Here we explain how many times you can reuse a tea bag before it loses its flavor

Have you ever wondered why you automatically grab a new tea bag if you want a second cup? Maybe you saw others do it, maybe someone taught you, or maybe you learned the hard way, trying it yourself. But what if you want to reuse a tea bag for that favorite afternoon cup of tea? We spoke with Elle Liu, founder of the prestigious tea brand THEORÓ, about how many times a tea bag can be used. And often, more than once.

“Most commercial tea bags tend to lose flavor after the first or second infusion, as they are often filled with broken leaves or low-quality tea, with the flavor enhanced by additives or masking agents,” explains Liu. With higher-quality teas, it may be possible to infuse the bags two or three times. However, Liu prefers loose-leaf tea, as it has a better flavor and offers a fuller sensory experience that tea bags cannot. “With loose leaves, you can appreciate the integrity of the leaves, and the second or third infusion usually reveals something new, not less,” she says.

The possibility of reusing tea also depends on food safety. Both loose-leaf and tea bags should be air-dried between infusions in a well-ventilated area, not in an airtight container or a cup. Damp tea leaves can become a breeding ground for bacteria and mold. “A good rule of thumb: if it smells bad or has a slimy texture, don’t reuse it,” says Liu.

How a tea's category affects its reuse

Drinking tea can be a luxurious, mindful, and intentional experience all over the world, and it all starts with the quality of the leaves. (Have you ever enjoyed a perfectly brewed cup at teatime, for example?) With high-end loose-leaf teas, the flavor transforms with each infusion.

Black and dark teas, such as pu-erh, can be enjoyed 15 to 18 times in smaller, shorter infusions, gongfu-style. With each infusion, they evolve, becoming sweeter, earthier, or smoother. Aged white teas can be infused at least 12 times using the gongfu method. “Made with mature leaves and stems, they possess a natural robustness that holds up well. Over time, they deepen their character, offering warmth, complexity, and a gentle sweetness,” says Elle Liu. However, young white teas cannot be reused like other teas. “Their charm lies in their subtle floral and melon notes, which are best enjoyed in the first few infusions,” explains Liu. “With the gongfu method, you can get up to 10 or 12 infusions, but their elegance begins to fade after the sixth or seventh cup.”

Green tea, if prepared carefully with whole leaves, at a low temperature, and with short infusion times, can be steeped up to twelve times. Oolong teas, which are highly oxidized, last even longer due to their growing conditions and roasting process. Liu notes that, over twelve infusions, "their dark, twisted leaves slowly unfold, revealing a steady evolution of notes of toasted stone fruit, orchid, and minerals." This metamorphosis of tea between infusions is another reason why, in my opinion, when considering whether to start the morning with coffee or tea, the answer is always tea.