Tea is to China what wine is to France. Tea masters pick, process and age the tea. The end product is a far more rich and subtle drink than anything that can be purchased in a tea bag. If you brew your Chinese tea carefully, it will reward you with unparalleled flavor and aroma.

Instructions

1. • 1

     Prepare the teapot by washing it carefully. Pour boiling water in the pot to warm the pot. Pour the hot water out just before you plan to add the tea to the pot.

   • 2

     Measure the right amount of tea into the pot. Assuming the pot holds about 12 oz. of tea, use 1/2 tbsp. for scented teas, 2 tbsp. for white tea, and between 1 tbsp. and 2 tbsp. for green, oolong, black or puerh tea. You do not need a tea ball or a tea bag. In fact, putting the tea into the pot loose allows the tea to expand and infuse better than it would if it were cramped inside a container.

   • 3

     Heat the water. Use good quality water. Spring water is ideal. If you can't get good spring water, use filtered water. If the tap water in your area has any odd smells or tastes, those smells and tastes will become a part of your prepared tea. Heat the water to a boil. For oolong, black, and puerh tea, pour the water immediately over the leaves before it begins to cool. For all other kinds of tea, remove the pot from the burner and insert the thermometer into the water. Let the water cool to 200 degrees Fahrenheit for scented teas and to 180 degrees Fahrenheit to 200 degrees Fahrenheit for green and white tea.

   • 4

     Pour the water over the tea leaves. Put the lid on the pot. Wait for the tea to infuse. Most tea is ready to drink in one to two minutes. White tea sometimes takes as much as three minutes to infuse. How long you infuse the tea is, however, a matter of personal preference.

   • 5

     Pour the tea into cups. Leave a little tea in the bottom of the pot, however, to strengthen your next brew. Good tea leaves can be used again. Green, yellow, and white tea will make four pots. Black, scented, oolong, and puer will make five pots.