Water Temperature Guide by Tea Type
Water that's too hot scalds delicate leaves into bitterness; water that's too cool under-extracts and leaves tea flat. Matching temperature to tea type is one of the simplest ways to improve every cup.
CTC Tea: Full Boil (100°C)
CTC's small, dense granules need full boiling water to extract properly in a short steep time. Anything cooler will leave the tea weak and under-brewed.
Orthodox Black Tea: Just Off the Boil (95-98°C)
Orthodox leaves benefit from water just slightly below a full rolling boil — bring it to a boil, then let it rest 20-30 seconds before pouring. This protects some of the leaf's more delicate character while still extracting fully.
Green Tea: 75-80°C
Green tea is the most temperature-sensitive. Boiling water will scorch the leaves and pull out excessive bitterness. Let boiled water cool for 1-2 minutes before pouring, or use a thermometer if you want precision.
Quick Reference
CTC: 100°C, 2-3 min steep. Orthodox black: 95-98°C, 3-5 min steep. Green: 75-80°C, 2-3 min steep.
Match the right temperature to whichever tea you're brewing from our range.