The surface tension of a liquid at its boiling point is reduced but not zero, as both liquid and gas phases coexist. As temperature increases, some atoms escape from the liquid surface, decreasing surface energy and consequently reducing surface tension. This reduction varies by liquid; for example, mercury exhibits different behavior compared to water. At the boiling point, surface tension decreases significantly but remains measurable. At critical temperature, however, surface tension becomes exactly zero due to balanced intermolecular forces.