1. The Six Major Types of Tea

• Green Tea (Unoxidized): Fresh, grassy, and rich in antioxidants. Best brewed at lower temperatures (70-80°C).
  

  • Examples: Longjing (Dragon Well), Biluochun.
• White Tea (Lightly Oxidized): Delicate, sweet, and minimally processed. Often made from young buds.
  

  • Examples: White Peony, Silver Needle.
• Yellow Tea (Rare): Similar to green tea but with an extra "sealing yellow" step, giving it a smoother taste.
  

  • Examples: Junshan Yinzhen.
• Oolong Tea (Partially Oxidized): Complex flavors ranging from floral to fruity or roasted. Great for multiple infusions.
  

  • Examples: Tieguanyin, Da Hong Pao, Dong Ding.
• Black Tea (Fully Oxidized): Bold, malty, and robust. Known as "Red Tea" in China. Goes well with milk or sugar.
  

  • Examples: Keemun, Dianhong (Yunnan Gold)
• Dark Tea / Pu'er (Post-Fermented): Aged over time, developing earthy, deep flavors. Can be stored for decades.
  

  • Examples: Raw Pu'er (Sheng), Ripe Pu'er (Shou).

2. Essential Brewing Tools 

• Teapot: A Yixing teapot for Oolong/Pu'er, or a glass/ceramic pot for Green/White tea.
• Gaiwan: A traditional lidded bowl used for tasting and smelling the aroma.
• Fairness Cup (Gong Dao Bei): Ensures every cup of tea has the same strength by mixing the brew before serving.
• Tea Tray (Cha Pan): Catches excess water and keeps your table clean.
• Scale & Timer: For precision brewing (optional but recommended for beginners).

3. Basic Brewing Steps 

1. Warm Up: Pour hot water into your teapot and cups, then discard it.
2. Measure: Add 3-5 grams of tea leaves (adjust to taste).
3. Rinse (Optional): Quickly rinse the leaves with hot water and pour out immediately (especially for Pu'er/Oolong).
4. Steep: Pour hot water over the leaves. Steep for 10-30 seconds for the first brew.
5. Serve: Pour into the fairness cup, then distribute into small tasting cups.
6. Repeat: Increase steeping time slightly for each subsequent brew. Good tea can be steeped 5-10 times!