Tea Brewing Tips

1. Making Hot Water

Green, White & Jasmine Teas	Using fresh spring water, heat to approximately 175º (boiling water will damage the delicate nature of green tea). Use stainless steel, glass, ceramic pot or kettle. Do not use aluminum or iron.
Oolong & Red Teas	Bring water to a rolling boil.

2. Warming the Tea Pot

Rinse out tea pot with hot water. Fill with hot water. Pour out after two minutes.

Green, White, Red & Jasmine Teas	First infusion (first steeping) - Use three grams of tea for every eight-ounce cup, using traditional Yi Xing clay Chinese tea pot, or other tea infuser. Pour hot water over leaves. Cover and let steep for 2-3 minutes. Pour the tea into a cup or a decanter and enjoy sip by sip. Further infusions - After the first cup of tea, you can continue to add hot water at least one or two more times to the same tea leaves during the day.
Oolong Teas
Green Oolongs	Regular Style (using tea pot or gai wan) First infusion (first steeping) - Use 5-6 grams of dry leaf per eight-ounce tea pot. Pour hot water over leaves and let steep for 2-6 minutes or so, to your taste. Pour the tea into a cup or a decanter and enjoy sip by sip. Further infusions - Repeat two or more times, usually increasing steep time with each additional infusion. Green oolongs are high-yield teas, and slow to infuse. The leaves must be submerged in water for 1-3 hours to extract their full yield. Gong Fu Style (concentrated shots using tea pot or gai wan) First infusion - Use 9-12 g of tea per 8 ounce tea pot. Steep for 1-3 minutes. Pour the tea into a cup and enjoy sip by sip. Further infusions - Repeat up to seven more times, usually increasing steep time with each additional infusion. Practical Style (using any drink container) Use 5-6 grams of tea in any drink container. Pour hot water over leaves and steep for about five minutes. Begin to drink the tea. Top off your cup with more water (room temperature is okay) as the cup becomes half full. Repeat four or more times during the day. You will have your tasty tea all day long.
Red Oolongs	Red oolongs infuse faster than green oolongs. Thus, reduce infusion times by about 50%.

Important note: Discard used tea leaves after 12 hours, as they will begin to spoil.