Match the leaf, water and timing to your actual tea. Loose ripe pu-erh, a mini tuocha and a raw cake need separate starting points; combining a cup steep with a concentrated gaiwan dose can make an unexpectedly strong drink.
Cup and infuser recipes
| Tea | Leaf / water | Temperature | Time |
|---|---|---|---|
| Loose ripe 2013 | 5 g / 355 mL | 100°C / 212°F | 5–8 minutes |
| Mini tuocha | 1 piece / 355 mL | 100°C / 212°F | 2–5 minutes |
| Da Xue Shan raw | 5 g / 355 mL | 95°C / 203°F | 3–5 minutes |
These quantities come from the loose ripe, mini tuocha and raw cake listings. A piece is a portion description, not a verified gram weight. Use a strainer that retains small particles without packing leaves tightly.
Gongfu is a separate method
| Tea | Leaf / water / temperature | Rinse and drinking infusions |
|---|---|---|
| Loose ripe | 7 g / 110 mL / 100°C | About 5-second rinse; 10, 15, 20, 30, 50, 70, 90, 120, 150, 200 seconds |
| Mini tuocha | 1 piece / 110 mL / 100°C | 10-second rinse; 20, 15, 15, 30, 50, 80, 150 seconds |
| Da Xue Shan raw | 8 g / 110 mL / 95°C | Rinse listed, duration unspecified; 15, 15, 20, 25, 30, 35, 40, 60, 80, 100, 150, 200 seconds |
- Measure the specified portion and use a vessel you can pour safely.
- Follow the listed rinse for the chosen method; discard that water.
- Time the drinking infusion, then decant fully into a serving vessel.
- Taste before lengthening the next steep. End the session when it is no longer enjoyable.
If bitterness is the problem, shorten the next infusion before changing several settings together. For sediment, improve straining rather than extending steep time. The loose tea versus mini tuocha comparison explains why pre-portioned tea can still need attention.
Sources: reference 1, reference 2, reference 3, reference 4.
