Art of Brewing Different Types of Tea

不同茶类的泡饮方法（Art of Brewing Different Types of Tea）

Art of Brewing Different Types of Tea

• Dark Tea
  • Tea set
    • Purple Clay Teapot
      • Pour the water over the teapot to seal the flavor of the tea
      • Double-layered tea tray and tea coaster
      • Double-layered tea appreciation cup
      • Zymic Pu'er Tea（aged fragrance）
    • Glass teapot
      • Brewing Pu'er Tea（overwhelming fragrance）
    • Glass teacup
      • Pu'er Milk Tea（mellowed fragrance）
        • Stir well with a spoon
  • Water
    • Temperature
      • boiling hot （100℃）
    • Brewing Times
      • 8 rounds and above
    • Infusion Time
      • first short then long（brewing in the purple clay teapot）
      • Simmer for 2-3 times （boiling in the glass teapot）
  • Tea leaves
    • Ratio of leaves to water
      • 1：50 - 1：30
    • Ways of throwing
      • Bottom-adding
  • Classification
    • Unzymic Pu'er Tea
      • 1-2 years old Unzymic Pu'er Tea's color is similar to Green Tea
    • Zymic Pu'er Tea
      • A tense bitter taste and strong fragrance
  • Notes
    • Note the reactions of your body when drinking unzymic Pu'er tea.
    • Don't skip the moisturizing process.
    • If necessary, moisturize the tea 2-3 times.
    • Try your best to empty the teapot when pouring tea liquid.
    • Adjust the ratio of tea to milk according to personal preference.
    • Add salt or sugar for a more unique flavor.
    • Use the tea knife to break off the tea leaves from compressed tea.
    • Remove the foam with the lid before covering the teapot.
    • The brewing time is usually adjusted in accordance to the age and quality of the tea leaves.
• Black Tea
  • Tea set
    • White Porcelain Teapot
      • Keemun Congou Tea
    • White Porcelain Teacup
      • Keemun Congou Tea
    • Tea Plate and Milk Cup
      • Flavored Black Tea（Milk Tea）
  • Water
    • Temperature
      • 90℃-95℃
    • Brewing Times
      • 1-2 times（Broken Black Tea）
      • 3-5 times（Black Strip Tea）
  • Tea leaves
    • Ratio of leaves to water
      • 1：30
    • Ratio of milk to tea
      • 1：10
    • Ways of brewing
      • Brewing in the teabowl
        • Black Strip Tea
      • Boiling in the teapot
        • Broken Black Tea
  • Classification
    • Black Strip Tea
      • Drinking by itself
    • Broken Black Tea
      • Flavored Tea
• Oolong（Cyan） Tea
  • Tea set
    • Lidded-teabowl
      • Min Gongfu Tea
        • Single Teabowl-cup method
    • Purple Clay Teapot
      • Chaoshan Gongfu Tea
        • Single Pot-cup method
      • Taiwan Gongfu Tea
        • Double Pot-cup method
  • Water
    • Temperature
      • boiling water at 100℃
    • Waiting time
      • 20-30 seconds→30 seconds→40 seconds
        • South Fujian and Taiwan Oolongs
      • 15 seconds→25 seconds→35 seconds
        • North Fujian and Guangdong Oolongs
    • Infusion times
      • 5-6 times
  • Tea leaves
    • Ratio of leaves to water
      • 1：13-1：20
        • Tie Guanyin
      • 1：7-1：22
        • Wuyi Rock Tea
    • Amount of Tea Leaves
      • 1/3-1/4 space of the teapot
        • Hemispherical Oolong leaves
      • 1/2 space of the teapot
        • Loose-bar Oolong leaves
      • 80% of the pot capacity
        • Phoenix Single Bush Tea
  • Notes
    • The brewing time becomes longer with each infusion.
    • Boiling water at 100℃ brings out the rich taste and fragrance that is unique to Oolong Tea.
    • Oolong Tea's fragrance remains at the seventh infusion.
    • Rotate the cup around and pour the entire water into another cup.
    • Drain the water for warming cups over the purple-clay teapot and gently brush the pot with a brush pen for pot.
    • Soak the leaves and Remove the foam with the lid before covering the teapot.
    • Moving the pot over the cups is called “Guan Gong Xun Cheng”.
    • Pouring the last drops evenly into every cup when the pot is nearly empty, which is called “Han Xin Dian Bing”.
    • Hold the cup under the lips and nose, inhale the fragrance and appreciate the color before tasting.
• Yellow Tea
  • Tea set
    • Glass Teacup
    • Lidded-teapot
  • Water
    • Temperature
      • 90℃
    • Infusion Time
      • 6-7 minutes
    • Brewing Times
      • 1-2 times
    • Infusion Time
      • 30 seconds - 1 minute（Glass Teacup）
      • 10-15 seconds（Lidded-teapot）
    • Brewing Times
      • 3-5 times（Lidded-teapot）
      • 3 - 4 times（Glass Teacup）
  • Tea leaves
    • Ratio of leaves to water
      • 1：50
    • Ways of throwing
      • Top-adding
        • Junshan Silver Needle Tea
      • Bottom-adding
        • Huo Shan Huang Ya Tea
      • Glass Teacup
• White Tea
  • Tea set
    • Glass Teacup
    • Lidded-teapot
  • Water
    • Temperature
      • 80℃-85℃
    • Infusion Time
      • 1-2 minutes（Glass Teacup）
      • 15 -25 seconds（Lidded-teapot）
    • Brewing Times
      • 3-4 times（Lidded-teapot）
      • 2-3 times（Glass Teacup）
  • Tea leaves
    • Ratio of leaves to water
      • 1：50
    • Ways of throwing
      • Top-adding
        • Silver Needle White Fuzz
        • White Peony
      • Bottom-adding
        • Gongmei
        • Shoumei
      • Lidded-teabowl
• Green Tea
  • Tea set
    • Glass Teacup
      • Tai Ping Hou Kui
    • Lidded-teabowl
      • West Lake Long Jing
    • Glass Teapot
      • An Ji Bai Cha
    • Porcelain Ware
      • Tai Ping Hou Kui
    • The Purple Clay Teapot
      • not appropriate
  • Water
    • Temperature
      • Bi Luo Chun
        • drop to 75℃（70℃-80℃）
      • An Ji Bai Cha
        • 80℃
      • Tai Ping Hou Kui
        • cool down to 85℃
      • West Lake Long Jing
        • 85℃-95℃
    • Infusion Time
      • 1 minute（Tai Ping Hou Kui）
      • 6-10 seconds（The mass of GreenTea）
      • 3 minutes（Famous and Fine Green Tea）
    • Brewing Times
      • 3-4 times
  • Tea leaves
    • Ratio of leaves to water
      • 1：50
    • Ways of throwing
      • Top-adding
        • Bi Luo Chun
      • Middle-adding
        • West Lake Long Jing
        • Xinyang Maojian Tea
      • Bottom-adding
        • Lu'an Guapian Tea
        • Yellow Mountain Fuzz Tip
        • Tai Ping Hou Kui
      • Glass Teacup
  • Notes
    • Glass teacup is appropriate for brewing f amous and fine green tea.
    • Top-adding art of brewing can avoid leaves being heated damaged by the hot water.
    • The tea buds slowly sink to the bottom of the cup upon absorbing the water while admiring the “dance of the tea leaves”.
    • Middle-adding art of brewing can help avoid the harm to the leaves by hot water.
    • Bottom-adding art of brewing's leaves stretch themselves faster and fragrance is fully emitted with the tea liquid evenly tasted.
    • The purple clay teapot is not appropriate for brewing green tea, for it preserves heat too well, liable to stew the green tea leaves into yellow.
    • The porcelain pot generally doesn't have lid, in order not to damage the tea leaves.
• Scented Tea
  • Tea set
    • Lidded-teabowl
      • Jasmine Tea （renowned fragrance）
    • Glass Teapot/Teacup
      • Ornamental Floral Tea
  • Water
    • Temperature（90℃-100℃）
      • drop to 90℃（Jasmine Tea）
    • Steeping Time
      • 1minute
    • Brewing Times
      • 3-5 times
  • Tea leaves
    • Ratio of leaves to water
      • 1：50-1：70
    • Ways of throwing
      • Top-adding
        • Ornamental Floral Tea
      • Bottom-adding
        • Jasmine tea
  • Notes
    • Hold the tea saucer with one hand and tilt the cover with the other to gently breathe in the fragrance while appreciating the fragrance.
    • Before drinking, gently use the lid of the tea bowl to brush across the surface of the tea to sweep away the tea leaves.
    • Glass teapot or teacup should be big with a capacity above 200 ml.
    • Glass teapot or teacup should withstand high temperature.
    • Avoid pouring directly on to the tea leaves while brewing Ornamental Floral Tea.
    • The main focus of Ornamental Floral Tea is in its design, the taste is secondary.