BREWING GUIDE

BREWING GUIDE

Depending on the type and quality, tea needs to be prepared in different ways to deliver its full charm. The following guidance gives a general idea of how to prepare premium Chinese tea using a pot or gaiwan with the size of 100 ml -150 ml. 

SOMETHING GOOD TO KNOW BEFORE YOU START...

Rinse
Washing at the beginning helps increasing the performance of the tea. Just use the hot water to rinse the tea leaves to wake them up. The more delicate the tea leaves are, the quicker you rinse it.
Strain
Never ever leave the tea leaves in the water for too long. Steep the tea for the right duration of time and transfer it into a sharing pot to avoid over brewing. This is especially important for tea that is designed to be appreciated over successive infusions. 
Drink plain
Premium Chinese tea is usually not scented and retains substantial natural flavor. Just enjoy the original taste before thinking of adding milk or sugar.

GREEN TEA

Tea ware: Glass or Gaiwan
Serve Size: 5g
Water temperature: 85-90℃
Duration: Up to 3 infusions
Wash: No
Timing: First two infusions need 30-60s, the third will need another 20s.
Tips: Large leaf teas such as Tai Ping Hou Kui will need longer brewing time. Avoid hot water directly touching the tea leaves.


WHITE TEA (VINTAGE)

Tea ware: Clay pot or Gaiwan
Serve Size: 5g
Water temperature: 100℃
Duration: More than 8 infusions
Wash: Yes
Timing: Start with 60s, add 10-20s each time from the fourth infusion.
Tips: After washing the tea, let it sit for about 30s and start the first infusion.


OOLONG TEA

Tea ware: Clay pot or Gaiwan
Serve Size: 5g
Water temperature: 100℃
Duration: Up to 7 infusions
Wash: Yes
Timing: First two infusions need 30-60s, add 10s for each subsequent infusions. 
Tips: Minimizing the time when the lid is open to avoid the fragrance running away.

BLACK TEA

Tea ware: Clay pot or Gaiwan
Serve Size: 5g
Water temperature: 100℃
Duration: Up to 5 infusions
Wash: Yes
Timing: 10s for first few infusions, add 10s for the following infusions.
Tips: Check out the size of tea leaves. Fine buds tend to exhaust faster than larger leaves and will need lower water temperature.

PUERH (RAW)

Tea ware: Clay pot or Gaiwan
Serve Size: 5g
Water temperature: 100℃
Duration: More than 8 infusions
Wash: Yes
Timing: First few infusions needs to be strained immediately, then add 10-15s for each subsequent infusions. 
Tips: When the tea leaves are first rehydrated, they release the substances very fast. Therefore, quickly transferring the ready-to-drink tea into a sharing pot is essential. 

PUERH (RIPE)

Tea ware: Clay pot or Gaiwan
Serve Size: 5g
Water temperature: 100℃
Duration: More than 8 infusions
Wash: Yes
Timing: First few infusions needs to be strained immediately, then add 10-15s for each subsequent infusions. 
Tips: When the tea leaves are first rehydrated, they release the substances very fast. Therefore, quickly transferring the ready-to-drink tea into a sharing pot is essential. 

JASMINE TEA

Tea ware: Glass or Gaiwan
Serve Size: 5g
Water temperature: 85-90℃
Duration: Up to 3 infusions
Wash: No
Timing: First two infusions need 30-60s, add another 20s to the last infusion.
Tips: Gaiwan performs the best to withhold the pleasant fragrance of the tea.


OTHERS

FLOWER BLOSSOM TEA

Fill a glassware with hot water up to 95℃ nd drop the ball in. Gently refill from the edge of the glass to maintain the graceful display of the flowers.

RIPE PUER TEA ESSENCE

For each piece of tea essence, use 200-300ml of boiling water to dissolve it. Gently shake the cup before consumption.

WILD CRAB FEET

Use 1-3 branches of wild crab feet to brew with 95-100’C water for 10-15 seconds, then it should be ready to serve. To prevent the tea from being overheated, transfer the ready-to- drink tea into a sharing pot or mug.
Share