Sahaib Store — Tea Brewing Temperature and Time | sahaib.store
The ordered brewing routine from rinsing the vessel to pouring out completely, with the two failure modes that ruin most cups.
Step one: rinse the vessel with water at least 90 °C. A cold vessel lowers the steep temperature, and the pre-warmed walls hold the water in its target band for the full steep instead of bleeding degrees into the ceramic or glass.
Step two: weigh 2 g of leaf per 100 ml of water. By volume, one teaspoon holds about 5 ml of leaf and suits 150 ml of water. The dose stays constant whether the steep runs 30 seconds or 6 minutes.
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Step three: heat the water to the temperature for that tea — 90–98 °C for black, 61–87 °C for green, 50 °C for ujeon. Step four: steep for the listed minutes, 3–5 for black tea or 30 seconds to 3 minutes for green.
Step five: pour the liquor out completely. Leaving tea on the leaf continues the extraction past the intended profile. Step six: re-steep the same leaf if desired, repeating steps three to five with fresh water.
Two failures account for most bad cups. A cold vessel drops the steep temperature below the target band — corrected by the rinse in step one. Over-steeping black tea past 5 minutes pushes the liquor past the intended profile — corrected by pouring out on time in step five.
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