Tea Brewing
Tea-to-Water Ratios That Actually Work
Using a consistent tea-to-water ratio makes it easier to get repeatable brews and adjust strength to taste.
Key takeaways
- Start at about 2g of leaf per 7 oz (200 ml) of water — roughly 2–2.5 g for an 8 oz (240 ml) mug — and adjust from there.
- Volume measures are unreliable because leaf density varies wildly.
- Stronger tea means more leaf, not longer steeping.
- For a pot, scale the leaf with the water rather than adding just a pinch more.
The starting ratio
2 grams per 7 oz (200 ml) (roughly 1 teaspoon per cup) is the western baseline. For a typical 8 oz (240 ml) mug, that works out to about 2–2.5 grams. Fluffy white teas may need double that by volume; dense rolled oolong needs far less. Whatever ratio you choose, match it with the right heat — our tea water temperature guide covers each type.
How much loose tea per cup, by type
These are Western-style starting points per 8 oz (240 ml) of water. Treat them as a first cup, not a rule.
- Black tea: 2–2.5 g (about 1 rounded teaspoon)
- Green tea: 2 g (about 1 teaspoon)
- White tea: 2.5–3 g (about 1 heaping tablespoon by volume)
- Oolong: 2.5–3 g, more if rolled and dense
- Pu-erh: 3–5 g
- Herbal/fruit blends: 2.5–3 g
Why a scale beats a teaspoon
A teaspoon of gunpowder green weighs about three times a teaspoon of white peony, and tightly rolled oolong pellets weigh far more than the same spoonful of fluffy white buds. That is why leaf size and shape change how much you should scoop. A $12 kitchen scale removes the guesswork and pays for itself in wasted tea.
No scale? A standard teaspoon is a workable rough guide. Adjust based on how the cup tastes, and you will soon calibrate it to the teas you drink most.
Making tea stronger (or weaker) the right way
If your cup is weak or watery, add leaf next time. Extending the steep instead pulls tannins and gives you strength with a bitter edge attached.
If a cup tastes harsh or overly strong, reduce the leaf slightly before shortening the time. Past a certain point, extra leaf mostly adds astringency rather than pleasant strength.
Scaling up for a teapot
When brewing more than one cup, scale the leaf linearly with the water — about 4 g for a 16 oz (480 ml) pot, or about 7 g for a 24 oz (700 ml) pot. Slightly reduce it if the pot will sit for a while before the last cup is poured. A pot brewed at the same ratio as a single cup tastes far more consistent.
Frequently asked questions
- How much loose-leaf tea should I use per cup?
- About 2–2.5 g per 8 oz (240 ml) cup is a good starting point for most teas — roughly one teaspoon for dense leaves, more by volume for fluffy ones. Adjust from there to taste.
- Is it possible to use too much tea?
- Yes. Beyond a certain point, extra leaf mostly adds astringency rather than pleasant strength. If a cup tastes harsh, use a little less leaf or shorten the steep.
- Do tea bags follow the same ratios?
- Roughly, though bagged tea is usually cut finer and brews faster and stronger for its weight. You may want a slightly shorter steep with bagged tea.
- Is gongfu brewing different?
- Very. Gongfu uses around 5g per 3.5 oz (100 ml) with steeps measured in seconds. It is worth trying once you are comfortable with the basics.
Free Tea Brewing Cheat Sheet: Temps, Times & Ratios
Keep the numbers from this guide on one printable page — water temperatures, steep times and leaf-to-water ratios for 10 kinds of tea.
Related reading
Loose-Leaf Tea Water Temperature Guide
The single biggest cause of bitter tea is water that is too hot. Here are the temperatures we brew at, by tea type.
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Steeping Time Guide: How Long to Brew Each Tea
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Cold Brew Tea: The Easiest Method for Beginners
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5 min readMore in Tea Brewing, browse all tea guides, or use the tea converter to scale this recipe to your teapot.