Brewing tea using short infusions (i.e., pouring the leaves repeatedly ) is a convenient way to extract flavor and aroma without a complicated ceremony or extensive use of vessels. It's perfect for home, work, and everyday use.
Below you will find a simple formula that works for most loose-leaf teas.
What will you need?
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loose-leaf tea
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brewing vessel (gaiwan or small teapot 150–250 ml)
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a cup or glass for pouring the infusion
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hot water at the appropriate temperature
Step-by-step instructions
1. Measure the tea
Take a proportion of approximately 1 g of tea per 20–25 ml of water .
2. Pour water over
The temperature depends on the type of tea, but in most cases hot water (not always boiling water) is sufficient.
3. First flooding (rinsing)
Pour over the tea for 5–10 seconds , then drain the water completely .
(You can think of this as a quick rinse for the leaves.)
4. Subsequent short brewings
Make the next floods short:
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5–15 seconds
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increase the time by 2–5 seconds with each subsequent brewing
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always pour off the infusion completely (do not leave any water in the container)
5. Repeat
Brew as long as the infusion remains clear and pleasant.
Useful tips
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It's better to brew too short than too long
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don't use too much tea
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do not leave water in the teapot/gaiwan between brewings
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be guided by taste, not just the timer
Summary
Short-brewing is a simple and flexible way to prepare tea. Minimal utensils, a little attention, and short pours allow the tea's character to gradually unfold—without unnecessary complexity.