How to make different kind of teas and basic instructions

 Type 

Water Temp 

Steep Time. 

Notes 

Black 

95–100°C 

3–5 min 

Strong, robust. Use freshly boiled water. 

Green 

75–85°C 

2–3 min 

Avoid bitterness—never use boiling water. 

White 

75–80°C 

4–5 min 

Delicate; longer steep with cooler water. 

Herbal 

95–100°C 

5–7 min 

No caffeine. Can steep longer. 

Oolong 

85–95°C 

3–5 min 

Semi-oxidized. Multiple steeps possible. 

Pu-erh 

95–100°C 

3–4 min 

Rinse once before brewing. Deep, earthy flavor. 

Flower Teas 

90–95°C 

4–5 min 

Visual appeal; use glass teapots if possible. 

 Tea Types & Knowledge Training 

1. Black Tea 

  • Fully oxidized, strong flavor, dark liquor. 
  • High caffeine. Best with milk, lemon, or sugar. 

2. Green Tea 

  • Lightly oxidized, grassy or vegetal taste. 
  • Medium to low caffeine. No milk. 
  • Needs cooler water (75–85°C). 

3. White Tea 

  • Minimally processed, delicate flavor, often floral or fruity. 
  • Very low caffeine. Use soft water and lower temperatures. 

4. Oolong Tea 

  • Partially oxidized, flavors range from floral to toasty. 
  • Can be brewed multiple times. 
  • Moderate caffeine. 

5. Herbal Tea / Tisanes 

  • Not true tea (no Camellia sinensis). Caffeine-free. 
  • Examples: Hibiscus, Chamomile, Mint, Butterfly Pea. 
  • Steep longer to extract full flavor. 

6. Pu-erh Tea 

  • Fermented tea, rich and earthy. 
  • Often aged. Rinse leaves briefly before steeping. 

7. Scented & Flavored Teas 

  • Blended with flowers, fruits, herbs, or oils. 
  • Typically served without milk