Tea Brew Chart

Pressed Tea Brew Chart

BOX LABEL from the package · plain values from a named source · values in this style are Claude-imputed where no source gives one (method beside each chart and in AUDIT.md) · tap a row to highlight it

Mode
Type Tea Temp Wash 500 ml flaskone 5 g piece Gaiwan 120 mlone 5 g piece Teapot 250 mlone 5 g piece
Steeps Steeps Steeps
firstsubsequent firstsubsequent firstsubsequent
白茶báicháWhite
Moonlight White bar月光白yuèguāng báiJesse's Teahouse "Chocolate Bar" · Yunnan
 185°FBOX212°F if thinBOX 3sBOX 3–4 min Longer each time3–4 brews 10sBOX Longer each time10 steepsBOX 15sBOX 10s ×2
then: 20s, 30s5 steeps
White Peony白牡丹bái mǔdān
 194°F194–212°F 3s 3–4 min Longer each time3–4 brews 20s Longer each time5–10 steeps 10s 10s ×2
then: 20s, 30s5 steeps
Jasmine white茉莉白茶mòlì bái chá
 175–195°F203°F212°F from the 4th 3s 3–4 min Longer each time3 brews 20s Longer each time5 steeps 10s 10s ×2
then: 20s, 30s5 steeps
红茶hóngcháBlack
Lily black百合红茶bǎihé hóngchá
 205°F203°F212°F on the 5th Noneskim foam off the 1st 3–4 min Longer each time3–5 brews 10s 10s ×3
then: 15s5 steeps		 15s 15s ×3
then: 20s5 steeps
Rose black甜蜜蜜 玫瑰红茶tiánmìmì méiguī hóngchá
普洱pǔ'ěrPu-erh
Sticky-rice ripe糯米香 熟茶nuòmǐ xiāng shú chá(caffeine ~53 mg a flask)
 205°F212°F Rinse twiceabout 15s each 3 min +15–20s each6–8 brews 5s 10s ×3
then: 15s ×37 steeps		 5s 10s ×3
then: 15s ×37 steeps
Bingdao, if ripe冰岛bīngdǎodark brown leaves (caffeine ~53 mg a flask)
Bingdao, if raw冰岛bīngdǎoolive-green leaves
 195°F212°F Rinse onceabout 20s 3 min +15–30s each6–8 brews 10s 5s ×3, 20s ×3, 40s ×2
then: 60s7–10 steeps		 10s 5s ×3, 20s ×3, 40s ×2
then: 60s7–10 steeps

BOX is from the Jesse's Teahouse 月光白 box, checked against its photo (kept in the repo under sources/): 85°C/185°F; wash 3 s; gaiwan 120 ml 10 s; teapot 250 ml 15 s, each with one 5 g piece; 10 steeps in the gaiwan; "if the flavor is too light, steep a bit longer or raise temperature to 100°C/212°F". How a source is chosen, in order: the tea's own package; then a source for that specific tea; then a source for its type that brews closest to the vessel's leaf-to-water ratio (the flask is 1:100, the gaiwan 1:24, the teapot 1:50). A source more than 1.5 times off that ratio isn't used. Where no source fits, the value is Claude-imputed and shown in the imputed style; the "Imputed" line below gives the method. Strain every flask brew: tea kept hot on its leaves turns more bitter (Kexin 2018). Caffeine: every first flask brew here works out at about 40–50 mg (derived from the caffeine study; working below), except where a tea says otherwise under its name.

There is no 7.5 or 10 g flask setting any more. No source gives long-steep times for more leaf; the two that use more (ISO 3103 and GB/T 23776, both 1 g per 50 ml) steep longer, 5–6 min, because they are tasting methods.

White flaskCurious Tea: moonlight white cake and white peony cake, "2.5g in 250ml water at 90°C for 3-4 minutes". Saratoga Tea & Honey: scented white, 5 g to 16 oz at 175–195°F, 3–4 min. Later steeps from A Thirst for Tea: white peony, "Increase the time and temperature slightly with each subsequent infusion", 3–4 infusions; jasmine, 3 infusions (both at 2.5–3 g per 6 oz, within 1.5 times of the flask's ratio).
White gaiwanCurious Tea gongfu: moonlight 5 g per 100 ml, peony 3 g per 100 ml, 90–95°C, 20 s first, "increasing the time with each subsequent steep". The Chayu guide's white and scented methods are 1:50, over twice the gaiwan's leaf ratio, so they aren't used here.
ImputedClaude-imputed, each from the nearest sourced value: the moonlight box's 3 s wash for the other two pressed whites; 5–10 gaiwan steeps for peony, between the Chayu guide's 5 and the box's 10; jasmine white in the gaiwan as Curious Tea's white gongfu (20 s, longer each time) with the Chayu scented count of 5; black in the teapot as the Chayu black method stretched by the box's own gaiwan-to-teapot step for the same piece (10 s to 15 s, ×1.5).
White teapotChayu guide, white and scented at 1:50 (the teapot's ratio): 95°C 10 s for three steeps, then 100°C 20 s and 30 s; 5 steeps. For the moonlight bar the box's 15 s replaces the first.
BlackFlask: Saratoga, 5 g per 12–16 oz at 205°F, 3–4 min, "Re-steep your leaves 2-4 times... for increasing intervals". Gaiwan: Chayu guide at 1:30, 95°C 10 s for four steeps, then 100°C 15 s; usually 5. Foam skim: T/CSTEA 00050-2022 (not re-read in this audit; its link is down). Teapot: Chayu's black ratios are 1:30 and, for broken leaf, 1:50 with one steep, so neither fits a whole-leaf 1:50 pot.
Pu-erhFlask: Saratoga, 5 g to 16 oz; ripe 205°F, raw 195°F; 3 min; resteeps +15–20 s (ripe) or +15–30 s (raw); "Expect 6-8 infusions". Smith Teamaker gives ripe 5 min at 212°F and raw 3 min at 190°F, at 1 tsp per 8–10 oz. Gaiwan and teapot: Chayu guide, all at 100°C; ripe 5 s, then 10 s ×3, 15 s ×3, 7 steeps, and a clay pot suits it; raw (pressed) 10 s, 5 s ×3, 20 s ×3, 40 s ×2, 60 s, "usually 7". Chayu gives no pu-erh ratio. Rinses: Yunnan Sourcing, raw once for about 20 s, ripe twice for about 15 s.
CaffeineFirst flask brews: moonlight ~42, peony ~44, jasmine white ~42, black ~49, raw ~49, ripe ~53 mg. Ayakdaş & Ağagündüz 2025, Table 2, mg per 200 ml: white 80°C 5.8 (2 min), 26 (5 min); 100°C 16, 22. Black 80°C 14, 23; 100°C 17, 23. Pu-erh 80°C 13, 25; 100°C 19, 28. Worked at: moonlight 85°C 3½ min; peony 90°C 3½ min; jasmine white 85°C 3½ min; black 96°C 3½ min; ripe 96°C 3 min; raw 90.5°C 3 min.

Loose teas and herbals on hand. Every value is from the package (LABEL), a source named in the Basis column, or Claude-imputed where none exists (styled as in the key); figures marked derived are worked out from sources. Long steeps are for the 500 ml flask; Gongfu shows a short method only where a source gives one. Tap a row to highlight it; tap again to clear.

Type Tea Temp 500 ml flasklong steeps Gongfushort steeps Notes Basis
LeafSteeps Leaf per 100 mlSteeps
firstsubsequent firstsubsequent
绿茶lǜcháGreen
Longjing (Dragon Well)龙井茶lóngjǐng cháGan Chun tin and bag (caffeine ~28 mg a flask)Strain in the flask
 176°F167–185°F in Jiemian 5 g1 g per 100 ml 2 min Longer each time3–4 brews 2 g3 g in a 150 ml glass Drink until ⅓ is left Top up with hot waterweak by the 3rd round The tin's printed standard, GB/T 22292, is China's jasmine-tea standard, so the tin looks generic; its sticker and the bag both say 龙井. Shelf life 18 months from the date on the tin's baseLABEL. China Tea Museum 2020: West Lake Longjing in a glass, 3 g per 150 ml (1:50), about 80°C, top up when ⅓ remains; green tea is weak by the 3rd infusion. Jiemian 2017: 75–85°C, 1:50–60. Neither gives a long steep, so the flask follows Saratoga's green tea: 5 g to 16 oz, 175°F for Chinese green, 2 min, re-steep 2–3 times at increasing intervals. SAMR standards portal: GB/T 22292 is Jasmine tea. Strain: tea kept hot on its leaves turns more bitter (Kexin 2018). Caffeine: Ayakdaş 2025, green at 80°C for 2 min (11 mg per 200 ml), ×2.5.
Ginger & Turmeric Green TeaMauna Kea Tea, Hawaiʻi · green tea, ginger, coconut, cinnamon, turmeric, black pepper
 212°FLABEL 2 tsplabel: 1 tsp per 8 oz 2–5 minLABEL Longer each time2–3 brews Long steeps onlyno short method on its label Boiling water is the label's own instruction; Saratoga and Harney brew plain Chinese green tea at 175°F. Label: 1 tsp in 8 oz boiling water for 2–5 min; ingredients as listed. 2 tsp: 500 ml ÷ 236.6 ml (a US cup, 8 fl oz) = 2.1. Imputed resteeps: Saratoga re-steeps green tea 2–3 times at increasing intervals.
红茶hóngcháBlack
Special English BreakfastHarney & Sons · black tea blend (caffeine ~50 mg a cup by the label, about 105 mg a flask)Remove the leaves
 212°FLABEL 2 tspif a cup is 8 oz 4–5 minLABEL Longer each time2 brews Long steeps onlyno short method on its label Harney doesn't define its cup, on the tin or in its brewing guide. At 8 oz, 500 ml is 2.1 cups, so about 105 mg a flask by the label's figure. That's nearly twice what the caffeine study's black teas give for 5 g in 500 ml at 5 min (~58 mg, derived). Label: filtered water, 1 tsp per cup, 212°F, 4–5 min, remove the leaves; caffeine 40–60 mg (midpoint under the name). Harney black tea guide: 1 tsp per cup, boiling, 4–5 min; no cup size given. Study figure: Ayakdaş 2025, black at 100°C for 5 min, ×2.5. Imputed resteep: between Saratoga's 2–4 re-steeps for black tea and the Chayu guide's one steep for broken black tea.
Earl Greybrand unknown · black tea with bergamot oilTin mislabelled Heicha
 205°F 5 g1 g per 100 ml 2–3 min Longer each time3–5 brews Long steeps onlyno short method in these sources The tin says Heicha, but 黑茶 hēichá is fermented (dark) tea; what English calls black tea is 红茶 hóngchá in Chinese. Wikipedia gives 2–3 min for Earl Grey and warns that steeping too long turns it bitter. Wikipedia, Earl Grey tea: black tea flavoured with bergamot oil; 2–3 min is a common recommendation. Wikipedia, Fermented tea: 黑茶 is fermented tea, not English black tea (红茶). Temperature and resteeps from Saratoga's black tea guide: 205°F, re-steep 2–4 times at increasing intervals. Caffeine: Ayakdaş 2025, black at 96°C interpolated between 80 and 100°C, at 2½ min, ×2.5.
草本cǎoběnHerbal
Premium RooibosZen's Tea House · South African red bush (no caffeine)
 212°FLABEL 2 tsplabel: 1 tsp per 8 oz 5–7 minLABEL10 min is fine Longer each time2–3 brews Long steeps onlyno short method on its label The SA Rooibos Council's chemist recommends boiling water and 10 min for the most antioxidants. Rooibos has fewer tannins than tea, so it's less astringent. Label: 1 tsp per 8 oz, 212°F, 5–7 min. SA Rooibos Council (Francl, 2025): boiling water and 10 min; fewer tannins, less astringent; naturally caffeine-free. 2 tsp: 500 ml ÷ 236.6 ml = 2.1. Imputed resteeps: its low tannin means a longer second steep won't turn harsh, by the Council's account of rooibos's tannins.
Black goji黑枸杞hēi gǒuqǐQinghai, Lycium ruthenicum; 川知味 Szechuan FlavorNever boiling
 68–176°F ~2.5 g2 g per 400 ml A short rest静置片刻about 3–5 min Refill until the colour fades2–3 brews Long steeps onlyno short method in these sources Dried berries, not tea; the jar gives no instructions. Water hotter than 80°C (176°F) destroys the anthocyanins that colour it. The colour follows the water's pH: purple near neutral, bluer as the water gets more alkaline. Wang Lixia, chief pharmacist, Guang'anmen Hospital, China Academy of Chinese Medical Sciences (dayi.org.cn, 2025): 400 ml of water at 20–80°C, about 2 g, rest briefly; too hot destroys the anthocyanins. Deng et al., Molecules 2022: anthocyanins are red at pH 1–2, purple at 6–7, bluer with more alkalinity. Jar: 草本花茶系列 (herbal flower-tea series), 130 gLABEL. ~2.5 g: 2 g × 500 ÷ 400. Imputed: 3–5 min and 2–3 refills until the colour fades, as popular health guides give (Baidu Health, not an authoritative source).
？Unknown
Mystery teaunlabelled or relabelledTaste, then adjust
 175°Fto start 5 g1 g per 100 ml 2 min Hotter or longer if thintaste each brew Match it to a type first, then use that row in Principles by tea type (Guide tab) First match the dry leaf to a type in Principles by tea type (Guide tab) and use that row. If you can't, start gentle: a steep that's too cool or short can be made up on the next one, but one that's too hot or long can't be undone. Derived: 175°F for 2 min is Saratoga's setting for Chinese green tea, the coolest and shortest long steep in these sources. 5 g is 1 g per 100 ml. "Hotter or longer if thin" is the Jesse's box's advice.

LABEL is from that product's own package. Values in the imputed style are Claude-imputed; see the key at the top and the Basis column. 2 tsp for 500 ml is 500 ml ÷ 236.6 ml, a US cup of 8 fl oz, = 2.1; a teaspoon's weight varies by leaf, so weigh one level teaspoon of each once to compare with the gram rows. Caffeine: a first flask brew works out at about 40–50 mg, derived from the caffeine study (its per-200 ml value at the stated temperature, interpolated to the steep time, ×2.5 for 500 ml); teas outside that range say so under their name.

Brewing principles

What the sources on this page agree on, each with its source. The last one is a suggestion, marked as such.

1. Pick the mode first

The same tea is brewed two ways. Curious Tea gives its moonlight white cake 2.5 g in 250 ml for 3–4 min, or 5 g per 100 ml for 20 s in a gaiwan. Jesse's box brews 1 g per 50 ml for 15 s in a teapot; ISO 3103, at the same 1 g per 50 ml, brews black tea for 6 min. The mode sets the time, not the ratio alone.

2. Long steeps use about 1 g per 100 ml

Curious Tea's white cakes: 2.5 g in 250 ml. Saratoga Tea & Honey: 5 g to 16 oz (1.06 g per 100 ml) for green, white, scented white and pu-erh, and 5 g to 12–16 oz for black. The caffeine study brewed 2 g in 200 ml. Gongfu uses 2–6 g per 100 ml: 1:50 to 1:30 in the Chayu guide, 3–5 g at Curious Tea, 6 g for pu-erh at Yunnan Sourcing.

3. Lengthen the later steeps

Gongfu: the Chayu guide adds 5–20 s between steeps, often holding the same time for two to four steeps first. Long steeps: Saratoga adds 15–30 s a steep for pu-erh and steeps black tea "for increasing intervals", 2–4 more times.

4. Heat follows the type

From the tables here: green 165–212°F, white 185–212°F, black 203–212°F, pu-erh 190–212°F. The long-steep sources run cooler than the gongfu ones for green and raw pu-erh (derived by comparing the sources on this page).

5. Strain in the flask

An insulated flask keeps tea hot on its leaves, which is a much longer hot steep and brings out more bitterness (Kexin 2018). The same piece rejects the claim that it harms health. Its fixes: less leaf, a different tea, or brew first and then fill the flask.

6. Fix thin or bitter tea

Thin: steep longer or go hotter (Jesse's box). Bitter from a long hot steep: less leaf, or brew first and pour into the flask (Kexin 2018).

7. Caffeine rises with time

Longer steeps gave significantly more caffeine; water temperature made a significant difference only for oolong (Ayakdaş 2025). One steep doesn't extract it all. In three 2-min green-tea infusions, the second had the most caffeine (Zhang 2026); an earlier study it cites found caffeine halving with each infusion at 3 min.

8. Calibrate, then measure less

Suggestion, not from a source: use a 5 g piece as your size reference when breaking a bar, and note the colour of steeps you liked in a white cup.

How much leaf

For a vessel or tea that isn't on the charts. The mode above sets gongfu or long steeps, and picking a vessel fills in its size; change the water to suit yours. Each ratio is from the source named with the result.

5 g

Principles by tea type

For teas beyond the charts. The Mode filter above switches between the gongfu and long-steep columns. Tap a row to highlight it and tap it again to clear it; highlights are kept for next time.

Type Temp Wash Gongfugaiwan, small pot Long steepsflask, mug Basis
Leaf per 100 mlSteeps Leaf per 100 mlSteeps
firstsubsequent firstsubsequent
Green · Yellow绿茶 · 黄茶lǜchá · huángchá 175°F194°Fup to 203–212°F None 2 g 10–15s 20, 30, 40sabout 4 steeps 1.06 g 2 min Longer each time3–4 brews Chayu guide: 1:50; first steep 90°C, rising to 95–100°C; semi-curled leaf 10, 20, 30, 40 s, curled 15, 20, 30, 40 s; about 4 steeps; yellow tea is brewed the same. Saratoga: 5 g to 16 oz, 175°F for Chinese green, 2 min, re-steep 2–3 times at increasing intervals.
White, fresh or pressed白茶báichá 185–194°F203°F212°F from the 4th Pressed moonlight: 3sBOX 2–5 g 10–20s 10s ×2
then: 20s, 30s5 steeps		 1–1.06 g 3–4 min Longer each time3–4 brews Chayu guide: 1:50, 95°C 10 s for three steeps, then 100°C 20 s and 30 s; 5 steeps; loose and cakes brewed alike. Curious Tea (moonlight and peony cakes): gongfu 3–5 g per 100 ml, 90–95°C, 20 s, longer each time; long 2.5 g in 250 ml, 90°C, 3–4 min. Saratoga: white peony 5 g to 16 oz, 185°F, 3 min; silver needle 5–7 min. A Thirst for Tea, white peony long steep: 2.5–3 g per 6 oz, near boiling, 2–3 min, "Increase the time and temperature slightly with each subsequent infusion", 3–4 infusions.
White, aged老白茶lǎo báichá 203–212°F Optional: quick wet, rest 5–10 min 3.6–5.6 g 15–40s +10–30s each, up to 60–120s6–9 steeps 1 g 3–4 min Longer each time3–4 brews T/MCYX 012-2024, aged white brewing guide: 1:18–1:28; 95–100°C; optional warm rinse and 5–10 min rest; steeps 1–3 at 15–40 s, later 60–120 s, adding 10–30 s; 6–9 steeps by style. Checked against quotes in the earlier chat; not re-read in this audit (its link is down). Imputed long steep: as fresh and pressed white.
Oolong乌龙茶wūlóngchá 175°F light
212°F dark212°F		 Skim foam off the 1stGB/T 23776 3.3 g 5srolled 10s 10s ×3, 20s ×3
then: 40s ×29 steeps		 1.06 g 3–4 min Longer each time3–4 brews Chayu guide: 1:30 in a clay pot, 100°C every steep; unrolled 5 s, rolled 10 s, then 10 s ×3, 20 s ×3, 40 s ×2. Harney & Sons: 175°F for lighter and 212°F for darker oolong, 3–4 min; it gives no leaf weight. GB/T 23776's oolong gaiwan method skims the foam off the first steep. Imputed long-steep leaf and resteeps: Saratoga's 5 g to 16 oz and its 2–3 or 2–4 re-steeps for green and black tea.
Black红茶hóngchá 205°F203°F212°F on the 5th None; skim foam off the 1st 3.3–5 g 10s 10s ×3
then: 15s5 steeps		 1.06–1.41 g 3–4 min Longer each time3–5 brews Chayu guide, whole-leaf black: 1:30, 95°C 10 s ×4, then 100°C 15 s; usually 5; broken black is 1:50 and one steep. T/CSTEA 00050-2022 (Guangze black): about 1:20, foam skimmed, 5–6 steeps; not re-read in this audit (its link is down). Saratoga: 5 g to 12–16 oz, 205°F, 3–4 min, re-steep 2–4 times.
Raw pu-erh生普shēng pǔ 190–195°F212°F Rinse once, about 20s 6 g 10sloose 5s 5s ×3, 20s ×3, 40s ×2
then: 60s7–10 steeps		 1.06 g 3 min +15–30s each6–8 brews Chayu guide: 100°C, in a gaiwan; pressed 10 s, loose 5 s, then the sequence shown; "usually 7" steeps, 10 listed. Yunnan Sourcing: 6 g per 100 ml, 95–100°C, rinse raw once for about 20 s. Saratoga: 5 g to 16 oz, 195°F, 3 min, +15–30 s, 6–8 infusions. Smith Teamaker: 190°F, 3 min.
Ripe pu-erh熟普shú pǔ 205–212°F212°F Rinse twice, about 15s each 6 g 5s 10s ×3
then: 15s ×37 steeps		 1.06 g 3–5 min +15–20s each6–8 brews Chayu guide: 100°C every steep, 5 s, 10 s ×3, 15 s ×3; 7 steeps; a clay pot suits it. Yunnan Sourcing: 6 g per 100 ml, rinse ripe twice for about 15 s. Saratoga: 5 g to 16 oz, 205°F, 3 min, +15–20 s, 6–8 infusions. Smith Teamaker: 212°F, 5 min, 1 tsp per 8–10 oz.
Other dark tea黑茶hēichá Simmer None 6 g 5s 10s ×3
then: 15s ×37 steeps		 1–1.25 g Up to 3 min Up to 3 min eachabout 3 brews Chayu guide: simmer it, 1:80 to 1:100, no more than 3 min each time. Imputed gongfu: as ripe pu-erh, also a fermented dark tea.
Scented花茶huāchá 175–195°F203°F212°F from the 4th None 2 g 10spearls 15s 10s ×2
then: 20s, 30s5 steeps		 1.06 g 3–4 min Longer each time3 brews Chayu guide: in a gaiwan, 1:50, 95°C (pearls 15 s, loose 10 s), then 95°C 10 s ×2, 100°C 20 s, 100°C 30 s; 5 steeps. Saratoga, scented white: 5 g to 16 oz, 175–195°F, 3–4 min. A Thirst for Tea, jasmine: 3 infusions, increasing the time and temperature slightly each time.

China's national tasting method

GB/T 23776-2018, 茶叶感官审评方法 (Methodology for sensory evaluation of tea), sets how tasters brew tea to judge its quality. Like ISO 3103, it is a test method rather than a drinking recipe. It uses boiling water for every type and, for most, 1 g per 50 ml, twice the flask's leaf. It shows how steep times compare across types, and how much longer pressed tea is steeped than loose.

SectionTeaLeaf and waterWaterSteeps
5.3.2.1Green3 or 5 g at 1:501 g per 50 mlBoiling4 min
Black, white, yellow, strip or curled oolong5 min
Rolled or ball oolong6 min
5.3.2.2Oolong, gaiwan method5 g in 110 ml2 · 3 · 5 minfoam skimmed off the 1st
5.3.2.3Dark tea, loose3 or 5 g at 1:502 · 5 min
5.3.2.4Compressed tea (bricks, cakes)2–5 · 5–8 minlonger the tighter it's pressed
5.3.2.5Scented tea, flowers picked out3 g in 150 ml3 · 5 min
5.3.2.6Tea bag1 bag in 150 ml5 min

These rows were read from the standard's page scans in the earlier chat; the scans couldn't be re-read in this audit. Derived from the rows: compressed tea gets a first steep up to 2.5 times longer than loose dark tea (5 min vs 2 min), and its second steep is about 3 min longer than its first. The standard has no separate pu-erh row; I'm reading pressed pu-erh as compressed tea. Tasters judge flavor at about 50°C (5.3.3.3).