How to brew Wuyi rock tea.
Wuyi rock tea is usually brewed gongfu style: plenty of leaf in a small gaiwan or teapot, water just off the boil, and many short infusions. A common starting point is 5–8 g of leaf to 100–110 ml of water, a quick rinse, then infusions of about 10–15 seconds that lengthen as you go.
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What do I need?
- A gaiwan or small teapot (100–150 ml)
- A pitcher to pour into, and small cups
- Fresh, soft water and a kettle
- A scale, at least the first few times
Gongfu method, step by step
- Warm the vessel. Rinse the gaiwan, pitcher and cups with hot water.
- Add the leaf. About 5–8 g for 100–110 ml. Wuyi rock tea is bulky, so this can fill a third of the gaiwan.
- Rinse. Pour in water just off the boil and pour it out at once. This wakes the leaf.
- First infusions. Pour, wait about 10–15 seconds, then pour everything into the pitcher.
- Keep going. Add a few seconds each time. A good rock tea gives six to eight infusions or more.
| Gongfu | Western (mug or pot) | |
|---|---|---|
| Leaf | 5–8 g | 3–4 g |
| Water | 100–110 ml | 300 ml |
| Temperature | Just off the boil (95–100 °C) | Just off the boil (95–100 °C) |
| Rinse | Yes, a few seconds | Optional |
| Time | 10–15 s, then longer each time | 2–3 minutes, then longer |
| Infusions | 6–8 or more | 2–3 |
Too strong or too weak?
If the tea tastes harsh or bitter, pour sooner or use less leaf. If it tastes thin, use more leaf rather than steeping much longer. Water hotter than the tea likes is rarely the problem with rock tea; very soft or very hard water often is.
How should I store it?
In an airtight container, away from light, heat, moisture and strong smells. Well-roasted Wuyi rock tea keeps well and many drinkers enjoy how it changes over the first year or two.
Ask about your lot. Roast level changes how a rock tea brews best, so ask Kings Tea (Qingshenge) for a starting point for the lot you buy. See the teas.