The question of whether dark tea is better steeped or boiled is one that often comes up.
Opinions on this matter vary widely, with each side presenting their own arguments. This can be particularly confusing for those new to dark tea.
In fact, both Steeping and boiling are viable options for drinking dark tea, they're simply different ways of enjoying the beverage. However, there is a common misconception that dark tea should only be boiled, as this is how it is traditionally prepared by nomadic people on the frontier, be it in Milk tea or butter tea.
The suitability of steeping versus boiling dark tea really depends on the individual, the setting, the age of the tea, and the grade of the raw material used, and there's no one-size-fits-all answer.
Historically, dark tea was primarily sold to provinces where ethnic minorities lived in the northwest border regions, hence the name “border tea.” Nomads in these areas consume a diet rich in beef, mutton, and dairy products, which are high in fat and low in dietary fiber and vitamins. This makes dark tea a necessity for them.
As such, dark tea has been an indispensable part of life for the people of the northwest, earning it the nickname “the tea of life.” Before economic reform and opening up, border teas were exclusively sold in border regions, making them relatively unknown in inland markets due to policy restrictions.
Today, with rising living standards, especially among urban dwellers who have excess nutrition and unhealthy lifestyles, the Health benefits of dark tea have become more widely recognized. At the same time, the health status of nomadic people remains similar to before.
This has led to increased interest in and appreciation for dark tea, particularly its ability to aid digestion.
Dark tea is a post-Fermented tea, typically available in compressed forms rather than loose leaf. So, which is better when drinking dark tea – steeping or boiling? Let's explore this further.
I. The extraction of the inner qualities of tea is related to water temperature and steeping time
Tea is rich in polyphenols, polysaccharides, caffeine, and various amino acids and vitamins. These components determine the aroma, taste, and flavor of the tea infusion. The higher the water temperature, the faster the molecular movement, and the quicker and greater the release of the tea's inner substances.
The longer the tea steeps in water, the more inner substances are extracted, leading to a higher concentration and stronger flavor in the tea infusion.
II. Steeping
Generally, young, tender dark teas that have been stored for a short period are best suited for steeping. Most of the substances in tea that dissolve in water are low-boiling point compounds.
1. Dark teas made from higher-grade raw materials, like spring tea, tend to be more delicate and contain a higher concentration of amino acids, polyphenols, and caffeine, which contribute to the freshness and richness of the tea. Steeping allows for a better appreciation of the tea's freshness and complexity.
Steeping also makes it easier to control the concentration of the tea infusion, preventing it from becoming too strong and bitter.
2. New teas (up to three years old) that are fresh and retain surface aromas are better suited for steeping, allowing you to better experience the layers of color, aroma, and taste. Boiling new teas can accentuate their flaws, making them overly Astringent, which may not be palatable for those new to dark tea.
III. Boiling
Generally, older teas or those with richer inner qualities, which contain more high-boiling point compounds, are best suited for boiling.
1. Dark teas aged for over three years are best enjoyed by boiling. Over time, the tea undergoes changes in its various compounds. Polyphenols undergo non-enzymatic oxidation, reducing bitterness and increasing the content of soluble sugars and water-soluble pectin. Boiling at high temperatures extracts all the nutrients, resulting in a rich and smooth infusion.
2. Coarse, older teas contain lower amounts of inner substances but higher levels of sugars and a larger proportion of stalks. Steeping might not fully extract the flavor of these teas, but boiling can bring out the full potential of the stalks, producing a sweet and refreshing infusion with a strong aged aroma.
IV. Steeping followed by boiling
For coarser, older teas, start by steeping to gradually and evenly release the inner qualities. After several steepings, once the infusion becomes light and thin, boil the leaves to fully showcase the tea's inner qualities. This is particularly true for dark teas over ten years old, which can be steeped multiple times before boiling, resulting in a more intense and flavorful infusion.
Treasure every sip of aged dark tea, for it is a gift from nature.
V. Conclusion
Steeping dark tea allows you to clearly perceive changes in its aroma, taste, and mouthfeel, making it easy to discern differences in quality. Boiling results in a higher concentration and less variation in taste, generally characterized by a rich and smooth flavor.
In summary, dark tea can be enjoyed both through steeping and boiling, each method yielding a unique experience. Why not try both methods and decide for yourself which you prefer?