Brewing guide

Our small-pot method uses 1 g of tea per 18–20 mL water, at 212°F (100°C), for a 1-minute first infusion. This concentrated gongfu-style brew is different from a larger mug infusion. Choose the method that fits your cup, then adjust to taste.

Adjust amounts in the interactive brewer

Gongfu · small pot

Leaf
5 g
Water
90–100 mL
Heat
212°F / 100°C
First steep
1 min

You need: a small teapot or a gaiwan (lidded tea bowl), a scale, a kettle and cups. Leave room for your water and leaves.

  1. Warm the pot with hot water, then pour it out.
  2. Weigh out 5 g of whole leaves and add them to the pot.
  3. Bring water to a full boil: 212°F (100°C).
  4. Pour 90–100 mL of water over the leaves, steep 1 minute, then pour every drop into your cups.
  5. Re-steep the same leaves, adjusting the next infusion to your taste.

Our small-pot ratio: use 18–20 mL water for each 1 g of leaves. This is a concentrated brew; pour out every drop after each infusion.

Mug

Leaf
1 tsp
Water
200°F
Steep
3 min
Refills
2–3×

You need: a large mug, a roomy infuser, a scale and a kettle.

  1. Heat water to 200°F (93°C), using a thermometer or temperature-controlled kettle.
  2. Put 1 heaping teaspoon of leaves (about 3 g) in the infuser.
  3. Pour 8 oz of water over the leaves.
  4. Steep 3 minutes, then lift the leaves out.
  5. Keep the leaves. Refill 2–3 more times, adding a minute each time.

Black tea: use water at a full boil and steep 4 minutes.

Cold brew

Leaf
1 tbsp
Water
1 qt cold
Steep
8 hr
Keeps
2 days

You need: a lidded jar, a strainer, a scale and a fridge. Leave room for your chosen amount of water and the leaves.

  1. Add 1 heaping tablespoon of leaves (about 10 g) to the jar.
  2. Fill with 32 oz of cold, filtered water.
  3. Cover and refrigerate for 8 hours, or overnight.
  4. Strain out the leaves and pour over ice.

Tip: start it before bed and it’s ready in the morning.

Leaf, water temperature and steeping time vary with the tea and the vessel. If your pack includes its own guide, start there.