It's All About Tea — brewing instructions

We recently came across an interesting study from the Tea Research Institute – one of China's most authoritative tea research bodies. The researchers wanted to understand what happens inside a tea leaf when you apply heat to it before brewing. Their findings offer something rare in the tea world: a peer-reviewed scientific explanation of why the traditional Gong Fu Cha "awakening" step is so important. (Read more)

Understanding the intricate process of tea infusion and extraction is a powerful tool for any tea enthusiast. It's the key to mastering the craft of brewing tea and controlling the taste and aroma of your cup. Crafting a good cup of tea involves understanding the subtle interplay of various factors contributing to its flavor and aroma. In this blog post, we'll go through the techniques and variables that shape tea's flavor, helping to create the perfect cup every time. (Read More)

Brewing the perfect cup of tea – the hailed summit that every tea lover strives for through years of practice and dedication! Indeed, to brew tea in the best way is an art that includes several key components: the quality of the tea leaves, the temperature and nature of the water, and the steeping time, considered the Holy Trinity of them all. When it comes to fine-tuning, though, some low-key factors strongly impact the outcome. The technique used for pouring water is one of them. While most of us pay close attention to the type of tea and the water temperature, the way we pour water over our tea leaves often goes overlooked. Yet, it's a crucial step that can significantly influence our tea's flavor, aroma, and overall enjoyment.

In this blog post, we dive into water-pouring techniques for brewing tea. It might surprise you, but how you pour water can transform your tea experience. Every detail matters, from the height of the pour to the speed and the angle. Whether you're a seasoned tea enthusiast or just starting to explore the vast universe of tea, understanding these techniques can elevate your brew to new heights. So, grab your favorite teapot (or gaiwan) and let's explore how a simple change in your pouring method can unleash the full potential of your tea leaves (Read More)

Today, we invite He Jin – a local producer of Tibetan black tea, and our proud supplier – for a chat. She will teach us on the various types of this Chinese fermented tea, and will share tips and tricks on storage and brewing methods in order to get the most out of this artisan tea.

He Jin lives in Ya'an city, where she's been engaged in Tibetan tea production for quite a few years now. She creates fine-quality Yaxi Tibetan tea in loose-leaf form and the region's signature Tibetan Jasmine tea. (Read more)

Gong Fu Cha (工夫茶), or Gongfu Tea, is a Chinese way of brewing tea with a small vessel, a generous amount of leaves, and many short infusions. Instead of making one large pot, you brew the same leaves again and again, watching the flavor change from one steep to the next.

The name is often translated as “tea made with skill” or “making tea with effort.” In practice, it means paying attention to teaware, the water, the timing, the changes in tea, and how the tea makes you feel.

Compared with Western-style brewing, Gong Fu Cha uses more leaf and less water. A session may begin with a 5–10 second infusion, then continue for many rounds. This method is useful for loose-leaf teas that can reveal different layers over time.

You do not need a large or expensive setup to begin. A gaiwan or small teapot, a sharing pitcher, a few cups, and good tea are enough. The rest can come later. (Read more)