How do you brew tea in a way that does justice to its quality and allows you to appreciate its aroma, appearance, and taste to the fullest, getting closer to nature? Master the brewing techniques for the six main types of tea, and you won't have to worry about bitter or astringent tea in your Cup anymore!

    1. Brewing Basics

    The three key factors in brewing tea are water temperature, tea-to-water ratio, and Steeping time.

    For older leaves, use higher water temperatures; for younger leaves, use lower water temperatures.

    Increase the steeping time slightly with each subsequent infusion.

    Adjust the tea-to-water ratio and steeping time according to your preferred strength.

    Dark teas and aged white teas can be boiled in a pot for a richer, smoother flavor with better aftertaste.

    2. Brewing Techniques

    Tea Placement Techniques

    ① Top Placement Method

    Step 1: Fill the cup to about 70% with water at the appropriate temperature.

    Step 2: Add the tea.

    Applicable for: Fine, delicate teas, usually characterized by having only buds or being covered in fine hairs.

    ② Middle Placement Method

    Step 1: Pour about one-third of the water at the right temperature into the cup.

    Step 2: Add the tea and gently rotate the cup to moisten it.

    Step 3: Fill the cup to about 70% with water.

    Applicable for: Tightly packed or flat-shaped green teas with a tenderness level of one bud and one leaf or one bud and two leaves.

    ③ Bottom Placement Method

    Step 1: Add an appropriate amount of tea.

    Step 2: Pour water at the appropriate temperature to about 70% full along the side of the cup, slowly shaking it to ensure the tea is fully moistened.

    Applicable for: Looser or less tender green teas.

    Cooling Techniques:

    ① Cool down boiling water by pouring it back and forth between two cups.

    ② Control the height and thickness of the water stream during pouring to regulate the water temperature. Within reasonable limits, the higher and finer the stream, the faster the cooling.

    Three Nods of the Phoenix: Raise and pour the Teapot high and then low, repeating this three times. This not only cools the water but also symbolizes a bow to guests (usually used when brewing green tea).

    Rinsing Techniques:

    ① No rinsing is needed for green, white, yellow, Oolong, and black teas that are in their natural state or lightly compressed; the first infusion will provide the best taste and substances.

    ② Ball-shaped oolongs, Pu'er, brick teas, and tuocha that are tightly compressed require rinsing or pre-soaking. The first infusion typically does not reach the best taste and substance levels and is not recommended to drink, so it should be discarded.

    ③ Older teas, such as aged Pu'er and old teas, must be rinsed to remove dust and impurities and to help the leaves open up.

    Pouring Techniques:

    ① Single-Spot Pouring (pour water over a fixed point on the edge of the Teaware).

    ② Circular Pouring (pour water in a circle around the edge of the teaware).

    ③ Spiral Pouring (draw circles from the edge of the teaware towards the center, creating a spiral path similar to incense).

    Impact force: Single-Spot Pouring < Circular Pouring < Spiral Pouring.

    ④ A high pour with a thick stream has greater impact force; a low pour with a thin stream has lesser impact force.

    When the tea becomes lighter, adjust the pouring method to increase the impact force, but avoid pouring directly onto the tea leaves.

    Decanting Techniques:

    ① Decant along the side of the cup to avoid producing too much foam, which affects both taste and aesthetics.

    ② Decant completely, leaving no water to sit with the tea leaves for too long.