Chinese Tea Guide

Chinese tea styles differ in leaf processing, aroma and brewing approach. Use these starting points, then adjust to the particular tea and your taste.

Green and white tea

Green tea is usually brewed with water below boiling, around 75–85°C (167–185°F). White tea often works well around 80–90°C (176–194°F). Short steeps help reveal lighter aromas.

Oolong, black and pu erh tea

Many oolongs benefit from water around 90–95°C (194–203°F). Black tea and pu erh are often brewed near boiling. Begin with a short infusion and increase the time for later rounds.

A practical first cup

Try roughly 2–3 g of leaf per 200 ml of water in a mug, or use a higher leaf-to-water ratio for several short gongfu infusions. Check the individual product description where available. These are tasting suggestions, not fixed rules or health advice.