How to brew it
📝 Brewing Guide (Western Style)
① What You’ll Need:
3g tea (1 heaped tsp) per 200ml (1 cup)
Water: Freshly boiled, 90–95°C (194–203°F) (Cool 1 min after boiling)
Vessel: Glass teapot or mug (to watch leaves dance!)
② Steps:
Warm your cup with hot water, then discard.
Add leaves + pour water. Steep 3–4 mins (adjust to taste).
Strain & enjoy! Re-steep 2–3x (add 30 sec per infusion).
💡 Pro Tip:
For stronger honey notes, use slightly cooler water (85°C/185°F).
Pair with dark chocolate to amplify the caramel flavors.
🎎 Gong Fu Style (For Connoisseurs)
Tea: 5g per 100ml (clay teaport ideal)
Water: 95°C, quick rinses (5 sec → discard)
Steeps:
1st: 10 sec → floral aroma
2nd: 15 sec → honey peaks
3rd+: +5 sec each (lasts 6+ rounds)
🌱 Leaf Tip: After brewing, admire the plump, coppery leaves – a sign of high-quality oxidation.
⚠️ Avoid These Mistakes:
✖ Boiling water (scorches delicate sugars → bitter).
✖ Oversteeping >5 mins (tannins overpower the honey).
✖ Storing near spices (tea absorbs odors easily).
