Yunnan Black, also known as Dian Hong, is a type of black tea from Yunnan. The recommended amount for brewing is 4 to 5 grams, which can be infused more than 10 times, depending on individual drinking habits. Use Water at around 80 to 83 degrees Celsius (first boil the water to a full rolling boil, then let it sit for a few minutes to cool slightly to about 80 degrees Celsius; do not add cold or unboiled water). The Infusion should be quick, with the first to third infusions steeped for just one second. The first infusion is for rinsing the tea, and starting from the fourth infusion, gradually increase the Steeping time to 3 seconds, 5 seconds, 8 seconds, etc., without covering the vessel.
How Many Infusions Can Yunnan Black Tea Typically Stand?
The number of infusions that Yunnan Black tea can stand depends on the age and processing method of the leaves. Generally speaking, when brewed in a Gaiwan, Yunnan Black tea can withstand at least six infusions.
High-quality Yunnan Black can withstand more than ten infusions. “Dian Hong,” the black tea produced in Yunnan Province, features robust and tightly rolled dry leaves with prominent golden tips, a bright red liquor, a rich and mellow taste, a fragrant aroma, and a long-lasting aftertaste. To enjoy the best flavor, follow the correct brewing method.
The Brewing Method for Yunnan Black Tea
1. Preparation
Yunnan Black is a large-leaf variety of black tea known for its robust and tightly rolled leaves, a bright red liquor, and an attractive glossy red leaf bottom. It has a rich fragrance and a complex taste, and is very durable when brewed. The general ratio of tea to water is 1:100, so for brewing, prepare 3 grams of Yunnan Black tea and 300 milliliters of pure water.
2. Selection of Utensils
Yunnan Black can be brewed using utensils typically used for black teas. A gaiwan is commonly used because it allows you to see the tea leaves in the water, making it easier to control the brewing time and clean-up.
3. Brewing
When brewing Yunnan Black, pay attention to the water temperature. Generally, use water at 85 degrees Celsius; higher temperatures may cause the tea to taste sour. For the first four infusions, steep for 3 to 6 seconds, and for subsequent infusions, steep for 15 to 30 seconds. High-quality Yunnan Black can withstand about ten infusions.
Yunnan Black can withstand more than ten infusions. “Dian Hong,” the black tea produced in Yunnan Province, features robust and tightly rolled dry leaves with prominent golden tips, a bright red liquor, a rich and mellow taste, a fragrant aroma, and a long-lasting aftertaste. To enjoy the best flavor, follow the correct brewing method.