Knowledge
Brewing
Water temperature, ratios, steeping times, gongfu vs Western brewing — everything about the act of making tea.
Can I re-boil water for tea?
It's real, but the effect is small. Boiling drives off dissolved oxygen, which gives water a fuller, livelier mouthfeel. Re-boiled water tastes 'flat' to tra...
How do I make cold brew tea?
Use double the leaf you'd use for hot brewing. Put leaves in a jar, fill with cold filtered water (1g per 15ml), seal, refrigerate for 6–12 hours. Strain and...
Why does my tea taste astringent or muddy?
Three usual suspects, in order: (1) water too hot — drop 5–10°C, especially for greens and delicate oolongs; (2) over-steeped — cut 30–60 seconds from your t...
What's the difference between gongfu and Western brewing?
Western: a lot of water, little leaf, one long steep (~3 min). Designed for big mugs and casual drinking. Gongfu (功夫): little water, lots of leaf, many short...
Does water quality really matter for tea?
Water is 98% of your cup, so yes — it matters enormously. Target soft to medium-soft mineral content (TDS 30–80 ppm). Heavy chlorination dulls aromatics; ver...
How long should I steep tea — first and subsequent infusions?
Western steeping (1g per 50ml): green/white 1–3 min, oolong 2–4 min, black 3–5 min, pu-erh 3–5 min. Gongfu steeping (1g per 15ml): start with 10–15 seconds f...
How much tea leaf should I use per cup?
Western style: 1g of leaf per 50ml of water (about 1 teaspoon per 250ml cup). Gongfu style: 1g per 15–20ml — much stronger, designed for short repeated steep...
What water temperature should I use for each tea type?
Quick reference: green tea 75–80°C, white tea 80–85°C, oolong 90–95°C, black/red tea 95–100°C, pu-erh 95–100°C, matcha 70–80°C. Lower temperatures preserve d...