We suggest starting with these guidelines and then altering them to meet your individual taste. It stands to reason that the longer the infusion time, the “stronger” the brew. At ZGC we recommend starting on the lower side of the suggested brew times. We find that shorter brew times allow the tea drinker to “feel” the flavor of the tea, and then begin to experiment and evaluate the way the tea responds to longer infusion times. We do suggest becoming familiar with the desired color levels of the teas. Making teas too “strong” on initial infusions unduly depletes the tea of additional future pours, and often results in tea with a slightly bitter aftertaste. Our usual tendency is to think that more is better, so the stronger we make the tea the better. We urge you to discard that concept, to err on the weaker rather than the stronger side, and to “feel” the flavor of the tea. As you increase your infusion time gradually, you will find the best result for you.

If you are not starting with good to high quality tea, you won’t get the results that are only possible with quality teas like those we recommend. Inexpensive teas are inexpensive for a reason. The benefits in taste and in performance of the quality teas we recommend will speak for themselves as you experience them.

Your water should be free of added chemicals. If you drink spring or well water straight from your tap, and you water has been tested and approved, you should be able to use your water for making your tea with excellent results. If however your water is “city” water, or includes any chemical additives, we suggest you use bottled water. If you are using bottled water, it should not be distilled as it will be void of most or all mineral content.

There are many types of vessels used for infusing tea. Most teas can be infused in a variety of vessels. Zhong Guo Cha recommends following the traditional and most common vessel for each of the tea types we offer. The three most common and traditional vessels are the teapot (many varieties), the Gai Wan (small bowl with cover), or the heat resistant (Pyrex) glass. An important part of the tea experience is the appreciation we experience when infusing and sharing the tea with others. Enjoying the aroma, the visual qualities of the tea leaves and the liquor helps us reflect on the importance of each moment of life. This aspect of the tea experience cannot be understated in the pleasure tea can bring to us. Today’s world does not always allow us the time to fully derive the complete pleasure that tea infusion can bring to us. For that very reason, ZGC recommends for daily on-the-go situations the use of the Zhong Guo Cha Infuser patented glass pot with a stainless steel filter chamber. This pot makes tea infusion quick, easy, and very close to flawless. For the times you cannot make the time to linger, enjoy and appreciate your tea experience, you can still enjoy this quicker infusion, appreciate your quality tea, and gain the benefits of its consumption. You can find this chamber glass teapot in the accessories section of our site. For travel situations we recommend use of the “ZGC Infuser bag” (see “accessories”)

Temperature is not just important, but critical, especially with the whites and the greens. White and green teas are rushed from the tea gardens to the processing factories so that heat can be applied to stop the enzyme action as soon as possible. To protect the beneficial polyphenols in the tea, care must be taken not to use water that has been heated beyond 170 degrees F. Taking care to follow the temperature guidelines in the ZGC Infusion guide will insure that your tea is being infused at researched proven temperature ranges.

When beginning infusion in China, the first step is always a rinse of the leaves. The first pour immerses the leaves in the water for a short period of time. ZGC recommends 15-30 seconds for this first “rinse”. The rinse water in China is used to then wash (rinse) the tea cups and serving utensils that will be used during the serving of the tea . During the rinse, the tea leaves “soften”, are cleansed of any surface contaminants, and become conditioned to absorb the first infusion. At ZGC we recommend the first infusion being slightly longer than the second. After the second, the infusion time can be gradually increased as the number of infusions rise. Eventually, the color of the liquor will begin to diminish which indicates the tea leaves are exhausted of their precious oils and ingredients. 

Infusion is not difficult, and only requires minimal practice to reach desired rewarding results. Use of the ZGC Infusion guidelines will help tea lovers learn to prepare their ideal cup every time.