Infusion

The concept of multiple infusions is central to gongfu brewing, where high-quality oolongs and pu-erh teas may yield eight to fifteen distinct infusions from a single serving of leaves. The first infusion typically extracts the most water-soluble amino acids and caffeine, producing a bright, umami-forward cup. Middle infusions release deeper polyphenols and sugars, often considered the peak of flavor complexity. Later infusions become sweeter and gentler as the leaf finally exhausts its soluble compounds. Western-style brewing with lower leaf-to-water ratios typically limits practical infusion count to two or three. The ability to sustain multiple flavorful infusions is a hallmark of premium leaf quality.