Deep Dive into Tea

Ever brewed the same tea and ended up with a cup that tastes bitter while someone else’s is fresh and sweet? The difference lies in the details—water temperature, leaf-to-water ratio, pouring technique, steeping time...

Great tea isn't just what you brew – it's how you brew it.

This guide breaks down the complete brewing logic for China’s six major tea types, plus cold brew and floral teas. From teaware to steeping technique, here's how to bring out the best in every leaf.

🟢 Green Tea

Key Brewing Logic

• Low temp, quick steeping to preserve amino acids in tender leaves

Recommended Teaware

• Glass cup (for visibility)
• Gaiwan (for precise temp control)

Parameters

• Water Temp: 80–85°C (176–185°F), or 75°C (167°F) for tender buds
• Ratio: 3g / 150ml (1:50)

Method

1. Warm cup with hot water
2. Pour water to ⅓ full slowly along cup wall, steep 20s
3. High pour (“Phoenix nods three times”) to stir leaves
4. Steep 15s, then add 5s each round (max 3 brews)

⚪ White Tea

Fresh White Tea (Silver Needle, White Peony)

• Water Temp: 90–95°C (194–203°F)
• Slow pour along Gaiwan edge to protect white hairs
• First 3 brews: quick pour out; then add 5s each round

Aged White Tea (Shou Mei, Compressed)

• Water Temp: 100°C (212°F)
• Flash rinse once (5s max)
• Pour in circles to unlock aged aroma
• Simmer: 5g tea + 500ml water → boil → simmer 3 min

🟡 Yellow Tea

• Teas: Junshan Yinzhen, Mengding Huangya
• Water Temp: 85–90°C (185–194°F)
• Teaware: Glass pot or porcelain Gaiwan

Method

1. Cover leaves with water → 30s steep → pour out
2. Use Z-pattern pour for 2nd infusion
3. Leave lid open post-steep to avoid sourness

🟠 Oolong Tea

Essentials

• Boiling water for full aroma
• Quick in, quick out; full drainage

Recommended Ratios

• Anxi Tieguanyin: 8g / 100ml Gaiwan
• Wuyi Rock Tea: 8–10g / 110ml Yixing
• Phoenix Dancong: 9g / 120ml Zhuni

Method

1. Warm teapot with boiling water
2. High pour (10cm) to stir aroma
3. First steep: 3s → skim foam → rinse lid with hot water
4. Fully drain tea between steeps
5. First 5 brews: flash steep; after 6th, add 10s per round

🔴 Black Tea

Water Temp

• Large-leaf (Dianhong, Yinghong): 95–100°C (203–212°F)
• Small-leaf (Keemun, Lapsang): 85–90°C (185–194°F)

Technique

• Pour along Gaiwan wall, avoid leaf impact
• First 3 brews: ≤5s
• Use wide cups to release aroma

⚫ Dark Tea (Heicha)

• Suitable for: Ripe Pu’er, Liu Bao, Anhua Heicha
• Tools: Yixing pot, tea needle, scale

Awakening Steps

1. Break cake with needle at 45°
2. Dry awaken: air 3–7 days
3. Wet awaken: quick rinse twice (≤3s)

Pouring Rhythm

• 1–3: low circular pour
• 4–6: wall pour to deepen flavor
• 7+: direct pour for sweet finish

Simmering: 8g tea + 500ml → boil → fish-eye bubbles → done.

❄️ Cold Brew Tea

• Best Teas: High Mountain Oolong, Jasmine Needle, Sencha, White Needle
• Tea-to-water: 5g : 750ml (1:150)
• Water Temp: 4°C (39°F), use refrigerated mineral water
• Time: 6–8 hours in fridge

🌸 Floral Tea (Jasmine Example)

1. Separate tea & flower
2. Rinse tea at 85°C (185°F), discard first rinse
3. Dual pour: one for tea, one for flowers
4. Recombine flowers 30s before pouring out

☑️ Final Brewing Rules

• Use soft water (< 50mg/L minerals)
• Avoid reboiled water – low oxygen content
• Water Temps: Green 80°C / Yellow 85°C / White 90°C / Oolong 100°C / Black 95°C / Dark 100°C
• Tea Ratios:
  • Strong: 1:30
  • Light: 1:60
  • Competition: 1:15

✨ Brew with Confidence

There’s no single "right" way to brew tea—but precision unlocks greatness. Save this guide, practice your technique, and next time, try using a thermometer and timer. You might just discover your inner tea master.