Leaf, heat and timeEvery cup comes down to three levers. Change one at a time.Water temperature by teaDelicate greens want cool water; roasted oolongs and pu-erh want it boiling.Gongfu steepingA small pot packed with leaf and a run of short steeps, each a little longer than the last.Rinsing the leafA quick wash that wakes rolled and compressed teas. Optional for most others.Water mattersThe same tea tastes different in different water. Very hard and very soft water both fall flat.Freshness and storageGreens fade within months. Pu-erh and many whites can get better for years.The families of teaGreen, white, yellow, oolong, black and dark are the same plant, processed differently.Dialing in a new teaStart from the guide, change one thing, and pin the session that tastes right.Tea glossary25 tea words in plain language.
Brewing guides
- How to brew gongfu style
- Tea water temperature chart
- Gongfu ratio and steep times
- Why is my tea bitter?
- Why is my tea weak?
Steepbook is a free app that remembers the steep that worked for each tea, teaware and brew style. Have a look if that sounds useful.