How to Brew Tea — Complete FAQ

Whether you're new to Chinese tea or deepening your practice, this guide answers the most common questions about brewing. For detailed step-by-step guides, visit our Tea Blog.

🌡️ Temperature

What temperature should I use for each tea?

Matcha: 70–75°C
Green tea: 75–85°C
Yellow tea: 75–80°C
White tea (young): 75–85°C
White tea (aged): 90–95°C
Light oolong (Milk, Tie Guan Yin): 85–90°C
Wuyi rock oolong (Da Hong Pao): 95–100°C
Red / black tea: 90–95°C
Liu Pao / dark tea: 95–100°C
Puer (sheng / shu): 95–100°C

How do I know the water temperature without a thermometer?

Watch the bubbles: tiny bubbles clinging to the bottom = 70°C; shrimp-eye bubbles = 75°C; fish-eye bubbles = 80°C; strong rolling boil = 100°C. Or simply boil fully and wait: 3 min ≈ 85°C, 5 min ≈ 80°C, 8 min ≈ 75°C.

⚖️ Ratios

How much tea should I use?

Gongfu (gaiwan/small teapot): 5–7g per 100–150ml
Western teapot: 3–5g per 300ml
Mug: 2–3g per 200ml
Cold brew: 4–6g per 500ml
Matcha: 1.5–2g per 60–80ml water

How many infusions can I get?

Green tea: 4–6 infusions
Oolong tea: 6–10 infusions
White tea: 5–7 infusions
Puer (sheng): 8–12+ infusions
Puer (shu): 6–10 infusions
Red tea: 4–6 infusions
Liu Pao: 8–12 infusions

🫖 Vessels

What is a gaiwan and how do I use it?

A gaiwan (盖碗) is a lidded bowl used for brewing tea. Add tea leaves, pour water, cover, and tilt the lid slightly to pour out the tea after the correct steep time. The lid controls the pour. It's the most versatile brewing vessel — suitable for any tea, easy to clean, and beginner-friendly.

Should I use a teapot or a gaiwan?

Both work well. A gaiwan is neutral — it won't absorb tea flavours, making it ideal for exploring many different teas. A Yixing teapot absorbs tea oils over time and works best dedicated to one type of tea (oolong, puer, or red tea). For beginners: start with a gaiwan.

Do I need a Yixing teapot?

Not at all — a porcelain gaiwan performs equally well for most teas. Yixing clay teapots are prized for their seasoning ability and the subtle enhancement they give to oolong and puer over hundreds of uses. They are a long-term investment, not a necessity.

💧 Water

What water is best for tea?

Soft, filtered water with low mineral content. Avoid hard tap water (it dulls flavour and causes scale) and distilled water (it lacks the minerals that carry aroma). Spring water or filtered tap water is ideal.

Can I re-boil water?

Try to avoid it. Re-boiled water loses oxygen and can taste flat. Freshly drawn and freshly boiled water produces the best-tasting tea.

🍵 Brewing Questions

Why is my tea bitter?

Three causes: water too hot, steeping too long, or too much leaf. Try one change at a time — lower the temperature first, then shorten the steep.

What is the tea rinse and should I do it?

A rinse (醒茶, xǐng chá) is a quick 3–5 second pour over the leaves that is immediately discarded. It awakens compressed or aged teas and removes surface dust. Recommended for puer, liu pao, and aged teas. Optional for fresh oolong and green tea.

Can I brew tea cold?

Yes — cold brew is excellent for green, white, and oolong teas. Add 4–6g of tea per 500ml of cold water and refrigerate for 6–12 hours. The result is exceptionally sweet and smooth, with no bitterness.

Why does my tea taste different each time?

Water temperature, steep time, water quality, and leaf freshness all affect the taste. Keep notes. Small adjustments make a big difference. This exploration is part of the pleasure.

📦 Tea Storage

How should I store tea?

Keep tea in an airtight, odour-free container.
Store away from light, heat, and moisture.
Green and white teas: refrigerate for maximum freshness.
Oolong and red tea: cool, dark, dry — room temperature is fine.
Puer and Liu Pao: breathable storage (unglazed clay container or paper wrapper), away from strong odours. These teas age and improve over time.

Still have questions?

Visit our Tea Blog for detailed brewing guides for each tea type, or contact us directly — we're happy to help you find the right tea and learn how to brew it perfectly.