Boiling tea can be seen as an advanced method compared to steeping. Typically, boiling is used when the full depth of flavor cannot be extracted by steeping alone, as boiling makes the tea more aromatic and robust.
Generally, older teas are better suited for boiling because they are more resilient and have a richer and varied internal quality. Examples include aged White Tea, aged Pu'er tea, and aged Tieguanyin Oolong.
Tea can be boiled directly or after initial steeping. Lighter teas like white tea are suitable for direct boiling in a pot, while stronger teas such as dark teas benefit from being steeped in a covered bowl for four to five rounds before boiling, preventing the resulting Brew from being overly strong.
What Kinds of Tea Can Be Boiled? Which Teas Are Best for Boiling?
1. Young White Tea Should Be Steeped; Aged White Tea Is Better Suited for Boiling
White tea is a minimally processed tea that is sun-dried or gently oven-dried, giving it a distinctive silver color and “green with white” appearance. Its aroma is gentle, and its liquor is light. White tea is typically categorized into Silver Needle (pure buds), White Peony (one bud and one or two leaves), and Shoumei (one bud and three or four leaves).
Silver Needle and White Peony are usually steeped using lower temperatures and are not ideal for boiling. In contrast, Shoumei can be boiled after steeping or directly, adjusting the time according to taste preference. Aged white tea is particularly well-suited for boiling, producing a rich jujube and medicinal fragrance, best enjoyed from a clay Teapot.
2. Dark Tea Is the Most Suitable for Boiling
Dark tea is a post-fermented tea that uses coarser leaves and undergoes prolonged Fermentation, resulting in a rich aroma and robust flavor, with a dark brown liquor.
Dark tea can be steeped or boiled. The excellent absorbency of clay teaware helps eliminate impurities that develop during fermentation and storage, enhancing the aged aroma of dark tea. Additionally, the ruggedness and grandeur of clay teaware complement the simplicity and weightiness of dark tea, harmonizing well with its deep-aged character.
Here Are Some Points to Note When Boiling Tea:
One: Do Not Use Iron Kettles for Direct Boiling
When using iron kettles for direct boiling, the iron reacts chemically with the acidic components in the tea, turning the tea black. Drinking such tea can irritate the stomach lining and cause nausea, vomiting, and indigestion. It's better to use iron kettles just for heating water. For boiling tea, clay, Yixing, or glass kettles are recommended.
Two: Not All Teas Are Suitable for Boiling
There are generally two types of teas that are suitable for boiling: heavily fermented teas like ripe Pu'er, Liu Bao tea, and old wives' tea (dark teas); and aged teas like aged white tea and aged rock tea. Aged white tea, in particular, is very well-suited for boiling, as this is the only way to fully extract its internal qualities. However, green teas should not be boiled, as their tender leaves would be damaged by high temperatures, destroying vitamin C and causing the tea to become bitter and yellow. High-quality green teas should be steeped at temperatures between 80-90°C.
Three: There Are Two Ways to Boil Tea
Lighter teas like aged white tea and aged Tieguanyin oolong are suitable for direct boiling in a kettle. Stronger teas like Pu'er, on the other hand, should be steeped first in a covered bowl before boiling, preventing the resulting brew from being overly strong.
Four: Do Not Boil Tea for Too Long
The tea should not be boiled for too long, ideally for 3-5 minutes, as longer boiling times do not increase beneficial components but rather decrease them.
Five: Reduce the Amount of Tea Used for Boiling
The amount of tea used for boiling should be reduced to about 2/3 of what is normally used for steeping. Fill the boiling vessel about 2/3 full with water, bring it to a slight boil, add the prepared tea, and drink once it comes back to a boil.
