The Art of Control A Rational Guide to Brewing Loose-Leaf Tea
Philosophy: Precision Over Ceremony
At Flying Tea, we believe that brewing tea is an intuitive process of control rather than a rigid ceremony. You do not need expensive tools or years of training. What you need is an understanding of how the leaf interacts with water.
When you brew high-quality Yunnan tea, you are not just making a drink; you are managing a series of extractions. Here is how to master the variables.
1. The Three Core Variables
To get the best out of our Exploration Pack, you only need to manage three things:
A. Water Temperature (The Energy)
Different teas require different levels of heat to release their aromatic compounds without scorching the leaves.
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Boiling (95°C - 100°C): Essential for Ripe Pu-erh. The heat is needed to "awaken" the deep, fermented notes.
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Near-Boiling (90°C - 95°C): Ideal for Dianhong and Jasmine Black. It extracts the malt and floral notes while keeping the texture silky.
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Lower Heat (85°C - 90°C): Necessary for Silver Needle. These delicate buds are sensitive; high heat can mask their subtle sweetness with bitterness.
B. Tea-to-Water Ratio (The Concentration)
For a standard session, we recommend 5g to 8g of tea for 150ml of water.
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Our 10g portions are designed for a full-day experience. You can use the whole bag for a large teapot or split it for two separate, more concentrated sessions.
C. Steeping Time (The Duration)
Unlike tea bags, which are meant to be steeped once for 3 minutes, our whole leaves thrive on short, repeated infusions.
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Start with 20-30 seconds.
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Increase the time by 5-10 seconds for each subsequent pour.
2. The Method: The "Multi-Infusion" Advantage
This is the most significant difference between supermarket tea and Flying Tea. Our leaves are "resilient."
Do not leave the leaves sitting in water. 1. Pour water over the leaves. 2. Wait for the recommended time. 3. Pour the entire contents out into a separate pitcher or cup. 4. Leave the damp leaves in the pot—they are now "primed" for the next round.
By separating the tea from the water, you prevent over-extraction (bitterness) and allow the tea to evolve. The 3rd infusion will taste different from the 1st—this is the "nuance" we talk about.
3. Tool-kit: Keep it Simple
You don't need a traditional tea set. You only need:
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A vessel: A small porcelain teapot or even a simple French Press (just use it to strain the tea immediately).
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A thermometer: (Or simply wait 2 minutes after the kettle boils to reach ~90°C).
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Your senses: Notice the color of the liquor and the scent of the wet leaves.
🏁 Summary: Why We Brew This Way
We brew this way because it is the most rational way to enjoy a high-value product. By controlling the temperature and time, you ensure that none of the complex amino acids or aromatic oils are wasted.
One 10g portion of Flying Tea is not one cup of tea. It is an afternoon-long exploration—8, 10, or 12 moments of discovery.