Brewing methods and techniques of China’s six major teas

 

Green tea: Water temperature 80–90℃, brew in a glass cup and observe its shape. The ratio of tea to water is 1:50, and the brewing time is 1–2 minutes. Avoid high temperature to destroy vitamin C and tea polyphenols.

White tea‌: The water temperature is adjusted according to the tenderness of the tea leaves, 85–90℃ for Baihao Yinzhen and 90–95℃ for White Peony. When brewing, pour water along the wall of the vessel, and gradually increase the brewing time.

Yellow tea: The water temperature is 85–90℃, the first brewing time is 30 seconds, and gradually extended. Use a glass or porcelain cup and enjoy the tea dance.

Oolong tea: brew with boiling water, small pot and small cup, pour immediately after brewing. Add a large amount of tea leaves and cover the lid after brewing. Can be brewed multiple times.

Black tea: It should not be brewed immediately. Pour out the tea as soon as possible after adding water. Cover the tea with a large bowl to dissipate heat and ventilate. The amount of tea can be small, but the tea must be dripped out completely.

Dark tea: Compressed tea needs to be awakened before brewing. Wet the tea first so that the juice comes out quickly.

Choosing the right brewing method can maximize the aroma and taste of the tea.