Making Hot Water
Green, White, Jasmine Tea Use fresh spring water, Heat to approximately 175º (Boiling water will damage delicate nature of green tea).Use stainless steel, glass, ceramic pot or kettle. Do Not use aluminum or iron.
Oolong & Red Tea Bring water to a rolling boil.
Warming the Tea Pot
Rinse out tea pot with hot water. Fill with hot water. Pour out after 2 minutes.
Brewing Hot Tea
Green, White, Red, Jasmine
First Infusion (first steeping) - Use 3 g. of tea for every 8 ounce cup, traditional YiXing clay Chinese tea pot, or other tea infuser. Pour hot water over leaves. Cover and let steep for 2- 3 minutes. Pour the tea into a cup or a decanter and enjoy sip by sip. Further infusions - After the first cup of tea you can continue to add hot water at least 1 or 2 more times to the same tea leaves during the day.
Green Oolong
Regular Style (Using Tea Pot or Gai Wan cup)
First Infusion (first steeping) - Use 5- 6 g of dry leaf per 8 ounce tea pot. Pour hot water over leaves and let steep for 2- 6 minutes or so, to your taste. Pour the tea into a cup or a decanter and enjoy sip by sip. Further Infusions - Repeat 2 or more times usually increasing steep time with each additional infusion. Green Oolongs are high yield teas, and slow to infuse. The leaves must be submerged in water for 1-3 hours minimum to extract their full yield.Kung Fu Style (Concentrated Shots Using Tea Pot or Gai Wan cup)
First Infusion - Use 9-12 g of tea per 8 ounce tea pot. Steep for 1- 3 minutes. Pour the tea into a cup and enjoy sip by sip. (Using Kung Fu tea snifters is excellent to fully experience the aromatic qualities of this special Chinese brewing style.)
Further Infusions - Repeat up to 7 more times, usually increasing steep time with each additional infusion.Practical Style (Using Any Drink Container)
Use 5- 6 g of tea in any drink container. Pour hot water over leaves and steep for about 5 minutes. Begin to drink the tea. Top off your cup with more water (room temperature is okay) as the cup becomes half full. Repeat throughout the day.
Red Oolong
Red Oolongs infuse faster than Green Oolongs. Reduce infusion times by about 50%.
Important Note: Discard used tea leaves after 12 hours, as they will begin to spoil.
