Best Loose Leaf Tea: 15 Teas to Try

In short: the best loose leaf tea is the one that matches how you like to drink it. If you want a single starting point, pick a Japanese sencha for green, an English Breakfast for black, a Tie Guan Yin for oolong and a hibiscus or chamomile blend for caffeine-free evenings. Below are 15 loose leaf teas we would hand to a friend, grouped by type, each with a short taste note and the numbers you need to brew it well.

Measures are per 8 oz (240 ml) cup. If a cup tastes thin, add leaf before you add time; if it tastes harsh, lower the water temperature first. For gear and ratios, see our loose leaf tea beginner's guide.

Green teas

Green tea is unoxidized, so it tastes closest to the fresh leaf: grassy, vegetal, sometimes sweet or nutty. Keep the water at 160-175°F (70-80°C); too-hot water is why many people think they dislike it. Browse the full range on our green tea page.

1. Sencha Tenkaichi

Deep green needles that brew a bright, savory cup with notes of steamed greens and a sweet finish. Start with Sencha Tenkaichi if you have only ever had bagged green tea. Brew 2 g at 165°F (75°C) for 1 minute; the second steep needs only 30 seconds.

2. Long Jing (Dragon Well)

China's most famous green tea, pan-fired into flat, sword-shaped leaves. Expect chestnut, fresh pea and a gentle toastiness. Brew 2-3 g at 175°F (80°C) for 2-3 minutes, ideally in a tall glass so you can watch the leaves stand up. Our Dragon Well guide has the history.

3. Jasmine Dragon Pearls

Green tea rolled into pearls and scented with fresh jasmine blossoms over several nights. The pearls unfurl slowly and give a soft, floral, honey-sweet cup. Brew 2 g (about 10-12 pearls) at 175°F (80°C) for 2 minutes, and re-steep at least twice.

4. Genmaicha

Green tea mixed with toasted and popped brown rice. It smells like popcorn and tastes nutty, warm and low in bitterness, which makes it a favorite with meals. Brew 3 g at 175°F (80°C) for 2 minutes.

Black teas

Black tea is fully oxidized: deeper color, more body and malty, fruity or brisk flavors that take milk well. Use water just off the boil, 200-212°F (93-100°C). Our black tea collection runs from breakfast blends to single-estate Darjeelings.

5. English Breakfast

A blend built to wake you up: full-bodied, malty and smooth enough to drink plain, strong enough for milk. Brew 2.5 g at 212°F (100°C) for 3-4 minutes.

6. Assam "Black Beauty"

A single-origin Assam from northeast India with a thick, malty, almost caramel-like cup, for people who find breakfast blends too polite. Brew 2.5 g at 212°F (100°C) for 3 minutes.

7. Margaret's Hope First Flush Darjeeling

Picked in spring, first flush Darjeeling is light, floral and slightly green, with the muscatel grape note the region is known for. Treat it gently: 2.5 g at 190°F (88°C) for 3 minutes, no milk.

8. Earl Grey Premium

Black tea scented with bergamot oil. A good Earl Grey is bright and citrusy, not perfumed. Brew 2.5 g at 205°F (96°C) for 3 minutes; it also makes an excellent London Fog with steamed milk and a little vanilla.

Oolong teas

Oolong sits between green and black, partially oxidized and often rolled or twisted. It rewards re-steeping most: four to six infusions from one measure is normal. See the whole oolong tea range.

9. Tie Guan Yin (Iron Goddess of Mercy)

A lightly oxidized, tightly rolled oolong from Anxi, China, with orchid and fresh butter notes and a creamy texture. Brew 3 g at 195°F (90°C) for 2 minutes in a small pot, then add 30 seconds per steep.

10. Da Hong Pao (Big Red Robe)

A roasted rock oolong from the Wuyi mountains: dark, mineral, with cocoa and dried fruit, ideal for black tea drinkers who want something new. Brew 4 g at 205°F (96°C) for 1 minute, then short, repeated steeps.

White and pu-erh teas

11. Bai Hao Yin Zhen (Silver Needle)

Only downy buds, barely processed. The cup is pale, soft and sweet, with melon and hay notes that build over several steeps. Brew 3 g at 175°F (80°C) for 4-5 minutes. Explore more on our white tea page, or read Silver Needle vs White Peony.

12. Ripe (shou) pu-erh

Fermented and aged tea from Yunnan with a dark, smooth, earthy cup and no bitterness. Rinse the leaves once, then brew 4 g at 212°F (100°C) for 1-2 minutes. Start with a loose leaf ripe pu-erh from the pu-erh tea collection before moving on to cakes.

Caffeine-free herbal teas

Herbal teas are not from the tea plant, so they have no caffeine and can take boiling water and long steeps. The full herbal tea range covers single herbs and blends.

13. Pure Hibiscus

Whole dried hibiscus petals brew a deep ruby cup that is tart, cranberry-like and refreshing hot or iced. Pure Hibiscus is strong, so 2 g per cup at 212°F (100°C) for 5 minutes is plenty; add a little honey if you like it less sharp.

14. Egyptian Chamomile

Whole chamomile flowers, not dust, with an apple-like sweetness and a round, soft body. Brew 2 g (a heaped tablespoon) at 212°F (100°C) for 5 minutes with a lid on to keep the aroma in the cup.

15. Bedtime

A caffeine-free evening blend of chamomile, lavender and other herbs built around calm, floral flavors rather than anything medicinal. Bedtime brews at 212°F (100°C) for 5-7 minutes and is a good last cup of the day.

Brewing cheat sheet

Want a shorter, more specialized list? Our top 10 premium loose leaf teas focuses on rarer, higher-grade picks, and everything here and there is in the loose leaf tea catalog.

Frequently asked questions

What is the best loose leaf tea for beginners?

Sencha for green, English Breakfast for black and Tie Guan Yin for oolong. All three are forgiving to brew and show clearly what each tea type tastes like.

Is loose leaf tea better than tea bags?

Usually, yes. Loose leaf keeps whole leaves and their aroma, while most bags hold fine broken grades that brew fast but flat. Loose leaf is also cheaper per cup because you can re-steep it.

How much loose leaf tea do I use per cup?

About 2-3 g, or one level to heaped teaspoon, per 8 oz (240 ml). Fluffy white teas need a bigger spoon, dense rolled oolongs a smaller one; a kitchen scale removes the guesswork.

How long does loose leaf tea stay fresh?

Green and white teas are best within 6-12 months; black, oolong and herbal teas keep 1-2 years; pu-erh improves with age. Store all of them sealed, dry, dark and away from strong smells.

Which loose leaf teas have the least caffeine?

Herbal teas such as hibiscus, chamomile and rooibos have none. Among true teas, white and lightly steeped green teas tend to be lower, while matcha, black tea and pu-erh sit higher.