Brew Tea

Tea enthusiasts are certainly familiar with Pu'er tea, but not all may know how to truly appreciate it. Today, let's discuss the seven steps to drinking Pu'er tea. Step 1: Observe the Tea Mature production techniques result in cakes that are evenly shaped, compact, and uniform in thickness. With the advent of electrostatic dust removal machines, modern Pu'er teas from reputable manufacturers are free of foreign objects. Prior to 2004, when such machines were not widely used, older teas might have some impurities due to manual sorting. The color distinguishes raw from ripe teas: ripe teas are dark brown, while raw teas range from dark green (young) to brownish-red (aged), transitioning from loose to compact, thin to robust, dry to lustrous. Step 2: Touch the Tea The compactness of the tea indicates its aging potential; loosely packed leaves age faster under equal storage conditions, while tightly packed leaves age more slowly. Surface blending involves sprinkling higher-grade leaves on the surface for a better appearance, while a single-grade cake consists of uniformly graded leaves throughout, without any external embellishment. Step 3: Smell the Dry Tea As the name suggests, use your nose to carefully smell the tea. Pu'er tea improves with…

Brewing a cup of green tea is not just an enjoyment but also an art. Each step can influence the taste and aroma of the tea. Whether you are a green tea novice or an experienced practitioner, mastering the correct brewing steps will allow you to truly appreciate the charm of green tea. Let's explore together how to brew the perfect cup of green tea. (Image source from the internet, delete upon request) Selecting High-Quality Green Tea The first step in brewing good green tea is choosing high-quality tea leaves. There are many different types of green tea available on the market, such as Longjing, Biluochun, and Mao Feng. Selecting fresh green tea leaves is particularly important; new tea is usually picked in spring, with bright green leaves and a fresh aroma. When purchasing, it is recommended to choose well-known brands or buy directly from tea farmers to ensure the quality and freshness of the tea. Preparing the Appropriate Teaware The choice of teaware when brewing green tea is also very important. Common teaware includes glass cups, porcelain cups, and purple clay pots. Glass cups allow you to admire the beautiful process of the tea leaves unfolding in the water,…

Tea, this ancient beverage, not only carries profound cultural significance but its brewing process is also a remarkable journey of chemistry and sensory experience. This article will take you into the world of tea brewing, revealing the scientific principles behind it and how brewing techniques can enhance the quality and flavor of tea. The Chemical Composition of Tea The chemical composition of tea is very complex, containing various compounds that influence the color, aroma, and taste of the tea infusion. Among these, polyphenols, caffeine, amino acids, and sugars are key factors affecting the quality of the tea infusion. Changes During the Brewing Process When tea meets hot water, the curtain rises on a series of chemical reactions. Polyphenols begin to oxidize under the influence of hot water, forming theaflavins and thearubigins, which directly affect the color of the tea infusion. At the same time, caffeine and amino acids gradually dissolve in the water, adding bitterness and umami to the tea infusion. In addition, sugars in the tea dissolve in the hot water, providing sweetness to the tea infusion. The aromatic substances in tea, such as terpenoids, release their captivating aromas when stimulated by hot water. Sensory Experience The chemical changes…

To brew Pu'er tea, the first step is to warm the cup and rinse the teaware. Boil water and carefully rinse the gaiwan and teaware with boiling water to remove any off-flavors, increase the temperature of the gaiwan itself, and enhance the flavor of the tea. So how should Pu'er tea be brewed? Brewing Techniques for Pu'er Tea 1. Brewing Utensils Generally, the most suitable utensil for brewing Pu'er tea is a purple clay pot. The good breathability and heat retention of a purple clay pot can fully bring out the rich flavor of Pu'er tea. Using a purple clay pot to brew Pu'er tea creates an atmosphere that is both ancient and elegant. Of course, gaiwans are also a great choice. Gaiwans are versatile and suitable for brewing any type of tea. Moreover, using a gaiwan allows you to better appreciate the entire process of brewing tea, and it is easier to handle, helping you to better control the taste of the tea. 2. Water Temperature Different teas have different characteristics, and the water temperature significantly affects the taste of the tea. For example, too high a temperature can result in a bitter taste, while a low temperature may…

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…

Hello everyone! Today we're going to talk about a very special type of tea – Baihao Yinzhen brick tea. As the aristocrat among teas, its brewing method isn't something you can just do casually to get a great taste. But don't worry, follow me and you'll master this technique easily! (Image source: network, delete upon request) What is Baihao Yinzhen Brick Tea? Baihao Yinzhen brick tea is a type of white tea originating from Fujian Province, China. The tea bricks are made by compressing high-quality Baihao Yinzhen tea leaves, shaped like small round cakes. The silver needle leaves are named for their slender, needle-like shape and covered in white down. It has a unique fragrance and sweetness, along with many health benefits such as antioxidants and immune system boosting. Preparation: What Do You Need? Before brewing Baihao Yinzhen brick tea, let's take a look at what tools and materials we need: Baihao Yinzhen brick tea Tea knife or tea needle (for separating the tea brick) Teapot or gaiwan Teacup Sieve (optional) Pure water Tea tray or serving tray These tools will make it easier for us to enjoy the deliciousness of the tea while also protecting the quality of the…

Dian Hong is a type of black tea produced in Yunnan Province, commonly abbreviated as “Dian Hong” and classified within the black tea category. It is cultivated in areas such as Lincang, Baoshan, Fengqing, Xishuangbanna, and Dehong in southern and southwestern Yunnan. Dian Hong is blended from large-leaf red broken tea. The standardized products include leaf tea, broken tea, fannings, and dust in four categories with eleven different grades. Each has its own specific shape and appearance, characterized by a solid texture and harmonious color. When brewed, the tea yields a bright red infusion with a prominent golden ring, a fresh and fragrant aroma, and a strong, stimulating taste. The leaves at the bottom of the cup are uniformly red and bright. Even when milk is added, the tea retains a robust flavor, presenting a brown, pink, or ginger-yellow hue that is bright and vivid. Its defining characteristics are its strength, intensity, and freshness. The production of Dian Hong involves using fresh leaves from high-quality large-leaf tea trees in Yunnan, processed through withering, rolling or cutting, fermentation, and baking to create the finished tea product. Brewing Methods for Dian Hong Tea Warm the teaware: Add an appropriate amount of cold…

Water is the mother of tea, and the vessel is its father. To brew a good cup of tea, both the choice of water and the brewing vessel are crucial. What kind of tea ware should you choose when brewing Pu'er tea to best present its characteristics?A fine cup of tea is the result of a harmonious interplay between the tea, water, and vessel. When selecting tea ware, practicality should be the primary consideration, followed by aesthetics and overall coordination. There are various types of tea brewing vessels, made from materials such as porcelain, clay, and glass, in different shapes, including teapots and covered bowls. Today, we will introduce some commonly used tea wares for brewing Pu'er tea. 1. Covered Bowl (Gaiwan) A covered bowl, also known as a gaiwan, is a three-piece tea ware set consisting of a lid, bowl, and saucer. Mr. Lu Xun once said, “To enjoy good tea, one should use a covered bowl.” Gaiwans are widely used and are often referred to as "versatile tea wares," suitable for brewing almost any type of tea. White porcelain gaiwans do not absorb the aroma of the tea, have good heat dissipation, are easy to control and clean,…

The abundance of June has arrived as scheduled, and the weather is gradually getting hotter; it’s easy for the body to become overheated without proper care. The right way to enjoy summer is no longer just about turning on the air conditioner, eating chilled watermelon, or drinking cold beverages, as these can easily upset your stomach… Brewing a suitable tea for summer, which is healthy, cooling, and timely, is the best answer to welcome the summer season. It’s not only important to choose the right tea but also quality tea, and very importantly—brew it well! A cup of tea with a fresh and rich flavor is something that no one can resist. Once your taste buds touch it, you cannot easily give it up. The extraordinary appeal of tea is probably because tea is truly remarkable! 01 Tea, Tied to National Fortune Tea was China’s largest export commodity in the 19th century. Tea originated in China. In the 19th century, Chinese tea spread almost globally, and the word for tea in Western languages is derived from the pronunciation in Fujianese and Cantonese dialects. From the 17th to the 19th centuries, tea had intricate connections with the fates of China, Britain,…

Ancient tree tea, as a precious type of tea, is beloved by tea enthusiasts for its unique flavor and rich nutritional value. However, how to properly brew ancient tree tea to maximize its unique flavor and aroma is a question that perplexes many. Today, we will provide a detailed guide on how to brew ancient tree tea so you can easily enjoy this rich cup of tea at home. (Image source: network, delete upon request) Selecting and Preparing the Tea To brew a good cup of ancient tree tea, selecting the right tea leaves is essential. Ancient tree tea generally comes in two types: raw (sheng) and ripe (shou), each with its unique brewing method and taste. When choosing the tea, select based on your personal preference. Raw tea has a fresh and clean taste, suitable for those who prefer light and fragrant teas, while ripe tea has a richer and more robust flavor, better suited for those who enjoy a bolder taste. Water Quality and Temperature The choice of water for brewing is crucial. It's best to use mineral water or mountain spring water, which helps preserve the aroma and taste of the ancient tree tea. Tap water, due…

Green tea is the most produced and sold among the six major types of Chinese tea, and it is also the most well-known. In the selection of China's top ten famous teas in 1959, more than half were green teas, such as West Lake Longjing, Jiangsu Biluochun, Huangshan Maofeng, Liuan Guapian, etc. Previously, Your Dao Jun has published some articles discussing green tea, which sparked a lot of interest from tea enthusiasts. However, how to brew a delicious cup of green tea still leaves many people feeling confused. Today, we will introduce some key points about brewing green tea. The brewing methods of green tea are as follows: Top Pour Method: Fill the teacup with hot water all at once, then add the tea leaves when the water temperature is appropriate. This method is suitable for extremely tender stir-fried green teas and tender oven-dried green teas. Middle Pour Method: Add the tea leaves first, then pour in one-third of the hot water. Once the tea leaves have absorbed enough water and unfurled, fill the cup with hot water. This method is suitable for slightly tender but loose or tightly compacted ordinary green teas. Bottom Pour Method: Add the tea leaves…

Pu'er tea cakes are compressed into the shape of a cake, commonly known as Pu'er tea cakes. Pu'er tea is often stored and transported in the form of compressed cakes; historically, one cake weighed 357 grams, with seven cakes making up one bundle for ease of calculation and transportation by mules. How to Properly Unpack a Pu'er Tea Cake Pu'er tea cakes are layered, so to unpack them without breaking them apart, you need to use the right tools: a tea knife and a tea pick. The method is as follows: Stand the tea cake upright and choose a looser spot on it. Insert the tea knife parallel to the surface of the cake, gently levering it, and repeat this process to break the tea cake apart neatly. The method for opening a tea cake: Because the way tea cakes are made is quite unique, special attention should be paid to keeping their integrity when opening them. Hold the tea needle and follow the texture of the tea cake, inserting it along the edge, one needle at a time, maintaining the integrity of the pressed pattern. After going around the cake with the needle, you can peel off a ring…

Drinking some Pu'er raw tea, ancient tree white tea, or sun-dried red tea from ancient trees during the Start of Spring can help in digestion and detoxification, as well as warm the stomach and nourish the liver.During this season, it is good to drink Pu'er raw tea, ancient tree white tea, or sun-dried red tea from ancient trees that have a rich aroma. This helps dissipate the coldness accumulated in the body during winter and promotes the rise of yang qi. These teas also have the benefits of warming the stomach and nourishing the liver. Moreover, Pu'er tea is not only rich and fragrant but also refreshing and invigorating, helping to dispel drowsiness. Benefits of Drinking Tea at the Start of Spring In spring, the liver's energy tends to become too strong, which can negatively impact the spleen and stomach. Additionally, spring is a season when yang qi rises and various pathogens and microorganisms reproduce and revive, making it easy for diseases to spread. Therefore, health preservation during spring is very important. Since tea aids digestion, clears the intestines, and detoxifies, drinking an appropriate amount of tea in spring can help cleanse the intestines, warm the stomach, and nourish the…

Tea drinking, much like coffee drinking, can be addictive. Once you experience the joy, you might find yourself engrossed in certain behaviors without even realizing it. How many of these apply to you? Stockpiling tea The desire to stockpile tea is similar to the urge to stockpile groceries. When you finally manage to buy some, why not stock up a bit more? What if it becomes unavailable later on? Or what if the price goes up? And so, you end up with... more tea than you can drink. Buying various teaware A good horse deserves a good saddle, and fine tea deserves beautiful teaware. Longjing tea should be paired with a celadon porcelain cup, Houqiu with a simple Sung-style glass bottle, and Wuyi rock tea wouldn't be complete without a set of gongfu tea ware... Before you know it, your collection of cups and pots has grown exponentially. Your storage cabinet is filled with all sorts of teaware of different shapes, materials, and styles. In a way, these collections represent the various moods of the tea drinker. Feeling an itch to try new teas Chinese tea has strong regional characteristics, and the same leaf can produce countless flavors. For tea…

Summer has arrived in the blink of an eye, and the hot weather can easily bring about symptoms such as restlessness, fatigue, poor appetite, and even heatstroke. So how do you deal with them? You can do so by drinking tea, but it's important to drink the right kind of tea to avoid overdoing it and harming your health.Drink White Tea to Prevent Heatstroke Hot weather makes one prone to heatstroke, especially for those who often work or play outdoors. What you need to have on hand is white tea. White tea is a lightly fermented tea that goes through processes such as blanching and drying. It has a cool nature and contains abundant amino acids that have the effects of cooling and relieving summer heat, thus preventing heatstroke. Consumption Taboos: New white tea has a slightly cold nature, so people with a cold stomach should drink it in moderation and not on an empty stomach. They should choose aged tea at least five years old. Vine tea has a sweet and bland taste and a cool nature. It has the effects of clearing heat and detoxifying, reducing summer heat and stimulating saliva production, removing rheumatism, strengthening muscles and bones,…

White tea Gentleman's tea As the saying goes, tea needs to be brewed, and people need to think things through. Tea is also known as the trouble cleanser and the worry forgetter. In the summer and autumn seasons, a cup of white tea is most suitable. A great choice for cleansing troubles and forgetting worries. There are more brewing methods waiting to be discovered. Gaiwan Drink before the flowersbloom Faint aroma in a gaiwan. Brewing white tea with a gaiwan is the least likely to go wrong. Whether it’s the delicate Bai Hao Yin Zhen or the mature Shou Mei, whether it’s new tea or aged tea, brewing with a gaiwan is a method that accurately represents the color, fragrance, and taste of the tea. Kettle brewing Prosperity fades, far away from the southern river, Leisurely drawing mountain spring water to brew tea. Kettle brewing has a long history in China and is often mentioned in literary poetry. This method adds an air of antiquity and literary interest. It is more suitable for mature Gong Mei and Shou Mei, or aged Bai Mu Dan. The resulting tea soup is rich, smooth, and sweet. Often, it yields aromas of dates, wood,…

Drinking tea is an ancient and artistic culinary culture, and in the process of tasting its aroma, strong and mild tea have always been points of discussion. Some people prefer the rich and full-bodied strong tea, while others favor the light and refreshing mild tea. So, is it better to drink strong or mild tea? This article will explore this question from different angles to help you choose a tea that best suits your taste. Advantages of Strong Tea: Rich Texture: Strong tea usually has a rich aroma and texture, giving a sense of depth and substance. Persistent Flavor: The rich texture and aftertaste of strong tea can linger in the mouth, leaving a lasting impression. Higher Nutrient Content: Strong tea contains higher levels of components like catechins and caffeine, which can help invigorate the mind and increase energy. Advantages of Mild Tea: Fresh Texture: Mild tea typically has a light and fragrant texture, providing a refreshing and crisp sensation. Better Experience of Tea Aroma: The texture of mild tea does not overpower the original aroma of the tea leaves, allowing for a better appreciation of their unique fragrance. Simpler Preparation: Brewing mild tea is relatively simple, requiring no extensive…

Steeping tea is something everyone can do. Boil some water, warm the tea leaves with the temperature of the water, and you have a fragrant cup of tea. Tea drinkers are aware that tea cannot be steeped too many times, but some teas can be boiled. So here's the question: if tea leaves should not be steeped for too long, why can they be boiled? What’s Wrong With Steeping Tea Too Many Times? Many people only know that steeping tea too many times results in a bland taste, but they don't understand the deeper reasons. In fact, tea leaves contain beneficial substances such as polyphenols (which have anticancer properties), polysaccharides (which can lower blood sugar), caffeine (which stimulates the central nervous system), and various amino acids and vitamins. The amount of these beneficial substances that dissolve is closely related to the number of steepings. Generally, the larger the particles of the tea, the slower the release of nutrients; smaller particles release them faster. After about 8-10 steepings, most of the beneficial components have been extracted, and the tea becomes less aromatic and tastes thin, bitter, and less enjoyable. Therefore, further steeping is not particularly meaningful. Additionally, if tea is left…

Black tea and milk can indeed be enjoyed together—think of the classic combination in milk tea. Some people say that milk should not be consumed with tea, as the calcium in milk can bind with oxalic acid in the tea, making it unabsorbable. This theory doesn’t hold up. Compared to vegetables, tea is not a major source of oxalic acid. A teabag contains 4-6 mg of oxalic acid per gram, and each molecule of oxalic acid can bind with two calcium ions. The molecular weight of oxalic acid and the atomic weight of two calcium ions are roughly in a 1:1 ratio. Brewing a cup of tea typically requires 1-2 grams of tea (for most people), which would contain no more than 12 mg of oxalic acid, resulting in a loss of only 12 mg of calcium. However, half a cup of milk (100 grams) contains 100-120 mg of calcium, so even if 12 mg were lost, it would only be one-tenth of the total, not something to worry about, and certainly not leading to osteoporosis. Can I Add Milk Directly to Black Tea? Milk can be added directly to black tea. Milk is rich in protein, calcium, and other…

Golden Bud tea should be brewed at a water temperature of 85 to 100°C. As a type of green tea, it is characterized by its unique freshness and tender aroma. There are mainly two ways to brew this tea in daily practice: using a lidded bowl or a glass cup. When brewing with a lidded bowl, the tea can be separated from the water, and boiling water can help release the tea's aroma. When using a glass cup, the tea cannot be removed from the water immediately, so a lower water temperature around 85°C is needed to avoid bitterness caused by prolonged steeping at high temperatures. Method of Brewing Golden Bud Tea 1. Cool boiled mineral water for three minutes until it reaches 90°C; 2. Take an appropriate amount of Golden Bud tea and place it in a glass cup; 3. Pour in 90°C water; a lower temperature will not allow the tea leaves to fully unfurl into their natural shape, while too high a temperature can destroy the amino acids in the tea; 4. As the dry tea slowly unfurls, gently rotate the glass cup to admire the golden, fresh appearance of the leaves as they slowly grow at…

Many people love Xiao Qing Gan not only for its adorable appearance but also for its health benefits. So, how should you infuse Xiao Qing Gan to make it tasty? How long can one Xiao Qing Gan last? How to Infuse Xiao Qing Gan for the Best Taste? Generally speaking, an authentic Xiao Qing Gan can be infused throughout the day. For instance, with “Shi Tian Yi Xiao Qing Gan,” a single piece can be infused at least 20 times while still producing a bright red and rich infusion that tastes of thick tangerine peel. Therefore, to enjoy the best taste, you must use genuine Xiao Qing Gan tea before infusing. Only genuine Xiao Qing Gan has the health benefits for your body. Additionally, there are other two methods to infuse Xiao Qing Gan besides using one per infusion, which are as follows: (1) Fragmented Peel Infusion Method: 1. Use a tea scoop to transfer the tea leaves into a gaiwan (lidded bowl). 2. Take an appropriate amount of tangerine peel. 3. Pour in boiling water (100°C). 4. Rinse the tea once or twice quickly, then proceed with the infusion. 5. The infusion time is approximately 1 to 2 seconds…

Time falls like rain, pouring down. It's the hottest time of the year, when we welcome the last solar term of summer, Great Heat. As the saying goes, “The coldest time is the nine cold days, the hottest is the dog days.” Great Heat coincides with the middle of the dog days, the hottest period of the year. The Three Phases of Great Heat 01 First Phase: Withered grass turns into fireflies. In the height of summer, fireflies lay their eggs on withered grass, and when they hatch, they emerge from it. Ancient people mistakenly believed that fireflies were transformed from decaying grass. 02 Second Phase: The earth is moist and the heat is sultry. Sultriness refers to the humid atmosphere. The moisture in the earth's air makes it steamy and damp. During Great Heat, the world feels like a giant steamer. 03 Third Phase: Heavy rains occur frequently. Since the start of the dog days, thunderstorms have erupted periodically, and during Great Heat, they become more intense. However, as Great Heat progresses, after each thunderstorm, the oppressive heat seems to subtly diminish, transitioning towards the onset of autumn. Drinking Tea During Great Heat Hot tea is better than cold…

Pu'er tea is divided into raw and ripe varieties, and the brewing method is the same for both. It consists of four steps: warming the utensils, adding the tea, brewing, and decanting the infusion. First, thoroughly rinse the teaware with boiling water. Then place the tea leaves in a gaiwan and pour 100°C water over them. After about 5 seconds, quickly decant the infusion. Finally, pour it into the teacup to drink. I. Correct Method for Brewing Pu'er Tea To begin, the process includes selecting the tea, preparing the utensils, choosing the water, adding the tea, and drinking the tea, which involves five steps. For drinking Pu'er tea, it's best to use specialized thin porcelain ware produced in places like Jingdezhen, as porcelain retains the aroma and flavor of the tea well. (1). First, prepare a purple clay pot or a gaiwan, a pitcher, several small porcelain cups, a strainer and its holder, and a drip tray. (2). In principle, soft water should be used, such as purified water, mineral water, or tap water that meets drinking standards. Mountain spring water is even better. Water temperature significantly affects the aroma and taste of the tea, so Pu'er tea requires boiling…

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,…