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Adhering to the ancient Chinese philosophy on tea water, we would recommend the following sources in descending order of preference: mountain spring water, river water, then well water. Lake water and water from deep, still wells are not recommended for tea–making. The water you use for making your tea should be freshly drawn, and therefore well-oxygenated. We also recommend the Chinese tradition of always bringing the water to a full boil (just at the point in which the small bubbles of the initial stage of boiling are replaced by continuous streams of larger bubbles) before pouring it over your tea leaf. Some teas are best steeped at this temperature (approximately 212° F), while others will require a cooler temperature. Common steeping temperatures other than the full-boil described above would include 195° (achieved by allowing the boiling water in the kettle to cool, with the lid off, for approximately 2 minutes) and 180° (achieved in the same manner, but by allowing the same water to cool for approximately 5 minutes).

We always indicate the proper amount of tea to use on the back of our packaging, but in general terms you will probably use 1 rounded teaspoon of leaf per 6 to 8 ounce cup of prepared tea. Place the tea in the brewing vessel, add the appropriate temperature hot water to the leaf and steep for the approximate amount of time indicated on the matrix below. Separate the leaf from the brewed liquor and enjoy!