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. Explorați ceaiurile Green Explorați ceaiurile White Explorați ceaiurile Oolong 4 trepte 3 stiluri Citiți ghidul Planificați această băutură
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. Explorați ceaiurile Oolong Explorați ceaiurile Dark Explorați ceaiurile Red Explorați ceaiurile White 6 trepte 4 stiluri Citiți ghidul Planificați această băutură
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. Explorați ceaiurile Green Explorați ceaiurile White Explorați ceaiurile Yellow Explorați ceaiurile Oolong Explorați ceaiurile Red 5 trepte 5 stiluri Citiți ghidul Planificați această băutură