The six traditional categories of Chinese tea are green, white, yellow, oolong, black, and dark tea, classified primarily according to processing rather than simply leaf color. Pu-erh is generally associated with dark tea, while Longjing belongs to green tea, Tieguanyin to oolong, and Dianhong to black tea.
The first infusion tastes different because the dry leaves have not yet fully hydrated and opened, while the initial extraction removes a different balance of aromatic and soluble compounds than later infusions.
This is one of the most interesting aspects of Chinese tea brewing.
A good tea does not necessarily have one fixed flavor.
Its character can change dramatically from infusion to infusion.
The common advice that green tea must never see boiling water is just as oversimplified as the opposite claim that every Chinese tea should be brewed at 100°C.
Rinsing is common in some gongfu traditions, but it should not be treated as a mandatory rule for every tea.
For some teas, a brief rinse can prepare tightly compressed or rolled leaves and remove loose surface material. For others, especially delicate teas, throwing away the first infusion can mean discarding some of the most aromatic compounds.
The best temperature for Gongfu tea depends on the tea: many robust Chinese oolongs, black teas, and Pu-erh teas perform well with water near boiling, while delicate green teas usually benefit from cooler water.
Buy 2026 tea if you prioritize freshness and seasonal character; buy discounted 2025 tea when the price is significantly lower and the tea has been stored properly.
