White

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cold

Cold Brew

冷泡茶

Cold brewing uses cold or room-temperature water and a long steep — usually 4–12 hours in the fridge. The lower temperature pulls less bitterness and tannin and more of the sweet, floral, and umami components. Especially good for greens, whites, and lightly oxidised oolongs in summer.

Εξερευνήστε τσάγια Green Εξερευνήστε τσάγια White Εξερευνήστε τσάγια Oolong

4 βήματα

3 στυλ

gongfu

Gongfu Cha

工夫茶

Gongfu cha — "skilled brewing" — uses a small vessel (gaiwan or Yixing teapot, 80–150 ml) and a high leaf-to-water ratio (5–8 g per 100 ml). Each infusion is short, often just seconds, and a single session typically produces 8–12 infusions, each subtly different.

Εξερευνήστε τσάγια Oolong Εξερευνήστε τσάγια Dark Εξερευνήστε τσάγια Red Εξερευνήστε τσάγια White

6 βήματα

4 στυλ

western

Western Brewing

西式泡茶

Western brewing uses a larger vessel (typically 350–500 ml) and a much lower leaf-to-water ratio (2–3 g per 200 ml) for a single, longer steep of 2–4 minutes. The result is a more dilute, milder cup, suited to casual drinking and to teas with broad, forgiving flavour profiles.

Εξερευνήστε τσάγια Green Εξερευνήστε τσάγια White Εξερευνήστε τσάγια Yellow Εξερευνήστε τσάγια Oolong Εξερευνήστε τσάγια Red

5 βήματα

5 στυλ