With persistent drizzle and the chill of autumn setting in, through the seasons' cycles, there's always fine tea to savor.

But while the tea is ready, are you?

How do you brew to do justice to good tea and to maximize the appreciation of its fragrance, appearance, and character, connecting with nature's landscapes?

【Choose a Gaiwan as Your Primary Brewing Vessel】

The elegant simplicity of a gaiwan makes it a versatile all-purpose Teaware.

It's like a white T-shirt or shirt in the fashion world—simple yet versatile.

While some tea enthusiasts prefer using Yixing clay pots or Chaozhou red clay hand-made pots to brew Oolong tea,

a gaiwan stands out for being cost-effective and easy to acquire.

Even beginners won't struggle with purchasing decisions due to budget constraints or lack of discernment.

Moreover, gaiwans don't absorb or alter the aroma of the tea.

This makes it easier to distinguish between different aromas, appreciate their complexity, and experience the layers of change during each infusion.

【Fairness Cups and Tasting Cups】

To better appreciate the aroma of oolong tea, it's recommended to use a tall, narrow fairness Cup that helps concentrate the scent.

(A dedicated sniffing cup can also be used.)

According to “The Chaozhou Gongfu tea Classic,” the cups should be “thin to evoke the aroma and clean to highlight the color.”

This means that thin cups help release the tea's fragrance, while pure white cups enhance the color of the liquor.

Additionally, tasting cups should be small in size.

【Water for Brewing】

In general, clear, odorless water with high oxygen content is best for brewing tea, with spring water, well water, and stream water being the top choices.

However, most tea enthusiasts face practical limitations in their daily tea brewing and don't need to pursue perfection excessively.

Purified water is recommended.

Especially for those learning about tea, purified water neither adds nor subtracts from the evaluation of the tea, ensuring fairness.

【Brewing Temperature】

Remember two key words—”suitable.”

Different types and qualities of tea require different temperatures. For example, green tea should be brewed at around 85°C (185°F).

If the water is too hot, it can cause the tea liquor to turn yellowish and bitter, and most of the nutrients will be destroyed.

Thus, choosing the right brewing temperature is crucial.

To control the temperature, opt for a smaller kettle or boil only enough water for one or two infusions.

【Amount of Tea】

The amount of tea directly affects the strength of the brew. Using too much tea can make the liquor overly bitter and unpleasant, causing waste.

Using too little tea results in a flavorless brew that doesn't fully capture the essence of the leaves. The amount of tea should be adjusted based on the capacity of your brewing vessel.

Standard Amount: The ratio of tea to water is 1:50, meaning 1 gram of dry tea requires 50 milliliters of water. This standard is also used in professional tea evaluations and effectively showcases the aroma and characteristics of the tea.

Experiment with different amounts to find your preferred taste.

【Tips for Brewing】

※ Warming the Vessels (Lining the Pot)

Before adding the tea, rinse the gaiwan, fairness cup, and tasting cups with boiling water.

This not only keeps things clean and hygienic but also warms up the vessels, enhancing the aroma when brewing.

If using a Yixing clay pot, first rinse the pot with boiling water before adding the tea.

After placing the lid, pour boiling water over the pot's lid and body, a process known as “drying warming” or “dry pre-warming,” which can help evoke the tea's aroma.

※ Gently Add the Tea

When adding dry tea to the gaiwan or pot, handle it gently without applying force that might break or crush the tea leaves, maintaining their integrity.

Crushed tea can result in a bitter and astringent taste and detracts from the aesthetic appeal.

※ Don't Overfill When Pouring Water

When using a gaiwan, simply cover the tea leaves with water.

Overfilling can make it easy to scald your hands when pouring the liquor.

Also, the fear of getting burned may delay the pouring, affecting the taste of the liquor.

※ Pour Out Quickly

The key to pouring out the liquor: speed.

During actual brewing, you can “observe the color, smell the aroma, and taste the flavor” and adjust according to the quality of the tea and personal preference.

※ Drain Completely After Each Infusion

Ensure that all the liquor is poured out after each infusion, leaving none in the gaiwan or pot, to avoid affecting the taste of the next infusion.

This also allows for a better appreciation of the changes in each infusion.