During cold weather, boiling tea always feels warmer than Steeping it. As the tea is added to the water, bubbling sounds fill the air, steam rises from the spout, and the fragrance of tea permeates, warming the surroundings. The brewed tea broth gently steams, red and richly warm; a large sip spreads warmth throughout the body, relaxing one's limbs and dispelling the chill, lifting the mood.
What Kind of Tea Is Suitable for Boiling?
High-Quality Tea
Boiling tea is a process that magnifies both its strengths and weaknesses. The tea used for boiling must be enjoyable when steeped, as poor-quality tea would yield a terrible result: all bitterness, odd flavors, and astringency would be fully extracted, making the tea unpalatable and unhealthy.
In theory, all aged Pu'er can be boiled, as long as it has rich internal qualities. Such teas can withstand continuous high-temperature brewing, producing a thick, viscous broth.
Tea with Age
For new aged Pu'er, we generally recommend steeping over boiling. This is because new aged Pu'er, having been made recently, still contains fermentation odors and slight impurities that have not yet dissipated. Boiling would incorporate these flavors into the broth, resulting in an unpleasant drinking experience compared to steeping.
Generally speaking, aged Pu'er that has been stored for 3 years can be boiled (this may vary slightly depending on the specific tea), and within a certain time frame, the longer it is stored, the better the taste when boiled. Continuous high temperature allows the flavor components of aged tea to blend better, creating a more balanced and harmonious broth, while also enhancing the aroma, making it rich, fragrant, and lingering.
An aged Pu'er is suitable for boiling if it meets the criteria of good quality, rich internal qualities, and a certain age.
To Steep First or Boil Directly?
Generally, aged Pu'er (including old tea buds) is best boiled after steeping. Aged Pu'er often has a relatively rich flavor, so starting by boiling it might result in a broth as concentrated as a long-simmered herbal medicine, making it difficult to Drink. Additionally, excessive extraction of polyphenols, Caffeine, and other substances can lead to overstimulation and insomnia after consumption.
After steeping for about 7 to 8 infusions, you can add water and boil the tea. This prevents the broth from becoming too strong during the boiling process; it also ensures that the tea leaves are fully expanded, avoiding any abrupt heat-induced harshness or heavy wateriness, leading to a better tasting broth.
In fact, besides pure tea boiling, adding ingredients to the boiling process can also be a delightful way to enjoy aged Pu'er. Some tea enthusiasts mention adding Tangerine peel or jujubes to old tea buds when boiling, which results in a unique taste. It's simple to do, and you should give it a try.