Brewing Tea: Western vs. Eastern Style

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Western-Style Brewing

Simple, convenient, and common in everyday tea culture

• Equipment: Mug or teapot, infuser or strainer

• Leaf-to-Water Ratio: ~1 teaspoon (2–3g) per 8 oz (240 ml) of water

• Water Temp & Time:

  • Green tea: 160–180°F (70–80°C), 2–3 min

  • Oolong: 180–200°F (80–93°C), 3–5 min

  • Black tea: 200–212°F (93–100°C), 3–5 min

  • White tea: 170–185°F (75–85°C), 3–4 min

  • Purple tea: 170–185°F (75–85°C), 3–4 min

• 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!

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Eastern-Style (Gongfu Cha)

Traditional Chinese method—precise, meditative, and richly flavorful

• Equipment: Small gaiwan or clay teapot (~100–150 ml), fairness pitcher, small cups

• Leaf-to-Water Ratio: 5–8g per 100–150 ml (much more leaf than Western style)

• Water Temp & Time:

  • Same temperature guidelines as Western, but very short steeps

  • Typical steep times: 10–20 sec for the first infusion, then gradually increasing by 5–15 sec each time

• 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.