Green Tea Steeping TimerFree green tea steeping timer with recommended times for sencha, gyokuro, dragon well, and all green tea types. Never bitter again.Frequently asked questionsHow long should I steep green tea to avoid bitterness?The key variable is water temperature, not time alone. With water at the correct temperature (160–185°F), steeping 2–3 minutes produces a balanced cup. Bitterness comes primarily from using boiling water (212°F), not from steeping too long. Fix: use lower temperature water rather than shortening steep time.What are the recommended steep times for different green tea types?Gyokuro (premium shaded): 1–1.5 min at 140–160°F. High-grade sencha: 1–2 min at 160–170°F. Standard sencha: 2 min at 170–175°F. Dragonwell/Longjing: 2–3 min at 175°F. Gunpowder: 3 min at 175–185°F. Green tea bags (standard): 2–3 min at 170–180°F. Cold brew: 4–8 hours.What happens chemically during green tea steeping?The first 30–60 seconds: L-theanine (the calming amino acid) and sweet amino acids extract. Minutes 1–2: Caffeine and more complex flavor compounds extract. Minutes 2–3: Catechins (EGCG and other antioxidants) extract, along with tannins that cause astringency. Understanding this sequence explains why precise timing matters.Can I re-steep the same green tea leaves after the timer ends?Yes — quality loose-leaf green teas give 3–5 steeps. Each re-steep should be slightly longer: first steep 2 minutes, second 3 minutes, third 4+ minutes (and slightly higher temperature is acceptable). Chinese gaiwans and Japanese kyusu teapots are designed for multiple-steep sessions.Does the amount of tea leaves affect how long I should steep?Yes — more leaves = more extraction per unit time, so reduce steeping time proportionally. The standard ratio is 1 tsp (2g) per 8oz (240ml). If you use 2 tsp, reduce steep time by 30–60 seconds or the tea will be over-concentrated and astringent. Scale leaf quantity and time together.