It's All About Tea — brewing instructions

To make cold brew tea: add 1 gram of loose leaf tea per 50ml of cold, filtered water, then refrigerate for at least 6 hours or overnight. Use 1.5 to 2 times the amount of leaf you'd use for a hot brew, since cold water extracts more slowly. (Read more)

Grandpa Style tea – Pao Cha (泡茶) – is the most common way people drink tea in China: loose leaves, a big cup, hot water, and no filter required. No gaiwan, no teapot, no measuring. Just tea. (Read more)

Brewing tea Western style means steeping the leaves once in a large vessel – simple, quick, and perfectly good. Brewing Gong Fu Cha style means something different: many short infusions, each one revealing a new dimension of the tea. (Read more)

It is very easy to spoil perfectly good tea. But the good news is that making good tea is not so hard either. Just follow the basic principles for brewing tea, and you’ll be able to enjoy all teas at their fullest potential! (Read more)

No thermometer? No problem. You can judge water temperature by watching the bubbles in your kettle – each tea type has its own visual cue. Here's a quick guide for green, white, oolong, black, and pu-erh teas. (Read more)