White

Toont 3 van 4 methoden.

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.

Ontdek Green theesoorten Ontdek White theesoorten Ontdek Oolong theesoorten

4 stappen

3 stijlen

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.

Ontdek Oolong theesoorten Ontdek Dark theesoorten Ontdek Red theesoorten Ontdek White theesoorten

6 stappen

4 stijlen

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.

Ontdek Green theesoorten Ontdek White theesoorten Ontdek Yellow theesoorten Ontdek Oolong theesoorten Ontdek Red theesoorten

5 stappen

5 stijlen