How to brew it
What You’ll Need:
Teaware: Gaiwan (or small teapot) + fairness cup (cha hai)
Water: 200–212°F (90–100°C) – Boil, then cool 10–15 seconds
Tea: 5–7g (1–2 tsp) per 100ml water
Time: Short steeps (5–20 seconds)
Steps:
Warm Up: Rinse your teaware with hot water.
Awaken the Leaves: Add tea leaves, pour hot water, and immediately discard the first rinse (5 sec).
First Steep (5 sec): Refill water, steep briefly. Expect floral notes with a light honey sweetness.
Increase Gradually: Add 5–10 seconds per steep.
2nd–3rd steeps: Peak aroma (orchid, jasmine) + creamy texture.
4th–6th steeps: Deeper mineral sweetness ("山韵" mountain taste).
Enjoy 8+ Steeps: High-quality Ya Shi Xiang lasts many infusions.
Western Style (Simpler):
Tea: 3g per 200ml water
Time: 2–3 minutes, 3–4 steepings
