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TEA GUIDE: Introduction to Our Teas Tea Brewing Instructions Chinese Tea Classification


Kongfu Tea



Fujian Province



TEA BREWING INSTRUCTIONS

DECAFFEINATING TEA YOURSELF

Caffeine is a very soluble chemical, and the most caffeine (80%-90%) is consumed with the first infusion of the tea. If you are watching your caffeine intake, simply discard (or share) the first infusion, add more hot water and enjoy less caffeinated tea!

WATER

To enjoy quality tea, it is necessary to pair it with quality water. After tea leaves, quality water is the second most important ingredient for a great cup of tea. Use fresh, pure, cold water to brew your tea. Spring or filtrated medium to soft water works the best.

TEMPERATURE

Each tea has a specific requirement for the best water temperature. The following temperature is best suited for the following teas:
  • White, yellow tea: 170 or low boil
  • Green tea: 175-180 or low boil
  • Wulong tea: 180-200 or medium boil
  • Red tea (traditional black tea) and black tea (Puer): 212 or rolling boil
These temperatures are suggested, but it is not a science. The temperature doesn't have to be precisely measured. You can simply boil the water first, and then cool it.

STEEPING TEA

Most Chinese teas are sensitive to oversteeping. 1-2 min is a usual period of time for brewing tea.

Whole leaf teas can be steeped multiple times:
  • White, yellow teas - 3 times
  • Green teas - 3-4 times
  • Blue teas - 4-5 times
  • Red teas - 2 times
  • Black teas - 6-12 times
STORING TEA

The best way to preserve tea is to keep it in wine cellar like conditions - keeping it in the refrigerator with the temperature of 37-42. Or you can simply store it away from light and separate from spices. Tightly enclose it with a heavy-duty clip to eliminate access of oxygen.


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