Notes on balance, brewing and the leaves we source — a slow read for the ritual.
The same tea can move from floral to fruity, sweet to mineral, or light to surprisingly deep across a single session. Here is why repeated infusions change and why I think that progression is one of the most interesting parts of loose-leaf tea.
How much loose leaf tea should you use? A practical guide to tea-to-water ratios for mugs, teapots and Gong Fu brewing and why I prefer weighing the leaf to relying on teaspoons.
Why do we rinse Pu’er tea before drinking it? I look at what that first quick pour actually does, how long to rinse Sheng and Shu Pu’er, and when I might skip it altogether.
Cold brewing is one of the easiest ways to enjoy whole-leaf tea. Discover my simple overnight method, starting with 2 grams of tea per 240 ml of filtered water, plus which teas I find work best and why tasting and adjusting your brew matters more than following rigid rules.
Brewing Hei Cha gong fu style is less about following rigid timings and more about paying attention to how the tea develops. This guide explores leaf ratios, water temperature, rinsing, teaware and the changing flavour journey of Fu Cha, from gentle earthy notes to deep mineral sweetness.
Learn how to brew Hei Cha, or Chinese dark tea, including Fu brick, Tian Jian, Liu Bao and aged basket teas.
Learn how to brew Sheng Pu’er with the right leaf ratio, temperature and infusion times for sweetness, energy and evolving complexity.
Learn how to brew Shu Pu’er for a clean, smooth and comforting cup, including rinsing, ratios and repeated gong fu infusions.
Learn how to brew white tea properly, including the best temperatures, leaf ratios and methods for Silver Needle, Bai Mu Dan and aged Shou Mei.
Learn how to brew green tea with the right water temperature, leaf ratio and timing, from glass brewing to gong fu preparation.
Discover how to brew oolong tea for aroma, texture and multiple infusions, with practical guidance for rolled and strip-style oolongs.
Learn how to brew Chinese red tea, known in the West as black tea, for sweetness, aroma and a smooth, full-bodied cup.
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