Master the art of brewing tea with a Vietnamese phin filter
While the Vietnamese phin is traditionally known for brewing coffee, it's also an excellent tool for preparing loose leaf tea. The slow drip method allows tea leaves to fully infuse, creating a delicate yet flavorful cup with nuanced aromatics and a clean finish.
This gentle brewing process prevents over-extraction and bitterness, making it perfect for delicate teas like green tea, oolong, and white tea. The phin filter creates a meditative brewing experience that honors the Vietnamese tradition of mindful tea preparation.
See how to brew delicate tea using a Vietnamese phin filter in this step-by-step video tutorial.
Place your teacup on a stable surface. Preheat the phin filter by rinsing it with hot water - this helps maintain optimal brewing temperature. Position the phin chamber on top of the cup and remove the press filter.
Add 5-8g of loose leaf tea to the phin chamber. For larger leaves like oolong, use more; for fine leaves like green tea, use less. Gently shake to distribute the leaves evenly. Don't compress or pack the leaves.
Pour a small amount of hot water (30-40ml) at the appropriate temperature over the tea leaves. Place the press filter on top gently - just enough to keep leaves submerged. Let the tea "wake up" for 20-30 seconds, allowing leaves to unfurl and release their initial aromatics.
Fill the chamber with the remaining hot water. Place the lid on top to maintain heat. The tea should drip slowly and steadily. Brewing time varies: green tea 2-3 minutes, oolong 3-4 minutes, black tea 4-5 minutes. Watch the color deepen in your cup below.
Once brewing is complete, remove the phin. The tea leaves can often be re-steeped 2-3 times - just add hot water again. Enjoy your tea as is, or add honey, lemon, or fresh herbs. Savor the clean, nuanced flavors that the phin brewing method brings out.
Water Temperature: Green tea: 70-80°C, Oolong: 80-90°C, Black tea: 90-95°C. Lower temperatures prevent bitterness and preserve delicate flavors.
Leaf Quality: Use high-quality loose leaf tea. The phin method highlights subtle flavors, so premium tea makes a noticeable difference.
Gentle Press: The press filter should barely touch the leaves. Over-pressing releases tannins and creates bitterness.
Multiple Steeps: Vietnamese and Chinese teas can be re-steeped multiple times. Each infusion reveals different flavor notes and complexity.
Light, grassy, and refreshing with subtle vegetal notes. Vietnamese green tea is less astringent than Chinese varieties, making it perfect for the phin method.
Best for beginners • 70-80°C • 2-3 minute steep
Complex and aromatic with floral or fruity notes. The phin's slow infusion brings out oolong's layered flavors beautifully. Excellent for multiple steeps.
For tea enthusiasts • 80-90°C • 3-4 minute steep
A Vietnamese specialty where green tea is scented with fresh lotus flowers. Delicate, fragrant, and deeply aromatic. A meditative tea experience.
Vietnamese specialty • 75-80°C • 2-3 minute steep
Green tea scented with jasmine blossoms. Sweet, floral, and calming. The phin method prevents over-steeping and preserves the delicate jasmine aroma.
Classic favorite • 75-80°C • 2-3 minute steep
Explore our collection of premium Vietnamese teas and traditional phin filters to begin your tea brewing journey.