Calculate exact loose tea leaf weight (grams & teaspoons), optimal water temperature (°F & °C), and precise steeping times across Western Teapot, Gongfu Cha (multi-steep), Cold Brew, and Iced Tea.
Select your steeping methodology, tea variety, and water vessel volume.
~1.5 Level Tsp for 350 ml Water (175°F / 79°C)
| 🍃 Loose Leaf Weight | 3.0 g (~1.5 tsp) |
| 💧 Water Volume | 350 ml (11.8 fl oz) |
| 🌡️ Water Temperature | 175°F (79°C) • Crab Eyes |
| ⏱️ Primary Steep Duration | 2:00 Minutes |
| 🔄 Re-Steeping Potential | 2 – 3 Infusions |
| ⚡ Active Caffeine | ~35 mg (Moderate) |
Tea leaves from the Camellia sinensis plant contain three primary soluble chemical fractions that dissolve into water at distinctly different thermal thresholds and extraction velocities. Mastering the relationship between temperature and time is what separates a bitter astringent brew from a sweet, aromatic infusion.
Dissolves easily at lower temperatures (\(140^\circ\text{F}\text{ to }175^\circ\text{F}\)). Responsible for sweet, savory, umami richness and promotes calm, focused alpha brain waves.
Potent antioxidants that dissolve at moderate temperatures (\(175^\circ\text{F}\text{ to }195^\circ\text{F}\)). Impart briskness, lively structure, and cardiovascular benefits.
Heavy astringent molecules that rapidly extract when water hits \(200^\circ\text{F}\text{ to }212^\circ\text{F}\). Over-steeping green tea draws out tannins, destroying the delicate theanine sweetness.
Standard leaf-to-water ratios, optimal water temperatures, and steeping durations across all major tea categories.
| Tea Cultivar / Category | Water Temp (°F / °C) | Western Ratio | Western Steep | Gongfu Ratio | Flavor Profile |
|---|---|---|---|---|---|
| Japanese Green (Sencha, Gyokuro) | 160°F – 175°F (70°C–80°C) | 2.5g / 250ml | 1:30 – 2:00 | 5.0g / 100ml | Sweet umami, marine grassy notes, zero bitterness |
| Chinese Green (Longjing / Dragonwell) | 175°F – 185°F (80°C–85°C) | 2.5g / 250ml | 2:00 – 3:00 | 4.5g / 100ml | Toasted chestnut, sweet vegetal, delicate sweetness |
| White Tea (Silver Needle / Peony) | 175°F – 185°F (80°C–85°C) | 3.0g / 250ml | 3:00 – 5:00 | 5.0g / 100ml | Wildflower honey, melon, silky mouthfeel |
| Light Oolong (Tieguanyin / High Mountain) | 190°F – 200°F (88°C–93°C) | 2.5g / 250ml | 3:00 – 4:00 | 6.0g / 100ml | Orchid florals, buttery, lingering peach finish |
| Dark Oolong (Wuyi Rock / Dancong) | 200°F – 205°F (93°C–96°C) | 2.5g / 250ml | 3:00 – 4:00 | 7.0g / 100ml | Mineral complexity, charcoal roast, honey orchid |
| Black Tea (Assam, Ceylon, English Breakfast) | 205°F – 212°F (96°C–100°C) | 2.5g / 250ml | 3:00 – 5:00 | 5.0g / 100ml | Malty, bold structure, brisk tannins, pairs with milk |
| Shou Ripe Pu-erh (Fermented Cake) | 212°F (100°C) | 3.0g / 250ml | 3:00 – 5:00 | 7.5g / 100ml | Deep earthy, woodsy, camphor, thick syrupy body |
| Herbal Tisane (Chamomile, Rooibos, Mint) | 212°F (100°C) | 3.0g / 250ml | 5:00 – 7:00 | N/A (Western) | Zero caffeine, botanical sweetness, relaxing finish |
The least processed tea. Consists of delicate young spring buds and leaves naturally sun-withered and dried. High in silver hair trichomes, rich in theanine, and low in bitterness.
Undergoes immediate "kill-green" (Shaqing) via high-heat pan-firing or steaming to denature polyphenol oxidase enzymes, preserving emerald pigments, vitamin C, and fresh grassy catechins.
A rare style where leaves undergo gentle "sealed yellowing" (Menhuang) under damp cloth. This mellows astringency, creating an ultra-smooth, sweet golden liquor.
Partially oxidized through repeated solar withering and mechanical edge-bruising. Offers the most complex aromatic range: from lilacs and orchids to honey, charcoal, and roasted peaches.
Leaves are fully crushed or rolled to induce complete oxidation of catechins into theaflavins and thearubigins, developing robust malty tannins and crimson red liquors.
Undergoes microbial aging with beneficial molds (Aspergillus) and yeasts. Transforms astringency into deep forest floor, camphor, and velvety molasses notes that age gracefully for decades.
Tiny pinhead bubbles begin rising from the kettle floor with gentle steam wisps. Ideal for Japanese Gyokuro and high-grade Sencha.
Bubbles grow to the size of crab eyes with rapid rising vertical streams. Ideal for Longjing Chinese Green, White Tea, and Yellow Tea.
Large, pearl-sized bubbles rise vigorously with moderate bubbling sounds. Ideal for High Mountain Light Oolong and Darjeeling 1st Flush.
Full rolling boil with rolling water waves and heavy billowing steam. Ideal for Black Teas, Aged Pu-erh, and Herbal Tisanes.
Authoritative answers to common questions about loose leaf tea ratios, water temperatures, Gongfu Cha steeping, and avoiding bitterness.
