Use a 6-8 oz. Teapot, Gaiwan, or steeping mug as follows:
* For White, Green, Herbal/Floral teas use glass or porcelain
* For Oolong, Black, and Red teas use porcelain, Yixing clay
- Warm the brewing vessel with hot water and discard
- Measure one serving of tea leaves: 3-4 grams equivalent
- For large, fluffy leaves use 1 Tablespoon
- For smaller, tightly curled or cut leaves use 1 Teaspoon
- For hand tied teas, 1 ball of tea leaves
- For caked teas, break off a piece equivalent to 1 Tablespoon
- For paper wrapped teas, unwrap paper and use 1 unit
- Rinse leaves first by pouring a small amount of hot water into teapot; just enough to cover top of leaves. Pour out immediately.
- Pour hot water over leaves and steep (see below for times and temp.)
- Drain brewed tea completely into teacup and enjoy!
- Re-infuse the same leaves by following steps 4-5.
| Type of Tea | Water Temp. F | Time | # of Infusions |
| White | 180-190 | 1min – 1min 30 sec | 3-4 |
| Green | 160-170 | 1min – 1min 30 sec | 3-4 |
| Hand tied/ball | 180-190 | 1min – 3min | 3-4 |
| Oolong | 190-205 | 1min – 2min | 5-6 |
| Black/Red | 190-205 | 1min 30 sec | 5-6 |
| Puerh (raw) | 190-205 | 3min – 4min | 4-5 |
| Puerh (cooked) | 205 | 3min – 4min | 5-6 |
| Herbal Infusion | 205 | 1min – 2min | varies |
