Quick answer: about 10 minutes, then taste
For most black or green tea, steep for about 10 minutes. Most guides fall in a range of about 5 to 15 minutes. Use the shorter end for bags and for delicate teas, and the longer end for loose leaf and a stronger base. Taste the tea before you remove the leaves, and adjust next time.
Times by tea type
These are starting points, not fixed rules. Check the packaging for the tea you use.
| Tea | Starting steep (loose leaf) | Notes |
|---|---|---|
| Black tea | About 10 minutes | Sturdy. Can handle near-boiling water. Halve the time for bags. |
| Green tea | Often shorter than black, about 3 to 10 minutes | Use cooler water. Taste early to avoid bitterness. |
| Oolong | Often shorter than black | Lightly oxidized oolongs need less time than dark ones. |
| White tea | Check the packaging | Delicate. Use cooler water and taste early. |
| Pu-erh | A brief rinse, then a short steep | Rinse with hot water first, then steep as guided. |
| Rooibos and other herbals | Follow the packaging | Herbals are usually steeped for a set time. Blend with true tea. |
| Matcha | Not steeped | Whisked into the liquid. See matcha kombucha. |
Some brewers use 20 minutes for a stronger base. Longer steeps extract more, and they also increase the risk of bitterness, so taste as you go.
Bags or loose leaf
Loose leaf needs more time than bags. Bags contain smaller pieces of leaf, which release their flavor faster. If you use bags, cut the time in half. Loose leaf gives a cleaner flavor. Give it room to open up, and strain it out when you are done.
Why the time changes
Several things change how long the tea takes:
- Water temperature. Hotter water extracts faster. Green and white teas are usually brewed cooler, so they may need a little longer at lower heat, or a shorter steep if you use hot water.
- Leaf size. Smaller pieces extract faster than whole leaves.
- Amount of tea. More leaf gives a stronger base in less time, but it can also make the tea bitter faster. Kombucha batch sizes lists how many tea bags to use for each volume.
- Tea type. Black tea is sturdy and forgiving. Green and white teas are more sensitive.
Cold brew: a longer, gentler option
Some brewers steep loose tea in cold water for 12 to 36 hours. A cold brew is less likely to turn bitter, and the cooling step is shorter because the tea is already cold. Cold brew extracts more slowly, so use more leaf and taste before you add the culture. For more on this method, see how to steep tea for kombucha and oolong kombucha.
How to check the strength
- Taste it. The tea should taste clearly of tea, not thin or harsh.
- Look at the color. Black tea gives a deep amber. Green and white teas are lighter. Color is a rough guide only.
- Adjust. If it is too weak, steep a little longer or use more leaf. If it is too bitter, dilute with cool water, and steep for less time next time.
Once the tea is strong and pleasant, remove the leaves or bags and cool the batch to around room temperature before you add the SCOBY. For the full method, see how do I make kombucha tea?
Bottom line
About 10 minutes is a good starting point for most black or green tea. Shorten the time for bags and delicate teas, and taste as you go. For the choice of tea itself, see the best tea for kombucha.