Tea & Whisk: Quick Brewing Guide

This brewing guide is designed to help you easily brew a wide variety of teas with confidence...

Quick Reference Index

1. Chinese White Tea
   1. Classic Fresh White
   2. Aged White
2. Chinese Green Tea
   1. Gongfu
   2. Western
   3. Grandpa
3. Taiwanese Oolong
   1. Gongfu
   2. Western
   3. Grandpa
4. Chinese Oolong
   1. Gongfu
   2. Western
5. Chinese & Taiwanese Black Tea
   1. Gongfu
   2. Western
6. Chinese Puer
   1. Gongfu
   2. Western
7. Chinese Heicha
   1. Gongfu
   2. Western
   3. Boiled
8. Japanese Tea
   1. Sencha/Genmaicha Kyusu
   2. Sencha/Genmaicha Western
   3. Gyokuro Kyusu
   4. Gyokuro Western
   5. Houjicha Kyusu
   6. Houjicha Western
   7. Wakoucha Kyusu
   8. Wakoucha Western
   9. Matcha
9. Herbals
   1. Western

Detailed Brewing Instructions

1. Chinese White Tea

1. Classic Fresh White (Same-Year or 1-Year):
   Gongfu: Glass gaiwan, 4–5g, 100ml, 185°F, 5–7 infusions; Gongfu timing: 1st: 20s, 2nd: 25s, 3rd: 30s; add 5–10s after;
   Western: Glass/porcelain, 3g, 250–300ml, 185°F, 2–3 min; Grandpa: Tall glass, 2–3g, 300–500ml, refill as needed
2. Aged White:
   Gongfu: Glass gaiwan, 5g, 100ml, boiling, 5–8 infusions; Gongfu timing: 1st: 25s, 2nd: 30s, 3rd: 35s; add 5–10s after;
   Western: Glass/porcelain, 4g, 250–300ml, boiling, 4–5 min; Grandpa: Tall glass, 3–4g, 400–500ml, refill as needed

2. Chinese Green Tea

1. Gongfu: Glass gaiwan, 4g, 100ml, 175°F, 3–5 infusions (1st: 15s, 2nd: 20s, 3rd: 25s; add 5–10s after)
2. Western: Glass/porcelain, 3g, 250–300ml, 175°F, 2 min
3. Grandpa: Tall glass, 2–3g, 300–500ml, refill as needed

3. Taiwanese Oolong

1. Gongfu: Porcelain gaiwan, 5g, 100ml, 200–205°F, 5–7 infusions (1st: 25s, 2nd: 30s, 3rd: 35s; add 5–10s after)
2. Western: Porcelain, 3–4g, 250–300ml, 200°F, 3 min
3. Grandpa: Bowl, 1–2g, 150–200ml, refill as needed

4. Chinese Oolong

1. Gongfu: Yixing/porcelain gaiwan, 5g, 100ml, 205°F, 6–8 infusions (1st: 20s, 2nd: 25s, 3rd: 30s; add 5–10s after)
2. Western: Porcelain, 3–4g, 250–300ml, 200°F, 3 min

5. Chinese & Taiwanese Black Tea

1. Gongfu: Porcelain/Yixing, 4–5g, 100ml, 200–205°F, 4–7 infusions (1st: 15s, 2nd: 20s, 3rd: 25s; add 5–10s after)
2. Western: Porcelain, 3g, 250–300ml, 200–205°F, 2–4 min

6. Chinese Puer

1. Gongfu: Yixing/gaiwan, 6g, 100ml, boiling, rinse → 10s → +5–10s, 8–12 infusions
2. Western: Ceramic, 4g, 250–300ml, boiling, 3–4 min

7. Chinese Heicha

1. Gongfu: Yixing/gaiwan, 6g, 100ml, boiling, rinse → 20s → +10s, 6–10 infusions
2. Western: Ceramic, 4g, 250–300ml, boiling, 4 min
3. Boiled: Kettle method: 5–10g in 500ml, gently boil 5+ min — longer = richer

8. Japanese Tea

1. Sencha/Genmaicha Kyusu: 4g, 200ml, 165–175°F, 30–60s
2. Sencha/Genmaicha Western: 3g, 250–300ml, 175°F, 1–2 min
3. Gyokuro Kyusu: 4g, 200ml, 140°F, 2 min
4. Gyokuro Western: 3g, 250–300ml, 140°F, 2 min
5. Houjicha Kyusu: 4g, 200ml, 195°F, 30–60s
6. Houjicha Western: 3g, 250–300ml, 195°F, 2 min
7. Wakoucha Kyusu: 5g, 200ml, 185–194°F, 2 min
8. Wakoucha Western: 3g, 250–300ml, 194–203°F, 4 min
9. Matcha: 2g, chawan, 60–80ml, 160–175°F, whisk

9. Herbals

1. Western: Ceramic or glass pot, 3–5g, 250–300ml, boiling, 3–5 min

Enjoy your tea journey! Visit teaandwhisk.com.