What this timer is for
Steeping time is the single biggest variable in how a cup of tea actually tastes. A minute too long and a delicate green turns harsh and bitter; a minute too short and a black tea ends up thin and grassy. Tea bag instructions are a starting point, but the difference between a forgettable cup and a great one is just paying attention to the clock.
Timglas turns that minute count into something you can see across the kitchen. Pick the variety, hit start, and the hourglass takes care of the rest - no setting timers on your phone, no peeking at the kettle, no leaves left in too long while you reply to a message.
Steeping times by variety
Five everyday tea families, each with its own sweet spot. Times assume a teaspoon of leaves per cup of freshly poured water - adjust by taste, and start a fresh timer for a second infusion.
Green tea - 2 minutes
Delicate and grassy. Brew with water cooler than boiling (around 75-80°C) and steep just two minutes - green tea turns harsh and bitter fast if you push it longer.
White tea - 4 minutes
Subtle, floral, and forgiving. Use water around 80°C and give it a longer four-minute steep so the gentle flavours have time to come out without ever turning sharp.
Black tea - 4 minutes
The everyday workhorse. Pour fully boiling water and steep four minutes for a balanced, full-bodied cup. Push to five if you take milk; pull back to three for a lighter brew.
Oolong - 5 minutes
Layered between green and black. The rolled leaves need a little longer to open - five minutes in nearly-boiling water draws out the floral and roasted notes without bitterness.
Herbal & rooibos - 6 minutes
No real tea leaf, no caffeine, no risk of bitterness. Pour full-boiling water and steep six minutes (or longer) so the herbs and fruits fully infuse the cup.
When the tea timer earns its keep
Most kitchen tea suffers from one of two problems: not steeped long enough, or forgotten until it's gone bitter. Reach for the tea timer when you want to:
- Hit the right strength for a delicate variety where one extra minute ruins the cup.
- Brew a pot for several people without standing over the kettle.
- Get repeatable results so the same tea tastes the same every morning.
- Free your hands to slice lemon, warm a cup, or finish breakfast while the tea steeps.
How to steep a great cup
Loose leaf or bag, the steps are the same - only the variety and time change.
- Heat the water to the right temperature for your tea - boiling for black, oolong and herbal; cooler (around 75-80°C) for green and white.
- Measure roughly one teaspoon of leaves per cup, or one tea bag per cup. More leaves makes a stronger cup, not a longer one.
- Pour the water over the leaves, start the timer, and pick the preset that matches your variety.
- When the timer rings, lift the bag out or strain the leaves immediately - leaving them in pushes the cup past where you wanted it.
- Taste it before adding milk, sugar, or lemon. A good cup often doesn't need anything else.
Frequently asked questions
Does the water temperature really matter?
Yes - for green and white teas, boiling water scorches the leaves and pulls out bitter compounds before the good flavours have a chance. Aim for around 75-80°C for green, 80°C for white, and full-boiling for black, oolong and herbal. Without a thermometer, an easy trick is to boil the kettle, then leave it open for 30-60 seconds before pouring.
How much tea should I use per cup?
Roughly one heaped teaspoon of loose leaves (or one tea bag) per cup of water - about 200-250 ml. If your cup is too weak after the right steeping time, add more leaves rather than steeping longer; over-steeping makes tea bitter, but more leaves just makes it stronger.
Can I steep the same leaves more than once?
Yes - high-quality green, oolong and white teas often give two or three good infusions, getting noticeably different flavours each time. Add about a minute to each subsequent steep. Black tea bags are usually one-and-done; loose-leaf black can sometimes manage a second cup.
Can I oversteep herbal tea?
Almost no - herbal infusions and rooibos don't contain the tannins that make real tea bitter, so leaving the bag in for ten or fifteen minutes mostly just makes a stronger cup. The timer here is about consistency rather than rescue: six minutes gives you the cup you wanted, every time.