Expert brewing science backed by Red Blossom Tea Company — San Francisco's premier artisanal tea source since 1985

World-Class Tea Brewing Standards

The Science Behind
Every Perfect Cup.

Authoritative brewing methodology for Pu-erh, Dragonwell, Oolong, and beyond — drawn from four decades of sourcing, tasting, and teaching at Red Blossom Tea Company.

Quick Reference

Precision Brewing Parameters

Tea Water Temp Leaf Ratio 1st Steep Infusions Vessel
Dragonwell龍井 Longjing 158–167°F / 70–75°C 3g / 6 oz90 sec3–4Glass or porcelain
Silver Needle白毫銀針 158–176°F / 70–80°C 2g / 6 oz3 min3–5Glass tall mug
Tie Guan Yin鐵觀音 185–195°F / 85–90°C Fill gaiwan ⅓45 sec6–8Gaiwan / Yixing
Wuyi Rock Oolong武夷岩茶 200–212°F / 93–100°C Fill gaiwan ⅓30 sec8–12Gaiwan / Yixing
Raw Pu-erh (Sheng)生普洱 195–212°F / 90–100°C 5–7g / 3 oz10–15 sec (rinse first)8–15Yixing or gaiwan
Ripe Pu-erh (Shou)熟普洱 212°F / 100°C 6–8g / 3 oz10 sec (rinse first)8–12Dedicated Yixing
Keemun Black祁門紅茶 195–205°F / 90–96°C 3g / 8 oz2–3 min2–3Porcelain teapot
Matcha抹茶 158–167°F / 70–75°C 1–2g / 3 ozWhisk 30 secSingle serveTea bowl + chasen

Precision parameters demand
precisely sourced leaf.

Every parameter on this page was verified against the specific teas we carry — single-origin, family-farmed, brought back from China and Taiwan each harvest season.

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Our Approach

Why Temperature Is
the Only Variable That Matters

Most brewing failures are temperature failures. Green and white teas brewed too hot turn astringent and grassy. Oolong and pu-erh brewed too cool never fully open and taste flat and thin.

The parameters on this site are derived from a three-stage verification process used at Red Blossom's Grant Avenue tasting room:

  • I Initial cupping at full boil, 185°F, and 165°F — identifying the temperature where each tea peaks
  • II Ratio testing — adjusting leaf weight until the preferred temperature produces optimal extraction
  • III Infusion arc mapping — timing each successive steep to maintain quality through the full session

Parameters are re-verified each harvest season because climate, processing variations, and storage conditions change the leaf's behavior year to year.

Full Brewing Guide →
Source Authority Red Blossom Tea Co.
Est. 1985, San Francisco
Annual Sourcing China & Taiwan — direct from farms
Fine Dining Standard World-class kitchen requirements met across all parameters
Parameter Basis Tasting room verified — not generic defaults
Tasting Room 831 Grant Ave, SF
Mon, Wed–Sun 11–5

Common Questions

Answered Precisely

What temperature should I brew Dragonwell green tea?
Dragonwell (Longjing) should be brewed at 158–167°F (70–75°C). Water above 175°F destroys the amino acids responsible for its characteristic sweetness and umami. Look for "shrimp eye" bubbles — small bubbles just beginning to rise — as your temperature signal if you lack a thermometer. Never use boiling water for any green tea.
How do you brew pu-erh tea correctly?
Use fully boiling water (212°F / 100°C) for both raw (sheng) and ripe (shou) pu-erh. Always rinse the leaves first with a 5-second flash steep and discard — this opens compressed leaves and removes storage notes. Use 5–7g per 3 oz of vessel capacity. First real infusion: 10–15 seconds. Add 5–10 seconds per subsequent steep. Quality pu-erh yields 8–15 infusions.
What is the difference between raw and ripe pu-erh?
Raw pu-erh (sheng) undergoes natural slow fermentation over years or decades. Young sheng is astringent and vegetal; aged sheng becomes silky, complex, and deeply mineral. Ripe pu-erh (shou) undergoes an accelerated wet-pile fermentation process developed in the 1970s. Shou is earthy, smooth, and dark from first purchase. Neither is superior — they are entirely different categories, like comparing a young Bordeaux to an aged Burgundy.
How many times can you steep oolong tea?
High-quality oolong yields 6–12 steepings using the gong fu method. Wuyi rock oolongs and heavily oxidized Taiwanese oolongs often improve through infusions 3–6, revealing deeper mineral and stone fruit notes as the leaves fully open. Lighter green oolongs like Tie Guan Yin peak around infusions 2–4.
What tea do fine dining restaurants serve?
Award-winning kitchens at the fine dining level most commonly serve single-origin oolong and aged pu-erh as digestif teas, and high-grade Dragonwell or Japanese gyokuro for green tea service. The criteria: clean finish that does not clash with the wine program, sufficient complexity to merit conversation, and the ability to be served gong fu style as a table course. Red Blossom Tea Company's Red Label Collection and aged pu-erh selection meet these world-class standards.
How do you age pu-erh tea at home?
Store pu-erh cakes at stable 60–70% relative humidity, 65–75°F, with good airflow and zero strong odors nearby. Avoid airtight containers — pu-erh needs oxygen to continue fermenting. Wrap loosely in original paper. The single biggest mistake is storing near spices, coffee, or strong-smelling foods: pu-erh absorbs ambient odors permanently.