TEA BREW AND DRINK
comprehensive guide
Below is a comprehensive guide to brewing green, yellow, white, oolong, black, and dark teas, focusing on their unique brewing methods, including water temperature, steeping time, utensils, and optimal drinking times.
- Water Quality: Use filtered or spring water to avoid off-flavors.
- Tea Quantity: Adjust based on vessel size (typically 3–7g per 100 ml for Gaiwan/Yixing; 1–2 tsp per 8 oz for Western-style brewing).
- Utensils: Gaiwan or Yixing teapot for Chinese-style brewing (short, multiple infusions); ceramic/glass teapot or infuser for Western-style (longer, single infusion).
- Drinking Time: Suggested times align with the tea’s flavor profile, caffeine content, and cultural use.
- Infusions: Gaiwan and Yixing methods support multiple infusions; Western-style typically uses one.
Green Tea
Green tea is unoxidized, with delicate, grassy, or floral flavors. Overheating or over-steeping can cause bitterness.
Utensils
- Gaiwan: Preferred for precise control and aroma appreciation.
- Yixing Teapot: Less common (clay may absorb delicate flavors), but viable if dedicated to green tea.
- Western: Ceramic/glass teapot or infuser basket.
- Other: Small teacups (30–50 ml for Gaiwan; 8 oz for Western), tea tray, kettle with temperature control.
Brewing Method
- Gaiwan/Yixing:
- Warm the vessel with hot water (discard).
- Add tea leaves, rinse briefly (5–10 seconds) with warm water for some green teas (e.g., Dragonwell), then discard rinse.
- Pour hot water, steep for 10–20 seconds (Gaiwan) or 15–25 seconds (Yixing).
- Pour into cups or a pitcher. Re-steep 3–5 times, increasing time slightly.
- Western:
- Add tea to a teapot/infuser.
- Pour 8 oz of hot water, steep for 1–2 minutes.
- Remove leaves to avoid bitterness.
Drinking Time
- Best: Morning or early afternoon (light, refreshing, moderate caffeine).
- Why: Boosts alertness without overwhelming; pairs well with light meals or meditation.
Tips
- Avoid boiling water to preserve delicate flavors.
- Use a Gaiwan to appreciate the aroma (smell the lid after pouring).
- Examples: Dragonwell (Longjing), Sencha, Matcha (requires whisking, not Gaiwan/Yixing).
White Tea
White tea is minimally processed, with delicate, floral, or fruity notes. It’s lightly oxidized and sensitive to high temperatures.
Utensils
- Gaiwan: Best for delicate flavors and aroma.
- Yixing Teapot: Rarely used (clay may overpower subtlety).
- Western: Glass or ceramic teapot.
- Other: Teacups, tea tray, kettle.
Brewing Method
- Gaiwan/Yixing:
- Warm vessel, discard water.
- Add tea, no rinse needed (leaves are delicate).
- Pour hot water, steep 20–30 seconds (Gaiwan) or 25–35 seconds (Yixing).
- Pour and re-steep 5–8 times.
- Western:
- Add tea, pour 8 oz water, steep 2–3 minutes.
- Remove leaves.
Drinking Time
- Best: Morning or early afternoon (light, soothing, low caffeine).
- Why: Calming; ideal for relaxation or pairing with desserts.
Tips
- Use lower temperatures for young white teas (e.g., Silver Needle); slightly higher for aged white teas.
- Gaiwan enhances floral notes.
- Examples: Silver Needle, White Peony.
Yellow Tea
Yellow tea is rare, lightly oxidized, with a mellow, less grassy taste than green tea. It undergoes a unique “sealed yellowing” process.
Utensils
- Gaiwan: Ideal for capturing subtle aromas.
- Yixing Teapot: Rarely used (delicate flavors may be muted by seasoned clay).
- Western: Ceramic teapot or infuser.
- Other: Small teacups, tea tray, kettle.
Brewing Method
- Gaiwan/Yixing:
- Warm vessel, discard water.
- Add tea, rinse briefly (optional, 5–10 seconds), discard rinse.
- Pour hot water, steep for 15–25 seconds (Gaiwan) or 20–30 seconds (Yixing).
- Pour and re-steep 3–5 times.
- Western:
- Add tea to teapot/infuser, pour 8 oz water, steep 1.5–2.5 minutes.
- Remove leaves.
Drinking Time
- Best: Morning or mid-morning (smooth, calming, light caffeine).
- Why: Gentle flavor suits quiet moments or light snacks.
Tips
- Handle like green tea but with slightly hotter water.
- Rare; examples include Junshan Yinzhen.
- Use a Gaiwan to highlight sweetness.
Oolong Tea
Oolong tea is partially oxidized, ranging from green and floral to dark and roasted. It’s ideal for multiple infusions.
Utensils
- Gaiwan: Great for lighter oolongs (e.g., Tieguanyin).
- Yixing Teapot: Preferred for darker oolongs (e.g., Wuyi rock tea) to enhance depth.
- Western: Ceramic teapot or infuser.
- Other: Teacups, pitcher, tea tray, kettle.
Brewing Method
- Gaiwan/Yixing:
- Warm vessel, discard water.
- Add tea, rinse for 5–10 seconds, discard rinse.
- Pour hot water, steep 15–30 seconds (Gaiwan) or 20–30 seconds (Yixing).
- Pour and re-steep 6–10 times.
- Western:
- Add tea, pour 8 oz water, steep 2–4 minutes.
- Remove leaves
Drinking Time
- Best: Mid-morning or afternoon (complex, balanced, moderate caffeine).
- Why: Pairs well with snacks or contemplative moments.
Tips
- Yixing teapots are ideal for oolongs; dedicate one pot to a specific oolong type.
- Rinse to “awaken” leaves.
- Examples: Tieguanyin, Da Hong Pao.
Black Tea
Black tea is fully oxidized, with bold, robust flavors. It’s forgiving but can become astringent if over-steeped.
Utensils
- Gaiwan: Good for Chinese black teas (e.g., Keemun).
- Yixing Teapot: Enhances flavor for robust black teas.
- Western: Ceramic teapot or infuser.
- Other: Teacups, pitcher, tea tray, kettle.
Brewing Method
- Gaiwan/Yixing:
- Warm vessel, discard water.
- Add tea, rinse for 5–10 seconds (optional), discard rinse.
- Pour hot water, steep 20–30 seconds (Gaiwan) or 20–40 seconds (Yixing).
- Pour and re-steep 4–6 times.
- Western:
- Add tea, pour 8 oz water, steep 3–5 minutes.
- Remove leaves
Drinking Time
- Best: Morning or afternoon (bold, high caffeine).
- Why: Energizing; pairs with breakfast or hearty meals.
Tips
- Western brewing suits Indian black teas (e.g., Assam, Darjeeling); Gaiwan/Yixing for Chinese blacks.
- Adjust time to avoid astringency.
- Examples: Keemun, Assam, Darjeeling.
Dark Tea
Dark tea, like pu-erh, is fermented, with earthy, rich flavors. It’s ideal for multiple infusions and improves with age.
Utensils
- Gaiwan: Good for raw (sheng) pu-erh.
- Yixing Teapot: Preferred for ripe (shou) pu-erh to enhance earthiness.
- Western: Ceramic teapot or infuser.
- Other: Teacups, pitcher, tea tray, kettle, tea pick (for breaking pu-erh cakes).
Brewing Method
- Gaiwan/Yixing:
- Warm vessel, discard water.
- Add tea (break pu-erh cakes with a tea pick), rinse for 10–15 seconds (twice for ripe pu-erh), discard rinse.
- Pour hot water, steep 10–20 seconds (Gaiwan) or 15–25 seconds (Yixing).
- Pour and re-steep 8–12 times.
- Western:
- Add tea, pour 8 oz water, steep 3–5 minutes.
- Remove leaves
Drinking Time
- Best: Afternoon or evening (earthy, warming, low caffeine).
- Why: Aids digestion; suits post-meal or relaxation.
Tips
- Rinse thoroughly to remove fermentation dust.
- Yixing teapots are ideal for pu-erh; dedicate one to ripe or raw.
- Examples: Ripe Pu-erh, Raw Pu-erh.