The Correct Way to Drink Tea: A TCM Guide to Brewing, Timing, and Seasonal Choices
Published 2026-05-31 · 487 words · TCM & Functional Medicine
In Traditional Chinese Medicine (TCM), the way you brew tea matters as much as the tea itself. Simply tossing leaves into a cup and pouring boiling water over them, drinking the same brew all day, is not ideal. Neither is overly elaborate tea ceremonies that focus on performance rather than health. The purpose of brewing tea is to drink it—enjoyable and beneficial. A few key points: use a clean cup and clean hands without strong odors. A tea scoop is best for handling leaves. Rinse the tea with hot water first (this can be called washing or awakening the tea; some argue high-quality tea need not be rinsed, while pu-erh may be rinsed twice). Then brew and drink. Each infusion should be poured out to drink rather than leaving the leaves soaking continuously. For green tea, use water around 80°C (176°F). For black tea, yellow tea, and jasmine tea, use 90°C (194°F). Other teas, especially aged teas like ripe pu-erh, Tieguanyin, and rock tea (Yancha), require 100°C (212°F) water.
TCM emphasizes aligning tea consumption with the body's rhythms. In the morning, green tea, oolong (Wulong), and raw pu-erh can help awaken the mind and lift energy. At midday and afternoon, jasmine tea, yellow tea, black tea, and Tieguanyin assist in cutting grease and relieving irritability. In the evening, ripe pu-erh, dark tea (Heicha), and rock tea are warming and calming, supporting Qi and promoting balance.
Seasonal living is a cornerstone of TCM. In spring, when the body begins to stretch and unfold, choose black tea, pu-erh, strong-aroma Tieguanyin, or rock tea. These teas are warming yet active, helping to disperse the cold accumulated over winter, promote the rise of yang Qi, and banish spring fatigue. In summer, green tea, oolong, and raw pu-erh cool the body, relieve heat, and provide nutrients. However, those who prefer iced drinks, women, or people with cold stomachs should opt for more fermented teas like black tea or ripe pu-erh—they are mild, warming, and protect the stomach while aiding digestion. In autumn, when the air is dry, half-fermented pu-erh (or a blend of raw and ripe) is ideal. It moistens the skin, benefits the lungs, generates fluids, soothes the throat, and clears residual heat—excellent for autumn wellness. In winter, the focus is on keeping warm and boosting immunity. Ripe pu-erh, black tea, and aged rock tea are best. Their reddish-brown color brings warmth, they store yang Qi, generate heat, warm the abdomen, and strengthen the body.
References
Huangdi Neijing (Yellow Emperor's Inner Classic) – on seasonal health and Qi regulation.
Bencao Gangmu (Compendium of Materia Medica) by Li Shizhen – describes properties of various teas.
Shennong Bencao Jing (Divine Farmer's Materia Medica) – early classification of tea as a medicinal herb.
Contemporary TCM texts on tea therapy and dietary guidelines.