Making Chinese tea isn’t just about putting leaves in hot water-it’s a practice passed down through hundreds of years, meant to be enjoyed with all your senses. If you want to get the most flavor and aroma from your Chinese tea, this guide will show you every simple step, from picking your tea to getting the best taste with brewing. Whether you’re new to tea or want to get better at it, knowing the basics of Chinese tea preparation will help you enjoy this traditional drink even more.
Chinese people have grown, made, and drunk tea for thousands of years. As Olivia Yang, who wrote “The Art of Drinking Tea,” says, “the Chinese are, without any doubt, the right people to understand everything about tea.” Their strong cultural link to tea means that every part of making tea-from the tools to the water temperature-matters a lot for taste.
What Types of Chinese Tea Can You Make?
Before you start, it helps to know about the main kinds of Chinese tea. All real Chinese tea comes from the Camellia sinensis plant, but how the leaves are handled makes them taste and look different. Each style of tea needs a slightly different brewing method to bring out its best qualities.
Green Tea
Green tea is both the oldest and the most enjoyed tea in China. The leaves go through little or no oxidation-meaning they are picked and dried on the same day. This keeps their bright green color, antioxidants, vitamin C, and minerals. People often drink green tea for cleansing or to feel lighter.
Some well-known Chinese green teas are Longjing (Dragon Well), Biluochun, and Gunpowder tea. Since these are lightly processed, using water that’s too hot can make them taste bitter.
Yellow Tea
Yellow tea is processed much like green tea but with an extra step called “sealed yellowing,” where the leaves are wrapped and steamed, oxidizing a little more and removing grassy tastes. The result is a mild, slightly sweet tea that looks golden yellow and feels smooth to drink.
Popular yellow teas are Junshan Yinzhen and Meng Ding Huangya. Their mild flavor and gentle nature make them a great choice if you want something more delicate and different from standard green teas.
White Tea
White tea is among the rarest and usually costs more, because it’s picked only once each spring. Only the youngest buds-still covered in tiny, white hairs-are used. White tea is simply withered and dried, not rolled or shaped. This gentle process gives it a very subtle, sometimes flowery taste and a light texture.
Famous white teas like Bai Mudan (White Peony) and Silver Needle need cooler water and shorter steeping times to keep their gentle flavor.
Oolong Tea
Oolong, sometimes called Black Dragon Tea, falls between green and black tea. It can be fresh and floral or dark and roasted, depending on how much it oxidizes. Oolong is withered, rolled (usually by hand), and then baked. Some oolongs are even smoked with charcoal for a deeper taste.
Popular oolong teas include Tie Guan Yin (Iron Buddha), Da Hong Pao, and Phoenix Oolong. There’s a lot of variety, so trying different kinds is part of the fun.
Black Tea
Black tea is most popular in Western countries and makes up 78% of the tea people drink around the world. It’s made with new shoots from the tea plant which are allowed to fully oxidize. This process makes the leaves red or dark brown, with flavors that can be mild, strong, malty, or savory.
Some well-known Chinese black teas are Yunnan Dianhong, Keemun, and Lapsang Souchong. These teas can take hotter water and longer steeping without getting too bitter.
Dark Tea and Pu-erh Tea
Dark tea is special because it’s fermented after the normal processing is done. Bacteria help change the taste and color, and the tea can actually improve with age, similar to how wine matures.
Pu-erh is a type of dark tea from Yunnan. There are two main types: raw (Sheng) and ripe (Shou). Raw Pu-erh is aged from green tea leaves, while ripe Pu-erh gets extra fermentation, giving it a strong, earthy taste. Both types become richer with proper brewing.
What Tools and Ingredients Do You Need?
Using the right tools helps you taste the difference in Chinese tea. Although you can make tea with just regular kitchen items, traditional Chinese tea often uses special equipment to make the best brew possible.
Teapots, Cups, and Strainers
Basic Chinese tea sets always include a small teapot and tiny cups. These let you make concentrated tea in small servings, which is the traditional way. Tea is often poured into a pitcher called a “fairness cup” (gong dao bei) after brewing, so every guest gets the same strength in their cup. A fine strainer keeps tea clear and free of bits of leaves.
Tea Pitcher (Fairness Cup)
The fairness cup is key when making tea for more than one person, especially in the Gong Fu Cha style. It lets you pour all the tea out of the pot right after brewing, so the flavor stays consistent. This way, the leaves aren’t left soaking and over-brewing in the pot.
Gaiwan and Yixing Clay Teapots
Traditional Chinese tea brewing uses either a Gaiwan or a Yixing clay teapot:
- Gaiwan: A small porcelain cup with a lid and saucer. Non-porous and easy to clean, a Gaiwan can be used for all types of tea. It’s good for carefully watching the leaves as they expand.
- Yixing Clay Teapots: Made from unglazed purple clay, these pots soak up some flavor and help the tea taste better over many uses. It’s best to use one pot for one type of tea because they keep some flavor from previous brews. Yixing pots with thinner clay are good for gentle teas, while thicker ones are better for strong teas like black or Pu-erh.
Water and Tea Leaf Quality
Good water is a must for good tea. Many tea lovers say fresh spring water is the best, as it has the right minerals without harsh chemicals. Bottled water is fine-Evian can add sweetness to green tea, while Volvic works for other tea kinds.
High-quality tea leaves last through more infusions and taste better overall, so they’re worth getting if you intend to brew repeatedly. If you’re trying a tea for the first time, buy a small amount or sample first. Many shops let you taste tea before you buy it.
Optional Tools and Accessories
- Kettle: A kettle with temperature control helps heat water to the right temperature for each tea.
- Tea Tray: These trays collect spilled water during brewing and keep things neat.
- Tea Scoop: Used to measure tea leaves-one scoop (about a tablespoon) is standard.
- Tongs: Useful for handling hot cups safely.
- Tea Needle: For poking out tea leaves that might clog the teapot’s spout.
You can often find starter kits in tea shops that include most of these items, so it’s easy to get started with everything you need.
How Does Brewing Affect Flavor?
The way you brew your tea will change its taste and smell. There are two main methods: a fast, practical way for daily use, and the more detailed, traditional Gong Fu Cha method.
The Quick Way: Basic Steps
If you want a good cup of Chinese tea but don’t want to spend too long making it, just follow these five easy steps:
1. Heat the Water
Heat water to the right temperature for the type of tea. Rinse your teapot, pitcher, and cups with hot water to preheat them.
2. Warm the Teapot and Cups
Pour hot water into your teapot and cups, swirl it around, and pour it out. This step keeps tea from cooling too fast and helps the flavors come out better.
3. Add Tea Leaves
Measure about one tablespoon of leaves for every two people. Adjust to taste or if using bigger leaf tea.
4. Pour and Steep
Put the tea leaves into the warm teapot. Pour a little hot water over them, then pour out that water right away-this rinses the leaves and wakes them up. Now pour in hot water again and let the tea steep for about 8-10 seconds for the first brew. If you like stronger tea, wait a bit longer.
5. Serve
Pour the brewed tea into your fairness cup, then serve in the little cups. For later brews, repeat the process. The second brew is a couple of seconds shorter, then increase steeping time by two seconds for each brew after that. Good leaves will let you brew several times with nice flavor each time.
The Gong Fu Cha Method
If you want a more detailed experience, try the Gong Fu Cha, which means “making tea with care.” Every step is done to get the most out of your tea leaves, tasting all the flavors they can offer. It’s a great way to relax and enjoy making tea.
1. Warm All Teaware
Pick the right size teapot for your group. Pour hot water into the teapot, pitcher, cups, and over the strainer. Swirl, then pour out the water. This keeps the temperature steady and things clean.
2. Rinse Tea Leaves
Take out the water from your teapot and pitcher, put in the right amount of tea, and fill the teapot with hot water until it overflows. Cover with a lid, pour off all water (wait a little longer for compressed teas), and let the teapot vent by leaving the lid slightly open. This keeps the leaves from cooking and helps them keep their aroma.
3. First Infusion
Refill the teapot, cover, and count out the right brewing time (for example, 10-15 seconds for rolled leaves). You can pour a little hot water over the teapot to keep it extra warm. At the end of steeping, pour out all the tea into the pitcher, open the lid, and serve. Warming your cups first also helps. Beginners will find the fairness cup helpful here too.
4. Brew Again
High-grade teas are good for many infusions. Each new brew may need a slightly different time; usually, the second is a little shorter, the third the same as the first, then add a few seconds each time. Most quality tea will give you 6-10 servings before the taste fades.
5. Clean Up
After you’re done, let the leaves and teapot dry with the lid off so the teapot doesn’t keep moisture. Any tools used should be rinsed and dried too. Tea leaves with flavor left can sit in the closed teapot (lid on) for up to 12 hours, but longer can cause mold. When ready, just resume brewing as normal, maybe with slightly less time for the next round.
How Do Water Temperature and Time Matter?
Water heat and brewing time are the main things that decide how your tea will taste. Too hot, and you’ll end up with bitter tea-especially with delicate leaves. Not hot enough, and the flavor will be weak. The idea is to break down the leaf cells just right, so you get good taste every time.
Best Water Temperatures by Tea
| Tea Type | Temperature | Tips |
|---|---|---|
| Green, Silver Needle, Tip Teas | 75°C – 80°C (167°F – 176°F), up to 85°C (185°F) | Use cooler water-look for small, rising bubbles (“Crab-Eye Water”) |
| Taiwan Oolong, Red/Black, Aged White | 90°C – 95°C (194°F – 203°F) | Hotter water brings out flavor |
| Black, Pu-erh, Strong Oolong | 95°C – 100°C (203°F – boiling) | Boiling water with big bubbles (“Fish-Eye Water”) |
If you don’t have a thermometer, let the water cool a bit after boiling: 2 minutes for 90-95°C, and 5 minutes for cooler teas. Many people use an electric kettle with adjustable temperatures now.
Brew Times by Tea Type
- Rinse: 4-8 seconds for rolled/compressed teas; 1-3 seconds for small leaf teas.
- First Brew:
- Rolled/Compressed: 10-15 seconds
- Un-Rolled <1 cm: 1-2 seconds
- Un-Rolled 1-2 cm: 9-12 seconds
- Un-Rolled 2-4 cm: 12-15 seconds
- More Brews:
- Second Brew: Rolled/Compressed 8-13 seconds; <1cm 2-4 seconds; 1-2cm 8-10 seconds; 2-4cm 10-13 seconds.
- Third Brew: Rolled/Compressed 6-10 seconds; <1cm 4-6 seconds; 1-2cm 6-8 seconds; 2-4cm 8-10 seconds.
Good quality tea can be brewed 6-10 times before the flavor drops. If you want even more cups from the same leaves, you can cut down brew times or use a bit more tea at the start.
Changing Things to Match Your Taste
These are starting points-change the time and temperature as you learn what you like. Try writing down the results so you remember which settings work best for each type of tea. Don’t worry if you don’t have everything perfect each time; with practice, you’ll know how to get your favorite taste.
Common Mistakes and Helpful Tips
It’s easy to make small errors when you’re learning. Here are some tips for a better cup of tea:
Don’t Over-Steep
One common problem is leaving tea leaves in the hot water too long-especially green and white teas. Chinese style brewing calls for short, quick infusions. Steeping too long makes tea taste bitter. Use your fairness cup to pour out all the tea at once so the leaves don’t soak too long.
Pick the Right Teaware
Small teapots or Gaiwans are better for Chinese teas because they make rich, strong brews, and let you steep the same leaves many times. Yixing pots are good for only one type of tea each, while Gaiwans and glass pots can be used for any tea because they don’t keep old flavors.
Keep Tea Leaves Fresh
Tea leaves go bad if exposed to air, light, moisture, or strong smells. Use an airtight tin or jar, keep it away from sunshine and spices, and store it in a cool, dry spot. Most tea doesn’t need to be refrigerated unless it’s a special kind. Always check that leaves are dry before sealing them away.
Frequently Asked Questions about Making Chinese Tea
How Much Tea Should You Use?
The right amount depends on your teapot and the size and style of the leaves. Here is a simple guide:
| Teapot Size | People Served |
|---|---|
| #1 size (70ml/2.4 oz) | 1-2 |
| #2 size (100ml/3.4 oz) | 2-4 |
| #3 size (175ml/6.0 oz) | 3-5 |
| #4 size (225ml/7.6 oz) | 4-6 |
- Rolled or Compressed Tea: 0.5-1 tbsp for #1 teapot, 1.5-2 tbsp for #2 teapot
- Unrolled Leaves under 1cm: same as above
- Unrolled Leaves 1-2cm: 1-1.5 tbsp (#1); 2-2.5 tbsp (#2)
- Unrolled Leaves 2-4cm: 1.5-2 tbsp (#1); 2.5-3 tbsp (#2)
These are just suggestions. Feel free to use more or less to match your taste.
Can You Rebrew Chinese Tea?
Yes! Good Chinese teas are made to be brewed many times. Each new infusion will taste a little different, so you can enjoy different tastes and smells as you go on. The best leaves can be steeped 6-10 times or more, with brewing time adjusted slightly for each round.
Can You Use Tap Water?
You can use tap water, but it’s usually not best for taste. Tap water might have chlorine or minerals that spoil the flavor. It’s better to use fresh spring water or filtered water if you can. Avoid using water that has been boiled more than three times as it can taste flat and lacks enough oxygen. Always use fresh water for every round of tea.
