the six families of Chinese teas
The leaves should be left loose in a zhong or teapot.
For the early spring harvest, the water temperature should be 60°C.
In traditional preparation
– 10cl zhong: take 4g of tea, infuse for 1 minute.
– 25cl teapot: take 7g, infuse for 2 minutes 30 seconds.
White teas have a soft mouthfeel, and are generally consumed during hot weather as a refreshing drink.
For the spring harvest, the water temperature is 60°C.
The leaves will be set free in a zhong or teapot.
Traditional preparation
Zhong 10cl: take 4g of tea, infuse 1′.
25 cl teapot: take 7g of tea, brew for 2′.
Generally three to four infusions, depending on quality.
In preparation for the West
Maximum 50cl teapot: take 7gr tea, infuse for 5′.
Two infusions depending on quality.
For a one-year-old green tea, the water will be at 70°C.
The older the tea (maximum two years), the hotter the water and the longer the infusion time.
This brings out the taste, but the aromas disappear and the infusion becomes astringent. The benefits disappear over time, so it’s best to drink green teas throughout the year.
Wulong teas 60% fermented fermented
In large whole leaves that open freely in a zhong or clay teapot.
For harvesting in the last month of May, the water will be at 95°C, so rinse thoroughly.
In traditional preparation :
-Zhong 10cl take 4g tea, rinse, then infuse for 10”.
-15 cl teapot take 7g of tea, rinse and infuse for 30”.
Generally five to eight infusions, depending on quality.
In preparation for the West:
-Maximum 50cl teapot: take 7g of tea, brew for 2′.
Generally two infusions depending on the quality of the tea
From Guangdong province for Feng Huang Dan Cong, and from Fujian province for “rock teas”.
These wulong teas feature fruit aromas (lychee) for the former, mineral and cocoa flavors for the latter.
They keep well in airtight cans and improve slightly after one year from harvest.
Jasmine teas.
The leaves are placed loosely in a zhong or teapot, and the water is heated to 70°C.
In traditional preparation:
-Zhong 10cl take 4g of tea, 1′ infusion
-25cl teapot take 7g of tea, 2′ infusion
Generally three to four infusions, with the same dose of tea and the same degrees of water and infusion times.
In preparation for the West :
-Maximum 50 cl teapot: take 7 grams of tea, five-minute infusion
Usually two infusions with the same dose.
Zheng Shan Xiao Zhong smoked tea
The leaves are set free in a zhong or clay teapot.
In traditional preparation:
-Zhong 10cl: take 4g of tea, water at 95°C, infuse 10″.
-20cl clay teapot: take 7g of tea, water at 95°C, 30″.
Multiple infusions of up to ten of the same data.
Very good length on the palate, with a delicate, smoky, lingering aroma.
Other smoked teas
The leaves will be set free in a teapot
In preparation for the West:
-Maximum 50 cl teapot: take 7g of tea, water at 95°C, infuse for 2′.
Two or three infusions with the same water temperature and infusion time.
These teas do not evolve and remain stable, so they keep well if protected from surrounding odors.
The leaves are set free in a zhong or porcelain teapot.
For the spring harvest, the water temperature is 60°C.
Traditional preparation
– Zhong 10cl: take 4g of tea, infuse for 1 minute.
– 25cl teapot: take 7g of tea, brew for 2 minutes.
Generally three to four infusions at the same water temperature and infusion time.
White teas are very subtle on the palate, and are prepared with water at low temperature.
They are generally eaten in hot weather, as they are thirst-quenching.
For spring crops, the water temperature will be 70 degrees:
In a 10 cl porcelain zhong cup, take 4 g, infuse for 1 minute.
In a 25 cl porcelain teapot, take 7 g, brew for 2 minutes 30 seconds.
Using a Pu Er pick, remove a piece of tea from the side for the bricks or wafers.
The leaves are freely infused in a clay teapot, with the water at 95°C.
In traditional preparation:
-25cl teapot: take 7g of tea, rinse twice, infuse for 30 seconds
Usually seven or eight infusions, depending on quality.
In preparation for the West:
-Teapot 50 cl maximum, 7g of tea, two rinses, 2 minutes infusion depending on taste.
Usually three or four infusions, depending on quality.
Shu Cha, whose ageing has been accelerated, does not improve and is already brown in color.
They are distinguished by more pronounced aromas and tastes, some of them even earthy.
Since 2008, we’ve been working with a single grower in the Lin Cang district, whose terroir lies between 2000 and 2600 meters above sea level, on the same plot for the March harvest.
After being picked from the side for bricks or wafers using a PU ER pick, the leaves are infused freely in a clay teapot with water at 95° degrees.
Traditional preparation
– 25cl teapot: Take 7g of tea, rinse twice, infuse for 30 seconds
Generally eight infusions or more, depending on quality and the same data.
Sheng Cha teas are the only teas that can be aged, naturally improving over time, becoming more subtle, the aromas developing and the tastes becoming more refined. Connoisseurs build up a cellar of vintage Pu Er Sheng Cha, and of course they need a suitable place to store them.
Blue-green wulong teas 15% fermented
The leaves are rolled and opened freely in a clay teapot.
For the final autumn harvest, the water temperature will be 95°C.
In traditional preparation :
-15cl teapot take 7g, one rinse, infusion 30”.
Generally five to eight infusions, depending on quality.
In preparation for the West:
-Maximum 50cl teapot: take 7g, infusion 2′.
Make two or three infusions
Aromas and tastes differ according to terroir, with the Tie Guan Yin from mainland China being very floral, and those from Taiwan more pronounced towards “buttery”.