Generally, older teas are more suitable for boiling, as they are robust and have a complex character that can withstand longer brewing times, such as aged white tea, old Pu'er tea, and aged Tie Guan Yin. For teas that are delicate, fresh, and high in bud content, steeping is the preferred method. Steeping allows you to appreciate the subtle changes in flavor with each infusion, while boiling provides a consistent taste experience.

Which Teas Within the Six Major Categories Are Suitable for Boiling and Which Are Not?

Green Tea: Not suitable for boiling.

Huang Tea (Yellow Tea): Not suitable for boiling.

Dark Tea (Black Tea – in Chinese terminology, not to be confused with red tea): Suitable for boiling.

Red Tea (Black Tea – in Western terminology): Can be boiled for mixed drinks.

White Tea: Tender leaves are best steeped; older leaves are better boiled.

Oolong Tea: Fresh Oolong should not be boiled; aged oolong is suitable for boiling.

Green Tea

Green tea is delicate and is preserved for its freshness and greenness. It is not suitable for boiling, as this would destroy the vitamin C present in the tea. The color of the leaves and the tea would darken, losing their freshness and becoming bitter.

Huang Tea (Yellow Tea)

Like green tea, the appeal of yellow tea lies in its freshness. Boiling it would cause an excessive release of Caffeine, resulting in a bitter and astringent taste.

Dark Tea (Black Tea – in Chinese terminology, not to be confused with Red Tea)

Dark tea often uses coarser, older leaves and undergoes prolonged fermentation, which results in a rich aroma and a robust flavor. Boiling dark tea enhances its aroma and creates a smoother, sweeter taste.

Red Tea (Black Tea – in Western terminology)

Red tea has a warm nature and can be enjoyed plain or mixed. Red broken tea is suitable for boiling and can be mixed with milk, dried fruits, and other ingredients to create a rich, smooth taste that warms the body.

White Tea

Silvery white tips, tender shoots of Bai Mudan, and Moonlight Beauty should not be boiled and require a lower water temperature for steeping. Aged Gong Mei and Shou Mei, on the other hand, are ideal for boiling, producing a rich aroma of dates and herbs, and are best brewed in a clay pot.

Oolong Tea

New oolong teas and those that are lightly roasted should not be boiled, as the high fragrance and sweetness are better brought out by a quick steeping. Boiling these teas can result in a cooked taste.

Aged oolongs, such as aged Tie Guan Yin and aged rock oolongs, can be boiled after several infusions. Gradually increase the boiling time as needed.