Organic hibiscus tea

China’s tea culture has a long and profound history, blending philosophy, art, etiquette, and lifestyle. The wisdom within the way of tea is vast—something we can spend a lifetime learning, experiencing, and practicing.

The art of tea is also the art of the heart. In truth, the process of making tea itself is a gentle form of meditation. Each time we brew and taste tea, we are given the chance to practice focus, cultivate mindfulness, and find inner peace. When we lift the teapot, pour the water, serve the infusion, and share the tea, our full attention rests on each delicate movement. In that moment, we are free from tomorrow’s work, the trivialities of daily life, regrets of the past, or uncertainties of the future.

At that very instant, we live wholly and purely in the present, honoring the here and now. You may notice the sound of water becoming clearer, the fragrance of tea more vivid and layered. Brewing tea is no longer just a mechanical act—it becomes a heartfelt communion with tea, allowing the spirit to find its resting place in the present.

How to Brew a Good Cup of Tea

A fine cup of tea requires not only quality leaves but also skill in brewing. If you feel that your tea-making has not improved, it may be due to overlooked details. The following guidance will help you quickly enhance your tea-brewing technique.

Step 1: Choosing the Teaware

Selecting the right teaware is the foundation of brewing good tea. Different materials include porcelain, clay, Yixing (purple clay), and glass; different shapes include small teapots, large teapots, gaiwan (lidded bowls), and cups. Here are recommendations:

Green Tea & Yellow Tea: Glass Cups

Glass cups showcase the beauty of tea leaves unfurling in water. Most green and yellow teas are delicate and cannot withstand high heat, so avoid teapots with strong heat retention like Yixing clay.

Black Tea: White Porcelain Gaiwan

Black tea should not be brewed with boiling water. A wide porcelain gaiwan dissipates heat quickly, allowing better control of steeping time. Keep the lid open after brewing to avoid sourness. A porcelain gaiwan also highlights the color of the tea.

Oolong Tea: Gongfu Teaware

Gongfu-style brewing, traditional in Fujian and Guangdong, brings out the tea’s aroma and flavor complexity. Small Yixing teapots or gaiwans are preferred for appreciating fragrance and subtle taste layers.

Dark Tea (Hei Cha): Yixing Clay Teapot

The porous structure of Yixing clay improves air circulation and refines the depth and rhythm of dark tea, softening any storage odors.

White Tea: Gaiwan or Brewing Pot

Silver Needle and White Peony require lower water temperatures and quick heat dissipation, best brewed in a gaiwan. Aged Shoumei or old white tea is more suitable for slow simmering in a small pot, enhancing its jujube and medicinal aromas.

Pu-erh Tea: Gaiwan or Yixing Teapot

For raw or ripe Pu-erh, a porcelain gaiwan reveals delicate flavors. Aged Pu-erh, however, benefits from Yixing teapots that mellow storage odors and make the liquor smoother.

Step 2: Preparing Water

Water quality greatly affects tea:

Purified water, mineral water, or filtered water are best. Tap water, being harder and sometimes chlorinated, can alter the taste.

Boiling water properly:

Always boil water to 100°C before cooling to the desired brewing temperature. Tang Dynasty tea master Lu Yu described three boiling stages:

1、Fish eyes forming with light sound.

2、Bubbling like spring pearls along the edges.

3、Rolling waves, surging and roaring.

Ideally, water should be taken off the boil at the second or just into the third stage for best vitality. Overboiling reduces oxygen, weakening the taste.

Recommended water temperatures by tea type:

1、Green & Yellow Tea: 80–90°C

2、Black Tea: Small-leaf 80–90°C; Large-leaf 90–95°C

3、Oolong, Pu-erh, Dark Tea: 100°C

4、White Tea: Tender types 80–90°C; Aged white tea 100°C

Step 3: Brewing the Tea

Measuring the Tea：Place an appropriate amount of tea into a tea holder to observe its shape and aroma before brewing.

Warming the Teaware：Pour boiling water into the pot or gaiwan, then into a fairness pitcher, then into cups. This prepares the teaware and helps release the tea’s fragrance when leaves are added.

Awakening the Tea：Quickly rinse the leaves with hot water (around 90°C). This softens and opens the leaves while washing away dust. Do not use boiling water, which can extract too much flavor.

Steeping：Adjust the steeping time based on tea type and your preference, gradually lengthening the time with each infusion. For teas that should not be brewed with boiling water, let the water cool in the fairness pitcher before use.

Brewing tea is not about rigid correctness—different people and methods bring out different nuances. By learning the basics, practicing with care, and brewing with mindfulness, you will always be able to enjoy a good cup of tea.