Three Chinese tea lanes, one useful first choice: green tea is fresh and light, oolong moves from floral to roasted, and Pu-erh needs one extra distinction because raw and ripe styles are not the same thing. 123
Use the cup you want as the filter: choose green for a bright, grassy start; oolong for floral-to-roasted range; and ripe Pu-erh for a deeper, rounder, earthy lane. If you are curious about age, treat raw Pu-erh as its own experiment instead of assuming every Pu-erh tastes deep and mellow. 123
Beginner brew starts: green tea, 80–85°C; oolong, 95°C or hotter; Pu-erh, hot water with repeated rounds. These are starting points, not a perfect timer: leaf shape, amount, vessel, water temperature, and your taste all change the result. Taste the first cup, then make the next steep shorter, longer, hotter, or cooler. 4
The practical rule: buy by the flavor you want to drink, not by the prettiest tin. Tea is a daily preference, not a cure claim.
Comments (1)