Tea Brewing Method (F)

How to Brew Tea | HOJO

This page introduces brewing methods for the following teas.

Teas Covered

Oriental Beauty
Mi Xiang Huang Jin Ya
Wen Shan Bao Zhong Tea
Wuyi Rock Tea
Japanese Tea (Uji Sencha Fukamushi, Hon'yama Jazuka Sencha, Karigane)

We introduce the brewing methods for the above teas as follows.

1. For Beginners / Suitable for Large Groups

This method avoids bitterness by brewing at a lower temperature.

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

About Teapot and Teacup Materials

Ceramic: Although ceramic teapots are thought to enhance the flavor, most ceramics neutralize the richness and impart astringency. If the taste lacks depth, the teapot may be the cause, so caution is needed.

Porcelain or Glass: Porcelain and glass are considered neutral and do not affect the taste, but mineral elution tests show they significantly influence the tea's flavor. The higher the quality of the tea, the more carefully the material should be chosen.

Basic Parameters

Water Temperature: 80°C. First boil for 3–5 minutes, then let it cool slightly before use. Prolonged boiling converts calcium bicarbonate to calcium carbonate, making the tea taste sweeter.
Water Volume: 300ml (practical capacity)
Tea Leaves: 3–5g. As a guideline, 5g can brew 1 litre (or more) of tea. For 1–2 people, 2–3g; for 3–4 people, 5g.

Steps

Warm the Teapot
Pour boiling water into the teapot and preheat it for 10 seconds, then discard the water. The more water used, the better the preheating.
Brew the Tea
- 1st infusion: 1–2 minutes
- Subsequent infusions: a few seconds to 10 seconds
The first infusion requires a longer steeping time to open the tea leaves—adjust to your preference. From the 2nd infusion onward, the leaves have already opened so they extract flavor quickly.

2. Brewing with a Glass

Brewing tea with a glass (free cup or mug) is very convenient for quick preparation. For better observation of the tea leaves, use a simple, straight glass without patterns. Avoid colored glass (including light green and blue) as they negatively affect the flavor.

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

Water

Use filtered tap water (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: iron kettles. Not suitable: earthenware, copper, aluminium, brass, or silver kettles.

Glass

Glass can withstand boiling water even if not specifically heat-resistant. Avoid colored glass or crystal as they affect the flavor—use clear glass. Lead-free crystal is often well-suited for flavor.

Basic Parameters

Water Temperature: 80°C. Boil the water first, then let it cool a little before use. Prolonged boiling converts calcium bicarbonate to calcium carbonate, which makes the tea taste sweeter.
Water Volume: 150–200ml (practical capacity per glass)
Tea Leaves: 2–3g (approx. 3g per 150ml of water)

Steps

Add Tea Leaves to the Glass
Add tea leaves to a glass preheated with boiling water for 10 seconds. Preheating the glass keeps the temperature constant when brewing.

Add 2–3g of tea leaves to a preheated glass.
Pour Water to One-Third Full
Pour boiling water slowly and gently to about one-third of the glass or enough to cover the leaves. No need to lower the temperature as it drops quickly. Gently swirl the glass to allow the leaves to absorb the water.

First, pour about one-third of the water.
Pour the Remaining Water and Steep
Pour the remaining water until the glass is about 80% full, then steep for 2–3 minutes before drinking.

Fill the glass to about 80% full after the leaves have settled.

Let it steep for 2–3 minutes.

Additional Information

If the flavor is too strong, add boiling water.
When the water reaches about one-third of the glass, add more water to enjoy a stronger flavor until the end.
This tea can be brewed up to three times. Enjoy the fresh green aroma and flavor in the 1st infusion, the rich sweetness in the 2nd, and a mild aroma with a refreshing finish in the 3rd.

3. How to Make Cold Brew

For more details on how to make cold brew, refer to the following article.

Basic Parameters

Water: Water that has been boiled once and then cooled to room temperature (to remove chlorine). Boiling converts calcium bicarbonate to calcium carbonate, enhancing sweetness and aroma. Unboiled tap water may taste somewhat flat.
Tea Leaves: 5g per 1 litre of water
Steeping Time: 4–6 hours in the refrigerator, then remove the tea leaves. If it becomes too strong, dilute with water.
Storage: Keep refrigerated (around 5°C). Freshness is maintained for up to 3 days.

4. Recommended Brewing for Reducing Caffeine

Caffeine is easily extracted at temperatures above 80°C and much less so below 80°C. By applying this property, it is possible to brew tea with significantly reduced caffeine content.

Specifically, use cooled boiled water to make a 5× concentrated extract by steeping a small amount of water for a long time. Dilute this concentrate with boiling water to brew tea—similar to making a cordial. This method allows you to enjoy fresh-tasting tea not only at home but also at the office.

Basic Parameters

Water: Water that has been boiled once and then cooled to room temperature (to remove chlorine). Boiling enhances sweetness and aroma. Unboiled tap water may taste somewhat 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.