The Art of Tea Brewing
Brewing the perfect cup of tea is both a science and an art. Each tea type requires specific water temperature, steeping time, and tea-to-water ratio to bring out its best flavors. Understanding these variables will transform your tea experience.
Water Temperature Guide
| Tea Type | Temperature | Steep Time |
|---|---|---|
| Green Tea | 75-80°C | 2-3 min |
| White Tea | 80-85°C | 3-5 min |
| Yellow Tea | 80-85°C | 2-3 min |
| Oolong Tea | 90-95°C | 1-2 min |
| Black Tea | 90-95°C | 3-5 min |
| Pu-erh Tea | 95-100°C | 30 sec - 1 min |
"Water is the mother of tea, and the teapot is its father. Without the right water, even the finest leaves will fail."
Pro Tip: Water Quality Matters
Always use fresh, cold spring or filtered water for brewing. Never use distilled water (too flat) or re-boiled water (depleted of oxygen). The mineral content in spring water enhances tea flavor extraction, while chlorine in tap water ruins it.
The Gongfu Brewing Method
The gongfu (工夫) brewing method uses a high tea-to-water ratio in a small teapot or gaiwan, with multiple short infusions. This method, originating in Fujian and Guangdong, extracts the full complexity of flavor from the leaves.
Gongfu Brewing Basics
- Tea-to-water ratio: 5g tea per 100ml water
- Vessel: Small teapot (120-150ml) or gaiwan
- Infusions: 6-10 steeps (30 seconds to 2 minutes each)
- First infusion: “Awakening” rinse — pour and discard immediately