1. Water Quality: Good water is essential for good tea. Water can be classified as hard or soft, which affects the sensory qualities of the tea liquor, such as color, aroma, and taste. "Hard water" generally contains higher levels of soluble calcium and magnesium compounds, whereas water with little or no such compounds is called "soft water." For brewing tea, it is best to use "soft water" with low metal ion content, such as purified water or high-quality mineral water.
2. Tea-to-Water Ratio: Generally, the ratio of tea leaves to water varies depending on the type of tea and the drinker's preference for strength. For green tea, a ratio of 1:50 is usually appropriate; for example, 3 grams of tea leaves brewed with 150 ml of water yields a moderately strong liquor. The ratio for black tea is similar to that of green tea. The amount of dark tea leaves used is typically twice that of green tea, i.e., a tea-to-water ratio of 1:25. Oolong tea requires a larger quantity of leaves, basically filling half or more of the pot or gaiwan used.
3. Tea Set: When brewing green tea, the choice of cup can depend on the quality of the tea. For premium, tender green teas like West Lake Longjing or Huangshan Maofeng, a transparent glass cup can be used to appreciate the "tea dance." For everyday quality tea, a porcelain cup is suitable.
4. Brewing Time: The brewing time for green tea is generally 2–3 minutes, and it is best to drink it immediately after brewing. When brewing, you can first moisten the leaves with about 1/4 of the water, wait 20 seconds or half a minute, then add the remaining water. For black tea, a brewing time of 3–5 minutes is ideal. The number of infusions can vary based on tea quality, usually 2–3 times. Oolong tea can be infused multiple times; high-quality oolong can be brewed 7–8 times, with each infusion's time gradually increasing from short to long, ideally between 2 to 5 minutes. For dark teas like Pu-erh, the first infusion should be a quick rinse of 10–20 seconds to remove impurities and enhance the aroma of subsequent brews. The optimal brewing time for subsequent infusions is generally 2–3 minutes.