Black tea temperature and steep time
Black tea is fully oxidised, giving malty, bready, fruity or honeyed flavours. It wants water just off the boil to fully extract, and it is the most forgiving tea to learn on.
- Water
- 95 °C203 °F
- Leaf
- 1 gper 80 ml
- Steep
- 3:00–4:00
- Re-steeps
- 1–2
Good examples: Assam, Darjeeling, Ceylon, Keemun, breakfast blends.
Step by step
- Heat fresh water to 95 °C (203 °F).
- Weigh 1 g of leaf for every 80 ml of water (e.g. 3.8 g for a 300 ml mug).
- Pour the water over the leaves and steep for 3:00–4:00.
- Strain completely so the leaves don’t keep steeping. Keep the leaves for the next infusion.
Getting it exact
- First-flush Darjeeling is closer to a green in character; try 85–90 °C (185–194 °F) and 2:30–3:00.
- Broken-leaf and CTC teas extract fast: 2–3 minutes is usually enough, especially if you add milk.
- Whole-leaf black teas can take a second steep of 4–5 minutes.
Quick fix: Flat or thin? Use hotter water and more leaf, not just more time.
Frequently asked questions
How long to steep black tea?
3–4 minutes in water just off the boil. Broken-leaf tea and bags: 2–3 minutes.
How long to steep black tea for milk tea?
About 4–5 minutes with a little more leaf than usual, so the tea stands up to the milk without turning bitter.
What temperature for black tea?
95–100 °C (203–212 °F). First-flush Darjeeling is the exception and is nicer at 85–90 °C (185–194 °F).