How to brew loose-leaf tea in a mug

A mug and a roomy infuser are enough to get started with Chinese tea. Green tea, oolong and pu-erh all work well this way. Adjust the amount of leaf and steeping time to suit your taste.

A ball-shaped infuser for brewing loose tea in a mug.
Photo: Afanasovich · CC BY 3.0

Steps

Measure the leaves and water. Start with 2–3 g per 250 ml of water, using the lower end for a sharp-tasting or unfamiliar tea. Measure the water you actually add, not the mug’s capacity to the brim. A teaspoon holds different weights of rolled and bulky leaves. Scales help, but you can learn what a portion of your usual tea looks like.
Give the leaves room. Choose a broad basket so the leaves can open. If you only have a small tea ball, do not pack it tightly. Without an infuser, brew in one mug and pour through a kitchen strainer into another. Use vessels suitable for hot drinks.
Choose a temperature and taste early. Try these starting temperatures and times: Chinese green tea, 75–85 °C for 1–2 minutes; light oolong, 90–95 °C for 2–3 minutes; black tea, 90–95 °C for 2–3 minutes; shu pu-erh or aged white tea, 95–100 °C for 2–3 minutes. Follow the tea’s own recipe if you have one, and adjust to taste. Steep a little longer if the cup is weak. If it is too strong, shorten the next steep or use fewer leaves. A lid helps keep the water hot, especially for teas brewed at higher temperatures.
Lift out the infuser and brew again. When the strength suits you, lift out the infuser and let it drain without squeezing. For another cup, try the same timing first and extend it if the flavour is weak. Green tea can be resteeped too. If you want to leave the leaves in and keep topping up, use a smaller dose: that is the separate approach known as grandpa style.

Questions and answers

Can I use an expensive oolong or young sheng?

Yes. For a first trial, use about 2 g per 250 ml and taste after a minute. Continue steeping if needed. Expensive tea does not require a gaiwan.

How does this differ from short infusions?

Less leaf and a longer steep give a larger serving at once. More leaf in a small gaiwan makes it easy to compare many small infusions. Both can produce enjoyable tea.