Only fill one half of the tea egg and leave the other shell empty. This gives the leaves room to fully unfurl and expand — a process known in the tea industry as the "agony of the leaves." Full leaf expansion dramatically increases the surface area in contact with water, maximising extraction of polyphenols, antioxidants, and flavour compounds throughout the day.

Yes — always ensure the tea egg is fully submerged for even extraction. In the cold brew activation step, the 2 inches of hot water should completely cover the egg.

Hot water extracts higher total polyphenols and antioxidant capacity faster across most teas. Cold brewing preserves more heat-sensitive compounds and delivers a smoother, less bitter profile. Our hybrid method — short hot activation followed by cold continuation — gives you the best of both: a quick start with gentle ongoing release all day. Some studies show cold-brewed white and green teas can match or exceed hot brewing for certain catechins when given enough time.

Green tea: 80–85°C (175–185°F), 2–3 min activation. Fresh, vegetal, sweet umami.
White tea: 75–85°C (165–185°F), 2–5 min. Subtle, floral, honeyed — benefits most from colder methods.
Black tea: 90–95°C (195–205°F), 3–5 min. Bold, malty, full-bodied.
Oolong: 85–95°C depending on oxidation. Floral to roasted.
Herbal / Rooibos / Pu-erh: Near boiling — more forgiving, robust extraction.

For the highest antioxidant yield, the most effective method is steeping hot all day in a Titan Haus thermos — maintaining temperature keeps extraction continuous and maximises total compound release. The second most effective is a dedicated hot steep for as long as possible (minimum 3–5 minutes), then cooling quickly by pouring over ice or Titan Haus titanium ice cubes. The All-Day Steeper hybrid method delivers excellent ongoing extraction for convenience throughout the day.

Hot brew: Stronger, more aromatic, bolder body. Can highlight roasted or malty notes but may increase astringency and tannins.
Cold / hot-cold hybrid: Smoother, naturally sweeter, less bitter. Delicate floral, fruity, or earthy notes come through. Flavour evolves gradually as you drink — many find it more refreshing and sessionable all day.

Tea contains polyphenols (including EGCG — the powerful antioxidant in green tea), flavonoids, theaflavins, thearubigins, L-theanine (calming and focus-enhancing), and caffeine. Hot water pulls more total polyphenols and EGCG quickly. Cold and hybrid methods retain higher levels of certain catechins and L-theanine while extracting less caffeine and bitter tannins. Results vary by tea type, leaf quality, and conditions.

Clean your tea egg and bottle thoroughly every day. Disassemble the egg and rinse all parts with hot soapy water. Use a bottle brush for the thermos interior. Avoid leaving leaves in the bottle overnight at room temperature. Titanium is naturally antimicrobial and non-reactive — but regular cleaning keeps flavour pure and prevents any buildup.

Start with 2–5 minute activation and adjust to taste. For stronger teas (black, robust green), consider removing the egg after 4–8 hours if intensity builds. For pure cold brew with no hot activation, steep 8–12+ hours in the fridge for maximum smoothness. Always use fresh, filtered water for the purest flavour and best extraction.