How Much Caffeine Is in Chinese Tea? (All 6 Types Compared)
Caffeine in Chinese tea, broken down by the six classes: green, white, yellow, oolong, black, and pu-erh. Includes mg per cup, mg per gram, and what changes the numbers.
Browse practical guides to Chinese tea brewing, tea types, teaware, buying, and storage.
Caffeine in Chinese tea, broken down by the six classes: green, white, yellow, oolong, black, and pu-erh. Includes mg per cup, mg per gram, and what changes the numbers.
Two ways to make iced oolong tea that actually tastes like tea, not water. Includes leaf ratios, times, and recipes for the most popular oolong varieties.
A practical buying guide for your first gaiwan — what size to buy, what material to choose, what shape works for beginners, and what to avoid.
Raw pu-erh (sheng) or ripe pu-erh (shou)? A clear guide to how they’re processed differently, how they taste, how they age, and which one you should try first.
Tieguanyin or Da Hong Pao? A side-by-side comparison of China’s two most famous oolong teas — flavor, brewing, caffeine, price, and which one to try first.
Gaiwan or teapot? A clear, decision-focused guide comparing porcelain gaiwans, Yixing clay pots, and other teapots for Chinese gongfu tea — what each does best, and which one to buy first.
Learn how to brew Silver Needle (Baihao Yinzhen) white tea the right way — water temperature, leaf-to-water ratio, gongfu method, and how to taste the classic honey-floral character.
Learn how to brew Longjing (Dragon Well) green tea the right way — water temperature, leaf ratio, glass cup vs gaiwan, and how to taste the classic chestnut aroma.
Learn how to brew Da Hong Pao the right way — water temperature, leaf-to-water ratio, gongfu method, and how to taste the rock rhyme that defines this famous Wuyi oolong.
Learn how to brew Tieguanyin oolong the right way — water temperature, leaf-to-water ratio, gongfu and Western methods, plus how many infusions to expect.