The Steeping Room

Western steeping is the simplest and most consistent method for beginners, making it an ideal starting point for those new to loose-leaf tea.

The gaiwan is also beginner-friendly, offering versatility and an opportunity to experiment with a wide range of teas, from delicate whites to rich reds.

• A kyusu is a traditional Japanese clay teapot with a signature side handle, crafted for smooth, effortless pouring and optimal flavor extraction from each steep.

• The gaiwan is a traditional Chinese brewing vessel, consisting of a bowl, lid, and saucer. Its versatility makes it ideal for steeping a wide range of teas, from light, fragrant whites to bold, complex oolongs.

• Yixing teapots, hand-crafted from unique unglazed clay, are ideal for aged teas like puerh. With each steep, they gradually deepen the tea's complexity, enhancing richness and flavor over time.

The type of teaware plays a key role in the taste of your tea. Materials like Yixing clay interact with the tea leaves during steeping, subtly enhancing the flavor. Over time, Yixing teapots absorb tea oils, creating a richer, more complex steep with each use.

While experimentation can be fun, pairing the right loose-leaf tea with its ideal steeping method ensures the best results. For example, a Kyusu teapot is designed for smaller Japanese tea leaves, while a Yixing teapot is perfect for robust teas like puerh or oolong, enhancing their deeper, more complex notes.

Water temperature is essential for properly steeping loose-leaf tea. Here are the general guidelines to follow:

• Delicate Green and White teas: 160–180°F (71–82°C)
• Oolong teas: 190–205°F (88–96°C)
• Black teas: 200–210°F (93–99°C)
• Herbal teas: 205–212°F (96–100°C)
  

Check our step-by-step guides for exact temperatures for each steeping method.

Shop our curated online selection of teaware, accessories, and premium loose-leaf teas from sustainable small family farms. Or, visit us at Berkeley Teaspot for in-store purchases and tea tastings!