Tea is divided into several types such as White Tea, Green Tea, Oolong Tea, Black Tea, and Dark Tea. Different types of tea not only vary in taste but also in brewing methods. The steeping time and teaware must be carefully managed. Below are the characteristics of several common teas.

Black Tea: Longer Steeping for Health Benefits

The longer black tea is steeped, the more beneficial it is for health. A longer steeping time allows the healthful flavonoids to fully dissolve. It is best to steep for at least 5 minutes.

Biluochun: Pour Hot Water First, Then Add Tea Leaves

Biluochun has small and tender buds and leaves. Only with the right steeping time can it achieve a clear, green infusion and a mellow, fragrant taste. If steeped too long, the liquor will turn yellow and its freshness will diminish significantly. When brewing, first pour hot water, then add the tea leaves, and steep for two to three minutes.

Longjing: Pre-soak with a Small Amount of Hot Water

Before brewing Longjing or Huangshan Maofeng, first pour a small amount of hot water into the cup to pre-soak the leaves. After detecting a light, fresh aroma, add more water, cover, and steep for 4 minutes. This duration allows for better taste and effective extraction of beneficial compounds. When drinking, do not wait until the cup is empty to refill; instead, add more water when half-finished to maintain a rich flavor.

Pu'erh Tea: The Key is Rinsing

The most important step in brewing Pu'erh tea is rinsing. First, place the tea leaves in the cup, pour in hot water, let it sit briefly, then discard the water. Next, pour in hot water again and cover the cup. This second infusion not only filters out impurities from the leaves but also yields a more aromatic and mellow brew. Pu'erh tea belongs to the dark tea category. Generally, steeping for 5 minutes releases its fragrance. Compared to compressed tea cakes, loose-leaf Pu'erh infuses more quickly.