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. Esplora Green tè Esplora White tè Esplora Oolong tè 4 passi 3 stili Leggi la guida Pianifica questa birra
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. Esplora Oolong tè Esplora Dark tè Esplora Red tè Esplora White tè 6 passi 4 stili Leggi la guida Pianifica questa birra
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. Esplora Green tè Esplora White tè Esplora Yellow tè Esplora Oolong tè Esplora Red tè 5 passi 5 stili Leggi la guida Pianifica questa birra