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1. Making Hot Water
Green, White & Jasmine Teas Use fresh spring water, Heat to approximately
175º (Boiling water will damage delicate nature of green tea).Using
stainless steel, glass, ceramic pot or kettle. Do Not use aluminum
or iron.
Oolong & Red Teas Bring water to a rolling boil.
2. Warming the Tea Pot
Rinse out tea pot with hot water. Fill with hot water. Pour out after
2 minutes.
3. Brewing Hot Tea
Green, White, Red &Jasmine Teas
First Infusion (first steeping) - Use 3 g.
of tea for every 8 ounce cup, traditional YiXing clay Chinese tea
pot, or other tea infuser. Pour hot water over leaves. Cover and let
steep for 2- 3 minutes. Pour the tea into a cup or a decanter and enjoy
sip by sip. Further infusions - After the first cup of tea you can
continue to add hot water at least 1 or 2 more times to the same tea
leaves during the day.
Oolong Teas
Green Oolongs
Regular Style (Using Tea Pot or Gai Wan)*First
Infusion (first steeping) - Use 5- 6 g of dry leaf per 8 ounce tea
pot. Pour hot water over leaves and let steep for 2- 6 minutes or so,
to your taste. Pour the tea into a cup or a decanter and enjoy sip
by sip. Further Infusions - Repeat 2 or more times usually increasing
steep time with each additional infusion. Green Oolongs are high yield
teas, and slow to infuse. The leaves must be submerged in water for
1-3 hours to extract their full yield.
Gung Fu Style (Concentrated Shots Using Tea
Pot or Gai Wan) First Infusion - Use 9-12 g of tea per 8 ounce tea
pot. Steep for 1- 3 minutes. Pour the tea into a cup and enjoy sip
by sip. Further Infusions - Repeat up to 7 more times, usually increasing
steep time with each additional infusion.
Practical Style (Using Any Drink Container)Use
5- 6 g of tea in any drink container. Pour hot water over leaves and
steep for about 5 minutes. Begin to drink the tea. Top off your cup
with more water (room temperature is okay) as the cup becomes half
full. Repeat 4 or more times during the day. You will have your tasty
tea all day long.
Red Oolongs
Red Oolongs infuse faster than Green Oolongs.
Thus, reduce infusion times by about 50%.
Important Note: Discard used tea leaves after 12 hours,
as they will begin to spoil. |
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