Tea FAQ
Frequently Asked Questions regarding tea.
The place for all those questions you wanted to know but never knew where to look. Have you wondered how long to brew you favour tea for? Or, how to select your future ZiSha tea pot? Our Tea FAQ section hopefully answers these and more. If you have a question that is not hear please contact us - your questions may well end up here.
How long should I brew my tea for?
Using a large pot for many people / cups then for most teas a brewing time of 3-5 minutes is optimal. As with many aspects of tea preparation optimal may be different for each person and tea type, even between 1st and 2nd flush as the first flush is considerably more tender therefore care should be taken over brewing.
Why not read our brewing tea guide for more ideas and information.
Why not read our brewing tea guide for more ideas and information.
What temperature water should I use?
Green tea: 30-80 degrees centigrade
Oolong tea: 65-95 degrees centigrade
Black tea including PuEr: 85-100+ degrees
Flower and herbal tisanes: 80-95 degrees centigrade
Oolong tea: 65-95 degrees centigrade
Black tea including PuEr: 85-100+ degrees
Flower and herbal tisanes: 80-95 degrees centigrade
What water should I use?
Ideally spring or mountain water should be used. More practically, most US and European tap water is acceptable, though benefits from filtering. Those in large cities, places with a strong, unpleasant flavoured water or with especially hard water then filtering is vital.
How should I prepare tea?
Good question! There are a multitude of solutions, from simplest ones through to those that require more time and skill.
At the simplest end of the spectrum is adding tea leaves to a (tall) glass or mug and then adding the correct temperature water.
At the opposite end of the spectrum then the Chinese, Japanese and Korean cha yi or cha dao methods which can take a lifetime to refine. More about these can be found in the Wan Ling Tea House Tea Facts section and on our Tea Culture Links page.
Somewhere in between are using a tea pot, which is ideal for those that like a plentiful supply or are entertaining. A coffee press, solely used for tea, is another great way that removes the nuisance of tea leaves but can allow multiple infusions i.e. re-brewing.
Our brewing tea guide also contains more step by step information including timings, number of infusions for GongFu tea preparation.
At the simplest end of the spectrum is adding tea leaves to a (tall) glass or mug and then adding the correct temperature water.
At the opposite end of the spectrum then the Chinese, Japanese and Korean cha yi or cha dao methods which can take a lifetime to refine. More about these can be found in the Wan Ling Tea House Tea Facts section and on our Tea Culture Links page.
Somewhere in between are using a tea pot, which is ideal for those that like a plentiful supply or are entertaining. A coffee press, solely used for tea, is another great way that removes the nuisance of tea leaves but can allow multiple infusions i.e. re-brewing.
Our brewing tea guide also contains more step by step information including timings, number of infusions for GongFu tea preparation.
Should I add sugar to my tea?
This is very personal, so if you feel you need sugar for flavour then you can. We would recommend that teas are drunk without. Most high grade tea leaves are naturally slightly sweet so normally drunk without any additives.If you need a sweetener, consider adding honey as an alternative to white cane sugar. Honey is a healthy alternative with many subtle favours.
Should I add lemon to my tea?
This is a traditional European way of drinking tea. Certainly it is a great way to add flavour to average teas, in fact there is some research that points to lemon improving the absorption of certain minerals by the human body that naturally occur in tea.
Should I add milk to my tea?
If you are a UK resident then in all likelihood you will normally drink tea with milk. Most tea bags are purposely blended with that in mind, hence can seem bitter and astringent without, however the flavour of most high quality, full leaf teas will become overwhelmed if you add milk. Experiment to find what works for you. Remember most high street tea bags are made with CTC, Cut Tear Curl tea, a production line process that produces teas well suited to adding milk.
How much tea leaf should I use for each serving?
Typically you should add between 2-8 grams for each serving. Typically with many Chinese teas 5g is an ideal amount. Many Indian teas then 2-4g is sufficient. Unfortunately each tea size/weight is different so suggesting an accurate rule for all teas is very difficult.
For black teas, then the traditional tea spoon can still be used as an excellent way to measure out your tea. On the whole one tea spoon is sufficient for one cup, if you are making a large pot then one spoonful per person and one for the pot is a good rule of thumb.
A method for full leaf green teas, though not the most accurate, can be a pinch i.e. what you can pick up with a finger and thumb from the bag, on the whole one to two pinches per glass/per person tends to suit many. As you become more familiar with your own preferences and the differences in each tea you'll more than likely find an optimum amount that suits you.
For black teas, then the traditional tea spoon can still be used as an excellent way to measure out your tea. On the whole one tea spoon is sufficient for one cup, if you are making a large pot then one spoonful per person and one for the pot is a good rule of thumb.
A method for full leaf green teas, though not the most accurate, can be a pinch i.e. what you can pick up with a finger and thumb from the bag, on the whole one to two pinches per glass/per person tends to suit many. As you become more familiar with your own preferences and the differences in each tea you'll more than likely find an optimum amount that suits you.
What is the difference between SFTGFOP, FTGFOP, FOP, BOP etc.?
These terms have been developed over the centuries and were used by Dutch and British traders for the grading of black and oolong teas from India, Africa, Sri Lanka and other tea producing countries. Tea grades cover everything from the finest whole leaf, through broken and small leaf to fannings and finally dust. The best tea grade being FTGFOP, Finest Tippy Golden Flowery Orange Pekoe, and lowest being BD or Broken Dust. Recent competition in the markets, especially in India has seen Super or Special being added to the acronym.
How do I prepare a Pu Er tea cake (bing) for drinking?
In terms of the Pu Er's then these are relatively easy to prepare, again with all the teas it worth experimenting in order to find what works best for you. As a general rule of thumb then the water should be as near to boiling as possible, use the first infusion to rinse the tea and then pour the liquor over the other utensils, such as the cups/pot or gai wan.
The best tea to start with are the small Pu Er Xiao Tuo (the ones wrapped in white paper) as these are a perfect weight (about 5g). Remove the paper and place one in your chosen tea pot/gai wan. The large (357g) cakes 'bing', you will have to break some of the tea up using your hands or a knife (carefully) and place it in a your pot or tea making vessel. Judging the weight will mean either using scales to weigh out the tea (5-8g) or practising judging by eye! The optimal way to break your Pu Er cake up is by inserting the knife from the side of the cake and levering upwards. The idea is to separate the leaves from the cake as whole as possible. For new comers, letting the tea infuse for around 1 to 2 minutes to start with should be sufficient.
It is important that you make sure all the liquor is poured off, this will prevent the next infusion becoming stewed or too strong. All of the pu er teas are very good for multiple infusions, again subject to your personal preference these can usually infused up to 10 times.
An example of preparing Pu Er tea can be found in our Tea Facts pages:Making Tea using a ZiSha Teapot. You can also browse some pictures from our visits to YunNan in South West China.
Tea Photograph Galleries illustrating
how PuEr cakes are prepared from dry tea leaf.
More details about tea preparation can be found in our brewing tea guide.
The best tea to start with are the small Pu Er Xiao Tuo (the ones wrapped in white paper) as these are a perfect weight (about 5g). Remove the paper and place one in your chosen tea pot/gai wan. The large (357g) cakes 'bing', you will have to break some of the tea up using your hands or a knife (carefully) and place it in a your pot or tea making vessel. Judging the weight will mean either using scales to weigh out the tea (5-8g) or practising judging by eye! The optimal way to break your Pu Er cake up is by inserting the knife from the side of the cake and levering upwards. The idea is to separate the leaves from the cake as whole as possible. For new comers, letting the tea infuse for around 1 to 2 minutes to start with should be sufficient.
It is important that you make sure all the liquor is poured off, this will prevent the next infusion becoming stewed or too strong. All of the pu er teas are very good for multiple infusions, again subject to your personal preference these can usually infused up to 10 times.
An example of preparing Pu Er tea can be found in our Tea Facts pages:
More details about tea preparation can be found in our brewing tea guide.
Multiple infusions. How many times can I use the same tea leaves or flowers?
One of the wonderful aspects of fine tea is that it can be reused. Again, personal preferences play a significant part, though on the whole most teas can be reused 3 or 4 times. Many of the Chinese teas including Jasmine, Pu Er, Tie Guan Yin and Qi Men can be infused up to 10 times.
How best to store my tea?
Each tea has specific ways to best store them. However, all teas basically are best kept;
Out of direct sunlight.
In a relatively cool and constant temperature.
Away from strong smells.
In a constant humidity, ideally not too moist, yet no too dry.
In the next couple of FAQs we will explain about the best ways to store specific teas.
Out of direct sunlight.
In a relatively cool and constant temperature.
Away from strong smells.
In a constant humidity, ideally not too moist, yet no too dry.
In the next couple of FAQs we will explain about the best ways to store specific teas.
How best to store my lightly oxidised teas such as green tea, white tea and qing xiang Tie Guan Yin?
It is critical that the basic advice from our 'How best to store tea' FAQ is followed.
Furthermore, many people like to keep these lightly oxidised teas chilled or frozen. This helps keep the green and floral notes of the tea and also the leaf colour for longer. It is vital that the tea is in an air tight vessel with no or very little moisture before you store in a fridge or freezer. It can not be stressed enough, that you should avoid a storage location with any strong smelling foods and drinks. A separate compartment or fridge / freezer is preferable if possible. Ideal temperatures are around -1c to -8c, though as low as -20c is sometimes used. The main factor is to keep the tea cool and at a constant temperature.
Don't worry if you don't have a fridge or freezer for your tea. Your tea will not spoil. For some people, they prefer not to cold store teas as this prevents them ageing. A good quality tea will mature, though this may mean loosing some of the more floral notes, often new characteristics will become more distinct and the tea more rounded. If you don't use cold storage, use an air-tight tin or non-transparent vessel to keep your tea in. Ideally avoid glass or clear plastic which will light and heat in. Ourtea storage tins have been specially selected for this purpose.
Furthermore, many people like to keep these lightly oxidised teas chilled or frozen. This helps keep the green and floral notes of the tea and also the leaf colour for longer. It is vital that the tea is in an air tight vessel with no or very little moisture before you store in a fridge or freezer. It can not be stressed enough, that you should avoid a storage location with any strong smelling foods and drinks. A separate compartment or fridge / freezer is preferable if possible. Ideal temperatures are around -1c to -8c, though as low as -20c is sometimes used. The main factor is to keep the tea cool and at a constant temperature.
Don't worry if you don't have a fridge or freezer for your tea. Your tea will not spoil. For some people, they prefer not to cold store teas as this prevents them ageing. A good quality tea will mature, though this may mean loosing some of the more floral notes, often new characteristics will become more distinct and the tea more rounded. If you don't use cold storage, use an air-tight tin or non-transparent vessel to keep your tea in. Ideally avoid glass or clear plastic which will light and heat in. Our
How best to store my heavily oxidised teas such as black tea, zhong huo Tie Guan Yin, WuYi oolong tea?
The key points in our basic 'How best to store tea' FAQ should be followed.
Good storage vessels for these oxidised teas are porcelain or YiXing jars. These are not 100% air tight and allow the tea to 'breath' slightly. If you live somewhere relatively humid, you can place a sheet or news paper or tissue paper over the opening before putting the lid on the vessel which acts as a membrane.
By allowing the teas to receive a little air, the tea will age slowly, maturing. Older teas tend to mellow and flavours often become more balanced.
If you want to ensure your tea changes as little as possible from the time of purchase you can follow our guide to storing green tea, light oxidised oolongs etc..
For those of the more experimental nature, Wan Ling Tea House would suggest trying both methods with the same tea and seeing which suits you best. It is likely that both will create pleasing, if not varied results.
Good storage vessels for these oxidised teas are porcelain or YiXing jars. These are not 100% air tight and allow the tea to 'breath' slightly. If you live somewhere relatively humid, you can place a sheet or news paper or tissue paper over the opening before putting the lid on the vessel which acts as a membrane.
By allowing the teas to receive a little air, the tea will age slowly, maturing. Older teas tend to mellow and flavours often become more balanced.
If you want to ensure your tea changes as little as possible from the time of purchase you can follow our guide to storing green tea, light oxidised oolongs etc..
For those of the more experimental nature, Wan Ling Tea House would suggest trying both methods with the same tea and seeing which suits you best. It is likely that both will create pleasing, if not varied results.
How to prepare a new ZiSha tea pot?
YiXing Teapot care has been given it's own dedicated section in our
ZiSha Tea Facts pages - click here now .
YiXing Teapot Care: How do I look after and maintain my ZiSha tea pot?
YiXing Teapot care has been given it's own dedicated section in our ZiSha Tea Facts pages - click here now.
How to select a new ZiSha tea pot?
That's a challenging question. There is no right or wrong but rather a set of guidelines and suggestions.
Key points to consider:
Colour / clay type
Size / Capacity
Spout type
Opening size
Shape Tea type / leaf size
Personal preference
From our experience it is worth considering the type of tea, the colour of the tea liquor and the colour of the clay that you will choose. A simple rule of thumb is, a dark colour liquor will complement a darker coloured clay, whilst lighter liquors are more able to enhance the colour of any clay. This said, we have seen many cases of Chinese seasoning white and pale, Duan Ni YiXing teapots with black teas.
Traditionally green teas and flower teas are prepared in larger tea pots, for example 300ml+. Many places in FuJian use 100ml - 150ml tea pots for Oolong. Much of this is down to regional preferences in China. It is best to consider your usage; will you be making teas predominantly for yourself or fro groups of friends? Is convenience of primary importance or closer appreciation in multiple infusions? Typically 150ml-250ml is a popular size for GongFu style tea making and will serve between 2-6 people depending on the size of cup you are using.
When considering the tea you are going to use in the tea pot, consider the size of the tea pot's opening/lid and it's shape. For large leaf teas like Oolong, a large opening makes adding, removing and cleaning the tea pot much easier. Most important of all is your preference, there are hundreds of styles of YiXing tea pot available. Find one (normally one will lead to two and then...) which you like and use it, you will learn the pros and cons of different shapes, finishes, how different tea pots balance and pour. Enjoy your new tea making companion.
Key points to consider:
Colour / clay type
Size / Capacity
Spout type
Opening size
Shape Tea type / leaf size
Personal preference
From our experience it is worth considering the type of tea, the colour of the tea liquor and the colour of the clay that you will choose. A simple rule of thumb is, a dark colour liquor will complement a darker coloured clay, whilst lighter liquors are more able to enhance the colour of any clay. This said, we have seen many cases of Chinese seasoning white and pale, Duan Ni YiXing teapots with black teas.
Traditionally green teas and flower teas are prepared in larger tea pots, for example 300ml+. Many places in FuJian use 100ml - 150ml tea pots for Oolong. Much of this is down to regional preferences in China. It is best to consider your usage; will you be making teas predominantly for yourself or fro groups of friends? Is convenience of primary importance or closer appreciation in multiple infusions? Typically 150ml-250ml is a popular size for GongFu style tea making and will serve between 2-6 people depending on the size of cup you are using.
When considering the tea you are going to use in the tea pot, consider the size of the tea pot's opening/lid and it's shape. For large leaf teas like Oolong, a large opening makes adding, removing and cleaning the tea pot much easier. Most important of all is your preference, there are hundreds of styles of YiXing tea pot available. Find one (normally one will lead to two and then...) which you like and use it, you will learn the pros and cons of different shapes, finishes, how different tea pots balance and pour. Enjoy your new tea making companion.
How should I clean my teapot?
Glass teapots, gongfu cups/mugs/pots and standard glazed ceramics: All our glass teapots, glass gongfu mugs and glazed ceramics are dishwasher safe and can be washed with standard household washing up liquid (detergent). When washing by hand make sure the teapot and tea wares are thoroughly rinsed with warm water.
For specialist tea wares such as JingDeZhen tea wares we highly recommend these are NOT cleaned in mechanised dishwashers, these should only be washed by hand. Though people prefer to wash with detergents, this is not vital and in many ways we advice against. The best way is rinse with boiling water, wipe with a clean, fine material cloth like our tea towels and repeat once ensuring the tea wares are dried thoroughly.
For YiXing teapots, detergents such as washing up liquid must NOT be used. The nature of these Chinese clay teapots means that they are somewhat porous and easily absorb liquids and retain aromas. YiXing teapots should have the spent tea leaves removed by hand or using specialist tea tools and then rinsed thoroughly with boiling water, ensuring the teapot is dried well.
For specialist tea wares such as JingDeZhen tea wares we highly recommend these are NOT cleaned in mechanised dishwashers, these should only be washed by hand. Though people prefer to wash with detergents, this is not vital and in many ways we advice against. The best way is rinse with boiling water, wipe with a clean, fine material cloth like our tea towels and repeat once ensuring the tea wares are dried thoroughly.
For YiXing teapots, detergents such as washing up liquid must NOT be used. The nature of these Chinese clay teapots means that they are somewhat porous and easily absorb liquids and retain aromas. YiXing teapots should have the spent tea leaves removed by hand or using specialist tea tools and then rinsed thoroughly with boiling water, ensuring the teapot is dried well.
