Tea is simple to prepare, but if you have a little bit of information, you can guarantee that you create a better cup of tea and get more out of the experience of drinking tea. There are not many “rules,” but there are certain principles that you should follow in order to get the most flavor out of the tea that you are brewing. These recommendations are largely geared at consumers of loose leaf tea; however, many parts are equally applicable to consumers of teabags.
✅ Best Fujian Chinese Pure White Tea
Enjoy drinking this tea – Bought this because it has less caffeine than black or green tea, and is suppose to slow down the body’s capability to absorb fat. It seems to help you keep weight off but not really sure.
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It’s a good stuff and works wonder in your system. – Very strong ginger. After taking the ginger and peeling and boiling it yourself this is as close to it as you’ll get. Very pleased and you’ll reorder in a bigger size next time.
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Very happy tea drinker!! – Nettle is a must have for your tea collection!! The benefits are endless. It’s high in vital nutrients, such as calcium and iron. There’s many more but these two are very important because they help with anemia and bone related issues. They also help with keeping your body youthful and healthy. The tea can help treat skin related problems, urinary tract problems, muscle and bone health, and so much more.
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A Very Nice, Basic Black Tea – An easy tea to drink black or with additives. It’s not bitter at all, even when over-steeped. Makes tasty sun-tea and good kombucha. The tea leaves are not that sad dust that you get in other tea bags; these tea crumbs look like instant coffee which makes you feel fancy.
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Very happy tea drinker!! – Nettle is a must have for your tea collection!! The benefits are endless. It’s high in vital nutrients, such as calcium and iron. There’s many more but these two are very important because they help with anemia and bone related issues. They also help with keeping your body youthful and healthy. The tea can help treat skin related problems, urinary tract problems, muscle and bone health, and so much more.
The hard and fast rules
It is possible that learning that there are very few “rules” that you are required to observe may come as a surprise to you. You only actually need to make sure of the following things, in addition to beginning with tea of a high quality:
- Water Temperature
When preparing black and puer tea, the water must be brought to a boil; however, doing so will cause green and white teas to become bitter. Instead, the water for these teas should be slightly cooler, between 165 and 185 degrees Fahrenheit (75 and 85 degrees Celsius), depending on the type of tea being prepared. The charts that follow provide guidance on appropriate temperatures, amounts, and timings.
There are a few different approaches of measure the temperature of water that is either boiling or very close to boiling. Traditional Chinese techniques are still effective, such as determining the ideal temperature for brewing tea based on the size of the resulting bubbles, which are referred to as “shrimp eyes,” “crab eyes,” and “fish eyes,” respectively. Obviously, you need to be acquainted with the many kinds of shrimp, crab, and fish that are used in Chinese cooking! One such technique involves bringing the water to a boil, after which the liquid is transferred many times from one pitcher to another pitcher in order to bring the water down to the correct temperature.
The development of thermometers has made life simpler for those who drink tea in recent times. Nevertheless, spending a modest money in a quality tea kettle that has temperature settings is the simplest, most convenient, and above all the most precise method to ensure that the process is carried out correctly each and every time. The exceptional UtiliTEA Kettle from Adagio Teas is our top pick and the one that we use most often in our own home.
- Water Quality
The taste of tea is very delicate, and it is quite easy to spoil it by using water that is too “hard.” It is not suggested to drink any water that has a “taste” (and is consequently altered by additives), yet this is a problem that is simple to fix. Either make use of spring water that is naturally depleted in minerals, or just filter the water (a filter jug is fine). It is common knowledge in China that the finest tea is brewed using water that originates either from a spring close to the location where the tea was cultivated or from the middle of a river. According to an old urban legend, the best tea water is made from snow that has been melted by plum blossoms while they are in full bloom and then preserved in bamboo for three years… You could have a hard time tracking this down, which means you might end up needing the filter jug after all!
A couple more good tips
- Warming the pot
Simply pour boiling water into the vessel you are going to use, let it stand for a short while, rinse it around and pour it out. If you’re going to the trouble to use water of a correct temperature, it makes sense to keep it at that temperature while the tea brews. Warming the pot prevents the water from cooling too quickly.
- Allow the tea water to circulate over the tea
The subtleties and nuances of each variety of tea are released by the circulation of water over the leaves. Restricting the flow of water, by using tea bags, infusers, and small pots that don’t allow the water to circulate lessens the quality of the final cup. Let it flow!
The three different approaches to steeping loose leaf tea
- The Conventional Method
All you will need is a teapot and some cups to serve. Place the required amount of tea into the pot and then half fill it with hot water. Replace the lid and gently rock the pot in a circular motion to warm the sides and rinse the tea. Now, discard the liquid. If you are brewing fine green or white teas, just use hot water for this first step and add the tea afterward. Next, making sure the water is still at the right temperature, pour in approximately the right amount for the number of cups you are making, cover the pot, and let the tea infuse for the required period. Serve the tea right away, making sure you do not leave any liquid brewing in the pot, as you will want to use the leaves again later for the next infusion.
- The GungFu Approach
This is the method preferred by tea connoisseurs the world over, as it is the best way to get the full flavor and subtleties from each variety. Only small quantities of tea are made, and the roots of this method are in high society and tea competition – if you ever attend a ‘tea tasting’, this is how it should be prepared.
The Gungfu approach takes extra time and a little more skill and knowledge than the conventional method, so it’s probably not something you will do every time you make a cup. Also, it’s only worth the extra effort if you’re using high-quality tea – bad tea will still taste like bad tea, no matter how it is dressed up! The correct procedure and teawares are very important with the Gungfu approach, but it is also supposed to be a time of enjoyment and experimentation, so don’t allow yourself to be put off – roll up your sleeves and have a go!
You will need either a genuine Yixing teapot (Yixing clay is the finest for producing teapots that can actually improve the texture, taste, and aroma of the infusion) or a traditional Chinese lidded pot called a Gaiwan. There are also some small china pots available purely for tea tasting purposes which are also suitable.
You will need some good quality china or glass cups (so you can appreciate the color of the tea), a tray, a towel, a pitcher for holding excess tea, a ready way to dispose of excess water and leaves, and, of course, your favorite high-quality loose leaf tea.
First, warm the teapot (as described in the conventional method above) and discard the water. Next, add the right amount of tea and fill the pot with water of the required temperature, rinse the tea and pour the water into and over the edges of the cups. Discard this water as well. Now fill the pot again and brew the tea for the recommended time. Whilst it is brewing, arrange the cups on the tray so they are touching in a circle. When ready, pour the tea into the cups by pouring a little into each cup and continuing in one circular motion, adding more to each cup, until the pot is empty. Don’t worry about the tea that spills onto the tray. Serve immediately, and enjoy!
- The Tall Glass Method
The tall glass method is very simple and is intended for fine green, white and yellow teas so that you can watch and appreciate the beautiful leaves as they unfurl and impart their delicate flavors. It’s also the only way to present display (blooming) teas for the same reason.
Basically, all you need is a tall glass, which you fill with the appropriate temperature water and add the leaves to. As fine green and white teas should never become too bitter, you can actually drink straight from the glass (once the leaves have sunk to the bottom) without taking the leaves out. Alternatively, you can decant the tea into separate cups.
The perfect quantity, time, and temperature for your tea
“Surely there’s a lot more to it than that! Every pack of tea I’ve ever bought has precise quantities and steeping times that I MUST follow….”
Wrong! Making tea is more an art than a science, and without doubt, the most important factor to consider when brewing a pot is your own personal taste – how do you like to drink tea? It’s perfectly acceptable to drink your tea very strong or very weak – however, you like it to taste is the best way to drink it!
The only way to find out your taste preference (and you may like to drink each variety of tea in a different way) is to experiment. This is the basic equation for all tea making:
- Quantity of tea x quantity of water x steeping time
You can alter these variables and come out with similar results – use more tea and a shorter steeping time, for example. The traditional Chinese method (known as Gungfu – above) is to use quite a large amount of tea and just a short steeping time. This brings out the subtle nuances of each variety that can be lost when employing a more conventional (Western) method of smaller quantities and longer steeping times (this method still produces a nice cup though). Because whole leaf tea, unlike tea bags, can be infused several times, even by using a large quantity it is still extremely cost-effective. By steeping only briefly, the tea can be infused more times – up to three times for green and white tea, and as many as five or six for the oolongs.
Different times for different teas
Every tea is unique. To maximize the subtle flavors and special qualities of each tea you should know and use some simple brewing methods and adapt them to your own taste.
The notes given below are approximately the times and quantities used to serve our teas using the traditional Chinese method (GungFu) at tea houses throughout the world. If you prefer to use the western method, increase the steeping time, and decrease the number of leaves and number of infusions. A more detailed chart for brewing Chinese teas can be found here.
Please remember, these are guidelines and not rules – only you can decide the best way for you to brew your tea.
White Tea
Quantity of water: 8 oz / 225ml / 1 cup
Preferred method: Glass or gaiwan to appreciate leaves
Quantity of tea for each batch: 2.5 – 3 grams (approx 1/10 oz)
Ideal brewing temperature: 85-90°C (185-195°F)
Ideal infusion time: 1-2 minutes
Number of infusions: 3
Green Tea
Quantity of water: 8 oz / 225ml / 1 cup
Preferred method: Glass or gaiwan to appreciate leaves
Quantity of tea for each batch: 3 grams (approx 1/10 oz)
Ideal brewing temperature: 75-85°C (165-185°F)
Ideal infusion time: 30 seconds – 1 minute
Number of infusions: 3
Oolong Tea
Quantity of water: 8 oz / 225ml / 1 cup
Preferred method: Teapot (preferably Yixing)
Quantity of tea for each batch: 2.5 – 3 grams (approx 1/10 oz)
Ideal brewing temperature: 100°C (212°F)
Ideal infusion time: 15 seconds – 1 minute
Number of infusions: 3 – 6
WuYi Mountain Oolong Teas
Quantity of water: 8 oz / 225ml / 1 cup
Preferred method: Teapot (preferably Yixing)
Quantity of tea for each batch: 4 grams (approx 1/8 oz)
Ideal brewing temperature: 100°C (212°F)
Ideal infusion time: 1-2 minutes
Number of infusions: 3
Black Tea
Quantity of water: 8 oz / 225ml / 1 cup
Preferred method: Teapot (preferably Yixing)
Quantity of tea for each batch: 3 grams (approx 1/10 oz)
Ideal brewing temperature: 100°C (212°F)
Ideal infusion time: 15 seconds – 1 minute
Number of infusions: 3
Pu-erh Tea
Quantity of water: 8 oz / 225ml / 1 cup
Preferred method: Teapot (preferably Yixing)
Quantity of tea for each batch: 4 grams (approx 1/8 oz)
Ideal brewing temperature: 100°C (212°F)
Ideal infusion time: 10 seconds – 1 minute
Number of infusions: 3
Flavored or Scented Tea
Quantity of water: 8 oz / 225ml / 1 cup
Preferred method: Gaiwan or teapot
Quantity of tea for each batch: 2.5 grams (approx 1/10 oz)
Ideal brewing temperature: 90-95°C (195-205°F)
Ideal infusion time: 10-20 seconds
Number of infusions: 3
We hope that these guidelines will have helped you enhance your tea experience. But, as we always say, it is really up to you. Only by experimenting with different approaches and formulas will you find your perfect cup of tea. We hope every cup you try will be fragrant, delicious, and relaxing!
The world of tea is an exciting place to explore and we’re glad to be a part of your journey.
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