Brewing tea is both a skill and an art—profound in depth and infinite in its variations.

For a good pot of tea, high-quality tea leaves are certainly important, but water quality, teaware, and brewing technique are equally crucial. When brewed correctly, the tea’s aroma and flavor become more layered and refined.

Tea can be brewed hot or cold. Different temperatures cause the tea leaves to release different compounds, each offering a distinct taste. You can brew it as hot tea or cold tea according to your preference.

Traditional Brewing (Hot Brew)

"To do a good job, one must first sharpen one's tools." To brew tea, you first need to prepare the teaware.

Traditional tea brewing uses a teapot, teacups, aroma cups, a fairness pitcher (cha hai), and a tea scoop.

1. Warming the Pot and Rinsing the Cups

Before brewing, fill the teapot with hot water and let it sit for about 1 minute to raise the temperature of the pot, which helps in brewing a good cup of tea.

2. Adding the Tea Leaves

The amount of tea can be adjusted according to personal preference and taste. For beginners, follow these basic guidelines:

• For semi-ball-shaped or ball-shaped tea leaves, use enough to roughly cover the bottom of the teapot in a single layer.

• For long, twisted tea leaves, use enough to cover the bottom of the teapot in two layers.

3. Awakening the Tea (Rinse)

Also known as a "moistening rinse." Pour hot water into the teapot to allow the tea leaves to absorb moisture and expand, helping to release their aroma. Let the hot water sit for about 10 seconds. This first infusion is typically used to rinse the teacups.

4. Formal Brewing

Pour hot water into the teapot, filling it about 90% full. Let it steep for about 30 seconds. (Steeping time may vary depending on the type of tea; please refer to the product specifications.) The tea liquor should be balanced in strength—steeping the leaves for too long may result in an overly strong or bitter brew.

If using a fairness pitcher (cha hai) and aroma cups, pour the tea into the pitcher first, then into the aroma cups to appreciate the fragrance before tasting. Otherwise, pour directly into teacups. For each subsequent infusion, gradually extend the steeping time (increase by 10–15 seconds each time, depending on the tea leaves and personal preference).

*Recommended brewing temperature: 90–95°C or above. *

Modern Brewing (Cold Brew)

The trend of cold-brewed tea has become increasingly popular among younger generations in recent years. It is simple and convenient to prepare, offering a refreshing coolness that helps ease the stresses of daily life, especially during the hot summer months.

According to research by Taiwan’s Council of Agriculture, the golden ratio for cold-brewed tea is: tea leaves to water at a ratio of 1:50.

There are two main methods for cold brewing:

• At room temperature: Steep for about 4–6 hours.

• With cold water: Refrigerate and steep for at least 8 hours. (Steeping time can be adjusted according to personal preference.)

Cold-Brewed Tea and Caffeine

Cold-brewed tea is especially suitable for those sensitive to caffeine. Because the extraction rate of catechins is lower, cold-brewed tea contains nearly 20% less caffeine than hot-brewed tea. Individuals with weaker constitutions may find cold-brewed tea a more suitable option. Additionally, low-temperature brewing brings out the natural sweetness of the tea while releasing fewer astringent compounds, resulting in a smooth, sweet taste without bitterness.