You do not need expensive equipment to brew Chinese tea well. A kettle, cup, strainer and a repeatable method are enough. The goal is not to obey one perfect recipe; it is to notice the result and change one variable at a time.
The four variables
- Leaf quantity: more leaf creates a stronger infusion and often supports more short steeps.
- Water temperature: hotter water extracts faster and reveals more structure.
- Time: longer steeps increase strength, bitterness and body.
- Water: clean, pleasant-tasting water matters more than specialised accessories.
Simple mug method
Use about 2–3 grams of leaf per 250 ml of water. Start around 80–85°C for delicate green tea, 90–95°C for many white and oolong teas, and near boiling for black tea, ripe pu-erh and many compressed teas. Steep 2–4 minutes, taste, then adjust next time.
Simple gongfu method
Use about 5 grams per 100 ml. Preheat the vessel if convenient. Begin with a quick infusion of roughly 5–15 seconds, then add time gradually. Compressed tea may need a brief rinse and a little patience before the leaves open.
Fixing common problems
- Too bitter or drying: shorten the steep first; then reduce leaf or temperature.
- Thin and quiet: add leaf, increase temperature or steep longer.
- Flat aroma: try fresher water and a preheated vessel.
- Uneven results: weigh the leaf and keep one variable constant.
Does every tea need rinsing?
No. A quick rinse is common for compressed pu-erh and some tightly rolled teas because it warms and opens the leaf. Delicate loose green tea generally does not need one. Rinsing cannot repair poor storage or contamination.
Keep useful notes
Record the tea, leaf weight, vessel size, temperature and what you changed. A few short notes make your own brewing guide more useful than a generic rule.
