water

• Type:- Use soft water for most teas with the possible exception of some black teas where slightly harder water may be better. A rough guide is: (2.5 x Calcium mg/l) + (4.1 x Magnesium mg/l) < 60 mg/l for soft water or > 120 mg/l for hard water. Pure water may be used but some tea connoisseurs would the lack of minerals in the water would make the tea taste flat. Ordinary filtered or even tap water may be suitable if it is reasonably soft.
• Temperature:-

  japanese green teas		75°C to 80°C (gyokuro, 60°C)
  green teas		75°C to 80°C
  white, scented and lightly oxidised oolong teas		85°C to 90°C
  highly oxidised oolong teas		90°C to 95°C
  black and red teas		95°C to 98°C

equipment

• all green, white and scented teas: heat-conducting porcelain gaiwan or glass.
• lightly oxidised oolong teas: light-coloured 'purple clay pot' for moderate heat retention.
• highly oxidised oolong, black, red teas: darker 'purple clay pot' (retains heat well).
• matcha powder: wide 'chawan' (tea bowl or rice bowl) and bamboo whisk.

Use of a pitcher is higher recommended to ensure an even strength of cup from each infusion.

If you do not have a gaiwan or a small 'purple clay pot', use a filter or strainer so as to make each infusion perfect and facilitate re-brewing.

tea leaves

japanese green teas		10g to 12g per 210ml per infusion. Brew up to 3-4 times.
green/white/scented/black teas		3g per 150ml
tighly rolled oolong teas		1/3 of the pot
loosely rolled oolong teas		2/3 of the pot
red teas		8g per 150ml

duration

japanese green teas		1 min, subsequent brews 30 sec
green/white/scented teas		50 sec, subsequent brews add 10 sec
tightly rolled oolong teas		1 min, subsequent brews add 10 sec
loosely rolled oolong teas		50 sec, subsequent brews add 10 sec
black teas and red teas		discard after 5 sec, add more water, then 50 sec. Subsequent brews add 10 sec.