Einkäufer-Tools
Tea Brewing Calculator
Leaf-to-water ratios, temperature and steeping time for Western and gongfu methods, by tea type.
Ratio used: 3 g per 100 ml. Xiangxi Golden Tea tolerates the longer end of these ranges better than most Chinese black teas, because of its high amino acid to polyphenol ratio.
Western versus gongfu
Western brewing uses a low leaf-to-water ratio and a long steep, producing one or two infusions. Gongfu uses a high ratio and very short steeps, producing many infusions that change across the session. Neither is better; they answer different questions. A café serving one pot per customer wants Western parameters; a tasting room wants gongfu.
Why temperature matters more for green tea
Green tea is unoxidised, and catechins extract sharply above about 85 °C. Dropping to 75–80 °C for a pre-Qingming grade keeps the sweetness and holds back the astringency. Black tea has no such constraint — near-boiling water is correct.
A note on this origin
Xiangxi Golden Tea carries an unusually high amino acid to polyphenol ratio, which is why it tolerates the longer end of these ranges better than most Chinese black teas. If you are used to pulling a Chinese black tea at three minutes to avoid bitterness, try four or five with this one before deciding.
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