Core 06: Techniques for Brewing & Taiwan Tea Ceremony

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About Course

This intensive session introduces the foundations of brewing Taiwanese teas using precise techniques. Participants will explore tea categories, leaf shapes, water control, teaware choice, and sensory evaluation. By the end, they will be able to brew strip-style, ball-shaped, and loose oolong/black teas with confidence.

Course Content

Welcome & Foundations
What makes Taiwanese tea unique: terroir, varietal, processing. Overview of the three major brewing logics: Gong-fu brewing (precision + multi-steeping) Western-style brewing (longer, larger volume) Hybrid modern brewing Activity: Warm-up aroma drill using 3 Taiwanese tea aromas.

Understanding Tea Types & Leaf Shapes
Lecture: Categories covered: High Mountain Oolong (Gaoshan) Dong Ding Oolong Oriental Beauty Sun Moon Lake Black Tea Baozhong (strip shape) Leaf shape & extraction: Ball-shaped rolled oolong Strip-style oolong Sancha / loose-style teas How oxidation & roasting influence brewing. Hands-On: Dry leaf observation practice: shape, density, color, aroma. Predicting infusion behavior from leaf appearance.

Brewing Techniques (Gong-fu Focus)
Lecture: Water: temperature, TDS, freshness. Ratio guidelines (e.g., 1g : 15–20 ml). Pouring techniques: center pour vs. wall pour. Timing: flash infusions vs. extended brews. When to agitate and when to keep still. Demo & Lab: Participants brew ball-shaped oolong (high mountain) with guidance. Step-by-step: warm pot → smell cup → first infusion → pour technique Taste comparison: slight temperature and timing changes Fixing common issues: Too bitter Too weak Aroma collapse Uneven extraction Outcome: Everyone produces a balanced first and second infusion.

Brewing Techniques for Strip & Sancha Teas
Lecture: Strip-style teas (Baozhong, Oriental Beauty) need: Lower temperature Smooth pour Longer steep Sancha-style teas: Quick aroma release Risk of bitterness Lab: Participants brew Baozhong (strip) and Oriental Beauty (loose) using porcelain or glass. Compare aroma rise, clarity, and aftertaste Evaluate how shape + temperature drive flavor Mini Exercise: One tea brewed two ways: Traditional Gong-fu Western-style mug infusion → Discuss differences in body, aroma, aftertaste.

Teaware Mastery
Lecture: Porcelain vs. clay: heat retention, porosity, aroma performance Gaiwan vs. Yixing-style pot Cup shape: aroma concentration vs. dispersion How to choose teaware for each Taiwan tea category Hands-On: Brew the same tea using: Porcelain gaiwan Unglazed clay pot → Compare differences in roundness, clarity, and structure. Optional: Include Taiwante ceramics to showcase how form influences experience.

Troubleshooting & Master Techniques
Lecture: Fixing common brewing problems: Tea too flat → increase leaf, increase water temp Tea too astringent → lower temp, shorter infusion Aroma missing → adjust pour, lid handling Leaf not opening → pre-heat pot, use higher temp Advanced techniques: Rinse or no rinse? Gaiwan lid “scent trap” method Thermal stacking for rolled teas Linear vs. exponential infusion times Final Tasting: Each participant brews one tea using their preferred method, applying all learned techniques.

Closing:
Questions + take-home brewing ratio sheet.

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+1 (510) 859-8703

Email

info@taiwante.com

Address

Elgin St. Celina, California 94706

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