Not always. Loose-leaf tea can be delicious with a simple mug infuser. That said, gongfu-style brewing is the best way to taste a tea fully—how it changes from steep to steep. If you’re curious, try it when you have time, then explore other methods and keep the one that fits your life (and your mood).

No. Gongfu-style brewing isn’t the same as “gaiwan brewing”—it’s simply brewing in multiple short steeps so you can taste how the tea evolves. You can do that with two mugs, a small teapot, or any setup that separates leaves from liquor.

Start with naturally gentle teas like yellow tea and white tea, and look for bud-forward / tender spring plucks—buds typically contain fewer bitter compounds than more mature leaves. If a tea tastes bitter, try cooler water and shorter steeps first.

Mug brewing usually means a longer steep, so start lighter: 2g per 240ml (8 oz) for ~1 minute. If you want it stronger, adjust one variable at a time—either steep longer or add a little more leaf (or use a bit less water). If it turns bitter, use cooler water and shorten the steep instead of pushing time.

Tea bags often contain "dust," which releases tannins too quickly and causes bitterness. For a smooth transition, we recommend starting with young, tender tea buds. They offer a naturally sweet, silky texture that is very forgiving to brew.

Try these for a bitterness-free start:

• Baojing Golden Green: High in amino acids for a refreshing, buttery "umami" sweetness.
• Guzhang Honey Mist: Naturally floral with a gentle, honey-like finish.

It depends on the tea and your steep time, but here’s a simple guide at about a 1:50 tea-to-water ratio:

• Green tea: ~3–4 steeps
  
• Yellow / White / Black tea: ~5–6 steeps
  
• Oolong / Dark tea (Pu’er): 6+ steeps

Longer steeps (especially 30+ seconds) will extract more quickly, so you’ll get fewer total rounds.