Black tea is a fully Fermented tea and is the most consumed type of tea worldwide. Its mild nature makes it suitable for general consumption and is a popular recommendation among merchants. To fully appreciate the unique flavor of high-quality teas like ancient tree black tea, it must be brewed correctly. So how should one brew ancient tree black tea?
Awakening the Tea: Use water at approximately 85°C for 10 seconds to awaken the tea. The resulting Infusion will have a light apricot color that appears somewhat dull. When cooled, the tea has a rich, burnt aroma and a thin yet sweet taste with noticeable aftertaste.
First Sipping (Third Infusion): Brew for about 5 seconds using water at around 85°C. The infusion turns a deep brownish red and emits a reddish glow in the Cup. It tastes sweet right away, is rich and smooth, and leaves a lasting fragrance in the mouth. The sweetness remains in the mouth, encouraging continuous sipping. The lid of the cup has a faint burnt and sweet aroma mixed with a hint of milkiness. The bottom of the cup has a more pronounced milky aroma mixed with Honey notes that linger.
Fourth Infusion: The texture becomes even smoother and sweeter, with the infusion having a honey and apricot kernel fragrance, and a floral pollen aroma upon entry followed by a subtle ginger flower scent.
Fifth Infusion: The taste is full-bodied and gently sweet.
Sixth to Ninth Infusions: Prolong the brewing time slightly, maintaining a consistent taste with an emerging rock sugar aroma.
Tenth Infusion: Further prolong the brewing time. The sweetness diminishes slightly, but a cooling sensation reminiscent of mint appears on the tongue.
Twelfth Infusion: Maintain water temperature around 90°C and gradually increase the brewing time by 5 to 10 seconds per infusion. The color of the infusion gradually becomes lighter and clearer while retaining a sweet and fragrant taste. The milky, honey, and floral aromas on the cup's lid and bottom are delicate and pleasant.
Ultimate Beauty: At this point, the feeling of the tea in the mouth resembles that of micro-clustered water. The infusion can hold its own in the mouth, remaining sweet and fragrant. A cooling sensation is evident on the tongue, and the throat-locking sensation gradually disappears. The lid of the cup carries a pure, fresh lychee aroma.
Fifteenth Infusion: Maintain water temperature around 95°C and prolong the brewing time by half a minute for each subsequent infusion. The infusion has a bright apricot color, a thinner texture, and a reduced sweetness that still retains a refreshing taste, but the water flavor starts to emerge.
Production Process: Ancient tree black tea is traditionally sun-dried, using only large ancient trees over 300 years old. It can withstand over 20 infusions. The production process uses traditional sun-drying techniques, allowing for long-term storage and consumption without causing heatiness.
Ancient tree black tea is the perfect choice for afternoon tea. It adds a soft glow to gatherings, making them both beautiful and warm. The floral fragrance fills the air, and the warm, sweet infusion brings a sense of bliss with every sip!