The Art of Tea Preparation – Chinese Tea in Its Purest Form

The Art of Tea Preparation – Chinese Tea in Its Purest Form ///

Chinese tea is more than a beverage – it is an expression of mindfulness, serenity, and cultural depth.
Each variety carries its own soul and reveals its character only through proper preparation.
Brewing tea is not a routine, but a quiet ritual – a dialogue between water, leaf, and time.

 

Water and Temperature – The Beginning of Every Tea Journey

The quality of the water is essential: use soft, fresh water whenever possible, ideally filtered or spring water.
Hard water can mask delicate aromas and alter the tea’s character.

Each tea type requires its own temperature to unfold its full fragrance and flavor:

Tea Category	Water Temperature
Green Tea & Jasmine Tea	75–85 °C (167–185 °F)
White Tea	80–90 °C (176–194 °F)
Red Tea (Hóng Chá)	90–95 °C (194–203 °F)
Pu-Erh & Oolong	95–100 °C (203–212 °F)

The finer the tea, the gentler the water should be.

 

Teaware and Method – The Path of Mindfulness

A Gaiwan (traditional Chinese lidded bowl) or a small Yixing clay teapot is ideal.
They retain heat, allow the tea to breathe, and make it possible to perform short, repeated infusions – the essence of Chinese tea art known as Gōngfū Chá 工夫茶.

 

Gōngfū Chá 工夫茶 – The Art of Mindful Brewing

Gōngfū Chá literally means “tea with skill and dedication.”
It describes a centuries-old practice in which tea is brewed through multiple short, precise infusions to bring out its full depth and character.

This method emphasizes calmness, attention, and balance:
The water flows in gentle movements, the leaves are treated with respect, and each cup is poured with intention.

The beauty of Gōngfū Chá lies in experiencing the moment rather than rushing through it – every movement becomes part of a meditative act.

“When you pour tea with care, you are not just pouring water over leaves – you are pouring mindfulness over time.”

 

Steeping Times and Multiple Infusions

In Chinese tea culture, tea is brewed multiple times, and each infusion tells a new chapter of the same story.
It is better to steep the tea briefly and often rather than once for too long – this keeps the flavor alive and balanced.

Recommended Steeping Times:

• First infusion: 20–30 seconds
• Second infusion: 30–40 seconds
• Each additional infusion: slightly longer

The first infusion is traditionally used to “wake the tea” – it is poured away to rinse the leaves and free them from dust.
True enjoyment begins with the second infusion.

 

The Right Amount of Tea – Balance Between Leaf and Water

The amount of tea determines flavor, intensity, and harmony.
It depends on the preparation method, tea type, and personal preference.

Tea Category	Gōngfū Chá Method (120–150 ml teapot)	Western Method (300–500 ml teapot)	Notes
Green Tea & Jasmine Tea	4–5 g	2–3 g	For jasmine pearls or fine leaves, 3–4 g are enough. Use 75–85 °C water.
White Tea	5–6 g	3–4 g	Large-leaf teas like Bai Mu Dan need a little more volume.
Red Tea (Hóng Chá)	4–5 g	2–3 g	Ideal for a strong yet smooth flavor. Keep steeping time short.
Oolong Tea	6–8 g	3–4 g	Rolled leaves expand greatly – leave space in the pot.
Pu-Erh (Shēng & Shóu)	5–7 g	3–4 g	Gently loosen compressed tea cakes before brewing. Use 95–100 °C water.

 

General Guidelines:

• Gōngfū Chá: about 1 g of tea per 20–25 ml of water (e.g., 6 g for 120 ml)
• Western Method: about 1 g of tea per 100 ml of water (e.g., 3 g for 300 ml)

 

Additional Tips:

• The larger the leaf, the more volume per gram – adjust the amount slightly.
• For a stronger brew, increase the amount by 10–15%.
• In Gōngfū preparation, the same leaves are used for multiple infusions – the flavor deepens with each one.
• For scented teas like jasmine: use slightly less tea and shorter steeping times to preserve the floral aroma.

 

How Many Times You Can Infuse Each Tea

Tea Category	Recommended Infusions	Flavor Evolution
Green Tea & Jasmine Tea	4–6 (up to 8 for jasmine pearls)	Fresh and floral, then gently sweet and clear.
White Tea	5–7	Delicate, honeyed, soft, and warm.
Red Tea (Hóng Chá)	4–5	Bold, malty, then smooth and rounded.
Pu-Erh Tea (Shēng & Shóu)	7–10 (up to 20! For Gu Shu and Da Shu)	Earthy depth, sweet warmth, and full harmony.
Oolong Tea	6–9	Floral, creamy, sweet, and mineral.

Experiencing Each Infusion

• First infusion: the freshness of morning – light, clear, awakening.
• Second infusion: the heart of the tea – round, balanced, harmonious.
• Third and later infusions: depth, softness, serene elegance.

In Chinese tea culture, it is said:

“The second infusion reveals the soul of the tea.”

 

Tea as Meditation

Observe how the leaves unfold, how the aroma evolves, how the steam rises – this is Chá Dào 茶道, the “Way of Tea.”
Each cup becomes a moment of stillness, beauty, and connection – an invitation to be fully present.

 

In Summary

• Use soft, clean water at the proper temperature.
• Measure the right amount of tea for your chosen method.
• Steep briefly and infuse multiple times.
• Savor each infusion consciously – every cup tells a different story.

 

Discover Gōngfū Chá 工夫茶 as a path of mindfulness – an art where tea becomes meditation.