How to Brew Tea
Master these four foundational pillars to brew any tea in the world. From water quality to the ancient art of gong fu cha, here is everything you need to know.
The Four Pillars of Brewing
The Water
Tea is 99% water. Hard tap water traps delicate flavor aromatics inside heavy calcium bonds, entirely flattening the profile of your cup. Using naturally soft spring or highly filtered water will greatly improve any tea you brew.
- ·Use soft water: filtered, spring, or reverse-osmosis water. Avoid distilled water (too flat) and hard tap water (ruins flavor).
- ·Break the 'saturated bubble': pour your water from a height or gently swirl the pot to strip the stale flavor layer around the leaf.
- ·TDS (Total Dissolved Solids) of 50-150 ppm is ideal for tea brewing.
Temperature
Different teas extract best at wildly different temperatures. Delicate green and white teas brew best at 70-80°C, oolong at 85-95°C, and black/dark teas at 95-100°C.
- ·White tea: 75-85°C (167-185°F)
- ·Green tea: 70-80°C (158-176°F) — Japanese greens as low as 50°C
- ·Yellow tea: 75-85°C (167-185°F)
- ·Oolong tea: 85-95°C (185-205°F)
- ·Black tea: 90-100°C (195-212°F)
- ·Dark / Pu-erh tea: 95-100°C (203-212°F)
- ·Tip: each transfer between room-temperature vessels drops the water ~10°C.
The Leaf
The most pristine spring water and precise temperature control cannot save a bad tea. Sourcing high-quality, whole leaf tea is paramount. Avoid the dusty bags filled with fannings (the leftover scraps of factory tea production) and instead look for fresh, intact loose leaves from reputable farmers and suppliers.
- ·Choose whole-leaf tea over tea bags whenever possible.
- ·Look for 'single-origin' or 'single-estate' teas for the highest quality and traceability.
- ·Store tea in airtight, opaque containers away from light, heat, moisture, and strong odors.
The Method
How you ratio your water to your leaf fundamentally changes what ends up in your cup.
- ·Western method (1:50 ratio): A pinch of tea in a large pot, steeped 3-5 minutes. Simple, robust, one infusion. Great for beginners.
- ·Gong fu method (1:15 ratio): Lots of leaf in a small gaiwan, flash-brewed for 10-30 seconds. Yields 8-15 separate infusions, each revealing different flavor layers. The traditional Chinese method for connoisseurs.
- ·Grandpa style: Throw leaves directly into a large glass or mug and keep adding hot water all day. The most casual and common way tea is consumed in China.
Gong Fu Brewing: Step by Step
The traditional Chinese method for unlocking the full depth of specialty tea.
- 1
Heat water to the appropriate temperature for your tea type.
- 2
Warm the gaiwan (lidded bowl) by filling it with hot water, swirling, and discarding.
- 3
Add 5-7 grams of tea leaves to the 100-120ml gaiwan. Inhale the aroma of the warmed, dry leaves.
- 4
Pour hot water over the leaves and immediately pour it out ('rinse' or 'wash' the leaves). This awakens the leaf.
- 5
Pour hot water again and steep for 10-15 seconds for the first infusion.
- 6
Drain completely into a pitcher (gongdao bei), then pour into small tasting cups.
- 7
Add 5 seconds to each subsequent steep. Repeat for 8-15 infusions, exploring how the flavor evolves.
Temperature Quick Reference
| Tea Type | Temperature |
|---|---|
| White Tea | 75-85°C / 167-185°F |
| Green Tea | 70-80°C / 158-176°F |
| Yellow Tea | 75-85°C / 167-185°F |
| Oolong Tea | 85-95°C / 185-205°F |
| Black Tea | 90-100°C / 195-212°F |
| Dark / Pu-erh | 95-100°C / 203-212°F |