How to brew green, jasmine and yellow tea
Use a gaiwan for short, separate infusions or a glass to watch the leaves open. Start with these timings for loose green tea, yellow tea and green-tea-based jasmine tea.
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Key points
- Gaiwan · 85–90°C · 3–5 g
- Everyday glass · 85°C · 2–3 g
- Taste the glass infusion · After 1–2 minutes
Start with the tea base
Green tea tends to taste fresh, while yellow tea often has a rounder sweetness after its yellowing step. Jasmine tea in this guide is tea leaf scented with jasmine. Flower-only herbal infusions have their own brewing directions. Check the base of other scented teas and follow the directions for that tea.
Brew in a gaiwan
Warm the gaiwan, empty the warming water and add 3–5 g of leaves. Pour in 85–90°C water, then decant completely after a short infusion.
For green-tea-based jasmine, try about 5 seconds for the first three infusions and 5–15 seconds for infusions four to six. An optional brief rinse can help wet tightly rolled jasmine pearls. Discard the rinse water.
A simple glass method
Add 2–3 g of leaves. Pour in 85°C water to fill about a third of the glass, swirl gently, then top up to about 70%. Taste after 1–2 minutes. Strain the tea if you want to stop it getting stronger.
Water first for fine leaves
For fine leaves such as Xinyang Maojian or Mengding Ganlu, fill the glass to about 70% with 85°C water. Gently add the leaves and taste once they start to open.
Leaves first for broad leaves
For a broad, shaped green tea such as Taiping Houkui, put 3–4 g of leaves in the glass first. Fill it to about 70% with 85°C water, then taste as the leaves open.
Green and jasmine tea brewing demonstration
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Shop glass teawareQuestions and answers
Do I need a special water brand?
Fresh drinking water with a mild taste is a useful starting point. The leaf amount and steeping time also shape the cup.
Can I steep the leaves again?
Yes, while they still give a pleasant flavor. Taste each round and lengthen later infusions only if the cup is too light.
