There is a significant variation in the time and number of infusions for tea, which depends on factors such as the type of tea, water temperature, amount of tea used, and drinking habits. It's not possible to make blanket statements about these factors.

For example, when brewing common black or green teas in a Cup, around 3 grams of dry tea leaves are typically placed in the cup and infused with approximately 200 milliliters of boiling water. The cup is then covered and left to steep for 4-5 minutes before drinking. The downside of this method is that if the water temperature is too high, it can scald the tea leaves (especially Green Tea). If the water is not hot enough, it may fail to extract the flavor from the leaves. Additionally, since the volume of water is relatively large, it might take some time to finish the cup, leading to the tea becoming cold and losing its optimal taste, aroma, and color. An improved method involves first placing the tea leaves in the cup and pouring a small amount of boiling water just enough to cover the leaves. After covering the cup for about 3 minutes, more boiling water is added to fill the cup to about 70-80% full, making it ready for immediate consumption. When about one-third of the tea remains in the cup, more boiling water can be added, ensuring a more consistent concentration throughout the infusions.

Tests have shown that during the first infusion, approximately 50-55% of the soluble substances in the tea are extracted. The second infusion extracts around 30%, the third about 10%, and very little remains after the fourth infusion. Therefore, three infusions are generally considered ideal.

When drinking finely ground and fully kneaded black or green broken teas, most of the beneficial components are extracted after infusing for 3-5 minutes with boiling water, allowing for quick consumption in a single serving. Instant teas are also typically consumed in a single infusion.

When tasting Oolong Tea, a small purple clay Teapot is often used. With a larger amount of tea (approximately half the pot), the infusion time should gradually increase from the second infusion onwards to ensure a consistent concentration between infusions.

The temperature of the water and the quantity of tea used also affect the duration of the infusion. Hotter water and more tea require a shorter infusion time, while cooler water and less tea require a longer infusion time. How long the tea should be infused ultimately depends on achieving a concentration that suits the drinker's taste preferences.

Research has shown that different active compounds in green tea are extracted at varying rates during the first infusion. Amino acids, the most soluble component in tea, are extracted at a rate of over 80% in the first infusion. Caffeine follows with an extraction rate of nearly 70%. Polyphenols have a lower extraction rate of around 45%, and soluble sugars have the lowest extraction rate, typically less than 40%.

Black teas undergo more extensive kneading during processing compared to green teas, especially in the case of black broken teas, which have smaller particles and higher cell breakage. As a result, the extraction rate in the first infusion is often much higher than in green teas.

Tea bags are increasingly popular both domestically and internationally due to their convenience and ability to increase the extraction of beneficial components, thus enhancing the strength of the tea infusion. Comparatively, tea bags yield about 20% more extractable substances than loose leaf tea.

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