A Master Tea Brewer’s Three-step Formula

Step 1: Pre-brewing Preparation
There are three things that we should take note of before beginning the brewing process.
First, prepare the tea leaves. Take out an appropriate amount of tea leaves as per the number of guests. Next boil water-different tea requires water of different temperature. Avoid re-boiling water. Also, one must make sure that the amount of water poured into the kettle is enough. Lastly, prepare the needed tools or condiments in accordance to the type of tea brewed. For example, when brewing black tea, one should keep sugar cubes and cream.

Step 2: Brewing
A tea-brewing expert pays close attention to three aspects: water temperature, quantity of tea leaves and brewing time. The water temperature for different tea types vary. For example, Oolong tea should be brewed in boiling water. Green tea requires about 80°C. The amount of tea leaves varies in accordance to the taste of the guests. When brewing tea in a cup, the ratio of tea to water is usually 1:50; in a pot, the ratio changes depending on the type of tea leaves and the preferences of the tea drinker. Finally, as tea leaves are produced in different places and harvested at different times, the time for brewing varies. Usually, tea brewed in a cup is ready after steeping for 2 to 3 minutes. However, some teas may take longer. For example, White Peony Tea requires steeping for 5 minutes. Also, tea brewed in a pot is steeped for different time lengths. For example, the first infusion of Oolong tea is very short, needing only approximately 40 seconds. Subsequent infusions take a little longer.

Step 3: Cleaning and storing the tea set after use
Clean and store the tea sets immediately after use. Tea dregs left in the teapot over an extended period of time begin to rot. This will cause the flavor of the tea being lost in
subsequent brewing. Also, tea dust accumulates easily on the tea set. Do not use dishwashing detergents to clean Yixing teapots because the teapot will absorb the chemicals present, thus affecting the quality of the tea. Drain the tea dregs and wash the Zisha teapot with plain water. Porcelain or glass items can be cleaned
with dishwashing detergents. Ensure that the handles, base and inner walls are cleaned. Use soft materials such as cotton cloths in cleaning. Metal mesh or other hard materials will scratch the glazed surface of these items. Dry with the tea towel. The tea towel should also be washed and dried. Lastly, ensure safety by turning off all electrical appliances. Take extra care in caring for the tea set. For example, bamboo or wooden tea trays tend to crack and leak if it is not used frequently during dry seasons. Cover it with a moist towel.
Tea Tips
The selection of the tea set is very important. The taste and fragrance of different tea leaves vary when brewed in different tea sets.

Tea Distribution

In other lo ensure that the flavor of the tea is distributed evenly, first pour the tea into the fairness cup before distributing it in each tea appreciation cup. Pour the tea directly from the teapot in a sweeping arc motion to ensure the even distribution of the flavor-this is known as "General Guan touring the city walls " The residual essence of tea in the antique teapots should also be evenly distributed into each individual cup a drop at a time-this is known as “Han Xin inspecting the troops."

Tea Tips
General Guan touring the city walls, Han Xin inspecting the troops
General Guan and Han Xin are historical figures of different dynasties. One often hears the phrases 'General Guan touring the city walls and "Han Xin inspecting the troops" following consecutively. In the early days, people used the so-called "Chaoshan four treasures." namely, the Chaoshan stove (to light a fire in the mud stove), the )ade book (to boil water in a clay pot), the Mengchen teapot (to brew the tea) and the Ruochen cup(to drink the tea). The amount of tea leaves added was usually very large. The pot would usually be 70-80% full. Therefore, the tea brewed was very strong. To distribute the flavor evenly, the large tea cups were arranged either in a straight line or in the form of a pyramid and swept across the cups in a smooth motion while pouring the tea. This move was known as "General Guan touring the city walls." The last drops of tea have the strongest flavor. It is known as the essence of the tea and must be evenly distributed-one drop per cup. This was known as "Han Xin inspecting the troops".

Tea Plate

The tea plate is used to keep the dry tea leaves. It is used to display the tea leaves during tea art performances. Avoid touching the edge of the plate with your hands when picking up the tea leaves.
Hold the tea plate firmly with fingers of one hand, support its base with the other hand.
Tilt the tea plate and gently sweep the tea leaves into the teapot.
Tea Tips
Use small unscented porcelain, wooden or bamboo containers or saucers as tea plates.

Fairness Cup And Strainer

1. The fairness cup holds the lea before it is poured into individual tea cups. This lends a uniform flavor to the tea.
2. The strainer, placed on top, prevents the tea leaves from falling into the cup. When not m use. place on its stand or against the tea tray.
3. If the fairness cup has a straining device then the strainer is unnecessary.
4. If the teapot has a straining device then (he strainer is unnecessary.

Tea Tips
The strainer is frequently blocked by tea dust and tea dregs. Therefore, dean and rinse carefully after use.

Handling The Teapot

Handling the teapot is not an easy task. It requires technique to hold the teapot comfortably without getting scalded. Handle the teapot with such ease that even others feel comfortable.
Hold the handle with the thumb and third finger and lift the teapot, lightly pressing the lid of the teapot with the second finger. Make sure not to block the air hole. Press the fourth finger against the handle and tuck in the little finger.
A beginner can choose to hold the teapot with both hands. Press the top of the lid with the third finger of one hand, and hold the handle of the teapot with the thumb, second finger and third finger of the other hand.

Other ways of handling the teapot
1. Hook the handle of the teapot with the third finger and hold it tightly using the thumb. Tuck in the fourth and last finger and lightly press the second finger on the top of the teapot.
2. Hook the handle with the second and third finger. Lightly press the thumb on the top of the teapot.

Dos and Don'ts:
1. While brewing tea, avoid placing the teapot such that the spout laces guest.
2. Never block the air hole on the lid.

Tea Tips
Use porcelain, clay or glass teapots in the same way as Zisha teapots. Choose a tea set with care; always choose a size and weight that is easy to handle.