How to Brew Tea
茶艺冲泡指南
There is no single correct way to brew — only degrees of attention. These guides are a foundation, not a formula. The tea, the water, and the moment will tell you the rest.
功夫茶· Step by Step
Gongfu Cha
The way of the skilled pour. Multiple short infusions from a small vessel reveal the full arc of a tea's character — opening notes, middle development, aged depth.
01
Warm the vessel
Rinse the teapot and cups with boiling water. This equalises the temperature and opens the clay's pores.
02
Measure the leaf
Fill the teapot 30–50% with dry leaf. For Wuyi oolongs and dancong, fill more generously. For delicate greens, use half.
03
The rinse infusion
Pour water at the correct temperature, cover, and immediately discard. This 'wakes' the leaves and removes any surface dust.
04
First infusion
Pour in a slow, steady spiral. Steep 15–30 seconds. This sets the tone. Pour completely into a fairness pitcher, then distribute.
05
Subsequent infusions
Increase steep time by 5–10 seconds per round. A fine tea should endure 8–15 infusions, each one different.
06
The final cup
As the leaves open fully, the character softens and sweetens. The last infusion is often the most serene.
绿茶
Green Tea
70–80°C
Too hot denatures catechins and turns grassy. Let boiled water rest 5 min.
白茶
White Tea
75–85°C
Tender buds are delicate. Slightly warmer than green. Patience in the pour.
乌龙茶
Oolong
85–95°C
Lightly oxidised need 85°C; heavily roasted rock oolongs want near-boiling.
红茶
Black Tea
95–100°C
Full oxidation requires full temperature to open the theaflavins.
普洱茶
Pu-erh
95–100°C
Compressed cakes and aged leaves need boiling water to penetrate the layers.
黄茶
Yellow Tea
75–80°C
Extremely rare; treat like a premium green. Never rush.
Common Pitfalls
Five mistakes that ruin even the finest tea
Most poor cups come not from bad tea, but from preventable errors in preparation. These are the most frequent — and the most correctable.
01
Boiling water on green tea
Let it rest off boil for 4–5 minutes, or use a thermometer. Scalded green tea is bitter and loses its fragrance.
02
Over-steeping
Set a timer every time. Even one extra minute transforms a nuanced oolong into a tannin-heavy infusion.
03
Using tap water
Chlorine and mineral content fundamentally alter the taste. Filtered or spring water at 50–100 ppm TDS is ideal.
04
Rinsing quality greens
The rinse infusion is only necessary for aged, compressed, or heavily-fired teas. For fresh greens, it discards the most fragrant compounds.
05
A dirty vessel
Mineral buildup and stale oils kill delicate teas. Rinse with hot water after every session; never use soap on seasoned clay.