Tea brewing guides

Place the tea cake on a clean tray. Work from an existing seam at the edge, loosening a small section along the layers rather than forcing the whole cake apart. Keep the tool pointing away from your supporting hand. Mix the loosened leaves before measuring; follow the brewing directions for the tea inside the cake.

As a starting point, put 2–4 g of green tea in a glass, add water at 85–90 °C and let the leaves unfurl for about 2–3 minutes. For a lighter cup, use less tea or shorten the steep. See the specific product’s brewing instructions for details.

For a milder cup of Longjing, try a shorter infusion of 1–2 minutes.

Yellow teas vary by style. For scented teas, follow the brewing directions for their base tea. Jasmine green tea and jasmine black tea are brewed differently.

Use a gaiwan or a small teapot for several short infusions and notice how the aroma changes. For example, our Tea Ticket Da Hong Pao brewing guide suggests 8 g, boiling water and quick initial pours. Other oolong teas may need a different amount or temperature. Follow each product’s brewing instructions.

Check whether the white tea is loose or compressed, and loosen a cake before measuring. For a simple mug, our beginner guide starts with 1–2 g in 200–300 mL for about 3–5 minutes, using the temperature recommended for the product. Strain when the strength suits you. If you choose to simmer tea, use suitable equipment and the directions for that particular tea.

Distinguish raw and ripe pu’er, and loosen compressed tea before weighing. As a starting point, our gaiwan guide uses 3–5 g in 120–150 mL, water near boiling and initial infusions of about 10–30 seconds. Age, storage and leaf style differ, so use the product’s instructions first. Drain each infusion fully and shorten the next steep if the cup is too strong.

For a mug, start with 1–2 g in 200–300 mL for 3–5 minutes. Use the temperature and quantities on the package when given. For short infusions, try a small 120–150 mL gaiwan.

For a small gaiwan, a traditional Chinese lidded bowl, start with 3–5 g of tea and water at 95–100 °C. Keep the first few infusions short, up to about 15 seconds each, and drain the tea completely after each pour. Adjust later infusions to taste. Follow the product’s brewing instructions for the best starting point for that tea and vessel.

Many of our teas can be cold-brewed. Add tea and drinking water to a clean, covered glass bottle or pitcher, then steep in the refrigerator. Keep it chilled. Check the specific product’s brewing instructions for the tea-to-water ratio and chilling time.