Brew timer
Tea Brew Timer
Patience is the first ingredient — free, no signup
Brewing steps
The art of the brew
Select your tea type above, press Start, and follow each step as the timer guides you through the brew. The ring fills as each phase completes.
Water temperature is the single most important variable in tea. Green teas scald easily at boiling point — lower temperatures preserve sweetness and prevent bitterness. Black tea, herbal tisanes, and pu-erh can take a full boil. The timer accounts for all of this.
Tea types at a glance
🍵 Sencha
煎茶
🌡 70–80°C / 158–176°F
Japan's everyday green tea — light, grassy, and umami-forward. Brewed briefly at a lower temperature to avoid bitterness.
💎 Gyokuro
玉露
🌡 50–60°C / 122–140°F
Japan's most prized green tea — shaded for weeks before harvest for a deep umami sweetness. Brewed cool, slow, and concentrated.
🔥 Hojicha
ほうじ茶
🌡 90–95°C / 194–203°F
Roasted green tea with a nutty, toasty character and almost no bitterness — forgiving of hot water and popular in the evening.
🌾 Genmaicha
玄米茶
🌡 85–90°C / 185–194°F
Green tea blended with roasted brown rice, some of it popped like popcorn — toasty, savory, and traditionally an everyday tea.
🫖 Black Tea
紅茶
🌡 95–100°C / 203–212°F
Full boil for 3–5 minutes. Bold and malty — Assam, Darjeeling, Ceylon. The foundation for milk teas.
🌸 White Tea
白茶
🌡 70–80°C / 158–176°F
The most delicate. 4–5 minutes at lower heat for a light, floral, subtly sweet cup. Silver Needle, White Peony.
🍂 Oolong
烏龍茶
🌡 85–95°C / 185–203°F
Between green and black. 3–5 minutes depending on oxidation level. Often steeped multiple times.
🥣 Matcha
抹茶
🌡 70–75°C / 158–167°F
Whisked, not steeped. Sift the powder, add water, whisk in a W motion until frothy. Ceremonial grade preferred.
🌿 Herbal Tea
ハーブティー
🌡 95–100°C / 203–212°F
Tisanes from flowers, roots and herbs. Full boil, 5–7 minutes for chamomile, peppermint, rooibos.
✨ Chai
チャイ
🌡 Simmer on stovetop
Spiced black tea simmered with milk and spices. Ginger, cardamom, cinnamon, clove — adjust to taste.
🏺 Pu-erh
プーアル茶
🌡 95–100°C / 203–212°F
Aged fermented tea — rich, earthy, complex. Brief rinse first, then re-steepable many times.