In order to enjoy the esthetic appeal of its petals and whole flowers, you should brew Chinese herbal and flower tea in a glass teapot and drink it from a glass cup. For flower teas such as jasmine, rose or gardenia tea, which are usually made with green tea, follow the brewing instructions for green tea (see the green tea brewing section).

Flowering tea, which is made with a whole flower encased in a ball of tea leaves, requires moderately hot water (80-85°C) to avoid spoiling the flower. The flower can be reused as many as 10 to 15 times depending on the variety. Put the flower ball on the bottom of a glass teapot, bowl or cup, add water as required and infuse for 3-10 minutes or longer.

A very popular Chinese flower tea – actually an infusion or tisane, rather than a real tea – is chrysanthemum tea. It is brewed by steeping dried chrysanthemum flowers in 90-95°C water, together with rock sugar, for several minutes. The flowers are normally reused several times.

The least processed and most antioxidant rich of all the Chinese teas, white tea must be handled carefully. White tea is only harvested in the early spring, and has a short shelf life, so you must make sure you buy the latest picking. Gaiwan brewing is ideal (see the section on brewing green tea) for bringing out the fine qualities of white tea. It is important that the water is not too hot (80°C), to avoid scalding the sensitive leaves and ruining the flavor.

A small to mid-sized teapot works well too:

• Warm the pot with a hot water rinse
• Add one or two teaspoons of tea leaves, and fill with hot water (80°C)
• Brew for 1-2 minutes for the first infusion, increasing the time by several minutes for each of the next 2-3 brewings
• Never use milk or sugar, as they will overpower the subtle flavor

Similar in its fresh and delicate nature to white and green teas, yellow tea is perhaps best appreciated when brewed in a gaiwan, using the chaou method. See the section on brewing green tea for details of how to use a gaiwan.

If you want to use a teapot, this is how you make a delicious cup of yellow tea:  

• Rinse a small or medium-sized teapot with hot water to warm it
• Add one or two teaspoons of tea leaves, and fill with hot water (80-90°C)
• Brew for 1-4 minutes
• Savor the pale golden color and honeyed sweetness of this rare treat
• You can use the leaves two or three times

Pu-erh is a post-fermented, Chinese black tea that is commonly pressed into bricks or discs, but is sometimes also sold as loose leaves. In either form, it is frequently brewed using the gongfu technique, as befits a tea that can be aged for up to 70 years (see the section on preparing oolong tea). Before brewing, crumble the compressed tea into very small pieces. Steep in boiling water for 30 seconds before discarding the water, to rinse away any impurities and decrease the caffeine content.

If you prefer, you can use a simpler method to make a good cup of Pu-erh tea:

• Warm a small or medium-sized teapot by rinsing it out with hot water
• Add one or two teaspoons of tea leaves, and add one cupful of boiling water (100°C)
• Brew for 3-5 minutes
• The leaves can be reused 4-6 times, but you should only brew one cup at a time
• Pu-erh is one of the few Chinese teas that can take milk, sugar or honey
• Alternatively, you can add chrysanthemum flowers for a delicious flavor and detoxifying effect

Green teas are young, minimally processed and delicate, and need to be brewed with care. If you use water that is too hot or steep the leaves for too long, the tea will lose its fresh aroma and rich flavor. Overly hot water releases the tannins from the leaf and makes the tea taste bitter and “overcooked”.

Ideal water temperatures and brewing durations vary from one variety of green tea to another. In broad terms, high-quality green teas are made with cooler water and shorter brewing times than lower-grade leaves. The best green teas are ready to drink after a mere 30 seconds in 60-65°C water, while cheaper varieties will require 2-3 minutes in 80-90°C water.

There are several different techniques available for making Chinese green tea. You can use the simplified teapot method that is used for oolong tea, as described in that section. However, you must remember to adjust the water temperature and brewing time (see the previous paragraph) to suit the quality of the leaf. With green tea, you can normally also use a smaller quantity of leaves than with other types. To recap:

• Warm a small to mid-sized teapot by rinsing with hot water
• Add one or two teaspoons of tea leaves, and fill with hot water (60-90°C). The better the leaf quality, the cooler the water!
• Allow to brew for 30 seconds to three minutes. Superior teas brew in less time!
• Pour into cups and enjoy
• Good quality leaves can be used two or three times

Another way to enjoy green tea is to brew it using the chaou brewing method, which utilizes a gaiwan. This is a good way to bring out the delicate flavors and aromas of unoxidized or lightly oxidized teas. The gaiwan is a cup or bowl with a lid and a saucer, and can be used on its own for steeping, serving and drinking. You can also use separate tasting cups. This technique allows you to enjoy the sight and aroma of the tea leaves to their fullest, and is often used in tasting situations, for example when buying tea.

• Rinse the gaiwan cup with hot water to warm it
• Add tea leaves to cover the bottom of the cup
• Add water heated to the appropriate temperature to rinse the leaves, then drain
• Fill the gaiwan again to 2/3 full by pouring the heated water down the side of the cup
• Brew for 30 seconds to two minutes, according to leaf quality and taste
• Serve and enjoy.

One of the best ways to appreciate the complex flavors of fine, semi-fermented oolong tea is to brew it using the gongfu (or kungfu) method. The name means “great skill”, and refers to the precise techniques and timings employed in this somewhat formal brewing method that originated in southern China. It is not a strictly ceremonial technique, however, and is used more as a way of relaxing and brewing tea for friends and family.

• Use a very small teapot, such as a Yixing pot
• Warm it by rinsing with hot water
• Fill around halfway up with tea leaves
• Put the teapot in a large bowl or basin to catch the overflowing water
• Then, holding the kettle high above the teapot, pour very hot water (98-100°C) into it, and continue pouring even as it overflows. This will flush out any impurities from the leaves
• Replace the lid on the teapot and continue to pour near-boiling water onto it. This makes the tea leaves swell and brew properly without forming bubbles
• Steep the first infusion for no more than 30 seconds, then pour into tiny serving cups arranged in a circle. Use a smooth circular motion to ensure that each cup receives exactly the same concentration of tea
• Pour excess tea from each infusion into another teapot after steeping, and serve before repeating the process. You can get as many as half a dozen infusions from each batch of leaves, although you will have to increase the steeping time by 5-10 seconds for each round

For everyday drinking, you can also make oolong tea by a less complex, and probably more familiar, method:

• Warm a small to medium-sized teapot by rinsing with hot water
• Add one to three teaspoons of tea leaves, and fill with hot water (85-90°C)
• Allow to brew for 2-4 minutes according to taste
• Pour into cups and enjoy
• The leaves can be reused three to five times. The third infusion is generally regarded as the best

General Brewing Information

There are several different ways to brew Chinese tea. Which method you choose can depend on the type of tea you are using, the formality of the situation and the equipment you have at your disposal. Another factor to bear in mind is how you want your tea to taste. As you get to know your favorite varieties of Chinese tea and become an accomplished tea brewer, you will develop a feel for how you can make small adjustments to your brewing technique to alter the flavor and aroma of your tea. It has been said that making a good cup of Chinese tea is an art, not a science.

Apart from the variety of tea you select, the final product will be influenced by:

• The quality of the tea leaves
• The amount of tea leaves
• The water source and quality
• Water temperature
• The quantity of water
• Steeping time
• The number of steepings

Tea leaf quality

It is important to use good quality tea leaves. Basically, you get a better cup of tea when you use superior input materials. Remember that with many Chinese teas, and depending on the brewing method, you can reuse the leaves up to half a dozen times. This makes it more economical to use loose tea, and to experiment with top-quality varieties, than you might think. You will get a far more authentic Chinese tea experience, as well as a superior product, if you always use loose tea rather than tea bags. This also makes it easier to check the appearance and aroma of the tea, and to ensure that it is fresh and not tainted by moisture or insects. Store your tea in an airtight container, and be aware that younger, more delicate varieties such as white or green tea don’t keep for as long as more mature teas.

Water quality

The quality of the water you use will have a direct effect on the taste of the tea. In many areas, tap water contains a lot of chemicals such as chlorine, so it is best to use spring water. Avoid distilled water, however. In general, more robust teas such as red tea or Pu-erh require the water to be close to boiling (98-100°C) and need longer brewing times. Delicate varieties such as white, yellow or green tea are made with cooler water and shorter steeping times so that they don’t become bitter.

Additions

Chinese tea is usually not drunk with sugar or milk, with the occasional exception of Pu-erh tea. The Chinese normally don’t use a strainer when pouring their tea, preferring instead to enhance the esthetics of the drink by letting a few tea leaves float in the liquid or rest on the bottom of the cup.

Decaffination

Did you know that you can decaffeinate your tea? You can remove more than 80% of the caffeine from the leaves by throwing away the liquid produced by the first 2-3 minute steeping in hot water. Add more hot water to the teapot, steep for the appropriate length of time, then drink the decaffeinated infusion.