Chinese tea: it isn’t what you get at Starbucks

How to prepare your tea properly (note: these notes are for loose tea, not teabags)

The amount of tea used depends on your brewing vessel.
for small vessels, 1 to 1.5 tbsp.
for medium tea pots:
green and twisted oolong, 2tbsp, the rest 3 tbsp.

green tea - 175 degrees - steep for 1 minute
white tea - 185 degrees - steep for 1 minute
oolong tea - 195 degrees - steep for 2 to 3 minutes
black tea - 205 degrees - steep for 1 minute
pu-erh tea - 205 degrees - steep for 3 to 4 minutes

Why not to pour boiling water over all your tea like they do at every tea shop and cafe to which you have probably ever been?
If the temperature is too hot, it will actually burn the tea leaves, causing an off or bitter flavor. Have you ever had some green tea that was too bitter? This is probably why. The other cause of bitterness can be cooling. If it cools too much and has a bitter taste, you can just add some more hot water.

How to gage temperature without a thermometer: boil in a pan or vessel that allows you to see the water.

175 degrees - very small bubbles appear on the water’s edge, wisps of steam appear
185 degrees - small bubbles begin to form, steam is more visible
195 degrees - medium bubbles begin to rise, water becomes gently agitated
205 degrees - near boil

quickly rinse the tea with the correct temperature water before the initial infusion. This step ensures a more even brew and also pre-warms the brewing vessel.

Tea may be re-steeped multiple times. The number of possible re-infusions depends on the type of tea and the amount of tea used.
Lack of color or flavor indicates the tea is finished.

My favorite source for good Chinese tea: Silk Road Teas
http://www.silkroadteas.com/