Sahaib Store — Tea Brewing Temperature and Time | sahaib.store
The brewing table in full: water temperature, dose and steeping time for black tea, the ISO 3103 reference, green tea and the three Korean grades.
Black tea is steeped in water brought up to 90–98 °C for 3–5 minutes. The ISO 3103 laboratory standard fixes the reference at 90–95 °C with 2 g of tea for 100 ml of water and a brewing time of 6 minutes, which is the figure used when liquors are compared side by side.
Green tea occupies a lower and wider band: steeping runs from 61 °C to 87 °C for 30 seconds to three minutes at the same 2 g per 100 ml. The colour reference for green tea is shown for brewing 3 minutes at 90 °C, and by volume one teaspoon of green tea is about 5 ml for 150 ml of water.
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Korean grades split the green band by picking time. Ujeon steeps best at 50 °C, sejak at 60–70 °C and jungjak at 70–80 °C — each grade sits in its own slice of the 61–87 °C range rather than sharing one setting.
The dose does not change between these rows: 2 g of leaf per 100 ml of water is constant across black and green alike. What varies is only the water temperature and the minutes the leaf stays in.
Before any of these numbers take effect, the vessel must be pre-warmed. A cold vessel lowers the steep temperature, so the cup or pot is rinsed with water at least 90 °C before brewing.
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