Black tea is a common type of tea in daily life, being a fully fermented tea. It has a dark brown and lustrous appearance with a rich, sweet fragrance, hence the name black tea. We recommend brewing black tea using a white Porcelain gaiwan with water at 90 degrees Celsius, suitable for most types of black tea. Below, ChaYou Network introduces the brewing method.
Steps for Brewing Black Tea
01 – Choice of Teaware
White porcelain gaiwans can brew out the fresh and elegant flavor of black tea without overpowering its aroma. The white porcelain beautifully complements the red hue of the tea, making it easy to observe the color of the tea. It's simply beautiful.
02 – Tea-to-Water Ratio
When brewing tea, it's important to get the right ratio of tea to water. Many tea enthusiasts rely on experience. Using too much tea is the main reason for overly bitter or astringent tea. When using a gaiwan to brew black tea, the amount of tea should be around 4 grams. If too little tea is used, even with less water, it will not fully bring out the fragrant and mellow flavor of the black tea.
If you prefer a stronger taste, you can increase the amount of tea to make a more concentrated tea. For those who don't usually drink tea, you can use less tea to create a lighter, more fragrant and mellow tea.
03 – Water Temperature Control
Typically, black tea is brewed with water at 95 degrees Celsius. After pouring the water, cover the gaiwan to preserve the fragrance of the black tea.
When pouring water, lift the kettle slightly to a certain height, letting the water flow down in a single stream. This allows the water to fully immerse the tea leaves, which helps to release the color, aroma, and flavor.
04 – Steeping Time
High-grade black teas, made by hand, do not need to be rinsed before the first steep as they are clean and made from tender leaves, so they can be enjoyed immediately.
The first three infusions can be steeped for 8 seconds, with subsequent infusions increasing by 5 seconds each time before pouring out the tea.
A good black tea can be steeped over ten times while still retaining its flavor and aroma.
05 – Number of Refills
The various active components in tea leaves are extracted at different rates. During the first Infusion, about 50% to 55% of the soluble substances in the tea are released.
During the second infusion, about 30% can be extracted, and during the third infusion, approximately 10%. By the fourth infusion, only 2% to 3% can be extracted, so for gongfu black tea (in the form of whole leaves), it is best to steep no more than 3 to 5 times.
For black tea made from broken leaves, which are finely cut during processing, it can generally be infused just once to fully extract the tea flavor.
Being able to enjoy a good Cup of tea every day makes life very pleasant, and this pleasure comes from correct brewing techniques.
Methods of Serving Black Tea: Mixed and Plain
(1) Mixed Method
The mixed method primarily involves brewing bagged tea. Place the tea bag directly into a cup, pour boiling water over it for 1 to 2 minutes, then remove the tea bag, leaving the tea infusion. You can add sugar, milk, coffee, lemon slices, or other fresh fruits and juices according to your preference when drinking.
(2) Plain Method
The plain method involves brewing black tea without adding any condiments, focusing on the taste of the tea itself. For example, when drinking gongfu black tea, this plain method is used. Gongfu black tea is made from whole leaf tea that is tightly rolled and finely shaped, with a high fragrance, bright color, and pure flavor.
To brew, place 3 to 5 grams of tea in a porcelain cup and pour boiling water over it for 5 minutes. When drinking, start by smelling the aroma, then observing the color, and finally slowly savoring the tea to appreciate its essence.
By following these five steps, you can brew a cup of black tea. Note that black tea is typically brewed with water at 90 degrees Celsius. For black teas with higher tenderness, the water temperature can be lowered to around 85 degrees Celsius. For coarser black teas, boiling water can be used directly. The tea steeps quickly, so if left too long, the tea may become astringent or develop sour or stale flavors.