Step 1 : Water For Tea

Bottled spring water that’s low in calcium. Calcium and chlorine in tap water affect
the natural taste of tea.

Step 2: Water Temperature

Avoid using boiling water — it damages the leaves, affects its aroma and flavor, and reduces the nutrients. The recommended water temperatures for black and oolong tea are 90 to 95 degrees C; for green, yellow and white tea, it is below 70 Celsius.

Step 3: Pre-Brew

Insert a tea strainer into the teapot and rinse with boiling water. Place a teaspoon of tea per cup into the warmed strainer. Let it stand for a few minutes to let the steam develop the leaves’ aroma. Pour in the hot water to start brewing.

Step 4: First Brew

Chinese tea drinkers discard the first infusion of oolong and black tea, which is meant to rinse the tea leaves. But for delicate teas like green and white, the first brew is drunk for its high antioxidant level.

Step 5: Infusing Tea Leaves

Each type of tea has a specific steeping time to bring out the best flavor and taste.
Black tea — two to three minutes

Oolong tea — three to four minutes.
Green tea — two to five minutes
Yellow tea — three to five minutes
White tea — five to 15 minutes

Step 6: How To Chose Tea?

Whole leaf teas are the most prized. Look for shiny, fresh and fragrant leaves.

It is the most common tea served in Chinese restaurants, as a batch of leaves can be steeped up to five times — the third and fourth brews give the best flavor. Reddish- brown when brewed, it is generally stronger, more roasted and full- bodied in taste and aroma than other types of tea.

They are dried naturally before being gently bruised and roasted over charcoal. The Tie Guan Yin is one of the most well-known while the Da Hong Pao is the finest and most expensive. Oolong tea prices vary greatly. Most high-quality oolong teas are made in China’s Fujian province.

Yellow Tea

Tea drinkers who find the grassy taste of green tea too strong may prefer yellow tea instead. Milder and sweeter, with a fresh and flowery aroma, it is harvested early in the year, and has younger and smaller leaves than green tea. Tea makers briskly fry small batches with high heat before drying them between special papers, a tedious process which removes the grassy flavor. Because it is time-consuming, it is rare and expensive. Not commonly available at regular retailers, we found a yellow tea called Meng Shan Huang Ya at Tian Fu Teahouse.

Black Tea

Assam, Earl Grey and western style breakfast – most of the teas that we drink in cafes are single estate or blends of black tea. Infused to a clear shade of dark red, most black teas are hearty and boast the strongest flavors among all tea. As it’s fully oxidized, it can retain its flavor for several years. It also has the highest caffeine level at about 3%. The best black teas are the young shoots of each branch, with silver or golden tips.

Green Tea

Popular for antioxidant properties, the taste ranges from refreshing and mild, to grassy and full-bodies. The golden yellow brew is the most natural tea – freshly plucked leaves are dried and packed without being oxidized; it retains its green color as chlorophyll is not broken down.

It should be consumed within six months as it loses its flavor quickly. Japanese green tea is pan- or even dried. Well know ones include Sencha and Matcha from Japan, and Long Jing from China. Steep green tea uncovered as high temperature destroys the nutrients.

White Tea

More delicate than other teas in taste and aroma, white tea has a natural sweetness. Uncommon and expensive, it lightly fermented buds and leaves produce a light golden color and mildly sweet aroma and flavor when brewed. Like Green Tea, it’s not oxidized and retains much of its antioxidants. The tea leaves are streamed or fired after being air dried. The BaiHao YinZhen and white Peony are two more well known white tea varieties.