There is no single gram amount that fits every Yixing teapot. Leaf amount depends on capacity, tea type, leaf size, desired strength and infusion length. A practical starting point is better than a rigid rule.
Start from teapot capacity
For a small 70–100ml pot, many gongfu brewers use a concentrated leaf amount and short infusions. For 120–150ml, the same tea may need more leaf if you want equal strength. For 180ml and above, relaxed brewing becomes easier, but high leaf ratios can become expensive quickly.
Use ranges, not fixed rules
As a cautious starting point, use less leaf for delicate green or white tea, more leaf for oolong or puerh gongfu sessions, and adjust after the first two infusions. Rolled oolong expands more than it first appears. Broken puerh may brew stronger than large intact leaves at the same weight.
Watch the leaves after rinsing
Leaf expansion tells you whether the pot is too crowded. If the leaves have no room to open, reduce the amount or use a larger pot. If the tea tastes thin even with proper temperature and timing, increase leaf slightly or shorten the water volume.
Capacity guides
If you are still choosing a pot, read what size Yixing teapot for one person and what size Yixing teapot for two people. For product browsing, compare under 100ml, 100–129ml, 130–159ml and 160–199ml.
Repeatable testing method
- Weigh the dry leaf once instead of guessing by eye.
- Use the same water temperature for comparison.
- Keep the first infusion short and adjust gradually.
- Write down what worked for that tea and pot.
- Change one variable at a time.
A Yixing teapot becomes easier to use when you treat brewing as repeatable practice. Capacity, leaf grams and steeping time should work together rather than compete.