How to Precisely Control the Tea Amount for the Six Major Tea Categories?

   1. Proportion-Based Tea Dosing

Tea brewing commonly uses a tea-to-water ratio of 1:50, meaning 1 gram of tea to 50 milliliters of water (except for oolong tea and compressed tea, which use roughly 1:30). This helps estimate the amount of dry tea needed—for example, a pot holding 400 ml of water would require about 8 grams of tea.

However, beginners often struggle to estimate milliliters and grams. Without precise measurements, try using volume-based dosing. Below, we'll use a gaiwan, a common brewing vessel, to explain.

2. Volume-Based Tea Dosing

Green Tea and Yellow Tea

Generally, green tea and yellow tea are considered the most delicate among all tea types. They are rolled and release flavors quickly. When brewing in a gaiwan, add just enough tea to cover the bottom of the gaiwan.

Two key points: do not cover the lid, as it will stew the tea; and avoid water that is too hot, which can make the tea bitter and astringent, but not too cool, which fails to release the aroma. Typically, water at 90–95°C is used, with slight adjustments as needed.

Black Tea

The tea amount for black tea is similar to green tea—enough to cover the bottom of the gaiwan—but can be slightly more.

Black tea includes large-leaf and small-leaf varieties. For example, Keemun black tea and Sichuan black tea are small-leaf, while Yunnan black tea is large-leaf. Large-leaf teas take up more volume and require a larger amount. For commonly consumed foreign black teas, often made from broken leaves, the brewing speed is fast and infusions are less prized, so the tea amount should be nearly halved.

Oolong Tea

Oolong tea varies widely but can be categorized by shape: strip-shaped and ball-shaped. Strip-shaped oolong takes up about 1/5 to 1/3 of the gaiwan's capacity, while ball-shaped oolong just covers the bottom.

Ball-shaped oolong expands slowly, so a quick rinse is often used to unfold the leaves. This semi-fermented tea requires boiling water to fully release its aroma and flavor—especially high-mountain oolong. Using lukewarm water is considered a waste.

Compressed Tea

Compressed tea takes up about 1/5 of the gaiwan's capacity. Some compressed teas are very tight, with higher "density," so reduce the amount slightly if needed.

A rinse is often used to help the leaves expand. Note: compressed tea under three years old should be brewed with the lid off, while older teas (over three years) can be brewed with the lid on. This is because younger compressed teas are less fermented and can become stewed, while older ones undergo further fermentation over time.

White Tea

White tea is not rolled; it is simply withered and dried after harvesting. Thus, the dry tea is light and fluffy, requiring a larger amount. Loose white tea fills about 3/4 to 1/2 of the gaiwan; white tea cakes take about 1/5 of the gaiwan.

White tea is the easiest to control and is hard to ruin. If you lack confidence and need to impress, brew white tea!

3. Tea Amount for Other Brewing Methods

Besides common brewing, unconventional methods also have specific dosing considerations.

For bowl brewing: since tea is scooped with a spoon and the leaves remain in the water, even with a large bowl, do not add too much tea, or the liquor will spoil quickly.

For blended teas like milk tea: the typical tea-to-water ratio is about 1:30. Since milk is added, brew the tea stronger to adjust according to personal preference for more milk or more tea.

For cold brew: cold water steeping takes a long time, sometimes overnight in summer, so use less tea. For all tea types except compressed tea, just cover the bottom of the container. For compressed tea, reduce further to avoid over-concentration.

Tea brewing is a skill that improves with practice. Rich experience leads not to rigid rules but to more relaxed and enjoyable tea drinking. With practice, you'll find the perfect tea amount for your taste.