We will be talking about brewing, specifically brewing tea. Many people have doubts, questions, and even fears about this process, wondering why it's necessary to brew tea since it might ruin the beverage. But there's no need to be afraid; after a detailed explanation, everything will fall into place, and you'll be able to easily brew a delicious cup of tea.

How long does cooking take? From 6 to 10 minutes. On this note, we talk about the fastest option.


Place a glass or clay teapot on a glass-ceramic stovetop surface. Alternatively, any convenient container, such as a pot, ladle, bucket, or Turkish pot, will work. There are no strict rules here, but using a glass teapot adds visual pleasure to the magical transformation of simple water and tea leaves into an extraordinary beverage!

You will need the following items:

Stove or burner.

Teapot of any capacity.

Gaiwan for soaking the tea leaves.

Tool for unwinding the funnel. It is not necessary to make dragon tails at the bottom of the teapot, as prescribed by the Tea Canon. But a funnel is needed to immerse all the tea leaves into the boiling water at once, distribute them there, and start brewing. Wooden tongs, a bamboo stick, or a branch - any item will do.

Good water and quality tea are the main components of brewing tea.

Important questions: how much tea should you use in weight or volume? How do you calculate the amount of water for the right ratio of ingredients? The calculation is that for 100 ml of water, you need 1 gram of tea. But these are approximate guidelines, and each type of tea requires its own approach. Red and green shen teas require slightly less tea. More mellow aged tea, tea buds, or Hei Cha require a little more. Shu Pu-erh tea is taken at a ratio of about 9 grams per 0.6 liters, and tea buds - 15 grams per 1 liter. The taste should be dense and mild, but it all depends on personal preference. There are no universal recipes here.

What kind of tea is suitable for brewing? You can brew any tea, it's all about being rational. Not all teas are good for brewing, just as not all are suitable for steeping. Based on observations, there are teas that seem to be specially created for brewing and behave perfectly during this thermal processing:

Hei Cha


Black tea

White and green teas

Oolong tea for brewing is a product for enthusiasts. DAN TSUNG oolong, with a moderate aroma, can be brewed and will give an interesting result. Light oolongs, such as Tie Guan Yin and Taiwanese teas, give an uninteresting and average brew during brewing, and some of the delicate aromas are lost. Such teas become faceless, characterless. They are good for steeping, where there is no active heating and rapid evaporation.

Brewing process

First, put the tea in a gaiwan and pour cold water over it. Then put the kettle on the fire. The water begins to boil, and threads of bubbles appear. Perform the following actions:

Pour out the water for soaking the tea from the gaiwan. All unnecessary debris settles on the bottom, and the tea is rinsed and swollen.

Form a lump from the softened tea, so it will be easier to toss it into the water. Tea heads behave better when wet and hold their shape on their own. This advice is relevant for loose tea, which is difficult to transfer to boiling water until you give the mass a round contour.

Insert tongs or a stick into the boiling water. If a froth of small bubbles appears after intense stirring, it's time to toss in the tea. This is an informative way to determine the right moment.

Spin the funnel. For guests, this procedure usually becomes an extraordinary spectacle. If you want to surprise, show this truly mesmerizing trick. For daily home brewing, you can get by with simple pouring. Putting the tea into a spun funnel or simply pouring the tea leaves into the boiling water does not affect the taste of the drink.

Send the tea to the very center and admire the magical dance of two elements. The heating does not stop during this time. Now you need to watch the process of re-boiling the water. When you notice the beginning of boiling, stop heating, and turn off the stove or burner. Dense teas in tea heads can be boiled a little to fully reveal the aroma. It is permissible to turn off such tea varieties as green or young sheng a little earlier than the start of boiling.

Boiling stages

The first bubbles that separate from the walls are not oxygen but nitrogen, which is contained in the water and a precursor to boiling. The next stage is "crab eyes," followed by "fish eyes" with larger bubbles, "pearl threads," and "the sound of wind in the pines." The romantic names accurately reflect the metamorphosis of boiling water.

You can observe this process carefully and immerse yourself meditatively in the spectacle.

Aesthetics of utensils, interesting history, quality of water and tea... From all this, a vivid impression and a pleasant memory of the tea party is formed.

When the tea is ready

The boiling process is complete, but not quite. You need to wait for the tea to steep. If you're not drinking alone, you can start sipping after a minute of brewing. The tea will gradually start to unfold and, at some point, you'll notice the full flavor. By the end of a leisurely chat with friends, you'll have the most intense taste.

Interesting combinations

Another important detail that conservative tea lovers fear is the creation of tea blends. It is very exciting to make them, interesting to brew them, and intriguing to try them:

You can mix Shu Pu-erh and red tea in a ratio of 3:1. A part of red tea will add a note of fire, a peculiar melody, and a powerful prepared base for Shu Pu-erh.

An unusual combination is Shu Pu-erh with Gaba tea. In a proportion of 3:1, you can achieve an intriguing effect on the finished product. The resulting drink will have a different taste. The feeling after drinking the tea is dense, even, monolithic, and there is a sense of composure.

Try to experiment and add some herbs, Sagan Dalya, Ivan-tea, or herbs you have collected by yourself to Shu Pu-erh or red tea. It should result in piquant blends that deserve attention. Don't be afraid of experiments; this is a vast field for new opportunities, unusual flavors, unexpected discoveries, and curious states.

Advantages of brewing tea

Brewing tea is always convenient and quick. You can take a portable stove, gas, and water with you on any outdoor trip. It makes for a pleasant tea-time atmosphere by a river or in the forest. A good cup of tea is an excellent addition to the natural scenery, adding a touch of warmth, coziness, and home. It harmoniously fits into the situation, allowing you to immerse yourself in your senses, meditate, and admire the surrounding environment.

It is worth noting that this brewing method can help to reveal the taste of teas that were exclusively used in tea bags. Traditional Shu Pu-erh tea becomes a light drink, but when brewed, it opens up, becoming voluminous, oily, velvety, and wonderfully drinkable. Conversely, the tea that you enjoy in a tea bag may not reveal its full charm when brewed. However, it is still worth trying and conducting experiments.

Lastly, let's return to the brewing method from the tea classic of Lu Yu and delve into the philosophical teachings. It states:

"Tea, by its nature, is modest, and it should not be brewed in large quantities. If tea is brewed in large quantities, its taste becomes weak and bland. Sometimes, after filling a cup and drinking half of it, one feels the poor taste. What can be said about a large quantity? The tea color is pale yellow, and its aroma is stunning. If the taste of the drink is sweet, then it is Jia. If it is not sweet, but bitter - it is Chuan. If it is bitter when swallowed, but sweet in the throat, then it is true tea."

Good luck brewing!

Reading next

Leave a comment

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.