Tea Brewing
Ways to brew depend on the teas (type, processing, etc), environmental factors, personal preferences, and etc. The following suggested ways apply specifically to our teas, and please feel free to adjust accordingly.
Smaller Amount of Water
With a small brewing vessel, either yixing teapot or gaiwan, suggest to start with 6~8g tea per 100ml water.
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warm up the teawares with boiling water and put tea in
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bring water to a boil: preferrably use spring water or purified, and let it quiet down
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brewing temperature: for shu pu, boiling is OK, for sheng pu cool down a bit more
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pouring: quietly, steadily, slowly, and evenly, per teacher Shih Kun Mu, clockwise along the edge swirling into the centre, while breathing naturally.
Larger Amount of Water
Leaves in water
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suggest to taste with 2-3g tea into a bowl or large cup
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pour in boiling water
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brew for 1-3 mins
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drink and refill as needed
Leaves seperated from water
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suggest 3g tea per 200ml vessel
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pour water into the vessel evenly and slowly, to fill it about 90% full
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brew for 3-5 mins
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pour tea out to enjoy
Boiling
With a kettle, suggest 4~8g tea per 1L water.
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put in tea and cold water and bring to a boil, with cover off
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Simmer on low heat for 40-60mins, with cover off
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feel free to dilute with water when drinking or while simmering
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recommended tea selection: shu pu, aged pu'er, aged white tea, dark tea, and other more fermented/oxidized tea. Newly processed sheng pu or green tea is not recommended.
