Black tea is the most consumed type of tea worldwide, known for its gentle, mellow flavor that warms from throat to stomach. However, brewing a high-quality Cup of black tea can be challenging for many beginners. Many tea enthusiasts often encounter a bitter and Astringent taste when brewing black tea. How can we avoid these pitfalls? Today, Chaye Dan (Tea Egg) will share some tips on how to brew a delicious cup of black tea.
1. **Choice of Teaware**
A white Porcelain gaiwan brings out the fresh and elegant flavors of black tea without overpowering its aroma. The translucent white porcelain complements the reddish hue of the tea, making it easy to observe the color of the liquor, which is truly a beautiful sight.
2. **Ratio of Tea to Water**
When brewing tea, it's important to get the right ratio of tea to water. Many tea enthusiasts rely on experience, but using too much tea is the primary cause of overly bitter and astringent tea. When using a gaiwan to brew black tea, the recommended amount of tea is about 4 grams. If you use too little tea, even with less water, you won't fully bring out the rich flavor of the black tea. If you prefer a stronger taste, you can increase the amount of tea to make a more robust infusion. Conversely, if you're not used to drinking tea regularly, you can use less tea to create a lighter, more fragrant and mellow brew.
3. **Water Temperature**
Typically, black tea should be brewed at 90°C (194°F). After pouring the water, cover the teaware immediately to preserve the tea's aromatic qualities. When pouring water, hold the Kettle slightly above the teaware to create a steady stream. This allows the tea leaves to be thoroughly saturated by the water, maximizing the release of flavor, aroma, and color.
4. **Steeping Time**
High-grade black teas are often handcrafted with meticulous care, ensuring cleanliness and safety in the production process. These teas are made from tender leaves, so there's no need to rinse them before the first steeping. For the first three infusions, steep for 6 seconds, then gradually increase the steeping time by 5 seconds for each subsequent infusion. Even after ten infusions, if you let the tea steep for an additional minute, you can still enjoy the essence of the black tea without the aroma being over-extracted.
5. **Number of Rebrews**
The extraction rates of various components in tea leaves vary. During the first infusion, around 50% to 55% of the soluble substances are extracted; during the second infusion, about 30% are extracted; and during the third infusion, roughly 10% are extracted. By the fourth infusion, only 2% to 3% remain. Therefore, whole leaf Gongfu black teas are best enjoyed after two to three infusions.
For broken black tea, since the fresh leaves are fully rolled and cut during processing, the tea can be steeped just once to fully extract its flavor. Being able to enjoy a good cup of tea every day makes life all the more delightful, and achieving this requires proper brewing techniques.