaves in water. Tea is a living, complex leaf, rich in aromatic molecules, tannins, amino acids, and antioxidants. These compounds do not all react in the same way to heat.
Tannins, The compounds responsible for bitterness and astringency are released in large quantities at high temperatures. Therefore, water that is too hot primarily extracts what makes tea unpleasant, crushing the delicate aromas and sweet notes.
Amino acids Like theanine, they dissolve better at low temperatures. They are what give tea its sweetness, its length on the palate, and its umami notes, particularly present in Japanese green teas.
In short: the more delicate the tea, the fresher the water should be. That's the golden rule, and everything else follows from it.
How to prepare black tea?
Characteristics of black tea
THE black tea is a fully oxidized tea. After harvesting, the leaves are withered, rolled, and then left to oxidize in contact with the air until they turn completely brown. This process develops powerful, malty, woody, toasty, sometimes cocoa or smoky aromas, an amber to brown color in the cup, and a pronounced tannic structure.
This is the the most robust tea of the family. He supports and needs very hot water to extract its full aromatic richness. It is also the only tea that is traditionally prepared with milk in Great Britain, or with spices in India in the form of chai.
Ideal temperature: 90 to 100 °C
To prepare black tea, water between 90 and 100°C is used. In most cases, water that has just come to a boil is perfectly suitable. Simply let it rest for 30 seconds after boiling to lower the temperature slightly below 100°C.
Maison Taillefer's black teas reach their full potential at this temperature. If you are preparing a flavored black tea, water at 90-95°C will better preserve the added aromas than water at a full boil.
Infusion time: 3 to 5 minutes
Beyond 5 minutes, even the finest black tea becomes astringent. Below 3 minutes, even with water at the right temperature, it can lack body.
How to prepare green tea?
Characteristics of green tea
THE green tea East an unoxidized tea (or very little). Immediately after harvesting, the leaves are steamed (Japanese method) or stir-fried in a wok (Chinese method) to stop oxidation immediately. The leaves remain green, fresh, and retain most of their natural compounds.
This is the tea richest in antioxidants, particularly in catechins. Its flavor profile is radically different from black tea: vegetal, marine, herbaceous notes, sometimes sweet and umami, with a characteristic lightness and freshness. It is also the the easiest tea to mess up if you don't know how to prepare it.
Ideal temperature: 70 to 80 °C
Water at 100°C with quality green tea guarantees a bitter cup which will bear no resemblance whatsoever to what the leaf can offer.
- Chinese green teas (Dragon Well, Bi Luo Chun, Gunpowder): 75 to 80 °C
- Japanese green teas (Sencha, Gyokuro, Bancha): 70 to 75°C – gyokuro can even tolerate 60°C to reveal its maximum umami notes
To reach this temperature without a thermometer: bring the water to a boil, then let it sit uncovered for 3 to 5 minutes. It will naturally cool down to around 75-80°C.
Infusion time: 1 to 3 minutes
THE green tea is steeped briefly. Two minutes is often enough for a balanced cup. Most quality green teas can withstand two to three successive infusions, each revealing a different facet.
How to prepare white tea?
Characteristics of white tea
White tea is the least transformed of all. It is made from the buds and young shoots of the tea plant, simply picked and dried in the open air or at low temperature, without rolling or oxidation. The small film of silvery down that covers the buds gives it its name.
Its aromatic profile is of a extreme subtlety Floral notes, honey, fresh straw, sometimes slightly fruity, with a natural sweetness that requires no sugar. On the palate, it is light, almost ethereal, and surprisingly long.
It is tea that is prepared in silence, without distraction.
Ideal temperature: 60 to 75 °C
White tea is the most fragile of all. Water that is too hot would destroy its delicate aromas in seconds.
- Bai Hao Yinzhen (Silver Needles): 60 to 65 °C
- Bai Mudan (White Peony): 70 to 75°C
To obtain water at 65°C without a thermometer: let the boiling water stand for 7 to 10 minutes.
Infusion time: 4 to 8 minutes
Paradoxically, white tea requires a longer brewing time than green tea. Its lower concentration of soluble compounds means it needs more time to fully release its flavor. But at lower temperatures, the tannins remain subtle.
Summary table: how to prepare your tea according to the variety
| Type of tea | Water temperature | Infusion time | Reference point without a thermometer |
|---|---|---|---|
| Black tea | 90–100 °C | 3-5 min | Freshly boiled water |
| Chinese green tea | 75–80 °C | 1-3 min | Let it rest for 3 minutes after boiling. |
| Japanese green tea | 70–75 °C | 1-2 min | Let it rest for 5 minutes after boiling. |
| White tea | 60–75 °C | 4–8 min | Let it rest for 7 to 10 minutes after boiling. |
The 3 mistakes to avoid when preparing your tea properly
- Pour boiling water over green or white tea.
That's the number one mistake. It turns an exceptional leaf into a bitter cup. Get into the habit of waiting a few minutes after boiling; it only costs time. - Leave to infuse for too long.
Even at the correct temperature, an overly long infusion will over-extract tannins. A timer, even for just 2 minutes, makes all the difference. - Use water that is too hard.
The limescale in tap water diminishes the aromas of tea and can alter its taste. If you live in an area with hard water, opt for filtered or lightly mineralized spring water.
In summary
Preparing your tea properly is, above all respect the nature of the leaf that we have chosen. Black tea tolerates and requires water close to boiling. Green tea thrives in lukewarm water between 70 and 80°C. White tea, the most delicate, reveals its aromas between 60 and 75°C.
At Maison Taillefer, each tea is selected with the exacting standards it deserves. It would be a shame not to offer it the preparation it requires.
