Brewing Guide

Master the art of brewing the perfect cup

Quick Brewing Reference

Green Tea

Water Temperature75-80°C

Steeping Time1-2 min

Tea-to-Water Ratio3g / 150ml

White Tea

Water Temperature70-75°C

Steeping Time3-5 min

Tea-to-Water Ratio3g / 150ml

Yellow Tea

Water Temperature75-80°C

Steeping Time2-3 min

Tea-to-Water Ratio3g / 150ml

Oolong Tea

Water Temperature90-95°C

Steeping Time15s-1min

Tea-to-Water Ratio7g / 100ml

Black Tea

Water Temperature90-95°C

Steeping Time3-5 min

Tea-to-Water Ratio3g / 200ml

Pu-erh Tea

Water Temperature95-100°C

Steeping Time15-30s

Tea-to-Water Ratio7g / 100ml

Dark Tea

Water Temperature95-100°C

Steeping Time15-30s

Tea-to-Water Ratio7g / 100ml

Scented Tea

Water Temperature80-85°C

Steeping Time2-3 min

Tea-to-Water Ratio3g / 200ml

Brewing Steps

1

Warm the Vessel

Pour hot water into the teapot and cups to warm them. This ensures consistent brewing temperature.

2

Measure the Tea

Use the recommended amount based on your teapot size. Generally 3-7g depending on tea type.

3

Rinse (Optional)

For oolong and pu-erh, briefly rinse the leaves with hot water and discard. This awakens the leaves.

4

Pour Water

Use water at the correct temperature. Pour from a height to aerate the water for green and white teas.

5

Steep

Follow the recommended time. For Gongfu style, use short steeps of 15-30 seconds, increasing each infusion.

6

Pour & Enjoy

Pour into a fairness pitcher first, then into cups. Appreciate the aroma, color, and taste.

Pro Tips

Water Quality

Always use filtered or spring water. Tap water can affect the delicate flavors of fine tea.

Multiple Infusions

Quality Chinese teas can be steeped 3-10 times. Each infusion reveals new flavor layers.

Storage

Store tea in airtight containers away from light, heat, and strong odors. Green tea benefits from refrigeration.

Frequently Asked Questions

Filtered water or spring water is ideal. Avoid tap water with high mineral content (hard water) as it can mask the tea's delicate flavors. Distilled water can make tea taste flat, so it's not recommended either. Rainwater, when available and clean, is excellent for brewing.

Yes! High-quality Chinese teas are designed to be steeped multiple times. Oolong and Pu-erh teas can typically be infused 5-10 times, while green and white teas usually yield 2-3 good infusions. Each infusion reveals different flavor nuances.

You can estimate temperature by observing steam and bubbles:

70-80°C: Just beginning to steam, small bubbles forming
85-90°C: Steaming vigorously, larger bubbles
95-100°C: Boiling vigorously with lots of foam

For green tea, let boiling water cool for 1-2 minutes before pouring.

This is recommended for oolong, black, and Pu-erh teas. Rinsing removes dust and "wakes up" the leaves, allowing them to unfurl better. For delicate green and white teas, rinsing is optional - some purists prefer to skip it to preserve subtle flavors.

Storage time varies by tea type:

Green/White/Yellow Tea: 6-12 months for best flavor
Oolong Tea: 1-3 years if properly stored
Black Tea: 2-3 years
Pu-erh/Dark Tea: Improves with age (decades!)

Always store in airtight containers away from light, heat, moisture, and strong odors.

Western style uses more water (200-300ml) with 2-3g tea, steeped once for 2-5 minutes. Gongfu style uses less water (100-150ml) with more tea (7-10g), steeped multiple times for 15-30 seconds each. Gongfu allows you to explore the tea's complexity through multiple infusions, while Western style is simpler and faster.