Tea Brewing Method (E)

How to Brew Tea | HOJO

This page introduces methods for brewing the following types of tea.

Teas Covered

  • Taiwan Oolong Tea (excluding Wen Shan Bao Zhong, Oriental Beauty, Alishan Osmanthus Oolong, Ginseng Sijichun Oolong)
  • Anxi Oolong Tea
  • Phoenix Dan Cong Oolong Tea
  • Ripe Pu-erh Tea
  • Dark Tea (Hei Cha)

The brewing methods for the above teas are introduced as follows.

Common Points

Water

  • Tap water passed through a water purifier
  • Or mineral water

* When using tap water, use a purifier with an activated carbon filter to remove the chlorine.

Heating Water

○ Recommended

  • Stainless steel kettle
  • Stainless steel electric kettle
  • Electric kettle with a keep-warm function (for example Tiger or Zojirushi)
  • Titanium and tin also work, including tin-plated copperware

△ Use with caution

  • Iron kettles depend on how they pair with the material of the teapot, so use them with care.
  • Glass kettles vary by material, and some bring out astringency or cut the body of the tea.

× Avoid

  • Earthenware, copper, aluminium, brass and silver kettles release metal ions that flatten the finish. Silver adds fullness and can make the aroma seem stronger, but it also erases the finish, which does not suit a good tea with a strong body.
  • Earthenware kettles look handsome, but most of them work against the taste, so we do not recommend them.

Materials of Teapots and Teacups

Ceramics
Ceramic teapots are often assumed to improve the taste, though that is not true of all of them. The material has a strong effect either way. In practice, more than half of the ceramics we have tested cut the body and bring out astringency. When a tea lacks depth, the teapot is often the reason.

Porcelain and Glass
Porcelain and glass look neutral, so they are assumed to leave the taste alone. Dissolution tests detect minerals leaching from both. Comparing several materials side by side shows a clear effect on the taste. The better the tea you drink, the more carefully the material needs to be chosen.

Whatever the type, the material affects the taste. Choose teaware by its material as well as its design.

Water Temperature

  • 100°C (boiling)

* Use water that has been kept at a rolling boil for 3–5 minutes.

* Prolonged boiling turns the calcium bicarbonate in the water into calcium carbonate, which makes the tea taste sweeter.

1. Beginner-Friendly / Suitable for Large Groups

This beginner-friendly method uses a teapot with a practical capacity of around 300ml.

HOJO focuses on introducing teas rich in minerals and polyphenols. Polyphenols are more efficiently extracted at higher temperatures, making boiling water suitable for brewing.

If the tea is too bitter, lowering the temperature can reduce the extraction of caffeine—the component responsible for bitterness—thereby softening the taste.

There are various types of teapots for Chinese tea, Japanese tea, and black tea, but as long as the material is considered, they can be used interchangeably.

Teapot

About Teapot and Teacup Materials

Ceramics: While ceramic teapots are often thought to enhance flavor, most ceramics actually mute the richness and introduce astringency. If the taste lacks depth, the teapot might be the culprit, so care is needed.

Porcelain and Glass: Porcelain and glass are believed to be neutral and not affect flavor, but dissolution tests show they release minerals, significantly impacting tea flavor. The higher the quality of the tea, the more careful one needs to be in selecting materials.

Basic Parameters

Water Temperature
100°C (boiling). Use water that has been boiling for 3–5 minutes. Continued boiling converts calcium bicarbonate to calcium carbonate, enhancing the sweetness of the tea.
Water Volume
300ml (practical capacity)
Tea Leaves
3–5g. As a guideline, 5g of tea leaves can brew over 1 litre of tea. For 1–2 people, 2–3g; for 3–4 people, 5g.

Steps

  1. Warm the Teapot

    Pour boiling water into the teapot to preheat it, let it sit for 10 seconds, then discard the water. Filling the teapot as much as possible ensures thorough preheating.

  2. Preheat the Tea Leaves

    Pour boiling water over the tea leaves once to prevent the water temperature from dropping, let sit for 10 seconds, then discard. Brew the first infusion immediately after (to avoid temperature drop). This step can be skipped until you get used to it—preheating enhances the tea's flavor and transparency.

  3. Brew the Tea
    • 1st infusion: 1 minute (2 minutes for ripe Pu-erh)
    • Subsequent infusions: a few seconds to within 10 seconds

    The first infusion needs time to open up the tea leaves. If preheated, 1 minute is sufficient; without preheating, steep for over 2 minutes. Use a Cha Hai (sharing pitcher) and combine the 1st and 2nd infusions to stabilize flavor and achieve the desired strength. From the 2nd infusion onward, the leaves are already open so a few seconds is enough.

    Cha Hai Cha Hai (Taiwanese Teaware)

2. Advanced Brewing for Fine Leaves (Gongfu Style)

Gongfu brewing (功夫茶) originated in Chaozhou, Guangdong Province, for brewing high-quality Phoenix Dan Cong Oolong tea to its fullest potential.

It involves using a relatively small amount of water at high temperature for a short time to enhance the aroma and clarity of the flavor.

Due to the need for quick steps, fast-pouring Gaiwans, Hohins, Kyusus, or small teapots are suitable for Gongfu brewing.

Hohin Hohin
Gaiwan Gaiwan

Water

Use tap water passed through a purifier with an activated carbon filter to remove chlorine, or mineral water.

Heating Water

Recommended: stainless steel kettle, stainless steel electric kettle, or electric kettle with a keep-warm function (e.g., Tiger, Zojirushi). Use with caution: cast iron kettles (can be tricky due to compatibility with teapot materials). Not suitable: earthenware, copper, aluminium, brass, or silver kettles—metal ions flatten the flavor.

About Teapot and Teacup Materials

Ceramics: While ceramic teapots are often thought to enhance flavor, most ceramics actually mute the richness and introduce astringency. If the taste lacks depth, the teapot might be the culprit, so care is needed.

Porcelain and Glass: Porcelain and glass are believed to be neutral and not affect flavor, but dissolution tests show they release minerals, significantly impacting tea flavor. The higher the quality of the tea, the more careful one needs to be in selecting materials.

Basic Parameters

Vessel Capacity
200ml or less
Water Temperature
100°C (keep at a rolling boil for 3–5 minutes). Continued boiling converts calcium bicarbonate to calcium carbonate, enhancing the sweetness of the tea.
Tea Leaves
3–5g (fixed regardless of water volume). Adjust to your preference; as a guideline, 5g of tea leaves can brew over 1 litre of tea.

Steps

  1. Warm the Teapot

    Pour boiling water into the teapot to heat it, let it sit for 10 seconds, then discard the water once sufficiently warmed.

  2. Preheat the Tea Leaves (Rinse Tea)

    Pour boiling water over the tea leaves in the teapot and preheat for 10 seconds, then quickly discard the water. Pour from a low height to avoid cooling, and pour quickly without directly hitting the leaves.

    • Compressed Pu-erh: 1st rinse 10 sec → 2nd rinse 10 sec (compressed tea requires two rounds to raise the internal temperature)
    • Loose-leaf Oolong or Pu-erh: 1st rinse 10 sec → 2nd rinse 5 sec
  3. Brew the Tea
    • 1st infusion: 5–10 seconds
    • Subsequent infusions: a few seconds

    Use a Cha Hai (sharing pitcher) and combine the 1st and 2nd infusions to stabilize flavor and achieve the desired strength. This method allows for more than 6 infusions.

Notes

  • Ensure no water remains in the teapot after pouring. Leaving water in will continue to extract the tea, making subsequent infusions very strong and causing oxidation.
  • Adjust the tea's strength with the amount of tea leaves, not the steeping time.
  • After pouring, remove the lid and cool the tea leaves to prevent oxidation and keep them fresh.

3. Brewing with a Glass

Brewing with a glass (free cup or mug) is a convenient and quick way to prepare tea. A simple, straight glass without patterns is recommended for observing the tea leaves. Avoid colored glass—even light green or blue can negatively affect the flavor.

Since tea leaves may not sink easily when water is added, pour water in two stages. First pour a small amount to allow the leaves to absorb it and settle; then pour the full amount to efficiently extract aroma and flavor.

Water

Use tap water passed through a purifier with an activated carbon filter to remove chlorine, or mineral water.

Heating Water

Recommended: stainless steel kettle, stainless steel electric kettle, or electric kettle with a keep-warm function (e.g., Tiger, Zojirushi). Use with caution: cast iron kettles (check material compatibility). Not suitable: earthenware, copper, aluminium, brass, or silver kettles.

Glass

Glass can withstand boiling water even if not specifically heat-resistant. Use colorless, transparent glass rather than colored or crystal glass, as these affect the flavor. Lead-free crystal glass often pairs well with the taste.

Basic Parameters

Water Temperature
100°C (boiling). Use water that has been boiling for 3–5 minutes. Continued boiling converts calcium bicarbonate to calcium carbonate, enhancing the sweetness of the tea.
Water Volume
150–200ml (practical capacity per glass)
Tea Leaves
2–3g (approx. 3g per 150ml of water)

Steps

  1. Add Tea Leaves to the Glass

    Add tea leaves to a glass preheated with boiling water for 10 seconds. Heating the glass helps maintain a consistent temperature when brewing.

    Adding tea leaves to prewarmed glass Add 2–3g of tea leaves to the preheated glass.
  2. Pour Water to One-Third Full

    Slowly and gently pour boiling water into the glass to about one-third full (or just enough to cover the leaves). Since the temperature drops quickly, there is no need to lower it further. Slowly swirl the glass to allow the leaves to absorb the water.

    Pouring water to one-third First, pour about one-third of the water.
  3. Pour the Remaining Water and Steep

    Pour the remaining water until the glass is about 80% full. Steep for 2–3 minutes before drinking.

    Filling glass to 80% Pour the remaining water until the glass is about 80% full.
    Steeping Wait for 2–3 minutes.

Additional Information

  • If the flavor is too strong, add more boiling water.
  • When the water level drops to about one-third, adding more water will maintain the strength of the flavor.
  • This tea can be brewed up to three times. Enjoy the fresh aroma and taste in the 1st infusion, the rich sweetness in the 2nd, and a mild aroma with a pleasant lingering finish in the 3rd.

4. Recommended Method for Reducing Caffeine

Caffeine is easily extracted at temperatures above 80°C and much less so below 80°C. By utilizing this characteristic, it is possible to brew tea with very low caffeine content.

Specifically, use cooled water to make a 5× concentrated extract by steeping a small amount of water for a long time. Use this concentrate as a base and dilute it with boiling water to brew tea—similar to making a cordial. This method allows you to enjoy freshly brewed tea at home or at the office.

Basic Parameters

Water
Boiled and cooled water (to remove chlorine). Boiling converts calcium bicarbonate to calcium carbonate, enhancing sweetness and aroma. Unboiled tap water may taste slightly flat.
Tea Leaves
5g per 100–200ml of water (5× concentrate)
Steeping Time
4–6 hours in the refrigerator or at room temperature
How to Drink
Dilute the concentrated extract with boiling water at a ratio of 1:5 before serving.

Storage

After opening, reseal the tea in the aluminium bag it arrived in and keep it out of direct sunlight and away from humidity. Do not decant the leaves into a HOJO tin: contact with the metal changes the taste and the aroma.

If you have a heat sealer, sealing the bag with an oxygen absorber inside will keep the tea fresh for far longer.

Do not keep tea in a refrigerator or a freezer. Condensation forms every time the bag is taken out, and within a few days it oxidizes the surface of the leaves and dulls the aroma.

Teas meant to age, such as raw pu-erh and white tea, are best left unopened in as warm a room as you can give them. As with decanting wine, a long-aged tea also gains aroma if you open it and leave it a few days before drinking.