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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.
Green Tea Grading Guide
(Used mainly in China and Japan; based on leaf style, harvest, and processing)
Chinese Green Tea GradesGrading varies by region and tea type, but these general terms apply:
Premium Grade / Imperial Grade
Early spring harvest, hand-picked young buds and leaves. Delicate, sweet, and aromatic.Used for Longjing (Dragon Well), Bi Luo Chun, etc.
First Grade
High-quality leaves, usually picked early in the season. Good flavor and aroma.
Second/Third Grade
Later harvests, larger or older leaves. More astringent, less aromatic.
Gong Xiang / Gong Ting (Tribute Grade)
Historic term for tea once reserved for emperors—used today for marketing the highest quality.
Chinese green tea is often judged by leaf appearance (flat, twisted, curled), plucking style, and aroma rather than a universal letter system.
Japanese Green Tea GradesOften based on harvest timing and leaf refinement:
Gyokuro (Jade Dew)
Shade-grown, top-tier tea with deep umami and sweetness.
Sencha
The most common green tea in Japan, with many grades:
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Shincha (New Tea) – First harvest of the year, delicate and prized.
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Asamushi – Light-steamed (clear, delicate flavor)
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Fukamushi – Deep-steamed (stronger, fuller body)
Bancha
Lower grade, harvested later in the season. More earthy, mild.
Kukicha
(Twig Tea)Made from stems and stalks. Light, sweet, and refreshing.
Matcha Grades
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Ceremonial Grade – Finest, used for drinking. Vibrant green, smooth texture.
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Culinary Grade – Slightly more bitter, used for cooking or lattes.
General Oolong Categories
Premium / High Mountain
(Gao Shan)Grown at high elevations (1,000m+). Complex aroma, long finish. Found in Taiwan and China.
Hand-rolled / Ball-rolled Oolong
Tight, rolled leaves that unfurl slowly over multiple infusions. Example: Tie Guan Yin, Dong Ding.
Strip-style Oolong
Long, twisted leaves. Used in Wuyi Rock Teas like Da Hong Pao.Wuyi Rock Tea (Yancha)Grown in rocky terroir; rich, roasted, mineral-heavy profile. Often graded by roast and leaf integrity.
Dan Cong (Phoenix Oolong)
Single bush varietals, often floral or fruity. Graded by cultivar and leaf quality.