HOW TO
STEEP LOOSE TEA
There are different ways of steeping tea. Different countries or regions have their own practices and techniques.
Western style of brewing
We look at 3 factors: the amount of tea, water temperature, and steeping time. Below is our recommendation. Please note that this is only a general guideline and it can be adjusted according to your taste. If brewed tea is too bitter or too strong, try reducing water temperature or use less steeping time. On the other hand, if you like strong tea, use more tea leaves or allow the tea to steep a couple minutes longer. Brewing tea is not an exact science and we strongly encourage you to explore and try out different ways to find out how you like your tea best.
Western Style Brewing Guide
| Tea Type | TSP/8oz | Temperature | Steep Time |
|---|---|---|---|
| White Tea | 1.5 | 170-180°F | 3-5 min |
| Green Tea | 1 | 165-175°F | 2-3 min |
| Oolong Tea | 1 | 180-190°F | 4-5 min |
| Black Tea | 1 | 200-212°F | 3-4 min |
| Yerba Mate | 1.5 | 160-170°F | 3-5 min |
| Rooibos/ Tisane | 1.5 | 212°F | 5-7 min |
To make iced tea, use double the amount of tea and steep normally. Pour over ice to drink immediately or add an equal amount of room temperature water and store in the refrigerator. To sweeten, add sugar or honey while the tea is still hot. Milk or cream can be added to spiced chai and strong black teas such as Assam or Ceylon.
Keep in mind that when steeping tea, you should use the infusers that have enough room to allow tea leaves to expand or unfurl up to 3-5 times in size. This is why a tea ball is not practical for steeping tea because of the restrictive space.
Eastern style Gong Fu Cha
(aka making tea with great skill) technique used a higher leaf-to-water ratio and multiple short steepings to extract the full essence of the tea leaves. Depending on types of tea, 5-7 grams of tea leaves per 100-150 ml of water is brewed into a small gaiwan (lidded bowl) or a yixing clay teapot. This technique allows tea drinkers to appreciate the intricate flavors and aromas of high-quality teas. The procedure involves several steps, including warming the tea-ware, rinsing the leaves, and performing multiple infusions, each unveiling different layers of the tea's character. Gong Fu Cha is not just about making tea; it's about the art, skill, and communal joy of tea drinking. To learn more,sign upfor a private workshop for this unique experience.
to learn more about GONG FU CHA
STEEPING FAQ
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Some tea leaves can be steeped more than once, especially if they are whole leaves. These are called ‘multiple infusion teas’. In broken or macerated leaves, tea juice is extracted from the cells during the rolling process and the tea particle is coated with concentrated tea juice which is later dried. When placed in hot water, the tea extract is quickly dissipated into the water. Whole leaf teas on the other hand are minimally rolled or not rolled at all and therefore, have very little concentrate coating on the exterior. Most of the flavor is still retained within the cells and requires repeated brewing to extract all of it out. This probably explains why some people like the taste of the second or the third infusion of these teas more than the first steeping. When re-steeping multiple infusion teas, simply add more hot water to the same leaves and increase the brewing time each consecutive brewing, until all of the leaves unfurl and there is no more flavor to extract. A great cup of tea is a pleasure to drink, so make sure you are getting the most out of your tea leaves!
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If you cut open a paper tea bag you will find dust. That’s what the industry calls the smallest particles in the sorting process. Dust is produced when pounds of whole leaf tea are processed. The damaged and broken pieces fall to the bottom of the netting or bag, being used for tea bag production. Here are a few advantages of whole leaf teas versus bagged teas:
- Whole leaf teas consist of larger, intact leaves that retain more of their essential oils, which contribute to the tea’s aroma and richer flavor profile. These oils are often lost when the leaves are broken down for bagged tea, resulting in a more astringent and less complex flavor.
- Whole leaf teas generally contain higher levels of antioxidants, vitamins, and minerals compared to bagged teas. The minimal processing of whole leaves helps preserve these beneficial compounds, which can be diminished in the finer, dust-like tea particles used in bags.
- With loose leaf tea, you have full control over the amount of tea you use, allowing you to customize the strength and flavor of your brew to your preference. Bagged tea often limits this flexibility, as each bag contains a pre-measured amount.
- Loose leaf tea can be brewed using various methods, including traditional teapots, gaiwans, infusers, and even cold brewing, offering a more versatile tea-drinking experience.
- Loose leaf tea typically involves less packaging than individually wrapped tea bags, reducing waste and environmental impact.
- While loose leaf tea may seem more expensive upfront, it often provides better value in the long run. High-quality loose leaf tea can be re-steeped multiple times, yielding several flavorful cups from the same leaves, whereas bagged tea is generally used only once.
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Yes, you can absolutely use cold water to steep tea! This method is known as cold brewing — a slow, gentle process that extracts a different side of your tea’s flavor profile.
When tea is steeped in hot water, heat accelerates the extraction of compounds like tannins, catechins, and caffeine. These create bold flavor and briskness, but can also bring out more bitterness or astringency. Cold water, on the other hand, extracts more slowly and selectively, drawing out sweet and floral notes while minimizing the release of tannins. The result is a smooth and refreshing tea — perfect for hot days. To cold brew your tea, refer to the chart above for tea and water ratio. Steep at the minimum of 4 hours. Lighter teas like green or white can be ready in 4–6 hours, while darker teas or herbal blends may benefit from 8-12.