Tea Recipe #1

Oolong tea

Water-to-tea ratio: 1:15

First steep: 5 seconds with water at 93°C (199°F)

For each subsequent steep: Increase the steep time by 3-5 seconds and raise the water temperature by 2°C (3.6°F) every 3 steeps.

Tea Recipe #2

Longjing

Tea-to-water ratio: 1:20

Wash steep: 5 seconds with water at 85°C (185°F)

First steep: 10 seconds with water at 85°C (185°F)

For each subsequent steeps: Increase steep time by 10 seconds and raise water temperature by 2°C(3.6°F) for each steep

Longjing can last for around 6 steeps!

Tea Recipe #3

White Peony White Tea

Tea-to-water ratio: 1:20

Wash steep: 5 seconds with water at 90°C (194°F)

First steep: 8 seconds with water at 90°C (194°F)

For each subsequent steeps: Increase the steep time by 4 seconds and raise the water temperature by 2°C (3.6°F) every 3 steeps

White Peony can last for more than 10 steeps!

Tea Recipe #4

Raw Pu-erh

Tea-to-water ratio: 1:25

Wash steep: 5 seconds at 95°C (203°F)

First steep: 5 seconds at 95°C (203°F)

For each subsequent steeps: Increase steep time by 3 seconds for each additional steep. Increase water temperature by 2°C(3.6°F) every 3 steeps.

Tea Recipe #5

Shou Pu-erh

Tea-to-water ratio: 1:25

Wash steep: 5 seconds at 100°C (212°F)

First steep: 5 seconds at 100°C (212°F)

For each subsequent steeps: Increase steep time by 3 seconds with each additional steep.

Shou Pu-erh can last you for 15+ steeps.

Coffee Recipe #1

Grind: Slightly coarser, around 650 microns

Water temperature: 93°C(199.5°F)

Steps:

At 0:00-0:10, pour 45 grams of water. Let it bloom until 0:25.

At 0:25-0:40, pour another 95 grams of water. Let it sit until 1:10.

At 1:10-1:25, pour the final 95 grams of water. Let it drip until 2:25.

Cut off the extraction at 2:25, even if there’s water left in the dripper.