Brew your first cup of tea

Start with a 120–150 mL gaiwan and 3–5 g of loose leaf. Warm the gaiwan, drain it, add the leaf and smell it briefly. Pour, count the seconds, then empty the gaiwan so the tea does not continue to steep between rounds.

As starting points, try black tea at 95–100°C for 5–15 seconds, green tea around 85°C for 15–20 seconds, oolong at 95–100°C for 5–30 seconds and Pu’er at 95–100°C for 10–30 seconds. Delicate teas may prefer less heat. Taste the first round and change only one thing at a time. Later infusions can be lengthened as the flavour softens.

For a 200–300 mL cup, try 1–2 g of tea. Delicate green tea can be tasted after 1–2 minutes; for a fuller cup try up to 3–5 minutes, depending on the leaf and your preference. Add water again while the flavour remains. A filter cup lets you lift the leaf when the tea reaches the strength you like. If you prefer a small teapot, try 1 g per 50 mL for black tea and 1 g per 20 mL for oolong as adjustable starting points.

For cold brew, use 1–2 g in 200–300 mL of cold drinking water, refrigerate at 0–4°C for 3–5 hours and strain. Green, black and white tea are all worth trying. Keep equipment clean, keep the brewed tea refrigerated and drink it promptly.

Gongfu brewing uses a small vessel and several short infusions. A fuller leaf-to-water ratio makes it possible to taste the same leaves as the fragrance, texture and finish change. Warm the vessel, smell the leaf, pour each round into a sharing pitcher or cups, and lengthen later rounds as needed.

A mug or larger teapot typically uses less leaf per volume and a longer infusion. It is useful when you want one cup at a time or a larger pot to share. The same Chinese tea can work with either method. Fresh drinking water, a suitable temperature and removing or draining the leaves on time matter more than the style of vessel.

Keep black tea sealed in a cool, dry place, away from light, moisture and strong smells. Reseal it promptly after use, take it out with dry utensils and follow the storage directions and date on the particular pack. If the leaves have absorbed moisture or developed an unusual smell, do not judge them by the calendar alone.

Zheng Shan Tang’s classic tin uses a rigid tin-plated steel body to shade the leaf and protect it in transport. The inner seal and lid help limit moisture and outside odours. Depending on the edition, the base and lid, inner foil, origin or QR label, geographical indication and seals can provide clues when examining a pack. Compare the features with the official authentication guide for the same version.