How to Brew Tea

Zi Sha Hu — Yixing Clay Pot (紫砂壶)

Unglazed purple clay from Yixing. Seasons over time to enhance the tea. Dedicate one pot to one tea type.

  1. Dedicate your Zi Sha Hu to one tea family — never mix rock oolong and black tea in the same pot.
  2. Bring fresh filtered water to a full boil (100°C / 212°F).
  3. Warm the pot by filling with boiling water, covering, then pouring water over the outside. Discard the inside water.
  4. Add leaves — use 6–8g per 120ml for Yancha; slightly less for other types.
  5. Rinse leaves with a quick pour (5 seconds), discard.
  6. Brew with short steeps of 10–20 seconds. Pour fully each time — never leave liquid in the pot.
  7. After brewing, empty the pot and leave the lid off to dry naturally. Never use soap.

How to Brew Tea

Gongfu — Gaiwan (盖碗)

The traditional Chinese method. Works for all teas — multiple short steeps reveal each layer of flavor.

  1. Heat fresh filtered water to 100°C.
  2. Warm your gaiwan and cups by rinsing with hot water, then pour it out.
  3. Add leaves — use 5–7g per 100ml of water.
  4. Rinse the leaves with a quick pour (5 seconds), then discard. This awakens the leaves.
  5. Pour hot water and steep for 5–15 seconds for the first infusion.
  6. Pour through a strainer into a fairness pitcher (公道杯), then distribute to cups.
  7. Smell the gaiwan lid before drinking — the lid aroma reveals the top notes.
  8. Add 5–10 seconds with each subsequent steep. Most teas yield 6–9 infusions.

How to Brew Tea

Hong Cha Set — Black Tea Pot

A dedicated set for black teas — fuller body, longer steeps, ideal for everyday enjoyment.

  1. Heat fresh filtered water to 100°C.
  2. Warm the teapot by filling with hot water, swirling, then discarding.
  3. Add 4–5g of black tea per 200ml of water.
  4. Pour hot water over the leaves and steep for 20–30 seconds for the first pour.
  5. Pour into cups through a strainer. Serve immediately while hot.
  6. Re-steep with slightly longer times — black teas yield 4–6 steepings at this ratio.