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Dayazhai Plain Porcelain Monthly Flower Cup

Dayazhai Plain Porcelain Monthly Flower Cup

From $198
Zhang Limei's Xiaomeiyao Zhuni Clay Linghua Ruyi Teapot

Zhang Limei's Xiaomeiyao Zhuni Clay Linghua Ruyi Teapot

$1,325
Purple sandalwood lingzhi ruyi/passionflower gold-painted box

Purple sandalwood lingzhi ruyi/passionflower gold-painted box

$1,095 Regular price$10,000
Inlaid Four-Out-of-the-Head Official Hat Chair

Inlaid Four-Out-of-the-Head Official Hat Chair

From $8,088

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I. Utensil Selection
The preferred choice is a 100-120ml white porcelain gaiwan: it does not absorb aroma, highlights the tea liquor color, and facilitates observing the golden rim and changes in the tea liquor.

The secondary choice is an 80-100ml small purple clay teapot with a shallow belly: suitable for those who prefer a mild and smooth taste, and the teapot needs to be boiled in advance to remove impurities.

II. Water Temperature and Tea Dosage
Water Temperature: 85℃ (let boiling water cool for 30 seconds to avoid scalding the tea buds); preheat the utensils thoroughly to maintain a stable temperature.

Tea Dosage: 4-5g for gaiwan (tea-to-water ratio 1:20); 4-5g for purple clay teapot (it slightly absorbs aroma, so a small amount is enough to release flavor).

III. Infusion Time
First 3 Infusions: 10 seconds (1st infusion), 12 seconds (2nd infusion), 15 seconds (3rd infusion) — the floral and fruity aromas are most vibrant.

4th to 8th Infusions: Extend each infusion by 3-5 seconds; honey and jujube aromas gradually emerge.

After the 9th Infusion: Steep for over 30 seconds (with a mellow finish even in the later infusions). The tea can withstand 10-12 infusions.
Brewing tips:

1. Always brew at a low temperature . If boiling water (100℃) is used for the first infusion, the tea tends to taste strong and bitter. Due to the characteristics of oral perception, even if the water temperature is appropriate in subsequent infusions, the tea will still feel bland. Therefore, using boiling water for the first brew will deprive you of the tea’s original wonderful experience.
This tip applies to all high-grade Chinese teas made from "tender buds and leaves", such as Mengding Ganlu and Biluochun. Generally speaking, the more delicate the buds, the lower the water temperature required; the coarser the leaves, the higher the water temperature can be.

2.Water Pouring: Pour along the wall at a low height (≤3cm), avoiding direct pouring onto the tea buds.

3: A single serving of tea should be fully brewed within 20 minutes. If you can’t finish the brewed tea right away, store the tea infusion in a container. When you want to drink it again, reheat the previously poured infusion—in an instant, the room will fill with its enchanting, intoxicating aroma.

Do not leave the wet tea leaves (after steeping) in the gaiwan for an extended period (e.g., 1–2 hours) before re-steeping. This is because prolonged exposure leads to increased oxidation: tea polyphenols oxidize more deeply, the original fresh and brisk flavor fades, and aromatic compounds evaporate, resulting in a dull, tasteless brew.

4.Tasting: Let the tea cool to 55-60℃ — the floral and fruity aromas will be clearer.

This tip applies to all high-aroma Chinese teas with exceptional fragrance.

Exceptions include aged Chinese teas and those with heavy roasting or heavy fermentation styles. Such teas can be steeped for a longer time, brewed slowly, or simmered.

For brewing instructions on aged black tea, please refer to "A Guide to Slow-Brewing Aged Black Tea".

 

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