Brewing Mastery
Western Brewing Method
Western tea brewing guide: the simple method for everyday loose leaf tea. Ratios, temperatures, steep times by tea type, and equipment recommendations.
Introduction
Western-style brewing — lower leaf ratio, larger vessels, longer steep times, typically 1-3 infusions — is the dominant method outside East Asia and the most practical approach for everyday tea drinking. While gongfu brewing reveals more complexity from premium teas, Western brewing produces excellent results with minimal equipment and attention.
The Standard Method
Measure: 2-3 grams of leaf per 240ml (8oz) of water. A kitchen scale is ideal; volumetric measuring varies by leaf shape and density. Heat water: To the appropriate temperature for your tea type. Steep: Pour water over leaves in a teapot, mug with infuser, or French press. Time according to tea type. Remove leaves: Separate the leaves from the liquor completely when the steep time expires. Leaving leaves in contact with water will over-extract.
Temperature and Time Guide
| Tea Type | Temperature | Steep Time |
|---|---|---|
| Green (Japanese) | 65-75 C | 60-90 seconds |
| Green (Chinese) | 75-85 C | 1-2 minutes |
| White | 80-90 C | 3-5 minutes |
| Oolong (light) | 85-95 C | 2-3 minutes |
| Oolong (dark/roasted) | 90-100 C | 2-4 minutes |
| Black | 95-100 C | 3-5 minutes |
| Pu-erh | 100 C | 3-5 minutes |
| Herbal/tisane | 100 C | 5-7 minutes |
Re-steeping
Most quality loose-leaf teas support at least one re-steep in Western style. Increase the steep time by 30-60 seconds for the second infusion. Oolongs and pu-erh may support 3-4 Western-style infusions.
Equipment Recommendations
The simplest effective setup is a mug with a removable stainless steel infuser basket and a variable-temperature electric kettle. The basket allows clean leaf removal at the precise moment, and the kettle provides temperature control. Total investment: under $50 for equipment that will last years.