Gongfu style
Small vessel, more leaf, short infusions — the classic way to taste Yunnan tea.
- Warm gaiwan or teapot with boiling water.
- Use 5–7g leaf per 100ml; rinse briefly and discard.
- Steep 10–20 seconds, pour fully, repeat adding 5s each round.
Brewing
How to brew true tea
Water, leaf, time and vessel — explained plainly for every style.
Brewing styles
Western mug style
One pot, longer steep — simple and forgiving for everyday drinking.
- Use 2–3g leaf per 250ml cup or pot.
- Pour water at the right temperature for your tea type.
- Steep 2–4 minutes; adjust to taste on the second cup.
Ripe & raw Pu-erh
Pu-erh loves heat and short steeps — a rinse wakes up compressed leaves.
- Break off 5–8g from a cake; rinse 5 seconds with boiling water.
- First steep 15–20 seconds; increase time each round.
- Ripe Pu-erh steeps darker and faster than raw sheng.
White & delicate teas
Gentle heat preserves sweetness — never scald silver tips or white buds.
- Water at 85–90°C for white and yellow teas.
- 3–4g per 200ml; steep 3–5 minutes Western style.
- Gongfu: 5g per 100ml, 20–30 second steeps, up to 8 rounds.
Quick tips
Water quality
Filtered or spring water brings out clarity. Avoid heavily chlorinated tap water.
Leaf amount
When in doubt, start with less leaf and shorter steeps — you can always add more.
Steep time
Gongfu rewards patience; Western style is more forgiving. Taste every steep.