65 to 70 °C (149 to 158 °F)
75 to 80 °C (167 to 176 °F)
80 to 85 °C (176 to 185 °F)
99 °C (210 °F)
95 to 100 °C (203 to 212 °F)
99 °C (210 °F)
One way to taste a tea, throughout its entire process, is to add hot water to a cup containing the leaves and after about 30 seconds to taste the tea. As the tea leaves unfold (known as "The Agony of the Leaves") they give up various parts of themselves to the water and thus the taste evolves. Continuing this from the very first flavours to the time beyond which the tea is quite stewed will allow an appreciation of the tea throughout its entire length.
Premium or delicate tea
Pu-erh tea is also called Pu'er tea. Pu-erh teas require boiling water for infusion. Some prefer to quickly rinse pu-erh for several seconds with boiling water to remove tea dust which accumulates from the aging process. Infuse pu-erh at the boiling point (100 °C or 212 °F), and allow to steep for 30 seconds or up to five minutes.
The addition of milk to tea in Europe was first mentioned in 1680 by the epistolist Madame de Sévigné. Many teas are traditionally drunk with milk in cultures where dairy products are consumed. These include Indian masala chai, and British tea blends. These teas tend to be very hearty varieties of black tea which can be tasted through the milk, such as Assams, or the East Friesian blend. Milk is thought to neutralize remaining tannins and reduce acidity. The Chinese (Hans) do not usually drink milk with tea (or indeed use milk at all) but the Manchurians do, and the elite of the Qing Dynasty of the Chinese Empire continued to do so. Hong Kong-style milk tea is based on British colonial habits. Tibetans and other Himalayan peoples traditionally drink tea with milk or yak butter and salt. In Eastern European countries as Poland or Hungary people almost invariably have their tea with lemon juice.
A 2007 study published in the European Heart Journal found that certain beneficial effects of tea may be lost through the addition of milk.