Different types of tea possess unique characteristics, and thus, the method of brewing is crucial to maximize the natural wonders of these leaves, such as clearing the senses, nourishing the skin, and calming the mind. Below, we share the optimal brewing methods for various teas for your reference!
01. Green Tea – Preserve its freshness
Green tea is all about maintaining a fresh taste and vibrant color. High temperatures can destroy vitamins and polyphenols, reducing the refreshing sensation and darkening the color.
Brewing Tips: Green tea is best brewed in a glass cup to observe its form. Use water at 80-90°C to gently steep the leaves, allowing them to naturally unfurl and release their essence slowly, rather than using boiling water which can damage its freshness.
02. Black Tea – Avoiding a sour taste
Black tea is fully fermented and can easily develop a sour or bitter taste if brewed improperly.
Brewing Tips: Black tea should not be steeped for too long. Pour water and quickly remove the liquid to obtain a sweet and refreshing cup. Use a lidded bowl with a wide opening for heat dissipation and breathability. Use a smaller amount of tea leaves to allow for proper aeration and prevent the tea from becoming sour. Ensure the liquid is fully drained to avoid over-soaking the leaves, and open the lid after pouring to release heat.
03. Yellow Tea – Moderate water temperature
The brewing tips for yellow tea are similar to those for green tea. Yellow tea is a lightly fermented tea, with varieties such as Mengding Huangya and Junshan Yinzhen.
Brewing Tips: Due to its delicate nature, high water temperatures can overcook the tea. The ideal brewing temperature is between 85-90°C. Use a quarter of the teapot’s capacity for yellow tea leaves, adjusting to taste. The first infusion should be for 30 seconds, the second for 60 seconds, and the third for about 2 minutes to achieve a better flavor. Use a glass or porcelain cup, with glass cups being particularly suitable for brewing Junshan Yinzhen, allowing you to appreciate the tea leaves rising and falling like bamboo shoots breaking through the earth, creating a fascinating spectacle.
04. Dark Tea – Properly awakening the tea
During the post-fermentation and storage process, dark tea may develop some musty odors. If the tea has mold or spoilage, it is not suitable for drinking.
Brewing Tips: For compressed dark tea, break it apart before drinking and let it rest in a well-ventilated, dry place for a few days before storing it in a breathable ceramic pot for one to two months. The first infusion should be brief to awaken the tea and remove any foreign odors, making the second infusion more enjoyable. Be cautious not to over-steep, as this can result in the loss of too many intrinsic substances.
05. Oolong Tea – Emphasizing aroma and flavor
The main production areas for oolong tea are Fujian, Guangdong, and Taiwan, where the gongfu tea brewing method is prevalent and considered the best way to brew oolong tea.
Small teapots and cups are the standard equipment for Gongfu tea. Before brewing, it is necessary to warm the cups and the pot. The brewing technique emphasizes high pouring and low filling to preserve the aroma and taste of the tea to the greatest extent.
For oolong tea, it should be brewed with boiling water. The key points for brewing strip-shaped Dancong tea and Yancha are to pour out the tea immediately after brewing. For granular oolong tea, the brewing time can be slightly longer. After the tea leaves unfold, speed up the pouring speed. After the fifth brewing, the brewing time needs to be extended.
For white tea, pay attention to distinguish between old and young. The raw material grades of white tea are generally divided into Baihao Yinzhen, Bai Mudan, and Shoumei according to the tenderness of picking.
The key points for brewing Baihao Yinzhen and high-grade Bai Mudan are to maintain their freshness and sweetness, so boiling water cannot be used. Generally, 90°C is appropriate, and the brewing time is about 30 seconds. Ordinary Bai Mudan and Shoumei can be brewed with boiling water, and the brewing time of Bai Mudan is shorter than that of Shoumei. Shoumei, especially old Shoumei that has been stored for more than 3 years, can not only be brewed but also boiled. After the fifth brewing, it can be put into a teapot for boiling, and the boiling time can be adjusted according to personal taste.
The characteristics of the six major types of tea are different, so the focus of brewing methods is also different. Even for black tea, different varieties will have differences. Therefore, adapting the brewing method according to the type of tea is the best way.
