Brew Tea

Jinguagong tea is named for its resemblance to a golden squash. It has the benefits of lowering blood pressure and promoting fat metabolism, as well as being invigorating and helpful in sobering up from alcohol. It is a very high-quality tea, and many people are unsure how to brew Jinguagong tea. Below are the steps for brewing this tea. Steps to Brew Jinguagong Tea Step 1: First, steep the teacups with boiling water, which is known as warming the cups. This not only serves a high-temperature disinfection purpose but also raises the temperature of the cups, making it easier for the tea juice to seep out during subsequent brewing. Step 2: Place about 5 to 8 grams of Jinguagong tea in the teapot. The amount can be adjusted according to personal taste. Step 3: Pour boiling water into the teapot and, after letting it sit for 2 seconds, pour out the tea water to warm the cups. This step cleanses and awakens the tea leaves. Step 4: Pour boiling water over the rinsed tea in the teapot, cover it, and let it steep for around 5 seconds. This allows the tea juice to better seep out. Step 5: When pouring…

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,…

Pu'er tea is best brewed with water at 100°C. Pu'er tea is made from Yunnan large-leaf sun-dried green tea, with high-quality raw materials and rich internal substances. It has the distinct characteristic of improving with age. Using boiling water at 100°C not only preserves the tea's vitality but also facilitates the release of its internal qualities, flavors, and aromas. The Advantages of Brewing Pu'er with Boiling Water: It quickly extracts the tea flavor, allowing the aroma to volatilize and the effective components in the tea to steep out. For aged teas, brewing with boiling water can highlight their unique characteristics, such as the softness of Yiwu, the elegance of Bulang, or the boldness of Ban Zhang, which can be quickly discerned! Additionally, cakes, bricks, and compressed teas made from coarser leaves are also well-suited to brewing with boiling water. However, it's important to note that there can be differences in the boiling point of water in various regions, meaning that even when the water appears to be boiling, it may not reach a temperature of 100°C. The Disadvantages of Brewing Pu'er with Boiling Water: If the Pu'er being brewed is made from tender, high-grade buds, high-grade green cakes, or newer…

As spring returns to the earth, early spring green tea is being harvested in many places, and tea lovers can't wait to buy and taste the new batches. So why is early spring green tea considered good? 1. As temperatures gradually rise in spring, rainfall is relatively abundant. Additionally, after a period of rest during winter, tea plants produce lush shoots with vibrant green color, soft leaves, and a rich content of natural compounds. 2. With relatively low spring temperatures, there's an increased synthesis and accumulation of nitrogen-containing compounds. At the beginning of spring, amino acids gather in large quantities at the tips of young shoots, which results in a strong aroma and fresh, pleasant taste that also offers health benefits. 3. The low temperatures in spring slow down metabolism and reduce the presence of tea polyphenols, anthocyanins, and alcohols, aldehydes, and acids, thus making the tea less bitter. 4. Due to the low temperatures and fewer pests and diseases, farmers generally do not use pesticides on early spring teas, ensuring they are minimally contaminated with chemicals. While early spring tea is excellent, please be aware of the following precautions: 1. Although early spring tea is delicious, don't rush to…

"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…

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…

Many tea enthusiasts may have a question: should we make a sound when drinking tea? We've all heard the argument that: Making a "tsk-tsk" sound while sipping tea is a sign of approval for the host's tea, with louder sounds indicating greater appreciation. However, many tea lovers find the "whoosh" sound made while drinking tea to be odd and impolite. In fact, this behavior, though seemingly unrefined, is actually the most professional and authentic way to taste tea. In fact, making a sound when drinking tea has historical records. The more official record is based on tea evaluation, a method known as the "suction method": Curl the sides of your tongue Rapidly suck in the tea This will create a "tsk-tsk" sound If necessary, "tsk-tsk" several times To quickly expose the entire mouth to the tea Taste the flavor Then let the tea's aroma directly reach the palate Transmitting it to the olfactory senses Hold the tea in the mouth Stir the tea using various techniques To fully engage with the taste buds on the tongue Once a judgment can be made about the tea It is spat out In tea evaluation, you do not swallow the tea. 01 Is…

Dark brick tea, one of China's traditional compressed teas, attracts more and more tea enthusiasts with its unique flavor and health benefits. For those new to dark brick tea, brewing it correctly might seem like a minor challenge. However, once you grasp the basics, you can easily enjoy a delicious cup of dark brick tea. This article will detail the brewing method for dark brick tea, allowing you to experience authentic tea aroma at home. (Image source: network; delete if infringement) Understanding the Characteristics of Dark Brick Tea Dark brick tea is a type of dark tea that undergoes fermentation, rolling, compression, and other processes. Its leaves are tightly pressed into a brick shape, hence the name. Dark brick tea is known for its rich aged aroma, full-bodied taste, and durability when brewed. Long-term consumption benefits the digestive system and can help reduce fat, regulate blood sugar, and act as an antioxidant. Understanding these characteristics helps in better brewing the tea. Preparing Tools for Brewing Dark Brick Tea Brewing dark brick tea requires some basic tools, including a teapot, teacups, tea tongs, a tea needle or tea knife, a tea tray, and a strainer. If you prefer traditional tea ceremony,…

Brewing a good pot of tea is not just a simple process; it’s a way to enjoy life. Pu'er Tuocha (ripe) is particularly loved for its unique fermentation process and rich taste. So, how can you brew a fragrant pot of Pu'er Tuocha (ripe)? Let’s explore together! (Image source: internet, delete if infringing) What is Pu'er Tuocha (Ripe)? Before understanding how to brew Pu'er Tuocha (ripe), let's first get to know what it is. Pu'er Tuocha is a special form of Yunnan Pu'er tea, named after its shape. Pu'er tea is divided into raw and ripe varieties, with ripe Pu'er being processed through a piling fermentation technique, resulting in a mellow flavor, a red and rich infusion color, and a gentle nature that suits most people. Preparation Before Brewing To brew a good pot of Pu'er Tuocha (ripe), some preparations are necessary. (Image source: internet, delete if infringing) Selecting the Tea Good tea leaves are the foundation of brewing good tea. When choosing Pu'er Tuocha (ripe), select leaves that are neatly arranged and have a dark luster. The longer the tea has aged, the richer the flavor will be. Water Quality The quality of water used for brewing is equally…

Tea brewing is both an ancient and modern art form, rich in culture and technique. Whether you are a tea novice or an experienced aficionado, mastering the correct brewing method will enhance your enjoyment of every cup. This article will guide you step-by-step on how to brew the perfect cup of tea. (Image source: internet, delete if infringement) Selecting the Right Tea and Equipment Firstly, choosing high-quality tea leaves is the foundation of brewing good tea. Whether it's green tea, black tea, oolong tea, or white tea, each type has its unique flavor profile and brewing requirements. Choose tea that suits your taste and ensure its freshness. The selection of tea equipment is equally important. If using loose leaf tea, it is recommended to use a tea strainer or tea ball; for tea bags, a teapot with a built-in filter is more convenient. Different tea tools not only affect the taste of the tea but also add to the pleasure of the entire brewing process. (Image source: internet, delete if infringement) The Importance of Water Quality and Temperature Water is the soul of tea, and the quality of water directly affects the taste. Using fresh filtered water is the best…

Maojian tea is one of the famous green teas in China, with the main varieties including:Taihu Maojian: Produced around Tai Lake in Suzhou, Jiangsu Province, it is one of the representative varieties of Maojian tea. Its leaves are slender and emerald green, with a fresh aroma and a refreshing taste. Anji Bai Maojian: Grown in Anji County, Huzhou, Zhejiang Province, this is a type of white-hairy Maojian tea. The leaves are slender and light green, with an elegant, fresh fragrance and a sweet, refreshing taste. Yan Tea Maojian: Cultivated in Wuyi City, Fujian Province, this is a type of rock tea. The leaves are flat and dark green, with a unique aroma that includes notes of charcoal and fruit, and a rich flavor. A common method for brewing Maojian tea is as follows: Prepare the tea utensils: It's recommended to use a glass cup or a transparent covered bowl when brewing Maojian tea, so you can observe the unfolding of the leaves and the change in color of the infusion. You will also need the tea leaves, a strainer, and hot water. Water temperature and water quality: The brewing water temperature for Maojian tea is generally between 70°C and 80°C.…

Yixing purple clay pots are renowned traditional tea brewing vessels in China. A purple clay pot enhances the color of the tea without overpowering its aroma, maximizing the release of its flavor. Here are several points to consider when brewing tea with a purple clay pot. 1. Warming the Pot The pot and cups should be heated with hot water both inside and out. This not only cleans the pot but also warms it, enhancing the awakening of flavors. Soaking both the interior and exterior can prevent the buildup of residue from previous brews. After warming the pot, pour the water into the fair cup and tea cups to rinse them. 2. Warming the Cups ① Warming the cups serves to clean the tea utensils. Even when left on the tea tray, they can collect dust. Before brewing, rinsing them with boiling water effectively removes any grime. ② Warming the cups helps better release the tea's aroma. Different aromas have different boiling points and can be affected by heat. When the room temperature is low, the cups will also be cooler, which can affect the water temperature during brewing and thus the flavor. Warm cups also prevent the tea from…

Oolong tea, also known as Qingcha or semi-fermented tea, is a distinctive category among the major types of Chinese teas. Oolong tea is made through processes such as killing green, withering, shaking green, fermentation, and baking, resulting in a high-quality tea. Characteristic oolong tea has red edges on the leaves and a green center, with a yellowish-red infusion, rich flavor, and unique floral and fruity aromas that linger long after tasting. Famous oolong teas include: Fujian Tieguanyin, Phoenix Dancong tea, Dongding Oolong tea, and Wuyi Dahongpao. "The pot is the father of tea, water is the mother of tea, charcoal is the friend of tea," when it comes to brewing tea, the teapot is extremely important. So, what kind of purple clay pot is suitable for oolong tea? In terms of clay material: The infusion color of oolong tea is mostly orange-yellow or golden yellow. Based on this characteristic, suitable purple clay pot materials for oolong tea can be selected from duan clay, original green clay, zuni (red clay), and red clay. The taste of oolong tea is full-bodied and its aroma is rich, which is one of the most significant features of oolong tea: its high aroma. Therefore, you…

The brewing method for Puer ripe tea is as follows: Arousal of the Tea: Store the separated Puer ripe tea in a purple clay jar for a week, or rinse an appropriate amount of tea leaves with boiling water. Warm the Bowl: Prepare a white porcelain lidded bowl and scald it with hot water to increase the temperature of the cup walls. Brewing the Tea: Boil some water and pour it over the bowl along the walls with a fast and forceful stream; switch to a pinpoint pour when the water reaches half the capacity of the lidded bowl. Is it good to brew Puer ripe tea with boiling water? Puer ripe tea is best brewed with boiling water. Puer tea is a heavily fermented tea that improves with age, having a stable internal quality that is not easily released. If the water temperature is too low, it can lead to incomplete release of aromatic compounds and nutrients, resulting in a less flavorful and aromatic infusion. Furthermore, Puer tea is often compressed, and without boiling water, it would be difficult to fully open up the tea and remove any unwanted flavors and stale notes, leading to a more off-flavored experience…

Black tea and green tea are like two sides of the same coin. Green tea is unfermented, while black tea is fully fermented; green tea has a cool nature, whereas black tea is warm; green tea brews a clear, greenish infusion, while black tea produces a bright, reddish one. Speaking of preferences, Chinese people are naturally most accustomed to green tea, but this does not prevent black tea from consistently occupying the second place in sales among the six major types of tea. After green tea, black tea is the second favorite among Chinese people. Despite their distinct personalities, many people brew black tea in the same way as they would green tea. Actually, black tea offers more possibilities for brewing than green tea. How can you make your black tea taste better? Follow these tips! Image Brewing Black Tea in a Cup? No Problem The most traditional method of brewing green tea is in a cup, but can you do the same with black tea? Absolutely! Brewing black tea in a cup is similar to how you would brew green tea. First, add the tea leaves, then pour in water, and finally enjoy the drink. The specific method is…

Tea, seemingly just a small drink to quench one's thirst, but upon closer appreciation, one can uncover its charm. For those who enjoy tea, drinking alone is enjoyable, as is inviting a few close friends to share a cup. Whether on a journey, in the park, or on the grass, brewing a cup of tea adds a unique pleasure to these moments. Beautiful appearances are all the same, but interesting souls find joy in tea. Those who love tea can glimpse into the past and future through the minutiae of daily life, and they can also encounter another version of themselves in the aroma of tea. When everyday life serves as the vessel, the tea's fragrance lingers far and wide; when the tea's aroma nourishes us, the world shares in its delight. The charm of tea is like that of a dancing plant; while many flowers are beautiful and captivating, only this one can move to a dance. To truly love tea, one must first understand it. I have interviewed several "tea enthusiasts" and "tea fanatics," whose deep affection for tea knows no bounds. Each year, they travel extensively across the major tea mountains in Wuyi, familiarizing themselves with every…

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…

Understanding Your Tea Drinking tea is not just a daily habit, but also an art of living. Whether you are new to tea or have some experience, the right brewing method can enhance your enjoyment of its aroma and flavor. Today, let's explore how to brew tea correctly, from selecting the tea to the final savoring, with each step being crucial. (Image source: network, delete upon request) Green Tea Green tea is unfermented, preserving the natural components of the tea leaves. Representative green teas include Longjing, Biluochun, and Mao Feng. The tea liquor brewed from green tea is clear, with a fresh and refreshing taste and a light, delicate fragrance. Black Tea Black tea is fully fermented, with a darker color, bright red liquor, and a rich taste. Common black teas include Keemun, Darjeeling, and Assam. Oolong Tea Oolong tea lies between green and black tea, as it is partially fermented. There are many types of oolong tea, such as Tieguanyin, Dahongpao, and Wuyi Rock Tea. The tea liquor is golden yellow, fragrant, and has a rich taste. White Tea White tea is the least fermented, with a simple production process involving only withering and drying. Representative white teas include…

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…

The method for brewing white tea cake: 1. Pry the tea – pry as much as you need; 2. Add tea – use 5g of tea with a 110 ml white porcelain gaiwan; 3. Brew the tea – pour boiling water at 90-100 degrees Celsius over the tea, the first infusion is for rinsing the tea, and subsequent infusions up to the fourth should be quick, starting from the fifth infusion gradually increase the steeping time. How to Brew White Tea Cake 1. Pry the tea Prepare tea prying tools such as a tea knife. After opening the packaged white tea cake, insert the tea knife from the side edge of the tea cake, apply a little force and gently push it into the tea cake, then lift upward. Note that you should insert along the gaps between the tea leaves to ensure that the tea cake is pried layer by layer. 2. Add tea Pry as much tea as you intend to drink, avoiding prying too much. Typically, use 5g of tea. Choose an 110 ml white porcelain gaiwan for brewing. Warm the cup, add the tea, and pour in hot water at 90-100 degrees Celsius. The first rinse…

Pu'er ripened tea has a mild nature and is less stimulating, drinking it can help warm and protect the stomach. In winter, it enhances the body's ability to adapt to cold weather. Aged tangerine peel also has a mild nature and can regulate qi and aid digestion, benefiting the spleen and stomach. Especially aged Xinhui tangerine peel with its strong citrus aroma and sweet, rich flavor, when paired with the robust flavor of ripened tea, creates an exquisite taste. Both aged tangerine peel and ripened tea share the quality characteristic of improving in aroma over time. Aged tangerine peel is an excellent choice. Apart from steeping, aged tangerine peel Pu'er can also be boiled, especially for aged varieties, which yield an even richer and smoother infusion after boiling. How should one boil aged tangerine peel Pu'er ripened tea for a better taste? 1. Boil dry tea leaves directly When boiling dry tea leaves, do not use too much tea; a ratio of 1:100 (1 gram of tea to 100 ml of water) is recommended. Before boiling, rinse the tea leaves once in a lidded bowl. Then, as the water begins to boil, add the rinsed tea leaves to the teapot…

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…

The number of steepings and the duration of each steeping for Puerh tea can vary based on the quality of the tea and personal taste. Generally speaking, Puerh tea can be steeped three to five times, with each steeping lasting around 10-20 seconds. The specific method for steeping Puerh tea is as follows: For the first steeping, pour boiling water into the gaiwan and quickly discard it. This serves to awaken the tea. For the second steeping, pour boiling water into the gaiwan and let it steep for 10-20 seconds before pouring out the tea liquor. At this point, the tea liquor should have the best flavor. For the third, fourth, and fifth steepings, pour boiling water into the gaiwan. The steeping time can be extended slightly according to personal taste before pouring out the tea liquor. After each steeping, clean the gaiwan to maintain its cleanliness. Puerh tea is more resilient than most teas and can typically be steeped continuously over ten times until the liquor becomes very light. Puerh tea is usually steeped with boiling water at 95-100°C. High temperatures help release the aroma and facilitate a quicker infusion of the tea's flavors. When boiling pure or spring…

Fu brick tea can be brewed or boiled. This type of tea is made from fermented dark tea, and its leaves are relatively coarse and contain a certain proportion of tea stalks. When brewing, use boiling water, and you may rinse the tea 1-2 times. It has a high tolerance for brewing and a robust flavor. You can also prepare it by boiling, but pay attention to the amount of tea used, as too much can be overpowering. Fu Brick Tea: Better Brewed or Boiled? Fu brick tea can be brewed or boiled, but overall, brewing produces better results. Brewing Method: Place the Fu brick tea in a cup and pour boiling water directly over it. Cover the cup and let it steep for 5 minutes before drinking. Boiling Method: Put the prepared Fu brick tea into a glass pot, add an appropriate amount of water, and after boiling, add cold spring water. After boiling again, strain the tea and remove the residue before serving. Fu Brick Tea with Milk: Place the prepared Fu brick tea in boiling water and simmer for 10 minutes. Then add milk and bring to a boil. Use a strainer to remove the tea residue…