Brewing guides
Brewing
How to brew it: grams, temperature, time, and steeps — in plain language.
How to Brew Herbal Tea
A calm tisane recipe: boiling water, enough plant material, and a longer steep for chamomile, peppermint, rooibos, ginger, and blends.
How to Brew White Tea
A gentle white tea recipe for mugs and gongfu: 4 g per 100 ml, cooler water, patient steeps, and simple fixes for thin or sharp cups.
Matcha Latte at Home: Smooth, Green, Not Bitter
Make a smooth hot or iced matcha latte at home with the right powder, 80 °C water, a tiny paste step, milk ratio, and anti-lump fixes.
How to Cold Brew Tea
Cold-brewed tea is the easiest, most forgiving method: just leaf, cold water, and time in the fridge. The ratio, the timing, and which teas work best.
How to Brew Black Tea
A simple black tea recipe for both a mug and gongfu: near-boiling water, the right grams, and timing that keeps it bold but not bitter.
How to Brew Green Tea
A foolproof green tea recipe: cooler water, the right grams, and short steeps so it tastes sweet and grassy instead of bitter.
How to Brew Oolong Tea
A forgiving gongfu starting recipe for rolled oolong: grams, water temperature, rinse, and a five-steep schedule.
How to Brew Sheng Puerh
A gongfu recipe for raw (sheng) puerh that keeps it bright instead of bitter: grams, a slightly cooler temperature, a rinse, and short flash steeps.
How to Make Matcha at Home
Make smooth, frothy matcha at home with no special skill: sift, cool the water to 80 °C, and whisk in a W-motion — no bitterness, no lumps.
Puerh Water Temperature: A Practical Guide
Use the right water temperature for shu and sheng puerh, with clear starting points and fixes for weak or harsh cups.
How to Brew a Shu Puerh Tablet
Exact grams, temperature, time, and steeps for a mini shu puerh tablet — the beginner-proof way.