Teas taste best when brewed right so here are some tea brewing tips to help you get the most out of your healing teas. Different teas need varied steep times (brewing times), different temperature water, and varied amounts of tea leaves for the brew.



Temperature Time Infusions
White 1.5 tsp 175 °F 4-5 min 3
Green 1 tsp 175 °F 1-2 min 4-6
Black 1 tsp 195 °F 2-3 min 2-3
Oolong 1 tsp 195 °F 3 min 4-6
Mate 1.5 tsp 210 °F 5-6 min 3-5
Rooibos 1.5 tsp 210 °F 5-6 min 1-2
Pu-erh 1.5 tsp 210 °F Flush then 4-5 min 4-6
Herbal 1.5 tsp 210 °F 4-5 min Varied

The amount of tea leaves to add varies based on how strong you want your tea, add more for stronger tea add less for weaker tea. Teas with less oxidation periods, like green and white, should be brewed at lower temperatures and teas with longer oxidation periods at higher temperatures. The steeping time is important as some teas can become bitter with to much time, mostly green, oolong and black. A lot of times people will steep for longer to get more flavor out of the tea, which may just make the tea bitter not stronger. To get stronger flavor out of your tea you should always add more tea leaves instead of brewing longer. One thing that not all people know is that teas can be used for multiple infusions. The amount of infusions listed on the chart is a guideline but many people have their own preferences on how many times they like to steep their leaves. This is something you can play around with and adjust based on your own tastes.

Adding milk to healing teas

Some people add milk to their tea which can block some of the healing effects that tea can have on protecting against cardiovascular disease. This happens because casein in the milk binds to the molecules in the tea that help the arteries relax. It is thought that tea can also block some of the positive health effects, such as cancer.  

Adding citrus to healing teas

Many people like to drink their tea with lemon in it, which has been shown to have positive effects on some of the health benefits of healing teas. Many studies, including one done by Purdue University in 2007, found that a good amount of the antioxidant catechins are not absorbed into the bloodstream when tea is consumed by itself. The study showed that adding citrus, such as lemon, to tea lowers the pH levels in the small intestine and can help to absorb more of the catechins into the bloodstream.