"Here's a hot tip for tea: Temperature matters. If you're like many westerners, you may just bring water to a boil and pour it over bagged or loose-leaf tea, regardless of the variety. But it turns out that while boiling water may be the best temperature for brewing black tea, other types of tea require cooler water for the perfect pour."
""Tea gets bitter because of over-extraction of its tannins, catechins, and caffeine," she shared. Tea leaves contain all sorts of chemicals and nutrients that react differently to a range of temperatures. A general rule is lower temperatures for more delicate teas like green or white, and a higher temperature for more robust infusions, such as black tea. Herbal teas like chamomile or rooibos also like it hot."
Water temperature strongly influences flavor extraction from tea leaves. Overheating causes bitter flavors by over-extracting tannins, catechins, and caffeine. Delicate teas like green and white require lower temperatures (about 160–185°F). Oolong benefits from moderate heat (185–205°F). Black and herbal teas can be brewed at near-boiling (up to 212°F). Reboiling water reduces dissolved oxygen, diminishing aroma and increasing astringency. A temperature-controlled kettle or a kitchen thermometer helps achieve optimal brewing temperatures. Without a thermometer, let boiling water cool briefly before pouring or watch for small bubbles to judge temperature.
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