Perfect steep for every tea type.
Temperature and time are the two most important variables. Green and white teas contain delicate amino acids (L-theanine) that create sweetness and umami — boiling water destroys these while over-extracting bitter tannins. Black tea withstands boiling water because the oxidation process has already transformed these compounds. Use 2-3g of loose leaf per 240mL cup. Steep time affects flavor and caffeine: most caffeine extracts in the first 30-60 seconds. Longer steeping increases bitterness (tannins) without proportionally increasing caffeine. Never squeeze a tea bag — it releases excess tannins. Water quality matters: use filtered water with moderate mineral content. Soft water makes flat tea; hard water makes bitter tea. Many oolong and pu-erh teas can be re-steeped 5-10 times, with the second and third infusions often being the best.