Water temperature (tea)
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German: Wassertemperatur (Tee) Also known as: Aufgusstemperatur, Brühtemperatur (Tee), Teewassertemperatur
The temperature of the brewing water, which varies greatly by type of tea and, together with steeping time and leaf quantity, largely determines the flavour.
Water that is too hot quickly extracts bitter compounds and tannins from delicate teas; water that is too cool makes strong teas taste flat. Rough guidelines are: gyokuro about 50 to 60 degrees, many green teas 70 to 80 degrees, white tea 70 to 85 degrees, oolong 85 to 95 degrees, black tea, pu-erh, herbal and fruit tea at a rolling boil.
For hygiene reasons, herbal and fruit teas should always be brewed with boiling water. Besides temperature, water hardness also affects the colour and taste of the liquor.
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