How to Brew Tea: Gongfu vs Western Brewing Guide
Brewing tea may look simple — leaves and hot water — but the way you brew makes all the difference. The same leaves can taste flat and dull in one method and vibrant, layered, and alive in another. That is why traditions of tea brewing have developed so differently across cultures.
In Europe, the Western tea brewing method became the standard: a teapot, a handful of leaves, and a long infusion to make a full pot. Meanwhile, in China, centuries of refinement gave rise to gongfu tea brewing — a ritual of short, repeated infusions that highlight complexity and transformation over time.
This guide explores both approaches side by side. Whether you are new to tea and just want to know how to brew tea properly, or already a tea enthusiast, you will find clear answers here: the right ratios, the best temperature for green tea, how much tea per cup, and why brewing methods matter for every style from white and oolong to pu’er.
1. Two Main Approaches to Brewing Tea
1.1 What Is Gongfu Tea Brewing?
The word gongfu (sometimes written kung fu) refers not to martial arts but to skill and dedication. In tea, it means brewing with care and precision, using a high leaf-to-water ratio in a small vessel — often a gaiwan (lidded cup) or a Yixing clay teapot. Instead of one long steep, gongfu relies on a series of short infusions poured into a fairness pitcher and small cups. Each steep reveals a new layer of the tea.
1.2 What Is Western Tea Brewing?
Western brewing developed for convenience and sharing. A larger teapot is filled with enough leaves for many cups, and the tea is steeped once — typically for 2–5 minutes — then served in mugs. The result is a single, full-bodied infusion rather than a sequence of evolving cups.
2. Key Brewing Parameters
2.1 How Much Tea per Cup?
- Western: 2–3 g per 250 ml.
- Gongfu (baseline): 5 g per 100 ml for most teas.
2.2 Optimal Steeping Temperatures (by tea type)
- White & Yellow: 80–90 °C
- Green: 60–80 °C
- Oolong: 85–95 °C
- Black / Red: 85–90 °C
- Pu’er: 100 °C
2.3 Steeping Times by Method
- Western: 2–5 minutes (by tea type).
- Gongfu (starting scaffold): 15→30 sec; then +15–30 sec as needed.
2.4 Multiple Infusions vs. Single Infusion
- Gongfu: multiple evolving infusions.
- Western: one more prolonged infusion.
3. Tea Brewing Parameters: Gongfu vs Western
| Tea Type | Gongfu (per 100 ml) | Western (per 250 ml) |
|---|---|---|
| White Tea | 5 g, 80–90 °C, 15→30 sec; then +15–30 sec as needed | 2–3 g, 80–90 °C, 4–5 min, single infusion |
| Yellow Tea | 5 g, 80–90 °C, 15→30 sec; then +15–30 sec as needed | 2–3 g, 80–90 °C, 3–4 min, single infusion |
| Green Tea | 5 g, 60–80 °C, 15→30 sec; then +15–30 sec as needed | 2 g, 60–80 °C, 2–3 min, single infusion |
| Oolong Tea | 5 g, 85–95 °C, 15→30 sec; then +15–30 sec as needed | 2–3 g, 85–95 °C, 3–4 min, single infusion |
| Black / Red Tea | 5 g, 85–90 °C, 15→30 sec; then +15–30 sec as needed | 2–3 g, 85–90 °C, 3–5 min, single infusion |
| Sheng Pu-erh | 5 g, 100 °C, 15→30 sec; then +15–30 sec as needed | 2–3 g, 100 °C, 3–4 min, single infusion |
| Shu Pu-Erh | 5 g, 100 °C, 15→30 sec; then +15–30 sec as needed | 2–3 g, 100 °C, 4–5 min, single infusion |
How to adjust (start here, then experiment)
All numbers above are practical starting points. Real tea varies by cultivar, grade, roast, and storage — and your taste matters most. Use the table to begin, then adjust:
- Leaf ratio: A higher leaf-to-liquid ratio (e.g., 6–7 g per 100 ml) yields a richer, denser cup; a lower leaf-to-liquid ratio (4 g) makes it lighter and sweeter.
- Time: If a steep tastes too light, extend by 15 sec next round. If it’s harsh, shorten it or repeat it simultaneously. The 15- to 30-second scaffold is a guide, not a rule.
- Temperature: Drop a few degrees for delicate spring greens; go hotter at the top of the range for roasted oolongs and ripe pu’er.
- Vessel & water: Porcelain shows clarity; clay can soften edges. Filtered or spring water improves aroma and mouthfeel.
- Optional rinse: A quick 3–5 sec hot-water rinse is common for pu’er and heavily roasted oolong to warm and open the leaves.
Trust your palate. If you enjoy the cup, it’s brewed “right.”
4. Practical Tips and Common Mistakes
- Don’t burn delicate leaves — respect the temperature ranges above.
- In gongfu, don’t under-leaf — 5 g per 100 ml is a solid baseline.
- In Western, don’t oversteep — remove leaves after 3–5 minutes.
- Use good water: filtered or spring water for best results.
- Preheat the vessels to stabilize the brewing process and enhance the aroma.
- Adjust steeping times as needed, rather than adhering to rigid numbers.
5. Gongfu vs Western Brewing: A Comparison
| Aspect | Gongfu Tea Brewing | Western Tea Brewing |
|---|---|---|
| Flavor profile | Nuanced, evolving over multiple infusions | Full-bodied, uniform in a single steep |
| Time & attention | Requires focus and iteration | Convenient, low effort |
| Equipment | Gaiwan/small teapot, pitcher, small cups | Teapot or infuser, mugs |
| Best for | High-quality teas, flavor exploration | Every day drinking, larger groups |
| Learning curve | Higher | Lower |
6. Conclusion
At its heart, tea is simple: leaves and water. But how you brew tea shapes everything — from aroma and flavor to pace and mood. The gongfu tea brewing method is a journey: precise, layered, evolving across short infusions. The Western tea brewing method is straightforward and practical, involving a prolonged infusion that makes it easy to share and repeat.
Use the table as a starting map, then reshape ratios, times, and temperatures to suit your tea and your taste. Experiment, adjust, and taste with attention — that’s how tea becomes an experience.