Brewing tea is easy and majorly involves two processes, Asian & Colonial. Difference is water & time ratio.

It’s obvious, more you use leaf & less the brew time, more the elegance n the flavor and lower harshness, but a chance to miss minerals!

ASIAN (say Chinese Gongfu) – 6-8 g (3 n half teaspoon full) of leaf to brew in 180 ml fresh boiled water (95°C) for 30sec only.

Well, Gongfu method starts with a wash brew of 5 sec. Drain it!

This method allows to brew atleast eight/ten infusions from the same leaf! Just you need to lid off after a brew, and let the wet leaf to get fress air to oxydize.

However, second & third infusions are most flavorsome and you will start realizing minerals (tingling near toungue, throat) from third brew onwards..

COLONIAL brew is of more ease – 2.5g leaf (1 teaspoon; a spoon is named upon it!) is to brew in 180 ml fresh boiled water (95°C) for 4 min. One infusion is enough! For tips or buds you may get upto second.

For both the methods, pre heat the pot with boiling water before brewing.

Please don’t boil a tea! Let’s brew. Save fuel!