1. Water Quality: Good water is essential for good tea. Water can be classified as hard or soft based on its content of soluble calcium and magnesium compounds. "Hard water" contains higher levels of these compounds, while "soft water" contains little to none. For brewing tea, it is best to use "soft water" with low metal ion content, such as purified water or high-quality mineral water, as it better preserves the tea soup's color, aroma, and flavor.
2. Tea-to-Water Ratio: Generally, the ratio of tea leaves to water varies depending on the type of tea and personal preference for strength. For green tea, a ratio of 1:50 is suitable, often using 150 ml of water to 3 grams of tea leaves, resulting in a well-balanced brew. The ratio for black tea is similar to that of green tea. For dark tea, the amount of tea leaves is typically double that of green tea, with a ratio of 1:25. Oolong tea requires a larger quantity of leaves, usually filling half or more of the teapot or gaiwan used.
3. Tea Set: When brewing green tea, the choice of cup can depend on the tea's quality. For premium, tender green teas like West Lake Longjing and Huangshan Maofeng, a transparent glass cup is recommended to appreciate the "tea dance." For everyday quality teas, a porcelain cup is suitable.
4. Brewing Time: The brewing time for green tea is generally 2–3 minutes, and it is best served immediately after brewing. You can start by moistening the leaves with about one-fourth of the water, wait 20 seconds or half a minute, then add the remaining water. Black tea is best brewed for 3–5 minutes, and the number of infusions can vary based on quality, usually 2–3 times. Oolong tea can be infused multiple times; high-quality oolong can be brewed 7–8 times, with each infusion time gradually increasing from short to longer, ideally between 2–5 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. Follow-up infusions are generally best at 2–3 minutes.