Water Temperature

Water temperature directly controls which compounds dissolve from the leaf and how quickly. Catechins, the primary source of astringency, extract rapidly at higher temperatures, while amino acids like L-theanine release more evenly. Delicate Japanese greens such as gyokuro are best brewed at 50-60 C to emphasize sweetness and umami while minimizing bitterness. Chinese green teas perform well at 75-80 C. Oolongs span a wide range: lightly oxidized varieties prefer 85-90 C, while roasted oolongs and dark oolongs tolerate 95 C. Black teas and pu-erh generally require a full rolling boil. White teas, despite their delicacy, are surprisingly forgiving and can be brewed anywhere from 80-95 C. Using water that is too hot for a given tea overwhelms subtle flavors with harsh tannins, while water that is too cool fails to unlock the leaf's full aromatic potential. An adjustable-temperature kettle is the single most useful upgrade for any tea brewer.