How To
How to Brew Chinese Tea
There are two paths: gongfu style (small vessel, multiple short infusions) and Western style (larger pot, longer steep). Both produce excellent tea — this guide covers when to use each and the exact parameters per tea type.
Brewing Green Tea
Water Temperature
160-175°F (70-80°C)
Steeping Time
2-3 minutes
Best Vessel
Glass teapot or gaiwan
Leaf-to-Water Ratio
2g per 200ml
Pro Tips
Never use boiling water; it burns the leaves and creates bitterness. Watch the leaves dance in a glass vessel.
Brewing Oolong Tea
Water Temperature
185-205°F (85-95°C)
Steeping Time
30-60 seconds (gongfu)
Best Vessel
Yixing clay pot or gaiwan
Leaf-to-Water Ratio
5g per 100ml
Pro Tips
Use gongfu style for best results. Oolongs shine across 5-8 infusions, with flavor evolving each round.
Brewing Black Tea
Water Temperature
195-212°F (90-100°C)
Steeping Time
3-5 minutes
Best Vessel
Porcelain teapot
Leaf-to-Water Ratio
2.5g per 200ml
Pro Tips
Chinese black teas (hong cha) are smoother than Indian and do not need milk.
Brewing White Tea
Water Temperature
175-185°F (80-85°C)
Steeping Time
3-5 minutes
Best Vessel
Glass or porcelain
Leaf-to-Water Ratio
2g per 200ml
Pro Tips
White tea is the most forgiving; hard to over-brew. Aged white teas can handle hotter water.
Brewing Pu-erh & Dark Tea
Water Temperature
200-212°F (95-100°C)
Steeping Time
20-40 seconds (gongfu)
Best Vessel
Yixing clay pot or gaiwan
Leaf-to-Water Ratio
5g per 100ml
Pro Tips
Always rinse pu-erh twice before drinking — quick rinses wake up the leaves. Dark teas like Liu Bao and Fu Zhuan can steep 8-15+ times and develop deeper character with each infusion.
Brewing Yellow Tea
Water Temperature
170-180°F (75-82°C)
Steeping Time
2-3 minutes
Best Vessel
Glass or porcelain gaiwan
Leaf-to-Water Ratio
2g per 200ml
Pro Tips
Yellow tea is rare and delicate — treat it gently. The 'men huang' (yellowing) step gives it a uniquely mellow, sweet character distinct from green tea.
Gongfu Style
The Gongfu Method, Step by Step
The traditional Chinese approach: a high leaf-to-water ratio and many short infusions, each revealing a new layer of the tea.
- 1
Heat your vessel — rinse a gaiwan or Yixing pot with boiling water.
- 2
Add 5g of tea (about 1-2 tablespoons) for a 100ml vessel.
- 3
Pour a quick rinse of hot water and discard it immediately. This "wakens" the leaves.
- 4
Brew the first infusion for 10-60 seconds depending on the tea.
- 5
Pour into a fairness pitcher so every cup is equal strength.
- 6
Add 5-15 seconds to each subsequent steep — the flavors evolve every round.
Which Style?
Gongfu vs Western Brewing
Choose gongfu when
- You have a quality oolong, pu-erh, or Dan Cong — teas built for many infusions.
- You want to taste how a tea evolves from first steep to last.
- You're drinking alone or with one or two friends (small vessel = small servings).
Choose Western when
- You're brewing for several people at once.
- You want a quick, familiar cup — big pot, 2-5 minutes, done.
- You're drinking greens, whites, or blacks as an everyday cup.
The golden rule across both styles: if the water tastes good on its own, it will make good tea. See the water guide for the full breakdown, and the cold brew guide for the zero-bitter summer method.
Ready to Drink Better Tea?
From your first cup to your tenth infusions — everything here moves you from curiosity to a better cup.
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