Tea varieties differ in their steeping endurance. In daily life, we often find that very tender premium teas aren't durable—usually becoming bland after just 2 infusions. Regular green tea and black tea can generally be steeped 3-4 times. While the durability relates to tea leaf tenderness, the crucial factor is the integrity of processed tea leaves.

Finely crushed leaves release tea essence more readily, whereas coarse, whole leaves infuse slower.

Regardless of type, the first infusion extracts over 50% of soluble content, the second about 30%, the third around 10%, and the fourth merely 1-3%. Nutritionally, 80% of vitamin C and amino acids are extracted in the first brew, exceeding 95% after the second. Other active components like tea polyphenols and caffeine also peak during initial infusion, reaching near-complete extraction after three brews.

Thus, common black, green, and scented teas are typically best brewed three times. Oolong tea, with larger leaf quantity, allows multiple infusions; bagged tea made from crushed black tea leaves, due to easy extraction, suits single-use brewing.