A Perfectly Brewed Cup of Tea
From quick, cozy mugs to slow, thoughtful infusions—tea can be brewed Western-style (one long steep) or Eastern-style (many short steeps). Both unlock different sides of the same leaf.

Brewing Tea: Western vs. Eastern Style
Western-Style Brewing
Simple, convenient, and common in everyday tea culture
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Equipment: Mug or teapot, infuser or strainer
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Leaf-to-Water Ratio: ~1 teaspoon (2–3g) per 8 oz (240 ml) of water
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Water Temp & Time:
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Green tea: 160–180°F (70–80°C), 2–3 min
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Oolong: 180–200°F (80–93°C), 3–5 min
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Black tea: 200–212°F (93–100°C), 3–5 min
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White tea: 170–185°F (75–85°C), 3–4 min
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Purple tea: 170–185°F (75–85°C), 3–4 min
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Style:
One long infusion; sometimes a second is possible but often weaker.
✔️ Best for: Quick cups, larger batches, and easy cleanup.
📝 Tip: Don't oversteep—bitterness often comes from time, not strength!
Eastern-Style (Gongfu Cha)
Traditional Chinese method—precise, meditative, and richly flavorful
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Equipment: Small gaiwan or clay teapot (~100–150 ml), fairness pitcher, small cups
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Leaf-to-Water Ratio: 5–8g per 100–150 ml (much more leaf than Western style)
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Water Temp & Time:
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Same temperature guidelines as Western, but very short steeps
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Typical steep times: 10–20 sec for the first infusion, then gradually increasing by 5–15 sec each time
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Infusion Count:
6–10+ infusions are common, with evolving flavor in each -
Style:
Multiple short infusions that explore the tea's complexity over time
✔️ Best for: Slowing down, exploring nuanced teas, sharing with others
📝 Tip: Use filtered water and pre-warm your vessels to enhance aroma and consistency.