Quite a bit less than most people expect. A typical cup of drip coffee has roughly 95–150 mg of caffeine. Tea, brewed normally, comes in well under that:

The exact number depends on how much leaf you use, your water temperature, and how long you steep — a long, hot steep pulls out more caffeine. Tea also releases its caffeine alongside L-theanine, which is why many people find tea's lift smoother and steadier than coffee's.

Yes — genuinely, naturally caffeine-free. Rooibos isn't a decaffeinated tea; it never had caffeine to begin with. It comes from Aspalathus linearis, a shrub native to South Africa's Cederberg mountains, which is a completely different plant from the tea bush (Camellia sinensis).

That makes rooibos a wonderful evening cup and a safe choice for children and anyone avoiding caffeine — with a naturally sweet, honeyed flavour that takes dessert-style blends beautifully. The same is true of honeybush, chamomile, peppermint, and our fruit blends. One exception to watch: yerba mate is an herbal infusion that does contain naturally stimulating compounds.

Browse our rooibos teas →

Often, yes — and with some teas you absolutely should. Oolongs, pu-erh, and quality Chinese and Japanese green teas are made for multiple infusions; the second and third steeps frequently taste even better than the first as the leaves fully open. Just add fresh hot water and extend the steep time slightly with each round.

Whole leaf black teas will usually give a respectable second cup. Flavoured blends and finer-cut teas give most of what they have on the first steep, so a second infusion will be noticeably lighter.

One rule: re-steep within a few hours. Don't leave wet leaves sitting overnight.

Mostly two things: the cut of the leaf, and room to move. The tea in conventional tea bags isn't leftover product — it's purposely made, by breaking and crushing leaves into much smaller bits known as fannings and dust. The finer cut exposes more of the leaf's oils, so it brews fast and strong by design — but it tends to lose the subtle flavours that distinguish teas from known regions. Loose leaf tea keeps the leaf larger and more intact, preserving the character that makes each origin distinctive.

Leaves also need space to unfurl as they steep. Loose in a pot or a roomy infuser, they release their full flavour; crammed into a small flat bag, they can't.

Want the quality of loose leaf with the convenience of a bag? Fill-your-own TeaBrew paper filters give you both.

The rule of thumb: one heaping teaspoon per cup (about 250 ml), then adjust to taste. Light, fluffy blends — big herbal and fruit mixes, white teas — need a generous scoop or even two, while dense rolled teas like gunpowder need a level spoon.

If your tea tastes weak, resist the urge to steep longer — that mostly adds bitterness. Use more leaf instead. If it's too strong, use less leaf or shorten the steep.

Steep times and water temperatures vary by tea type — our Brewing Guides cover every style we sell, step by step.

Longer than you might think, if it's stored well. Kept sealed, dry, and away from light, black teas and oolongs hold their character for 2–3 years. Green and white teas are more delicate — they're at their best within a year. Herbal and fruit blends generally keep about two years, and rooibos is famously durable.

Tea rarely goes "bad" — it fades. Old tea is safe to drink; it just tastes flat. The enemies are air, light, moisture, heat, and strong odours nearby.

For the full treatment — including why the fridge is usually a mistake — see our Storage Guides.