Tea Steeping Timer: Time and Temperature for Every Tea
Pick a tea and get the water temperature, leaf amount and a countdown for every infusion. Every number comes from a producer or tea-seller page linked in the table, and where they disagree you see both.
By Cha2go Editorial Team. Sources checked October 20, 2026.
Your brew
- Water temperature
- 176°F
- Time
- 60 s
- Leaf
- 11 g for 240 ml (scaled from Ippodo Tea (Kyoto producer): 10 g (2 tablespoons) in 210 ml)
Source: Ippodo Tea (Kyoto producer). 7 sources are listed for this tea and style, and they do not all agree; see the table below.
The screen stays awake while the timer runs, where your browser allows it. Sound starts only after you tap Start.
Time and temperature by tea
The lowest and highest figures across the western-style sources below. A range here means the sources disagree or give a range themselves.
| Tea | Water temperature | First steep | Sources |
|---|---|---|---|
| Sencha (Japanese green) | 158 to 212°F | 30 s to 2 min | 7 |
| Genmaicha (brown rice green) | 190 to 212°F | 30 s | 3 |
| Hojicha (roasted green) | 190 to 212°F | 30 s | 3 |
| Matcha (whisked) | 175 to 185°F | whisked | 3 |
| Chinese green tea | 160 to 185°F | 60 s to 3 min | 4 |
| Oolong | 175 to 212°F | 60 s to 7 min | 6 |
| Pu-erh, raw (sheng) | 175 to 212°F | 2 min to 6 min | 3 |
| Pu-erh, ripe (shou) | 175 to 212°F | 3 min to 6 min | 3 |
| Black tea | 200 to 212°F | 3 min to 5 min | 3 |
| Roasted barley (mugicha / boricha) | 212°F | 5 min to 30 min | 3 |
Every source, side by side
One row per source and preparation, read from the linked page on October 20, 2026. Temperatures are shown in the source's own unit with the conversion in brackets. A blank leaf cell means the page gives no amount.
| Tea | Style | Temperature | Time | Leaf | Source |
|---|---|---|---|---|---|
| Sencha | western | 80°C (176°F) | 60 s | 10 g (2 tablespoons) in 210 ml | Ippodo Tea (Kyoto producer)Producer page |
| Senchapiping hot | western | boiling (100°C) | 30 s | 10 g (2 tablespoons) in 210 ml | Ippodo Tea (Kyoto producer)Producer page |
| Sencharegular sencha | western | 80°C (176°F) | #1: 60 s, #2: 10 s | 10 g for 5 cups (about 4/5 of each teacup filled) | kagoshima-cha.or.jp (Kagoshima tea guide)Regional tea guide |
| Senchapremium sencha | western | 70°C (158°F) | #1: 60 s to 1 min 30 s, #2: 10 s | 6 g for 3 cupsThe page shows 1 min 30 s in its table and 60 s in its step list. | kagoshima-cha.or.jp (Kagoshima tea guide)Regional tea guide |
| Sencharegular or deep steamed | western | 175°F (79°C) | 30 s | 1 tablespoon (3 g) per 8 oz | Yamamotoyama (producer)Producer page |
| Senchahigher grades | western | 160°F (71°C) | 60 s | 1 tablespoon (3 g) per 8 ozSource says "1 minute or more". | Yamamotoyama (producer)Producer page |
| SenchaJapanese green | western | 165 to 175°F (74 to 79°C) | 60 s to 2 min | 1 to 2 level teaspoons (2.5 to 3 g) | MEM Tea ImportsTea seller guide |
| Genmaicha | western | boiling (100°C) | 30 s | 10 g (2 tablespoons) in 240 ml | Ippodo Tea (Kyoto producer)Producer page |
| Genmaicha | western | 190°F (88°C) | 30 s | 6 to 9 g (two or three tablespoons)The page lists genmaicha and hojicha together. | Yamamotoyama (producer)Producer page |
| Genmaicha | western | boiling (100°C) | 30 s | 15 g for 5 cupsShared row with hojicha and bancha; discard the leaves after the second brew. | kagoshima-cha.or.jp (Kagoshima tea guide)Regional tea guide |
| Hojicha | western | boiling (100°C) | 30 s | 10 g (4 tablespoons) in 240 ml | Ippodo Tea (Kyoto producer)Producer page |
| Hojicha | western | 190°F (88°C) | 30 s | 6 to 9 g (two or three tablespoons)The page lists genmaicha and hojicha together. | Yamamotoyama (producer)Producer page |
| Hojicha | western | boiling (100°C) | 30 s | 15 g for 5 cupsShared row with genmaicha and bancha; discard the leaves after the second brew. | kagoshima-cha.or.jp (Kagoshima tea guide)Regional tea guide |
| Matcha | western | 80°C (176°F) | whisked, not steeped | 2 g (1 level teaspoon) in 60 mlWhisked, not steeped. | Ippodo Tea (Kyoto producer)Producer page |
| Matchausucha | western | 185°F (85°C) | whisked, not steeped | 1 teaspoon in 8 ozWhisked until frothy. Koicha: 2 teaspoons in 4 oz at 185°F. | Tea FortéTea seller guide |
| Matcha | western | 175°F (79°C) | whisked, not steeped | no amount givenThe page says "about 175°F" and that it is whisked, not steeped. | Art of TeaTea seller guide |
| Chinese green | western | 160 to 180°F (71 to 82°C) | 60 s to 3 min | about 1 tablespoon per 8 oz | Art of TeaTea seller guide |
| Chinese green | western | 175 to 185°F (79 to 85°C) | 2 min to 3 min | Taste at 2 minutes. Without a temperature kettle, boil then wait about 3 to 5 minutes. | Tea FortéTea seller guide |
| Chinese greenChinese green | western | 175 to 185°F (79 to 85°C) | 60 s to 3 min | 1 to 3 level teaspoons (2.5 to 3 g) | MEM Tea ImportsTea seller guide |
| Chinese green | western | 175°F (79°C) | 2 min to 3 min | The page says "around 175°F" and "2 to 3 minutes". | The Tea SpotTea seller guide |
| Chinese greengreen or white | gongfu | 85°C (185°F) | Rinse (discard): 10 s, #1: 10 s, #2: 15 s, #3: 20 s, #4: 30 s, #5: 45 s, #6: 60 s | 5 to 6 g per 100 mlAfter the 60 s round, about 1 minute each until the leaf is spent. | Yunnan SourcingTea seller guide |
| Chinese green | gongfu | 185°F (85°C) | #1: 20 s, #2: 30 s to 35 s, #3: 40 s to 50 s, #4: 50 s to 65 s, #5: 60 s to 80 s, #6: 70 s to 1 min 35 s | 6 level teaspoons (4 g) in a 2 to 4 oz vesselNo pre-wash. Start at about 20 s and add 10 to 15 s each infusion. | MEM Tea ImportsTea seller guide |
| Oolongrolled | western | 185 to 205°F (85 to 96°C) | 3 min to 5 min | about 1 tablespoon per 8 ozQuality leaf gives 3 to 5 steeps; add 30 to 60 s to each later steep. | Art of TeaTea seller guide |
| Oolonglong leaf | western | 185 to 205°F (85 to 96°C) | 4 min to 7 min | about 1 tablespoon per 8 oz | Art of TeaTea seller guide |
| Oolongrolled or twig | western | 190°F (88°C) | 60 s to 4 min | 1 heaping teaspoon (2.5 to 3 g) | MEM Tea ImportsTea seller guide |
| Oolongtwisted | western | 175°F (79°C) | 60 s to 3 min | 2 heaping teaspoons (2.5 to 3 g) | MEM Tea ImportsTea seller guide |
| Oolong | western | 190°F (88°C) | 3 min to 4 min | The page says "around 190°F" and "3 to 4 minutes". | The Tea SpotTea seller guide |
| Oolongstandard, 5 infusions | western | boiling (100°C) | #1: 60 s, #2: 50 s, #3: 60 s, #4: 80 s, #5: 2 min | 1 g per 50 ml (the page calls this the most widely used ratio) | Hanyi Tea (hanyitea.tw)Producer page |
| Oolong | gongfu | 95 to 100°C (203 to 212°F) | Rinse (discard): 10 s, #1: 10 s, #2: 15 s, #3: 20 s, #4: 30 s, #5: 45 s, #6: 60 s | 4 to 5 g per 100 mlThe page says "close to 95C (or higher)". | Yunnan SourcingTea seller guide |
| Oolonglidded bowl | gongfu | boiling (100°C) | #1: 30 s, #2: 20 s, #3: 30 s, #4: 60 s, #5: 1 min 30 s | 1 g per 30 ml (example: 5 g in 120 ml)Hanyi suggests a roughly 10 s warm rinse for roasted (ripe) oolong. | Hanyi Tea (hanyitea.tw)Producer page |
| Oolongpurple clay pot | gongfu | boiling (100°C) | #1: 20 s, #2: 10 s, #3: 15 s, #4: 20 s, #5: 25 s | less than 1 g per 30 ml | Hanyi Tea (hanyitea.tw)Producer page |
| Oolongrolled or twig | gongfu | 195°F (91°C) | #1: 20 s, #2: 30 s to 35 s, #3: 40 s to 50 s, #4: 50 s to 65 s, #5: 60 s to 80 s, #6: 70 s to 1 min 35 s | 3 level teaspoons (5 g) in a 2 to 4 oz vesselPre-wash. Start at about 20 s and add 10 to 15 s each infusion. | MEM Tea ImportsTea seller guide |
| Raw pu-erh | western | 195 to 205°F (91 to 96°C) | 2 min to 4 min | about 1 tablespoon per 8 ozMany drinkers rinse the leaves first. | Art of TeaTea seller guide |
| Raw pu-erh | western | 175 to 212°F (79 to 100°C) | 3 min | 1 heaping teaspoon (2.5 to 3 g) | MEM Tea ImportsTea seller guide |
| Raw pu-erh | western | 195°F (91°C) | 5 min to 6 min | The page says "around 195°F" and "5 to 6 minutes". | The Tea SpotTea seller guide |
| Raw pu-erh | gongfu | boiling (100°C) | 20 s | about 6 g per 100 ml, or leaf filling about 1/4 of the vesselThe page gives no fixed ladder: start short and lengthen. Infusions 3 and 4 need 20 s or less. Most pu-erh can be infused 10 to 20 times. | Yunnan SourcingTea seller guide |
| Raw pu-erh | gongfu | 205°F (96°C) | #1: 20 s, #2: 30 s to 35 s, #3: 40 s to 50 s, #4: 50 s to 65 s, #5: 60 s to 80 s, #6: 70 s to 1 min 35 s, #7: 80 s to 1 min 50 s, #8: 1 min 30 s to 2 min 5 s | 3 heaping teaspoons (6 g) in a 2 to 4 oz vesselPre-wash (no time given). Start at about 20 s and add 10 to 15 s each infusion. | MEM Tea ImportsTea seller guide |
| Ripe pu-erh | western | 205 to 212°F (96 to 100°C) | 3 min to 5 min | about 1 tablespoon per 8 ozMany drinkers rinse the leaves first. | Art of TeaTea seller guide |
| Ripe pu-erh | western | 175 to 212°F (79 to 100°C) | 3 min | 1 heaping teaspoon (2.5 to 3 g) | MEM Tea ImportsTea seller guide |
| Ripe pu-erh | western | 195°F (91°C) | 5 min to 6 min | The page says "around 195°F" and "5 to 6 minutes". | The Tea SpotTea seller guide |
| Ripe pu-erh | gongfu | boiling (100°C) | Rinse 1 (discard): 15 s, Rinse 2 (discard): 15 s | about 6 g per 100 ml, or leaf filling about 1/4 of the vesselThe page gives no fixed ladder: start short and lengthen. Infusions 3 and 4 need 20 s or less. Most pu-erh can be infused 10 to 20 times. | Yunnan SourcingTea seller guide |
| Ripe pu-erh | gongfu | 205°F (96°C) | #1: 20 s, #2: 30 s to 35 s, #3: 40 s to 50 s, #4: 50 s to 65 s, #5: 60 s to 80 s, #6: 70 s to 1 min 35 s, #7: 80 s to 1 min 50 s, #8: 1 min 30 s to 2 min 5 s | 3 heaping teaspoons (6 g) in a 2 to 4 oz vesselPre-wash (no time given). Start at about 20 s and add 10 to 15 s each infusion. | MEM Tea ImportsTea seller guide |
| Black | western | 200 to 212°F (93 to 100°C) | 3 min to 5 min | about 1 tablespoon per 8 oz | Art of TeaTea seller guide |
| Black | western | 212°F (100°C) | 4 min | 1 heaping teaspoon (2.5 to 3 g)5 minutes for chai. | MEM Tea ImportsTea seller guide |
| Black | western | 200°F (93°C) | 5 min | The page says "around 200°F" and "about 5 minutes". | The Tea SpotTea seller guide |
| Black | gongfu | 90°C (194°F) | Rinse (discard): 10 s, #1: 10 s, #2: 15 s, #3: 20 s, #4: 30 s, #5: 45 s, #6: 60 s | 5 to 6 g per 100 ml | Yunnan SourcingTea seller guide |
| Black | gongfu | boiling (212°F) | #1: 20 s, #2: 30 s to 35 s, #3: 40 s to 50 s, #4: 50 s to 65 s, #5: 60 s to 80 s, #6: 70 s to 1 min 35 s | 3 level teaspoons (5 g) in a 2 to 4 oz vesselNo pre-wash. Start at about 20 s and add 10 to 15 s each infusion. | MEM Tea ImportsTea seller guide |
| Barley tea | western | boiling (100°C) | 30 min | 15 g (1.5 tablespoons) in about 500 mlBring the water and barley back to a boil first, then turn off the heat. | Ippodo Tea (Kyoto producer)Producer page |
| Barley tea | western | boiling (100°C) | Boil: 5 min, Steep as it cools: 5 min to 20 min | 25 g in 1000 mlPot or stovetop kettle, not a clay kyusu. Steep 5 to 20 minutes depending on strength. | Kaji Shoten via TezumiRetailer page quoting producer Kaji Shoten |
| Barley tea | western | boiling (100°C) | 10 min to 15 min | 4 tablespoons in 4 cupsThe page says to boil the grains at least 10 minutes for the most flavour. | Chopstick ChroniclesRecipe blog |
How the timer works
- Choose a tea and a style. The timer follows one cited source (a Kyoto producer for Japanese greens, a seller guide where there is no producer page) and you can switch to any other row.
- Strength moves the time within the range that source gives: light is the short end, strong the long end. If a source gives a single time, strength does nothing, and the better lever is the leaf amount.
- Leaf is scaled to your water volume only where the source gives both grams and millilitres. Otherwise you see the amount exactly as the source states it.
- With a boil-only kettle, the cool-down estimate uses Newton's law of cooling, T(t) = 70 + (T0 - 70) e^(-0.064 t) in °F with t in minutes. The rate is fitted to one source sentence, not measured, so treat the minutes as a starting point.
- Gongfu teas step through an infusion ladder. Where a source gives a rule instead of a list (start near 20 seconds, add 10 to 15 seconds a round), the ladder is computed from that rule.
Questions
How long should I steep tea?
It depends on the tea, and the sources do not all agree. In the table on this page, Japanese sencha runs 30 s to 2 min at 158 to 212°F, Chinese green tea 60 s to 3 min at 160 to 185°F, oolong 60 s to 7 min at 175 to 212°F, and black tea 3 min to 5 min at 200 to 212°F. Pick your tea in the timer to see each source side by side.
What water temperature should I use for green tea?
Chinese green tea sources give 160 to 185°F (4 sources). Japanese sencha sources give 158 to 212°F: Ippodo uses 80°C (176°F) for 60 seconds, Yamamotoyama gives 160°F for higher grades and 175°F for regular sencha, and Ippodo also lists a boiling-water, 30-second sencha recipe.
Why do the sources disagree?
They describe different preparations: different grades, leaf shapes, leaf amounts per cup, and vessel sizes. The timer follows one source at a time and shows its name, and the table lists all of them so you can see the spread rather than a single made-up number.
My kettle only boils. How do I get the right temperature?
Choose "Boil only" and enter your water temperature. The timer estimates how many minutes boiling water needs to cool to the target, using Newton cooling at a rate fitted to Tea Forté's advice to boil green tea water and wait about 3 to 5 minutes. It is an estimate: the cup, the amount of water and the room all change it, and a thermometer is more reliable.
What is gongfu brewing?
Gongfu (gong fu) brewing uses a small pot or gaiwan, a lot of leaf for the water, and many short infusions. Yunnan Sourcing gives 4 to 5 g of oolong per 100 ml; MEM Tea suggests a 2 to 4 oz vessel, a first infusion of about 20 seconds, and 10 to 15 seconds more each round. The timer steps through the infusion ladder and waits for you to pour before starting the next one.
How many times can I re-steep a tea?
Yunnan Sourcing says most pu-erh can be infused 10 to 20 times. Art of Tea says quality oolong leaf can give 3 to 5 steeps, adding 30 to 60 seconds to each later steep. Kagoshima's sencha guide gives a second infusion of 10 seconds.
Do I need to rinse the leaves?
Some sources do for some teas. Yunnan Sourcing gives a brief rinse of about 10 seconds for green, black and oolong, one rinse of about 20 seconds for raw pu-erh and two of about 15 seconds for ripe pu-erh.
Will the timer make a sound by itself?
Only after you tap Start, because browsers block sound that a page starts on its own. You can turn the sound off. On phones that support it the screen stays on while the timer runs.
Keep going
Tea guides
- Matcha guide
- Oolong tea guide
- What is pu-erh tea
- Genmaicha guide
- Hojicha guide
- Korean barley tea (boricha) guide
- Asian tea set buying guide (gaiwan and gongfu)
Where to get the tea
The product roundups above contain affiliate links. This tool does not.