Herbalists recommend one way to brew tea, Victorian tea experts say you should brew your tea another way, and Asian tea experts advise brewing your tea yet another way. How can you know which way is best? Search no further. We have compiled this guide, sharing each of the methods using understandable steps based on the type of tea you are brewing.
Types of tea
There are 6 true types of tea. True tea comes from the Camellia sinensis plant. (1) However, the term ‘tea’ is often used in a more generic sense, indicating that a part of, or all of, a plant has been in contact with hot water and has been extracted for 2-6 minutes, resulting in a beverage that is ready to consume. For this guide, we will assume that there are 7 types of tea. Those types of tea are:
– Green Tea
– White Tea
– Yellow Tea
– Oolong Tea
– Black Tea
– Pu-erh Tea
– Herbal Tea
Green tea:
Green tea is light and grassy, but has a refreshing taste. There are many different varieties of green tea. The more popular kinds include sencha, genmaicha, and matcha.
Green tea brewing guide:
170-180°F – 1 tsp per cup – 1-3 minutes
Matcha is a kind of premium Japanese green tea. To make the drink, shade-grown tea leaves are picked and then carefully ground into a fine powder. Matcha is popular in Japan, where people tend to drink it in its pure state. The drink has a strong, bitter, and grassy taste. However, (much of) the rest of the world mixes it with large amounts of sugar and steamed milk to make a green tea latte, in which case it has a sweet and milky taste. (2)
There are two kinds of Matcha, traditional and ceremonial grade. It’s intended for traditional preparation—as matcha.
It’s stone-milled (or bead-milled) to ultra-fine powder.
It’s made from tencha, not culinary leaf or pan-fired tea.
It has low bitterness, clean umami, and high clarity in taste.
It’s vivid green, not yellow, olive, or brown.
Ceremonial grade matcha meets the standard for traditional, standalone preparation. Top-grade matcha is rich in umami and naturally low in bitterness. This balance comes from high levels of L-theanine and low catechin content—traits that define true ceremonial tea. (8)
Matcha Brewing guide: Usucha (Thin Tea):
1 tsp of matcha
60-90ml water at 160-175°F
Whisked to a smooth, foamy texture, using an M motion, for about 15-20 seconds
A lesser-known green tea is Hojicha. It is a roasted Japanese green tea. The green tea leaves are harvested, dried, and roasted before being prepared and packaged. The roasting of hojicha gives it warm, toasted notes as well as a beautiful aroma.You can find hojicha in three different roasting levels, light, medium, and dark. Each roasting level changes the flavor profile. (12)
Hojicha tea brewing
8 oz of 160-175°F water – 1 tsp – Whisked to a smooth, foamy texture, using an M motion, for about 15-20 seconds, or use less water and create a latte.
White tea, Yellow tea, and Oolong tea
Each of these teas can trace its origin to China. But each one has undergone a different process to reach its ideal flavor profile.
White White oxidation level 5-15%
Yellow oxidation level 10-20%
Oolong oxidation level 15-80% (3)
You can find light oxidation oolong and dark oxidation oolong varieties due to their large range of oxidation levels.
Oxidation levels are not the only difference between these three teas. Each variety has undergone a different process though in many ways they have similarities.
White tea is a good option for those with caffeine sensitivities since it only contains around 25% as much caffeine as coffee. Firstly, tea leaves are picked at a younger age when making white tea. Second, they don’t undergo processing such as rolling or oxidation, which leaves them with a mild and light taste. Despite these differences, the nutritional profile and polyphenolic content of both green and white tea are similar. (4)
White tea brewing:
Brew: 180°F – 1.5 tsp per cup – 4-5 minutes
You might not have heard of yellow tea. Yellow tea is the rarest of the seven types, produced only in small quantities in China. After the initial processing similar to green tea, leaves undergo “men huan” (sealing yellow)—wrapped in cloth and allowed to gently oxidize in their own heat and moisture. (5)
Yellow tea Brewing guide:
167-176°F – 1 tsp per cup – 3 minutes.
Oolong is a partially oxidized tea – it undergoes part of the same process as black teas. Depending on the degree of leaf oxidation, it may taste closer to a green or black tea. Oolong has a mixture of the potential benefits that green and black teas provide, and it contains a range of polyphenols found in both. (6)
Oolong tea brewing guide:
The best oolong tea temperature depends on the level of oxidation:
Lightly oxidized oolong tea: 175-185°F – 1 tsp per cup – 1-2 minutes.
Medium oxidized oolong tea: 185-195°F – 1 tsp per cup – 2-3 minutes.
Heavily oxidized oolong tea: 195-205°F – 1 tsp per cup – 3-5 minutes.
(7)
Black Tea
Black tea originated in China during the late Ming and early Qing dynasties. Its creation is linked to an accidental over-oxidation of tea leaves, which led to the development of darker teas like Lapsang Souchong. Black tea became highly prized in Europe for its flavor and long shelf life, leading to its widespread cultivation in India and Sri Lanka during British colonial times. Today, major producers include China, India, Sri Lanka, and Africa. Darjeeling is a well known tea grown in Sri Lanka, known for being the ‘champagne’ of black teas.
Black tea brewing: 206° F – 1 tsp per cup – 3-5 minutes
Darjeeling black tea brewing: 180°F – 1 tsp per cup – 3 minutes
British tea lovers prefer stronger blends than their American counterparts, consider that when brewing. For loose tea, using a proper British brewing method, add one teaspoon per cup of water, plus “one for the pot. The water must be at a full boil (212°F/ 100°C) to extract the full flavor from black tea leaves.
Pu-erh Tea
Pu-erh stands apart as the only tea category that undergoes true fermentation with microbial activity. From Yunnan Province, China, it comes in two types: sheng (raw) that ages naturally, and shou (ripe) that undergoes accelerated fermentation. (11)
Pu-erh tea brewing:
Ripe Pu-erh Cakes: 212°F – 1 tsp per cup – 5 minutes
Raw Pu-erh Cakes: 190°F – 1 tsp per cup – 3 minutes
Herbal tea
This is one of our personal favorites! Herbs offer so many supportive properties and you can never get bored with drinking herbal teas. Herbal teas offer a huge variety of flavors, from a variety of plants. You can brew roots, aerial plant parts, flowers, fungi, and roasted roots.
Because there is such a huge variety, we have stocked our shop with many herbal teas. In addition, we love the many supportive properties that each herb contains, these then in turn, benefit the consumer. Many of these teas are caffeine-free except for Yerba Mate, which is a coffee alternative if you are looking for caffeine.
Herbal teas you may recognize the name of are rooibos, chamomile, peppermint, ginger, lemon balm, butterfly pea tea, herbal coffee, and so much more!
Some of our favorite herbal teas are Well Rooted Tea blends. (Linked)
Another favorite is ‘Herbal Coffee Adaptogenic Coffee Alternative’, Herbal coffee is more than just a jitter-free substitute. It’s made from naturally caffeine-free prebiotic roots, adaptogenic mushrooms, and seeds, that promote optimal well-being and focused energy. Find it here: https://dandelionnaturals.com/product/herbal-coffee-adaptogenic-coffee-alternative/
Herbal tea brewing:
212°F – 1 Tablespoon per cup – 10 minutes
When brewing aerial parts of a plant 5 minutes may be all that is needed. But when brewing herbal roots, be sure to steep for 10 minutes to ensure you have the full flavor and have extracted the supportive properties.
Modern European methods
Based on the continent you may be residing in, you may find your black tea prepared differently. Herbal tea varieties may be widely different in ingredients and flavors. And if anything is added to your tea it is very dependent on the culture within the country you are residing in.
American and European cultures often have milk and sugar available for any tea or coffee beverage. Popular American drinks are Golden milk, Matcha lattes, ‘London Fogs’, and anything iced and topped with cold foam. In contrast, Asian culture is more purist with their tea. We find American drinks to be fun.
Golden Milk recipe:
1 tsp Golden Milk Turmeric & Spice Blend (linked)
8 oz milk or milk alternative
1 tsp maple syrup
Warm your milk. Add maple syrup to warmed milk. Use a handheld milk frother or whisk to stir in Golden Milk Turmeric & Spice Blend and syrup. Sip and enjoy.
Hojicha Latte:
2 tsp hojicha powder
¼ cup hot water
½ cup milk of choice
1 tsp sweetener
Ice cubes
Black sesame cold foam to top
3 tbsp heavy cream
2 tbsp milk of choice
1 tbsp sweetener
2 tsp black sesame paste
1. Pour milk and sweetener into a glass and stir to combine. Fill the glass with ice.
2. Sift hojicha powder into a bowl, add hot water, and whisk until frothy. Pour it on top of the milk.
3. Combine heavy cream, milk, sweetener, and black sesame paste. Using an electric frother, mix until frothy and thick. Pour over the hojicha mixture. (13)
Matcha Latte:
½ to 1 teaspoon matcha powder (linked)
¼ cup hot water
¼ cup milk, warmed
Maple syrup, honey, stevia, or sweetener of choice, optional
Sift your matcha so it is lump-free.
Spoon the matcha into a large mug. Add the hot water and whisk briskly, in an up and down motion, until frothy – about 30 seconds or so. Add the milk and whisk until well combined.
Taste and add additional water, milk, and/or sweetener to your liking.
Iced Matcha Latte:
1–2 teaspoons matcha powder (linked)
2–3 tablespoons cold water (for whisking the matcha)
¾ cup milk of choice
A handful of ice cubes
Optional: sweetener like maple syrup, vanilla extract, or honey
Whisk the Matcha: Add your matcha powder and cold water to a small bowl. Next, whisk vigorously in an M or zigzag motion until it’s smooth and frothy. No clumps and weird aftertaste. This step matters more than you think.
Add Ice and Milk: Fill a tall glass all the way with ice (don’t be shy here, iced drinks melt fast). Then pour in your milk of choice.
Add Matcha + Sweetener: Gently pour your whisked matcha over the milk for that dreamy layered look. Afterward, add your sweetener now if using, a little drizzle goes a long way. Stir it up or leave it untouched if you’re into that ombré café vibe.
Cold foam:
Cold foam is a nice complement to any ice drink.
2 tbsp heavy cream
1 tbsp whole milk
1 tbsp syrup of choice
Combine Ingredients: Pour the heavy cream, whole milk, and syrup of choice into a small jar or container suitable for frothing.
Froth the Mixture: Use a milk frother, high-speed blender, or whisk to froth the mixture vigorously for 15-20 seconds until it becomes foamy and thick.
Serve: Spoon the cold foam over your iced coffee and enjoy the rich, creamy texture it adds
Conclusion
We hope this guide helps you to feel equipped to try new teas and appreciate the art of tea-making! We can’t wait for you to keep trying our ever-expanding variety of teas available in our store at 108 Main St Hayfield, MN or online at www.dandelionnaturals.com
Resources:
https://www.teathority.com/learn/types-of-tea (1) (5) (11)
https://www.nutritionadvance.com/healthy-foods/types-of-tea/ (2) (4) (6)
https://www.redrockteahouse.com/blogs/articles/oolong-tea-brewing (7)
https://www.hugotea.com/blogs/tea-learning/what-does-ceremonial-grade-matcha-actually-mean (8)
https://www.artoftea.com/blogs/tea-101/what-is-black-tea (9)
https://teadelight.net/how-brew-tea-like-english/ (10)
https://foodsguy.com/best-hojicha-powders/ (12)
https://matcha.com/blogs/news/black-sesame-hojicha-latte (13)
