1. Classic Hot Brew (Gongfu Style)
This traditional method uses a high tea-to-water ratio and short steeping times to fully unlock the tea's rich layers, intense floral aroma, and changing flavor profiles.
- Tea-to-Water Ratio: 4g–5g of tea leaves to 110ml–150ml of water.
- Water Temperature: 90°C–95°C (194°F–203°F). Avoid boiling water to keep the floral notes delicate and sweet.
- Vessel: Gaiwan or a small clay/porcelain teapot.
- Steeping Time: * Rinse (Optional): Pour hot water over the leaves and discard immediately (1–2 seconds) to awaken the leaves.1st–3rd Infusion: Steep for 5–10 seconds per brew. The flavor extracts quickly due to the Oolong-style rolling technique.Subsequent Infusions: Add 5–10 seconds to each additional steep (e.g., 15s, 25s, 35s). This premium tea easily yields 5 to 7 excellent infusions.
Note: For a simple Western-style hot brew, use 3g of tea to 300ml of water at 90°C and steep for 2–3 minutes.
2. Refreshing Cold Brew
Cold brewing extracts fewer tannins and catechins, resulting in an exceptionally smooth, naturally sweet tea with zero bitterness and a highly highlighted floral bouquet.
- Tea-to-Water Ratio: 4g–5g of tea leaves to 500ml of water (approx. 1:100 ratio).
- Water Temperature: Room temperature or chilled purified water.
- Vessel: A glass pitcher, dedicated cold brew bottle, or mason jar.
- Steeping Time: * Add the loose leaves directly into the water.Seal the container and place it in the refrigerator for 4 to 8 hours (overnight is ideal).Strain out the leaves before serving.
Tip: Serve over ice for an crisp, aromatic summer treat. Because this tea has a natural honeyed sweetness, it requires no added sugar.
