Brewing methods
10 brewing techniques. Gongfu, sencha kyusu, matcha whisking, grandpa style, cold brew. Traditional Chinese, Japanese, and Tibetan methods plus modern adaptations.
Chinese tradition
2 methodsThe defining Chinese specialty tea brewing approach. High leaf-to-water ratio with multiple short infusions reveals the full character of th…
The casual Chinese approach. Leaves directly in a tall glass; hot water added; sip and refill repeatedly throughout the day. No specialized …
Japanese tradition
4 methodsExtended cold-water steeping. Originated in Japanese mizudashi tradition; now popular globally for summer drinking. Lower caffeine and tanni…
Japanese preparation of powdered green tea. The chasen whisk creates foam suspension; the entire leaf is consumed rather than just an infusi…
Japanese kyusu (side-handle teapot) brewing — the canonical approach for sencha, gyokuro, and other Japanese green teas. Lower temperatures …
Modern Japanese single-cup approach borrowed from coffee pour-over methodology. Equipment-flexible alternative to kyusu for one-person servi…
Other tradition
2 methodsExtended boiling of tea leaves. Historical Tang/Song approach; modern usage primarily for dark teas (Liu Bao, aged pu-erh, Tibetan brick) wh…
Historical Tang-Song approach revived in some specialty contexts. Leaves directly in a wide bowl; water poured over; sipped slowly with visu…