Traditional Chinese Tea Brewing Guide

Tea is more than just a drink—it’s a ritual, an experience, and a journey through centuries of tradition. Whether you're a seasoned tea connoisseur or a curious beginner, this ultimate brewing guide will help you unlock the full potential of your tea leaves.

From the deep, earthy richness of aged Pu’er to the floral intensity of Dan Cong Oolong, we’ll explore the best brewing methods, teaware secrets, and expert techniques to make every sip unforgettable.

Tea utensils prepared for traditional Chinese tea brewing.

Why Brewing Method Matters: The Soul of Chinese Tea

Chinese tea is alive—its flavors evolve with every infusion, revealing hidden layers of aroma, sweetness, and complexity. But to truly appreciate it, you need the right technique.

  • Western-style steeping? The poetry of efficiency — where simplicity meets instant revelation.
  • Gongfu Cha (功夫茶)? The art of precision—short, controlled infusions that extract the tea’s soul.
  • Yixing mastery? A seasoned clay pot that enhances flavor over time.

Let’s dive into the three most revered brewing styles, each perfect for different teas.

1. The Tea Infuser Pot Method: Perfect for Ripe Pu’er

Let's brew this wonderful 2019 'Gong Ting Grade' Ripe Pu'er together! We're using a tea infuser pot that makes the process clean and simple.

 

Why This Works:

The Easy Quick Glass Teapot with Wooden Handle keeps leaves separate, allowing full expansion while making cleanup effortless. Its heat-resistant glass design lets you watch the tea leaves dance during brewing.

Brewing Steps:

  1. Measure: 3g tea per 150ml water (a small handful)
  2. Water: 95°C-100°C (203°F-212°F)—boiling is essential for Pu’er’s deep flavors
  3. Rinse (醒茶): 10-second wash to "wake up" the leaves (discard this—it cleans impurities)
  4. First Brew: 20-30 second (smooth, earthy, and rich)
  5. Next Infusions: Add +30 sec each time—Pu’er gets sweeter and deeper over 8+ steepings

Pro Tip: Use mineral-rich water for a smoother, rounder taste.

2. Gongfu Tea Ceremony: The Art of Oolong in a Gaiwan

Let's unlock the legendary 'Mi Lan Xiang' aroma together! In this video, I'll show you how to brew this exquisite Dan Cong Mi Lan Xiang Roasted Oolong Tea using a traditional gaiwan for the perfect flavor.

 

Why a Gaiwan?

Our Handcrafted White Porcelain Gaiwan preserves every flavor note—honey, orchid, roasted nuts—with its pure clay body and perfect heat retention. The wide opening allows leaves to fully expand.

Brewing Steps:

  1. Measure: 8g tea per 160ml (fills ~1/4 of the gaiwan)
  2. Water: 100°C (212°F)—oolongs need heat to unlock their perfume
  3. Rinse: 5-second flash pour (discard—this removes dust and opens the leaves)
  4. First Brew: Just 8 seconds! (yes, that fast—oolongs are potent!)
  5. Next Infusions: Add +3 sec each time—watch the leaves unfold like a flower

The Magic of Dan Cong: By the 5th infusion, the tea transforms—fruity → floral → honeyed.

Dan Cong Oolong tea prepared using traditional Chinese Gongfu tea brewing method.

3. Yixing Teapot Mastery: The Secret of Da Hong Pao

In this video, we’re using a Yixing Teapot to brew "Da Hong Pao" (Big Red Robe) Rock Oolong Tea. Here’s how to get the best flavor:

 

Why Yixing Clay?

This Authentic Yixing Zisha Teapot gradually absorbs tea oils through its porous clay walls, creating a personalized flavor enhancer that improves with each use - a process treasured by Chinese tea masters for centuries.

Brewing Steps:

  1. Measure: 10g per 150ml (Yixing pots need more leaf for full extraction)
  2. Water: 95°C-100°C (203°F-212°F)—no compromises!
  3. Rinse: 5-second pour (discard—awakens the leaves)
  4. First Brew: 6-12 seconds (intense, roasted, with a lingering sweetness)
  5. Next Infusions: Double to 12 sec, then gradually increase

The "Yixing Effect": Yixing clay teapots develop a 'tea memory' over time, making each brew of Da Hong Pao more flavorful than the last!

Bonus: 5 Expert Tea Brewing Secrets

  1. Never Use Tap Water – Minerals & chlorine kill delicate flavors. Filtered or spring water is best.
  2. Preheat Your Teaware – A cold gaiwan shocks the leaves, muting aroma.
  3. Watch the Leaves Dance – High-quality tea unfurls beautifully—low-grade tea stays crumpled.
  4. Reuse Your Leaves – Most premium teas last 5-10 infusions, each with a new flavor profile.
  5. Pair with the Right Snacks – Try light pastries with green tea, dark chocolate with Pu’er.
Rock Oolong tea brewed Gongfu-style in a traditional Chinese tea room

Ready to Start Your Tea Journey?

Now that you know the secrets of Chinese tea brewing, it’s time to experiment!

  • Explore our loose-leaf teas ,tea cakes & teaware – Each selected for authenticity and quality.
  • Join our tea club – Subscribe to get exclusive tips, rare teas, and brewing guides.
  • Have Questions? We're Here! Our tea masters are here to help—contact us anytime! support@chineseteagroup.com

Your perfect cup is waiting.