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Chinese Tea Preparation

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Making a cup of Chinese Tea

1. Warm the teapot, serving jar and cups

• Rinse the teapot, serving jar and cups with hot water.

2. Wash the tealeaves and utensils

• Put an appropriate amount (see instructions below) of tealeaves into the teapot.
• Pour fresh boiling water into the teapot and discard water.

3. Steeping

• Refill the teapot with hot water.
• Allow tea to steep for an adequate amount of time (see specific time below for each types of tea).

4. Serving

• Pour tea into the serving jar and then pour it into cups for serving.

White Tea Green Tea Oolong Tea Black Tea Pu'erh Tea Scented Tea Type White Peong (Baimudan) Silver Pekoe (Baihao Yinzhen) White Eyebrows (Shoumei) Loong Cheng Bird's Tongue Screw shaped green tea (Biluochun) Songluo green tea Teh Kuan Yin Oolong Daffofil (ShuiXian) Qimen black tea Yunnan black tea Yingde black tea Lychee black tea Pu'erh LiuBao Lu'an (Luk On) Jasmine green tea Dragon ball jasmine Osmanthus oolong tea Orchid Luk On Amount of tea (Proportion of teapot) 1/3 to 1/2 1/10 Mild taste: 1/4 to 1/3 Strong taste: 1/2 1/10 o 1/5 to 1/4 1/6 Osmanthus (1/4) Number of infusions 6 to 7 5 to 7 5 to 7 5 to 6 8 to 10 5 to 6 1st & 2nd infusions 10 to 20 sec 1 to 2 min 10 to 20 sec. 6 to 8 sec. 8 to 10 sec. 20 sec. 3rd & 4th infusions   3 – 5 sec 3 min. 5 - 10 sec. 5 - 10 sec. 5 - 8 sec. 2 - 5 min. 1st three infusions 98 C 75 to 85 C 98 C 98 C 100 C 98 C Subsequent infustions   95 C Leave the teapot uncovered during the last infustion. 75 to 85 C Loong Cheng & Biluochun: leave teapot uncovered while steeping. 95 C Leave the teapot uncovered during the last infusion. 90 C 98 C Keep Puerh tea in paper bag for further aging. 95 C Taste   Medium tea taste Sweet and smooth Light tea taste Sweet & refreshing Strong tea taste Full and thick body Mild Fruity or smoky Mellow and woody Full and thick body Cool and refreshing Scent of Jasmine, Osmanthus or Orchid

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