Start with good water and fresh tea
Tea is mostly water, so begin with fresh, good-tasting water. Measure about one teaspoon of loose-leaf tea for each eight-ounce cup unless the tea package suggests otherwise. Large, airy leaves may need a little more room in the infuser than finely cut blends.
Temperature matters
Black teas and most herbal infusions are happiest with very hot water. Green and white teas are more delicate and can become bitter when the water is too hot. As a simple starting point, use about 200–212°F for black and herbal teas, 185–205°F for oolong, and around 175–185°F for green and white teas.
Give the leaves room
Loose tea expands as it steeps. A roomy basket infuser or teapot strainer allows water to move around the leaves and helps draw out flavor evenly. Tiny tea balls can work, but they sometimes crowd fuller leaves.
Watch the clock
Begin with roughly 3–5 minutes for black and oolong teas, 2–3 minutes for green tea, 3–5 minutes for white tea, and 5–7 minutes for most herbal and rooibos blends. Then adjust to your own taste. If a cup seems too strong, shorten the steep before reducing the amount of tea; over-steeping is often what creates bitterness.
Serve it the way you love it
Some teas shine on their own. Others welcome a little milk, honey, lemon, or sugar. There is no prize for drinking tea a particular way. The best cup is the one you genuinely enjoy.