Mug or teapot: a simple first brew
- Warm your brewing vessel and use fresh drinking water.
- Start with around 3 g of tea per 250 ml. Loosely packed leaves need room to expand; a pressed portion may need longer to open.
- Use the guide below, then taste early. Strain or remove the leaves when the strength suits you.
- Re-steep while you still enjoy the flavour. Longer time or more leaf makes a stronger cup.
Starting temperatures and times
| Tea style | Water | First mug steep |
|---|---|---|
| Green tea | 80–85°C / 176–185°F | 1–2 minutes |
| White tea | 85–95°C / 185–203°F | 2–4 minutes |
| Black tea | 90–95°C / 194–203°F | 2–3 minutes |
| Oolong tea | 90–100°C / 194–212°F | 1–3 minutes |
| Raw pu-erh | 90–100°C / 194–212°F | 2–3 minutes |
| Ripe pu-erh, Liubao & Fu tea | 95–100°C / 203–212°F | 2–4 minutes |
These are flexible starting points, not fixed rules. Use the product's own instructions where provided; aged, roasted and tightly pressed teas can need different treatment.
Gongfu brewing: smaller pot, shorter infusions
Start with 4–6 g per 100–120 ml gaiwan or small teapot. Use a short first infusion, roughly 5–20 seconds depending on the tea, and pour the liquor out fully. Increase later infusions gradually. For delicate green tea use less leaf and cooler water. Handle hot lids and vessels carefully.
Working with tea cakes, bricks and pearls
Loosen a small portion from the edge of a cake or brick with a suitable tea tool, pointing the tool away from your hand. Avoid forcing large chunks apart. Place a pearl or mini cake in the pot and allow it to open; adjust leaf amount if the portion is too strong for your vessel.
If the tea tastes too bitter or too weak
- Bitter or astringent: shorten the steep first, then try cooler water or less leaf.
- Too weak: add a little more leaf or extend the steep gradually.
- Flat flavour: check water quality and storage, and avoid leaving wet leaves sitting in cold water.
Explore gaiwans and teapots, read the tea storage guide, or choose a tea for your brewing style.
