- Use freshly drawn, pH-neutral, cold filtered water that still has some minerals or use pristine spring water. Water can make or break a tea.
- Select quality teas, about 2.5 g or one teaspoon per 6-ounce cup. Except for Pu'er, teas can lose their freshness after 6 months to a year.
- Find a lidded vessel to contain tea's volatile aromas. Warm up the vessel and then place tea in it. Counter-clock above: Gaiwan (covered bowl) is great for all types of tea. Kyusu is a traditional pot for Japanese green tea. A glass mug displays the agony of Chinese green tea. A small fine china pot produces a good cup of afternoon tea. Yixing is ideal for Pu'er and dark Oolong.
- Brew according to tea types or individual teas (See guidelines below). Pour tea through a strainer and enjoy. (Chinese method often rinses oolong and pu'er leaves for 5-10 seconds to remove the impurities. If using Gaiwan or Yixing for multiple infusions, fill the bowl or pot with 1/4 to 1/2 full of leaves. Steep 30 seconds for the first infusion and about one minute for the subsequent infusions.)
Lu Yu, the Chinese tea master in the 8th century AD, advised observing water to determine its temperature. For example, shrimp eyes (tiny bubbles) indicate water temperature is about 70 C. Fortunately, a modern day tea drinker only has to press a button or two to control water temperature.
Tea
Type
|
Water
Temperature
|
Time
|
Notes
|
White
|
75 - 85 C or 165 – 185 F
|
2 – 5 mins
|
Chinese white teas can take longer time.
|
Green
|
70 – 80 C or 160 – 175 F
|
1 - 3 mins
|
Lower temp for Japanese
Green and 30 seconds for Matcha
|
Yellow
|
75 – 80 C or 165 – 175 F
|
2 – 3 mins
|
Similar to Chinese green
|
Oolong
|
85 – 95 C or 185 – 200 F
|
3 – 5 mins
|
Higher temp for darker oolong
|
Black
|
95 – 100 C or 200 – 212 F
|
3 – 5 mins
|
Larger leaves need longer time.
|
Pu’er
|
100 C or 212 F
|
4 – 7 mins
|
Rinse first
|
shrimp eyes
