BREW GUIDE

Gong fu tea preparation can appear extremely complex or ridiculously simple, depending on how you look at it.  We prefer simplicity at all times so our instructions are always stated in plain English when possible.

The first thing you will need is a gaiwan, which is a cup with a special lid that allows you to brew your tea and then tilt the lid to the side and pour it out into a serving pitcher when you are done brewing.  Next you need some proper cups (no handles like the Queen uses please!) that are generally much smaller than anything found in the United States...think shot glass.  All of these items are available on the internet from China for a song. 

Each tea we sell has a typical set of brewing instructions that are designed to take the guess work out of it for you.  This being said, your tea ware, water quality and a host of other things may influence your brew.  So, when possible use plain white ceramic tea ware (cheapest too) and the same source of water each time (please no tap water).  While we are on the subject of water we must say, that the better the water, the better the tea.  If you need a proper water system, we can help you find the right match as we are distributors of water purification and conditioning equipment...email us.  When in doubt use spring water, if you are lucky you can get some from a glacier...

Use 1 tsb per 8 oz pot & quickly rinse some teas as stated with enough hot water to cover the tea in the pot then immediately pour the water out

Black Tea:  Use water just off the boil.  This tea will hold up to the hottest water and needs it due to the processing methods.  It will also be able to steep for the longest times so do not worry too much about over steeping.

Green Tea:  Green tea can have some large parameters of proper brewing.  The rule of thumb is always start with less.  Less tea, less time, less heat.  Increase each until you have perfect tea.  Try water 160-180 to start.

Oolong Tea:  is usually best around 195-205 deg.  This style of tea is pretty forgiving so it is best for learning and fortunately has the largest flavor profiles...you will find more flavors with proper brewing, so try not to over do it or bitterness can arise...unless you want that.

Yellow Tea:  Currently we have none, it is the most finnicky of the styles and is similar to the low processed green teas (not oolong).  This tea requires real finesse and low temperatures ranging from 150 to 180.  Usually we see a broad range of steep times depending on many factors.  This style of tea is rare and most of it sold now is not a true yellow, they are generally greens because the processing is all but a forgotten art.

Red Tea:  AH, red.  This is what we call heart tea.  Brewed with hot water from 195-boiling, this is the one you all ask for seconds at the tea gathering.  Red tea in our book has reddish leaves, is highly roasted and produces a beautiful deep red liquor that knocks your boots off if you are not ready for it. 

White Tea:  This is the ultra subtle super soothing tea we generally say save for morning time...yes, we do not recommend blasting your heart when you get out of bed with red tea!  Most white tea recieves the least amount of processing and in turn requires the lowest temperature water for longer durations.  Shoot for 150 - 170 deg water with long steeps.

Herbal:  All herbs are different.  They are subject to many parameters and will have specific instructions for proper brewing.