Brewing Academy
Practical guides to water, teaware, ratios, temperatures, timing and tasting technique.
Good brewing is not about memorising a single perfect recipe. It is about creating a reliable starting point, observing how the tea responds, and making deliberate adjustments from one infusion to the next.
Leaf sets the potential. Water reveals it. Attention completes the cup.
Start Here: A Gongfu Brewing Baseline
Use these parameters as starting points rather than fixed rules. The age, compression, roast, processing and condition of an individual tea may require adjustment.
| Tea type | Leaf | Water | Temperature | Starting infusion | Rinse |
|---|---|---|---|---|---|
| Green tea | 4 g | 100–120 ml | 80–85°C | 15–20 sec | Usually none |
| White tea | 5 g | 100–120 ml | 88–92°C | 20 sec | Usually none |
| Wuyi rock tea | 5 g | 100–120 ml | 100°C | 10–15 sec | Optional quick rinse |
| Raw Pu’er | 5 g | 100–120 ml | 95–100°C | 10–15 sec | One short rinse |
| Ripe Pu’er | 5 g | 100–120 ml | 100°C | 10–15 sec | One or two short rinses |
| Red tea | 4–5 g | 100–120 ml | 90–95°C | 10–20 sec | Usually none |
The Five Variables That Shape Every Session
1. Water
Water is the largest ingredient in the cup. Use clean, pleasant-tasting water with moderate mineral content. Extremely soft water may make a tea feel thin; heavily mineralised water can mute aroma and produce a rougher liquor.
2. Leaf-to-Water Ratio
More leaf does not simply make tea stronger. It changes the pace and structure of the session. A higher ratio produces shorter, more concentrated infusions; a lower ratio gives more room for longer brewing.
3. Temperature
Hotter water extracts structure, body, bitterness and aroma more quickly. Cooler water can emphasise sweetness and delicacy. If a tea feels closed or thin, raise the temperature before dramatically increasing the infusion time.
4. Time
Begin conservatively, taste, and extend gradually. Later infusions usually need more time, but the progression does not have to be perfectly linear. Let the previous cup determine the next pour.
5. Pour and Drain
A fast, complete pour improves consistency. Water left behind in the gaiwan continues extracting the leaves and can make the next infusion unexpectedly harsh.
How to Taste Systematically
- Record the setup: tea, leaf weight, water volume, temperature, teaware and rinse.
- Smell before brewing: compare the dry leaf, warmed leaf, lid and empty cup.
- Separate aroma from taste: note fragrance, flavour, texture, body and aftertaste individually.
- Follow development: identify the opening, transformation, peak, plateau and decline.
- Adjust one variable at a time: change temperature, time or ratio deliberately so the result remains understandable.
- Inspect the spent leaves: look at integrity, uniformity, colour and how fully the material has opened.
Learning Through Real Brewing Sessions
Every World Tea review records its brewing parameters and infusion-by-infusion development. These sessions show how a starting recipe changes in response to the tea itself.
- Bai Hao Yin Zhen: 5 g, 100–120 ml, 90°C and no rinse across nine infusions
- Explore all Tea Reviews
- Browse White Tea
- Browse Wuyi Rock Tea
- Browse Raw Pu’er
- Follow the Tea Journal
A Simple Adjustment Guide
| If the tea feels… | Try… |
|---|---|
| Thin or closed | Hotter water, slightly more leaf, or a longer infusion |
| Harsh or overly bitter | A shorter infusion, faster pour, or slightly cooler water |
| Flat in aroma | Hotter water, a preheated vessel, or fresher water |
| Strong but hollow | Reduce leaf or infusion time and observe the texture and aftertaste |
| Fading too quickly | Increase time progressively and raise the temperature for later infusions |
The Aim
The purpose of careful brewing is not to force every tea toward the same idea of perfection. It is to understand what the leaf can express—and to recognise when a change in water, temperature, ratio or time allows that character to become clearer.