Tea etiquette crimes: 7 common mistakes to avoid with high-grade teas

Tea is deceptively simple. A few leaves, water and time can yield a cup that ranges from refreshing to transcendent. But high-grade teas—like longjing, gyokuro or delicate oolong—demand a little more attention. A slip in preparation or serving can mute subtle flavours or turn a fragrant experience into a flat one. Following tea etiquette helps the leaves taste their best. From temperature missteps to careless storage, there are common errors that even experienced drinkers sometimes make. Here are seven tea etiquette crimes to avoid.

Read more: Matcha omakase: when Japan's tea craze captivates Hanoi's connoisseurs

Using boiling water on delicate leaves

High-grade green teas and some types of oolong are sensitive to temperature. Pouring boiling water directly over them can scorch the leaves, creating bitterness. In tea etiquette, water should generally be under 80°C for green teas and around 90°C for oolong. When in doubt, wait a few minutes after boiling to allow the water to cool a little.

Ignoring steeping times

Steep green tea one to three minutes, oolong two to four minutes and black tea three to five minutes for best flavour (Photo: xb100/Freepik)

Oversteeping is a common misstep. Even the best leaves can turn astringent if left too long in water. Using a timer and tasting with each infusion is part of tea etiquette, ensuring balance and complexity without harshness.

Storing tea in the wrong conditions

High-quality teas are vulnerable to air, light and humidity. A simple kitchen cupboard is often insufficient. Proper tea etiquette suggests using airtight, opaque containers in a cool, dry place to preserve aroma and flavour.

Reusing leaves incorrectly

Many premium teas can be infused multiple times, but each steeping requires adjusted timing. Treating all infusions equally disregards the evolving flavour profile. Proper tea etiquette honours the progression of taste across each cup.

Adding milk, sugar or flavours indiscriminately

Taste high-grade teas on their own first before adding milk or sugar (Photo: Azerbaijan Stockers/Freepik)

High-grade teas are meant to be appreciated for their natural complexity. Adding sweeteners or dairy can overpower subtle floral or vegetal notes. Tea etiquette encourages tasting the tea on its own first, before considering enhancements.

Using inappropriate utensils

Metal spoons, rough teapots or unwashed cups can change a tea’s flavour. Use porcelain, glass or properly cured clay instead. Clean, appropriate utensils help preserve the taste of high-grade teas and are an important part of tea etiquette.

Rushing the experience

Tea preparation can be a simple ritual, but each step affects the final cup. Pouring too quickly can bruise leaves, skipping rinses may leave dust or residues and using poor-quality water can mute delicate flavours. Tea etiquette emphasises patience and care, allowing the aroma, colour and taste of high-grade teas to develop fully with each infusion.

Observing these points allows tea to perform at its best. While these aren’t strict rules, following tea etiquette helps maintain the integrity of high-grade leaves, showing respect for the craft and for your own palate. Proper attention transforms a simple drink into an experience worth savouring.

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