Black Tea
Ying Hong No.9
Mug: 5g | 90°C (250ml) | 2 minutes | rinse once before brewing
Kung Fu Tea: Use a 120ml gaiwan or Yixing clay pot with 6 grams of tea (adjustable to taste), brewed with 90°C hot water. The first infusion is designed to awaken the tea leaves, allowing them to slightly unfurl and release the oolong's distinctive aroma. It is not meant for drinking, so pour out the water within 3 seconds. The next three infusions should be quick, approximately 5 seconds each, extending the brewing time for subsequent infusions based on the flavor of the tea, allowing for multiple brews.
Jin Jun Mei
Mug:
5-8g | 85-90°C (250ml) | 2 minutes
Kung Fu Tea:
Due to the delicate nature of Jin Jun Mei, it is recommended to keep the water temperature between 85-90°C to preserve the nutrients and avoid bitterness. The first infusion is designed to awaken the tea leaves, allowing them to slightly unfurl and release the oolong's distinctive aroma. It is not meant for drinking, so pour out the water after 2-3 seconds. For the second infusion, steep the tea for about 15 seconds. Increase the steeping time by 10 seconds for each subsequent infusion. As you progress to the middle and later brews, you might extend the steeping time based on the tea soup's taste.
Dark Tea
Gong Ting Pu-erh
Mug:
3g｜90°C (250ml)｜6 minutes | rinse once before brewing
Kung Fu Tea:
Use a 120ml gaiwan or Yixing clay pot with 6 grams of tea (adjust according to taste), and brew with hot water at 90-100°C. The first infusion is a rinse to awaken the tea, allowing the leaves to slightly unfurl. This rinse should not be drunk, so pour out the water within 3 seconds to prevent excessive loss of Pu'erh tea's substances, which could result in a weak flavor and reduced durability of the brew. For the subsequent infusions, a brewing time of 20-25 seconds is recommended. As you progress to the middle and later infusions, you may extend the brewing time based on the taste of the tea liquor, but be cautious to avoid over-brewing, as it may lead to bitterness.
Ban Zhang Pu-erh
Mug:
5g | 100°C (250ml) | 1 minute | rinse once before brewing
Kung Fu Tea:
Use a 120ml gaiwan or Yixing clay pot with 8 grams of tea (adjustable to taste), brewing with 100°C hot water. The first infusion is designed to awaken the tea leaves, allowing them to slightly unfurl and release the oolong's distinctive aroma. It is not meant for drinking, so pour out the water within 5-10 seconds. For the next five infusions, quickly pour off each brew, and starting with the sixth infusion, extend the brewing time based on the flavor of the tea liquor. The tea can be brewed more than 10 times.
Green Tea
Dongting Bi Luo Chun
Mug:
5g | 80-85°C (250ml) | 2 minutes
Kung Fu Tea:
Due to the delicate nature of Dongting Bi Luo Chun leaves, it is recommended to use top-drop brewing method, and brew with water at 80-85°C to prevent damage to the tea components and to avoid bitterness. Start by pouring hot water into the cup, then add the tea. A typical ratio is 1:50, approximately 3g of tea per 150ml of water. Do not cover the pot during brewing; after about 1 minute, the tea is ready to drink. Subsequent infusions can extend the steeping time based on the flavor of the tea, with up to three recommended brews.
Lushan Clouds & Mist Green Tea (Yun Wu)
Mug:
5g | 100°C (250ml) | 1 minute
Gong Fu Tea:
Due to the delicate nature of Lushan Clouds & Mist, it is recommended to use top-drop brewing method. Begin by pouring hot water at 85°C into the cup (note: water that is too hot can damage the components of the tea), then add the tea leaves. The ratio of tea to water should be 1:50, meaning use about 3 grams of tea for every 150 milliliters of water. It is recommended to brew the tea three times to achieve the best flavor.
Moreover, due to the high concentration of Lushan Clouds & Mist tea, it is advisable to use a pot with a larger belly for brewing. This helps avoid overly concentrated and bitter tea. For teaware, a clay or Yixing pot is recommended. Remember not to seal the pot lid tightly during brewing, as this could adversely affect the tea's aroma and flavor.
Oolong Tea
Phoenix Dan Cong Oolong
Mug:
5-8g | 100°C (250ml) | 1-2 minutes | rinse once before brewing
Kung Fu Tea:
Heat the water to 100°C. The first infusion is designed to awaken the tea leaves, allowing them to slightly unfurl and release the oolong's distinctive aroma. It is not meant for drinking, so pour out the water after 2-3 seconds. For the subsequent infusions, a brewing time of 3-5 seconds is recommended to maintain the tea’s delicate balance of flavors. As you progress to the middle and later brews, you might extend the steeping time based on the tea soup's taste, but beware of over-brewing, as it could introduce unwanted bitterness.
Anxi Iron Goddess of Mercy Oolong (Zheng Wei Tie Guan Yin)
Mug:
6g | 100°C (250ml) | 2-3 minutes | rinse once before brewing
Kung Fu Tea:
Use a 120ml gaiwan or a Yixing clay pot with 6-8 grams of tea (adjustable to taste), and brew with 100°C hot water. The first infusion is designed to awaken the tea leaves, allowing them to slightly unfurl and release the oolong's distinctive aroma. It is not meant for drinking, so pour out the water within 5 seconds. The second infusion should last about 10 seconds, with each subsequent infusion extending an additional 5 seconds. The optimal number of infusions for this tea is 5-7 times.
Wuyi Narcissus Oolong (Hua Cong Shui Xian)
Mug:
6g | 100°C (250ml) | 2 minutes | rinse once before brewing
Kung Fu Tea:
For a 120ml gaiwan or Yixing clay pot, use 8 grams of tea (adjustable to taste), and brew with 100°C water. The first infusion is designed to awaken the tea leaves, allowing them to slightly unfurl and release the oolong's distinctive aroma. It is not meant for drinking, so pour out the water within 3 seconds. Subsequent infusions are recommended to last 5 seconds each. As you progress to the middle and later brews, you might extend the steeping time based on the tea soup's taste.
Wuyi Big Red Robe (Da Hong Pao)
Mug:
3g | 100°C (250ml) | 6 minutes | rinse once before brewing
Kung Fu Tea:
Use a 120ml gaiwan or Yixing clay pot with 6 grams of tea (adjustable to taste), brewing with 100°C hot water. The first infusion is a rinse to awaken the tea, allowing the leaves to slightly unfurl. This rinse should not be drunk, so pour out the water within 3 seconds. Subsequent infusions should last about 20 seconds.As you progress to the middle and later infusions, you may extend the brewing time based on the taste of the tea liquor.