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Tea Infusion Guide

Glass Gong Fu Infusion

Like any fresh, high quality food, tea needs to be properly prepared to get the best out of it. When cooking good quality fresh food care needs to be taken - would you boil asparagus for thirty minutes or fry a fillet steak for an hour?

Although tea-making is much more simple than cooking food, it is still worth paying attention to a few important details including water temperature, amount of leaf, steeping time and the size of the teapot you use.

There are a few general rules which one might like to bear in mind:

  • The larger the amount of leaf, the stronger the infusion
  • The longer the infusion time the stronger the tea
  • Different teas require different temperature water: boiling water may scold delicate green and white teas
  • Small teapots are preferable because the strength of the infusion can easily be controlled. Large teapots both allow the flavour of the tea to dissipate and the leaves to stew.

For a more in-depth look at infusion with step by step instructions please browse the subsections of Infusion Guide in the menu on the left of the screen. 

Tea is enjoyed in countless countries. Regardless of culture, tea making has always been a ritual for health and happiness.

Styles of tea-making have been created to fit every possible taste and setting including outdoors, temples, restaurants, hotels, homes and work places.

The Chinese have the oldest and most researched tea culture and we have found that their methods bring out the best flavours in tea. Regardless of your culture and preference, taste is likely to be an important consideration and so our emphasis in this section is to help you get the best flavour from your tea.

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