Tea Brewing Tips - The Chinese Way

 

Making and Appreciating White Tea:
Both porcelain “covered cup” / teapot or purple clay teapot can be used (but do not share the same teapot with other categories of teas if using the purple clay). Use 85 – 90oC water temperature.

Making and Appreciating Green Tea:
Green Tea is very gentle, if water is too hot, it’ll make the tea harsh and bitter. Use ceramic cup or teapot as it cools the hot water faster. Best to use water temperature of about 80oC

Making and Appreciating Oolong Tea:
To make Oolong Tea, it is preferable to use purple clay teapot. Do not share the same tea pot with other categories of tea if using purple clay teapot. Use 90oC water.

Making and Appreciating Chinese Red Tea (aka English Black Tea):
To make Red Tea, it is preferable to use porcelain “covered cup”, or porcelain teapots. If using purple clay tea pot, do not share the same tea pot with other categories of tea. Use boiling water (100oC). Can be served with sugar, lemon with sugar or sugar with milk.

Making and Appreciating Chinese Black Tea / "Aged Tea" (Pu Er):
Porcelain "covered cup" / tea pots or purple clay teapots can be used in making Black Tea, but again, if using the purple clay tea pot, do not share the same tea pot with other categories of teas. Use boiling water (95 - 100oC ). Rinse the tea leaves for the first round as the tea has been aged.

Other Tips:
Amount of tea leaves to use is about 1/3 of the porcelain "covered cup" / tea pot, or purple clay tea pot. To fully maximise the high grade tea leaves and to avoid getting a bitter tea, use the following brew time: For the first 3 brews, steep for 45 seconds. Drain the tea from the leaves after each brew. Brew time can be increased for the last few brews. The same tea leaves can be reused 5 to 7 times.

 

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I love the flavours from KapiTea so much so that I'm ordering them from Singapore. My friends enjoy the high-quality tea and innovative flavours very much--these make great gifts! Grateful to Aymie for being willing to ship internationally to me. Thank you, KapiTea!

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