Brew Tea

For tender and newly made loose Pu'er raw or ripe teas, you can choose not to rinse them. These types of teas have a strong flavor and, being in a loose state, are easier to brew and have unique flavors. However, for compressed teas and aged teas, rinsing is recommended. This is because these teas undergo special compression processes or long-term aging, which puts their taste and aroma into a "dormant" state. Rinsing the tea can fully awaken its aroma and flavor. What is the purpose of rinsing tea? In fact, the most important role of "rinsing" today is to "awaken" the tea, with cleaning dust being secondary. Why is this so? Because things are different now compared to ancient times. In ancient times, tea was purely naturally hand-picked and processed outdoors, so it was inevitable that there would be dust and insect eggs. However, in modern tea production, there is a step called "removal of ash content," which removes dust and impurities. Most commercially available teas are clean, with only a few low-grade teas having issues with dust and insect eggs. The claim about residual pesticides doesn't hold up, as modern pesticides are lipid-soluble and dissolve only in oils,…

I was out of town on a business trip. After finishing my work, a friend contacted me and invited me for tea. However, since it was a weekday, we decided to meet in his office. This tea session made me realize a profound issue: what would the infusion of top-quality Pu'er tea taste like when brewed with hard water that had been sitting for half a month? Good Tea, Lesser Water My friend has grown up around tea and has maintained a clean lifestyle for years within the system, almost abstaining from smoking and drinking, with his greatest hobby being tea. When we arrived at his office, he opened a cabinet against the wall, which was packed with metal tea boxes, wooden tea chests, and various kinds of tea, including Pu'er cakes, Tieguanyin, and green tea, some of them quite expensive. The tea was excellent, but the brewing utensils were excessively simple. He used a standard government-issued white porcelain mug with a handle for drinking and a low-quality portable brewing cup for brewing, while boiling water in a cheap thin-steel electric kettle. With a wry smile, my friend apologized, saying, "The environment here can't compare to your meticulously arranged tea…

Why does the tea you brew always taste different from that of a tea artist? It turns out that every step, from boiling water, selecting utensils, preparing the tea leaves to brewing, can affect the infusion. Brewing tea is not only a technical skill but also requires meticulous attention. The details make or break the result. Whether the tea tastes good or not depends on whether you have paid attention to these details and methods. Boiling Water Boil water this way for better-tasting tea In his book, "The Classic of Tea," Lu Yu of the Tang Dynasty described three stages of boiling water: First Boil: When the water starts bubbling like fish eyes with a gentle sound; Second Boil: When bubbles rise like a spring of pearls; Third Boil: When the water surges and waves like a rushing tide. For modern people, boil water quickly over high heat instead of slowly over low heat. When the water continuously bubbles at the second or just into the third boil, its activity is best. If boiled too long, the oxygen content decreases, reducing its activity, which we often refer to as "over-boiled" water. This negatively impacts the infusion. If using tap water,…

Wandering through the streets of Chengdu, you'll find a teahouse every few steps. People gather to leisurely drink tea from gaiwans, enjoy local snacks, and listen to Sichuan opera – it's a comfortable life... Tracing the Origin of the Gaiwan Sichuanese not only love drinking tea but also invented the convenient gaiwan. Since the Ming Dynasty, gaiwans have been in use for hundreds of years. Even today, whether it's beginners learning about tea or experienced tea enthusiasts brewing tea, gaiwans are commonly seen. Gaiwans are made of stable materials that do not easily absorb flavors. They are easy to use and suitable for brewing all types of tea while allowing the tea leaves to exhibit their original flavors. They are considered the fairest and most impartial tea brewing tools. Therefore, seasoned tea drinkers and enthusiasts often choose gaiwans when trying out teas. In their hands, gaiwans are used with ease. Even when the water temperature is high, they remain calm and composed, appearing graceful and smooth to outsiders. However, when one attempts to brew tea themselves, they realize that using a gaiwan can be quite hot on the hands. When the hand shakes severely, one might think: "This isn't elegant…

Many people have the habit of drinking tea, and there are various types of tea, with Pu'er tea being one of them. Brewing Pu'er tea can be quite enjoyable and help you relax both mentally and physically. Drinking it in moderation can also have beneficial effects on your health. Below is a guide on how to brew Pu'er tea. The Brewing Method for Pu'er Tea Cake: 1. Breaking the Tea Cake Prepare a tea needle or a tea knife and insert it along the side edge of the tea cake, then apply upward force to break off pieces. To avoid damaging the integrity of the tea leaves and prevent the tea cake from becoming too fragmented, try to push the tool further into the cake. Typically, you should break off as much as you need for brewing; a general guideline is 5 grams for aged tea and 8 grams for raw tea. 2. Waking the Tea Use a 110 ml white porcelain gaiwan for brewing. Discard the first infusion, which serves as a rinse and helps to wake up the tea. For older aged teas, use water at boiling point (100°C) for direct brewing, while for newer raw teas, you…

Summer is a good season to expel cold dampness from the body. As temperatures rise, the humidity in the air also increases. This can be more harmful for people with high levels of dampness. Do you know how to eliminate dampness? Here are some recommended teas for removing dampness during summer.Tea isn't medicine, but it's a great health drink. Although tea isn't medicine, different body types should choose different types of tea. For those with high levels of dampness, the choice of tea should also vary... What Are the Dangers of High Levels of Dampness? 1. When dampness in the body meets cold, it becomes cold-dampness; when it meets heat, it becomes damp-heat; and when it meets wind, it becomes wind-dampness. Under the skin, it leads to obesity. 2. If dampness remains in the body, one may experience loose stools and unformed feces regularly. The tongue will appear yellow with a greasy coating. 3. People with high levels of dampness feel lethargic all day, which affects their digestive function. They feel heavy in their head, limbs, and waist, as if something is wrapping around their body, making them lazy to move. 4. Those with high levels of dampness tend to…

Aged Pu'er (Shou Pu'er) is widely favored for its mild nature, broad appeal to different groups of drinkers, and health benefits. In regions where the appreciation of Pu'er tea is prevalent, it's common to see people brewing and savoring aged Pu'er casually. However, is there really no technique to brewing aged Pu'er? How should one open a cake of aged Pu'er? Brewing with Steeping or Boiling Compared to many other teas, everyday aged Pu'er is not particularly delicate. There's no need for elaborate techniques when brewing it. If we apply the four elements of tea brewing—tea, water, vessel, and brewer—we mainly need to pay attention to water temperature, brewing vessel, tea-to-water ratio, and steeping time. The most commonly used vessels for brewing aged Pu'er are gaiwans and Yixing clay pots. Let's start with the gaiwan, which can be used for brewing all kinds of teas. When opening a cake of everyday aged Pu'er, we use a gaiwan for our initial tasting. The water temperature for brewing aged Pu'er is typically boiling water, ensuring that each pour is at boiling point. This can be achieved using a widely recognized water heater like the Jigou water heater. The tea-to-water ratio can be…

"Great is the abundance, and thus the snow reaches its peak." Today marks the third solar term of winter – Heavy Snow. Heavy Snow has officially arrived. The pages on the calendar are dwindling down. A sharp chill always greets you at dawn. Opening the window reveals a bleak and desolate landscape. Hot water is being heated on the stove. A teapot sits on the table. Draw the warmest future imaginable on the windowpane. This is the ritual of Heavy Snow in winter. During the "Heavy Snow" season in the north, snow and tea whisper to each other. You come quietly with a pot of hot tea. Wear a cotton jacket and have a snowball fight. Step into the snow and listen to the crunching sounds. When tired, retreat indoors. The fire crackles and pops. Heavy Snow is silent. The stories buried by the snow melt away in the warmth of tea. A snowfall, a cup of tea. You are in the heavy snow of a cold northern night. I am basking in the warmth under the bright southern sun. Brew a good pot of tea and enjoy the warmth of winter. After enjoying the sun during the day, the…

Ripe tea is relatively challenging to brew. It's easy to end up with a weak flavor, thin mouthfeel, and even an unpleasant aroma. Even more frustratingly, a tea that has been stored well can produce a drying, harsh sensation in the throat when brewed. This can be quite perplexing. Brewing a great cup of Pu'er ripe tea requires just one simple trick. The first infusion is for washing the tea. The first infusion of ripe Pu'er is crucial. Pour the water slowly, directly onto the leaves without stirring them. Wait about ten to fifteen seconds (add ten seconds for aged teas). Since it's a compressed tea, this allows the tea cake to absorb water internally. Otherwise, the first few infusions will have a light color, while subsequent infusions will resemble soy sauce. Discard the first infusion. Starting from the second infusion, pour water low and directly over one spot, allowing the tea to flow down the side of the cup. Here's the key: tilt the pitcher so the tea flows along the side. This stabilizes the tea's contents and ensures a smooth thickness. Empty the pitcher completely after each infusion. For the first six to seven infusions, brew immediately and…

The amount of tea used when brewing Pu'er tea depends on the capacity of your teapot and personal taste. Generally, for 3-5 people, use 6-9 grams of tea; for 6-10 people, use 10-13 grams of tea, adjusting according to the number of participants; if you prefer a stronger tea, you can add more. Appropriate Brewing Ratio for Pu'er Ripened Tea For a 5-gram packet of Pu'er tea, typically add it to a small 180-milliliter teapot. For brewing 4-5 grams of Pu'er tea (at a water temperature above 95 degrees Celsius), under normal circumstances, the tea-to-water ratio is generally 1:50, meaning 1 gram of tea per 50 milliliters of water. A common practice is to use 3 grams of tea with 150 milliliters of water, allowing it to steep for 5 minutes for evaluation. When boiling Pu'er tea, the tea-to-water ratio is usually 1:80, or 1 gram of tea per 80 milliliters of water. Typically, 5 grams of tea are used with 400 milliliters of water. The tea-to-water ratio for aged raw Pu'er tea using a gaiwan is around 1:20. For an 180-milliliter gaiwan, a recommended amount of tea would be about 8 grams. If you prefer a stronger flavor, you…

With the arrival of Winter Solstice, the north is already blanketed in snow, while southerners are starting to exhale white mist. In the cold winter, people favor warmth, which has given rise to a new social media trend in 2022: "cozy tea brewing around a brazier." The most essential element for cozy tea brewing is a small brazier, best made of pottery, accompanied by some smokeless charcoal, bringing warmth in the winter. Place a wire mesh over the brazier, set a pot of tea in the middle, and surround it with tangerines, sweet potatoes, grains, and a plate of pastries, completing the new-Chinese style cozy tea brewing. Teahouses provide a venue for socializing and venting. /Visual China When brewing tea around a brazier in winter, the gentle bubbling sound of the hot tea on the stove and the steam mixed with the sweetness of roasted fruits easily evoke images of ancient literati's elegant life: "the freshly baked tea leaves warm the shallow cup, and the tea is ground in a small mill on a sunny window." A mouthful of hot tea warms the whole body, filling one with happiness. During leisure time, inviting family and friends to experience this rustic…

Bai Mudan tea, as a premium variety of Chinese white tea, is renowned for its unique flavor and health benefits. The correct brewing method not only maximally showcases its aroma and taste but also preserves its rich nutritional content. Today, we will take an in-depth look at the brewing time and techniques for Bai Mudan tea. (Image source: network, delete upon request) Characteristics of Bai Mudan Tea Bai Mudan tea originates from Fujian Province. The tea leaves consist of two leaves and a bud, with green leaves and silver-white buds, resembling a blooming peony flower, hence the name "Bai Mudan." The tea-making process is simple, mainly involving natural withering and slight fermentation, preserving the natural form and nutritional components of the leaves. Basic Steps for Brewing Bai Mudan Tea To enjoy the best taste of Bai Mudan tea, brewing time and water temperature are crucial. Here are the detailed steps: Prepare the Teaware Bai Mudan tea is suitable for glass cups or transparent covered bowls, allowing you to appreciate the beautiful unfolding of the leaves in the water. (Image source: network, delete upon request) Select Water Quality Pure or mineral water is recommended to avoid the impact of chlorine and…

As is well known, the advantage of purple clay teapots lies in tea brewing. What is the connection between them? Generally speaking, purple clay teapots are not picky about the type of tea; any kind of tea can be brewed using a purple clay teapot. However, how to best match the characteristics of the pot with those of the tea is a question worth studying. Brewing certain teas in specific pots can make the pot more lustrous and produce a richer, more fragrant infusion. 1. Crimson Clay Teapot 【Crimson Clay Teapot】usually has a high mesh count and a dense structure, which results in minimal loss of the aroma of highly aromatic teas. It enhances the tea's qualities by concentrating and enhancing its fragrance, making it an excellent companion for oolong teas. Crimson clay teapots are suitable for brewing highly aromatic teas such as Taiwanese high mountain teas and Tieguanyin from Anxi, effectively bringing out their aromatic properties. Teapots used to brew Tieguanyin often develop a particularly bright sheen due to the rich aromatic oils in the tea leaves. It should be noted that crimson clay has a very high shrinkage ratio and is prone to cracking due to thermal expansion…

What is Dancong Tea? Dancong tea, produced in the Fenghuang Mountain area of Chaozhou City, Guangdong Province, China, is a type of Oolong tea with distinctive local characteristics. It is renowned for its unique aroma and rich flavor, earning it the accolade of being the "cream of the crop" among teas. The name Dancong originates from the mother tree "Dancong," referring to a single tea plant, and its intricate production process makes it a premium tea. The Uniqueness of Dancong Tea What sets Dancong tea apart is primarily its aroma and taste. There are various aromatic types of Dancong tea, such as Orchid, Huangzhi, and Honey Orchid, each with its own distinct character. The tea-making process includes withering, shaking, fixation, rolling, and baking, each step requiring the skilled craftsmanship and extensive experience of the tea maker. Brewing Steps for Dancong Tea While Dancong tea boasts exceptional quality, the correct brewing method is essential to fully appreciate its unique flavors. Below are detailed brewing steps for Dancong tea. 1. Preparing the Tea Utensils Firstly, choosing suitable tea utensils is very important. Generally, a gaiwan or a purple clay teapot is the best choice for brewing Dancong tea. A gaiwan can better…

"I would rather abstain from alcohol all my life than go a single meal without tea." China’s tea culture has a long and rich history, and drinking tea has always been an essential part of maintaining health. However, there is a right way to drink tea. If you don't do it correctly, you may end up harming your stomach. The Tea Editor will now list some harmful tea-drinking habits that can severely damage your stomach. Let's see if you fall into any of these categories? 1 Habit of Drinking Tea on an Empty Stomach Stomach-Damage Rating: ★★★★★ Drinking tea on an empty stomach is one of the most damaging tea-drinking habits! On an empty stomach, some active compounds in tea can bind with proteins in the stomach, stimulating it and easily causing harm. In addition to stimulating the stomach and intestines, drinking tea on an empty stomach dilutes digestive juices, affecting digestion. Symptoms may include palpitations, dizziness, weakness in the limbs, mental confusion, and nausea. For those who do not regularly drink tea, especially when drinking strong tea on an empty stomach in the morning, these symptoms are more likely to occur. This phenomenon is medically referred to as "tea…

Yunnan Mei Zhan black tea is made from the fresh leaves of the Mei Zhan tea tree in Yunnan, which are fermented to produce a black tea. Genuine Yunnan Mei Zhan black tea has a relatively low yield; its appearance is robust and substantial, with a dark, lustrous color, visible tea tips, and a fragrant, rich flavor that is smooth, delicate, and full-bodied, with a high level of sweetness and good steepability. Brewing Yunnan Mei Zhan black tea can be done by following these steps. Brewing Steps for Yunnan Mei Zhan Black Tea 1. Boil Water Fill a kettle with fresh cold water and bring it to a boil. Fresh water that meets drinking standards contains air, which helps to fully release the aroma of black tea. Overnight water, re-boiled water, or hot water from a thermos should not be used for brewing black tea. 2. Warm the Utensils Pour boiling water into the teapot and teacups to raise their temperature, which aids in releasing the aroma when you brew the tea later. Pour the water in a gradual, intermittent manner to avoid significant changes in temperature. 3. Add the Tea To make a strong tea, use 1 teaspoon (about…

The Winter Solstice is the longest night of the year in our country and also the day when yin energy is at its peak. After the Winter Solstice, sunlight gradually increases, yin energy slowly decreases, and the daytime becomes progressively longer. Therefore, the Winter Solstice is a very special day. It is an important solar term in the Chinese lunar calendar and a traditional Chinese festival, commonly known as "Winter Festival," "Festival of the Longest Night," and "Sub New Year," among others. In ancient China, great importance was placed on the Winter Solstice, which was considered a significant holiday, with the most emphasis on winter tonics. Thus, many people would eat and drink well on this day. People believe that after the Winter Solstice, daylight hours become longer each day, yang energy begins to rise, marking the start of a new seasonal cycle and a lucky day that should be celebrated. Winter Solstice Health Preservation Since "Qi begins at the Winter Solstice," from winter onwards, vital activities transition from flourishing to waning and from dynamic to static. Scientific health preservation can help ensure vigorous vitality while preventing premature aging, contributing to longevity. During the Winter Solstice period, your diet should…

Green tea is one of the major types of tea in China, classified as an unfermented tea. It is made from fresh tea leaves through processes such as fixation, rolling, and drying. Some well-known varieties of green tea include Biluochun, Zhaopo tea, West Lake Longjing, Lushan Cloud Mist, Dawu Green Tea, and Jingu Lu-millimeter. The Best Way to Brew Green Tea 1. Warming the Cup To prepare for brewing green tea, place the glass cup in a tea washing basin and pour boiling water over it to clean and warm it up. Alternatively, you can place the glass cup in a glass tea washing basin filled with tap water and heat it on an electric stove to disinfect it at high temperatures. 2. Rinsing the Tea Next, remove the glass cup and use a tea spoon to add 3 to 5 grams of green tea leaves. Pour water at a temperature of 80 to 85°C (176 to 185°F) into the cup and stir the tea briskly with a tea spoon for three seconds before discarding the rinse water. This step cleanses the tea leaves. 3. Brewing the Tea Continue by pouring hot water into the glass cup. After waiting patiently…

The tea-to-water ratio for raw Pu'er is 1:15, which means for a 110 ml gaiwan, you should use 7 to 8 grams of raw Pu'er tea. Moreover, the flavor of raw Pu'er is stronger and richer, with a high-aroma profile. When brewing, pay attention to the water temperature, teaware, amount of tea used, and infusion time. If too much tea is used, it can result in a bitter and astringent infusion, negatively affecting the taste experience. Is it correct to use 7 grams of tea? Many people suggest using 7 grams of tea but overlook the capacity of the teapot or gaiwan. During standard evaluation, the ratio is 110 ml of water to 7 grams of tea. However, in practical brewing, it is recommended to adjust the amount of tea based on the size of your teaware, referring to a 1:15 ratio. Additionally, you can adjust according to your preferred strength of the infusion. It's not a fixed rule. For those new to Pu'er tea, you can prepare a small scale and weigh the tea each time you brew, adhering to the tea-to-water ratio. Over time, you can rely more on your "feel" when measuring the tea. Choice of Teaware…

Drinking tea is primarily about ingesting the nutrients in the leaves, but its rich and dynamic flavors have captivated many. However, even though they are all teas, the sensations they produce can vary greatly; some are mild, while others can instantly invigorate the senses. A tea with excellent mouthfeel manifests itself in various aspects, such as freshness, body, astringency, and balance. Today, we will focus on one crucial aspect—the “concentration”—to evaluate the infusion of a tea. How can you enjoy a cup of tea with the perfect concentration? Let’s use white tea as an example. 01First, it's important to clarify that there are two different interpretations of the term "concentration" when it comes to white tea infusions: The first interpretation is conceptual: the concentration of the tea infusion is the amount of soluble substances present in a given volume of tea. The more soluble substances released, the more concentrated the tea. The second interpretation is based on the taster’s subjective experience: the stronger the taste sensation, the more concentrated the tea is perceived to be. If someone says, “the more bitter and astringent the tea, the higher its concentration,” this would align more with the second interpretation. However, the primary…

Infusing black tea 3-5 times is generally best, as continued infusions will result in a very light flavor. However, high-quality black teas can be infused over 10 times, such as Jin Junmei and Yunnan ancient tree black teas. When infusing high-grade black teas, you can use water at 100 degrees Celsius. The techniques for infusing black tea, so you don’t waste it. Tea enthusiasts know that black tea is delicious, but the taste can vary when brewed by different people. For example, if the tea is steeped for too long or too much tea is used, the flavor changes. Knowing some infusion techniques can help bring out the aroma and taste of the tea. Today, I’d like to share some techniques for infusing black tea, [Black Tea Infusion Techniques] Choice of teaware: glassware, ceramic covered bowls, purple clay pots Amount of tea: 5-8g Water temperature: 85-90°C Steeping time: For the first three infusions of black tea, the tea can generally be poured out immediately, with subsequent infusions allowing for slightly longer steeping times. Number of infusions: 5-6 is optimal 1. During the first infusion, about 50% to 55% of the soluble substances in the tea are extracted; 2. The second…

Flower tea is primarily made using black tea, green tea, or oolong tea as the base, complemented with fragrant flowers that can imbue their scent. It is produced through a process called scenting. Its aroma is rich and the tea liquor is dark in color, possessing benefits such as beautifying the skin, aiding digestion, and more. However, improper consumption of tea can also harm the body; therefore, it is important to drink tea in a healthy manner. Benefits of Drinking Flower Tea Long-Term 1. Improves Vision and Reduces Internal Heat Drinking flower teas like Huangshan tribute chrysanthemum, wild chrysanthemum, and Hangbai chrysanthemum can effectively alleviate dizziness and blurred vision caused by internal heat. 2. Nourishes the Stomach and Protects the Liver Flower teas made from calendula, osmanthus, luo han kuo, jasmine, and hibiscus have the effects of clearing and nourishing the liver, as well as strengthening and nurturing the stomach. 3. Lowers Blood Pressure and Lipids Drinking flower teas like ginkgo, notoginseng, and ginseng can soften blood vessel walls and improve circulation, helping to control blood pressure and regulate lipids. 4. Clears and Moistens the Lungs Flower teas made from violets, lilies, and other flowers have expectorant and lung-moistening properties,…

The Dog Days start on the third Geng day after the Summer Solstice, known as the Initial Dog Days (10 days); the fourth Geng day after the Summer Solstice is called the Middle Dog Days (10 days, but sometimes 20 days), while the first Geng day after the Start of Autumn marks the End Dog Days (10 days). Following this period, seasonal changes usher in autumn. 2024 Dog Days Schedule: Initial Dog Days: July 15, 2024 – July 24, 2024, a total of 10 days Middle Dog Days: July 25, 2024 – August 13, 2024, a total of 20 days End Dog Days: August 14, 2024 – August 21, 2024, a total of 8 days As early as the Tang Dynasty, “Medicine King” Sun Simiao advocated eating light and sweet foods during summer. It seems that tea is an excellent choice. During the Dog Days, are you drinking the right tea? Green Tea Green tea is the most common type of tea, and many famous teas in China are green teas. Drinking green tea in summer can help cool down and relieve heat. Green tea has a slightly bitter taste and is cold in nature, with the ability to detoxify,…

First, prepare a lidded bowl, a fairness cup, tasting cups, a tea strainer, a tea towel, etc. Scald the lidded bowl and other tea utensils with boiling water. Then, add 6 grams of Pu'er tea leaves and 2 grams of Chenpi (aged orange peel), pour in 100°C boiling water, and quickly rinse the tea (discard the rinse water). Next, pour water over the tea in a circular motion, cover the bowl, and after about 5 seconds, strain the tea into the fairness cup. Finally, pour it into the cups to drink. The Correct Brewing Method for Chenpi Pu'er Tea I. Broken Brewing Method 1. Open the outer packaging and take out an intact small green tangerine. 2. Crush the small green tangerine gradually and put the peel and tea together in a cup. 3. Pour boiling water over them. Rinse the tea once and then give it a second rinse. For this brewing method, be sure to decant the tea quickly to avoid overly strong or bitter and astringent flavors. 4. After five infusions, you can gradually increase the steeping time to maintain the taste and flavor of the tea. 5. It can be brewed around thirteen times. Additionally, because…