{"id":256,"date":"2009-07-28T12:08:55","date_gmt":"2009-07-28T17:08:55","guid":{"rendered":"http:\/\/blog.theteatable.com\/?p=256"},"modified":"2014-08-28T14:30:54","modified_gmt":"2014-08-28T19:30:54","slug":"boiling-water-or-steaming-water","status":"publish","type":"post","link":"https:\/\/www.theteatable.com\/blog\/boiling-water-or-steaming-water\/ ","title":{"rendered":"What temperature water is best for brewing tea?"},"content":{"rendered":"<p>In general, freshly boiled water is appropriate for black and herbal teas, but steaming (sub-boiling) is best for green, oolong, and white teas.\u00a0\u00a0 A lot of people use boiling water all the time and report their tea tastes fine.\u00a0 Ultimately, your taste preferences are all that matter, so feel free to experiment a bit with different brewing temperatures.\u00a0\u00a0 We always put our suggested brewing instructions on our packaging for each tea, so use that as a place to start.\u00a0 If you ever find that green, oolong, or white teas are tasting bitter, be sure to try brewing them at a lower temperature first.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>In general, freshly boiled water is appropriate for black and herbal teas, but steaming (sub-boiling) is best for green, oolong, and white teas.\u00a0\u00a0 A lot of people use boiling water all the time and report their tea tastes fine.\u00a0 Ultimately, your taste preferences are all that matter, so feel free to experiment a bit with&#8230; <\/p>\n","protected":false},"author":54,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[4],"tags":[12,54,20],"_links":{"self":[{"href":"https:\/\/www.theteatable.com\/blog\/wp-json\/wp\/v2\/posts\/256"}],"collection":[{"href":"https:\/\/www.theteatable.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.theteatable.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.theteatable.com\/blog\/wp-json\/wp\/v2\/users\/54"}],"replies":[{"embeddable":true,"href":"https:\/\/www.theteatable.com\/blog\/wp-json\/wp\/v2\/comments?post=256"}],"version-history":[{"count":0,"href":"https:\/\/www.theteatable.com\/blog\/wp-json\/wp\/v2\/posts\/256\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.theteatable.com\/blog\/wp-json\/wp\/v2\/media?parent=256"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.theteatable.com\/blog\/wp-json\/wp\/v2\/categories?post=256"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.theteatable.com\/blog\/wp-json\/wp\/v2\/tags?post=256"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}