Brew Tea

During spring, a person's liver qi tends to become excessively active, which can have adverse effects on the spleen and stomach. Spring is also the season when yang energy rises, making it a time when various pathogens and microorganisms thrive and reproduce. As such, diseases tend to be more prevalent during this period, making spring health preservation particularly important. Tea is described in "Compendium of Materia Medica" as: “Ming, bitter tea. Ming, bitter in taste, slightly cold, non-toxic. It is primarily used for acne, promotes urination, clears phlegm, and quenches thirst. It also helps with sleeplessness and is best harvested in autumn. Bitter tea is used to regulate qi, eliminate food residue from the previous day, and when made into a drink, it can include ingredients like mountain hawthorn, green onions, and ginger.” Here, tea is characterized by its nature and taste as “slightly cold” and “bitter.” According to traditional Chinese medicine (TCM) theory, sweetness is considered nourishing, while bitterness has a purgative effect, so tea possesses both nourishing and purgative properties. Thus, there is the saying that “tea is a remedy for all illnesses.” Many historical records in China mention the benefits of Pu'er tea, suggesting that “Pu'er tea…

China's tea culture has a long and rich history, with the six types of tea being its essence. Understanding the brewing methods and characteristics of each type not only enhances the joy of tasting tea but also allows you to better appreciate the unique charm of the leaves. Today, we will discuss the brewing methods and characteristics of the six major types of tea: green tea, black tea (known as red tea in the West), oolong tea, white tea, yellow tea, and dark tea. (Image source: network; delete upon request) Green Tea Green tea is unfermented tea that retains more natural substances and nutrients, resulting in a fresh color and a delicate aroma after brewing. Characteristics: Green tea leaves are tender and green, the infusion is yellowish-green, the taste is fresh and refreshing, often with floral or chestnut-like aromas. Brewing Method: The most suitable water temperature for brewing green tea is 80-85°C. Take about 3 grams of tea leaves, place them in a glass cup, pour hot water over them, and steep for 1-2 minutes. You can refill the cup up to three times, ensuring that each infusion fully releases the tea's aroma. (Image source: network; delete upon request) Black…

Buddhist Hand tea is a unique and fragrant type of tea, loved by many tea enthusiasts for its distinct citrus aroma and distinctive taste. To brew the perfect cup of Buddhist Hand tea, not only do you need high-quality tea leaves, but you also need to master the correct brewing techniques. Today, we will introduce in detail the method of brewing Buddhist Hand tea, so that every tea lover can easily enjoy this delicious, fragrant cup. (Image source: network, delete upon infringement) Selecting High-Quality Buddhist Hand Tea Leaves Before brewing Buddhist Hand tea, you first need to choose high-quality leaves. High-quality Buddhist Hand tea leaves are tightly bound, with a lustrous dark color, a rich and lasting fragrance, and when brewed, they produce a golden-yellow infusion. When purchasing, opt for well-known brands or trusted tea farmers to ensure the freshness and quality of the leaves. Preparations Prepare the following tools and materials: teapot, teacup, tea strainer, tea caddy, boiling water, and an appropriate amount of Buddhist Hand tea leaves. Porcelain or purple clay tea ware is recommended as these materials better retain the aroma and flavor of the tea. (Image source: network, delete upon infringement) Brewing Steps Warming the Teapot…

You may have heard of cold-brew coffee, but have you ever heard of cold-brew tea? Yes, that thing exists! Cold-brew tea has actually been around for a while, but its popularity is not as high as its hot-brew counterparts. In this article, you will find out more about the history of cold-brew tea, the innovative ways of cold-brewing teas, the caffeine level of cold-brew tea, the differences between cold-brew tea and iced tea and hot-brew tea, and of course, the health benefits of cold-brew tea! Interested? Read more to find out! Traditional way of Cold-brew Cold-brew tea is not a new innovation. The Japanese have long believed that hot-brewing tea destroys the tea’s natural benefits as it burns the tea, which gave rise to the traditional way of cold-brewing teas: steeping tea in cold water for hours. However, this process may take a long time to finish – from 6 to 24 hours. Our way of Cold-brew In this fast-moving world, it is always convenient to have the instant option for our everyday necessities – and that includes cold-brew teas! If you are looking for the natural benefits and low caffeine level of cold-brew tea but steeping your tea for…

Enshi selenium-rich tea is cherished for its unique geographical environment and abundant selenium content, making it a precious type of tea. Selenium-rich tea not only has a distinctive taste but also offers various benefits and effects. Let's explore together how to brew a perfect cup of Enshi selenium-rich tea. (Image source: network, delete upon request) Select High-Quality Enshi Selenium-Rich Tea The key to brewing tea lies in the quality of the tea leaves themselves. Choose high-quality Enshi selenium-rich tea, which can be purchased at tea markets or online platforms to ensure authenticity. Prepare Clean Water The quality of water significantly impacts the taste of the tea. It's best to use mineral water or filtered water. Chlorine and other impurities in tap water may spoil the taste of the tea. Control Water Temperature The optimal brewing temperature for Enshi selenium-rich tea is between 80°C and 85°C. Too high a temperature can cause the loss of the tea's aroma and nutrients, while too low a temperature will not fully release the tea's fragrance. A thermometer can be used to precisely control the water temperature. (Image source: network, delete upon request) Warm the Teaware and Rinse the Tea Before officially brewing the tea,…

The brewing method for aged Pu'er tea differs significantly from that of new tea. With new teas, there are many varieties, and the focus during brewing is often on identifying any shortcomings. For aged teas, however, quality is high and quantity is limited, so the goal when brewing is to highlight its strengths and minimize its weaknesses, doing justice to this precious aged tea. Brewing Pu'er tea requires skill and attention to detail. As the saying goes: "The devil is in the details." Brewing tea is not only a technical skill but also a meticulous one. Here are four key phrases to remember. How to brew aged Pu'er tea for the best flavor? Catchphrase 1: Awaken the tea before brewing. Aged Pu'er tea is stored in an environment with low oxygen, dryness, and no light, which keeps its internal substances in a state of low activity. Without awakening the tea, the flavor will be flat and unappealing. Therefore, before brewing aged tea, it's necessary to awaken its qualities, quickly elevating them to a higher standard. The process of awakening the tea can be done dry or wet. Dry awakening involves opening the packaging of the stored aged Pu'er tea and…

The suitable water temperature for brewing aged Pu'er tea is 100°C. Aged Pu'er tea is made from large-leaf Yunnan sun-dried green tea, which undergoes fermentation, pile-fermentation, and pressing. Its rich internal components and pectin require boiling water (100°C) to facilitate the release of its internal substances and aromas. Brewing utensils such as a purple clay pot or a lidded bowl are recommended. Water Temperature for Brewing Aged Pu'er Tea Aged Pu'er tea is made from large-leaf Yunnan green tea that has undergone pile-fermentation. It contains abundant and full-bodied substances and is best brewed at 100°C to fully express its smooth, silky, sweet, fragrant, and mellow characteristics. However, the brewing time should not be too long to avoid bitterness. The principle is to infuse and pour out quickly. Secondly, it's important to preheat the brewing vessel before steeping the aged tea. Preheating ensures the vessel is warm, enhancing the aroma of the Pu'er tea during actual brewing and improving the lingering fragrance in the cup. Aged Pu'er can be brewed with 100°C water, adjusting based on specific teas and local boiling points. For example, teas made from finer leaves may be brewed at around 95°C, while aged teas require high-temperature brewing,…

Tea has a multitude of health benefits. While drinking tea regularly is generally good for your health, choosing the right type of tea according to your body's condition can enhance its health benefits. Women, as a special group, often have times when their bodies are not at their best, so they need to be more mindful than men when drinking tea. Let’s take a closer look~ 01 How to Choose Your Tea? When drinking tea, you can choose the type based on your own constitution and the nature of the tea. Chinese teas are divided into six main categories: green tea, black tea (red in China), yellow tea, white tea, oolong tea, and dark tea. Black tea (red in China) is warm in nature and suitable for those who suffer from cold hands and feet, are weak, or are older. Green tea is cool in nature and is appropriate for those with a hot constitution or high energy levels, as well as people who work in front of computers frequently. Yellow tea is similar to green tea in terms of properties. Oolong tea is neutral in nature, fragrant, and sweet-tasting, making it suitable for most people. Dark tea is warm…

The first infusion of brewed tea doesn’t need to be discarded. Firstly, the volume of water used in brewing tea is usually quite large, and discarding the brew would be wasteful. Secondly, when brewing tea, the tea is added after the water has boiled, and once it boils again, the tea can be poured out and consumed; there's no need for a rinse. Thirdly, the tea broth from brewing is sweet, mellow, full-bodied, and smooth. Discarding it would result in the loss of its flavors and prevent you from tasting its true essence. Should the First Infusion of Brewed Tea Be Discarded? Whether to discard the first infusion of tea depends on the type of tea, and one should not blindly decide whether to discard or keep it. 1. If the tea is light in flavor, it’s not recommended to discard the first infusion; it’s best to taste it as it is. 2. If the tea is rich in flavor, it’s recommended to discard the first infusion since it doesn't fully represent the tea's taste. 3. For aged teas, it is advisable to discard the first infusion. This serves two purposes: cleaning off any dust and waking up the tea.…

How can Pu'er shengcha be brewed to taste better? Today, we will demonstrate using this example of Banshan Pu'er shengcha from old trees. This Banshan tea is made from old tree leaves and originates from a tea region in Ning'er County, Pu'er City, Yunnan Province. During the Qing Dynasty, the Banshan tea region was a royal tribute tea garden. The overall ecological environment here is excellent, with high mountains and dense forests, making the tea rich in internal substances. This tea is produced almost every year and has a very good taste-to-price ratio. A significant feature is that it is pressed by hand using a stone mill. Pu'er tea cakes pressed by hand with a stone mill are moderately tight, have beautiful tea strands, and are conducive to aging. The most prominent taste characteristic of Banshan Pu'er tea is its clarity and sweetness, smoothness, and distinct floral and fruity aromas. We can use a conventional brewing method for this tea. We'll brew it in a gaiwan. Before brewing, we'll warm the cup, which significantly enhances the aroma of the tea. Next, add the tea. The tea strands of this tea are relatively intact. We're using 8 grams of tea. The…

Want to enjoy a refreshing and unique cold brew tea at home? Follow these simple steps, and you'll easily make the perfect cup of cold brew tea! Preparation Stage: Prepare Tools: First, get some cold water, your favorite tea leaves, and a transparent glass cup. Tall, cylindrical glass cups are best for showcasing the dance of the tea leaves.Clean the Tea Utensils: Rinse the glass cup gently with warm water to ensure it is clean. Then pour out the water and let the cup air dry. Brewing Process: Add Tea Leaves: Place 5-8 grams of dried tea leaves into the cup. Since cold brewing releases the aroma slowly, use slightly more tea leaves. You can choose from green tea, oolong tea, or white tea, with Silver Needle offering the best cold brew taste.Pour in Cold Water: Next, fill the cup with cold boiled water almost to the rim. Remember to use cold boiled water rather than tap water to maintain the sweetness of the tea infusion. Wait for the Aroma: Be Patient: Place the cup at room temperature and leave it undisturbed for 4-6 hours to allow the aroma and flavor of the tea leaves to fully develop. Alternatively, you…

Ripened Pu'er Tea If the first life of ripened tea comes from the raw materials picked from the branches; then its second life is given through the pile-fermentation process; and its third life is during the brewing. From dehydration to rehydration, then drying again and rehydrating, a piece of ripened tea completes three rounds of tempering, revealing the most splendid part of its existence. Its mildness, richness, and sweetness bring warmth and health to people. Ripened tea can be said to be the mildest among all types of tea, due to its highest fermentation degree (excluding aged naturally fermented teas). In fully fermented teas, it has a higher fermentation time and degree than black tea, Anhua dark tea, and others. Thus, the brewing requirements for ripened tea are relatively low. As long as the quality is excellent, it can be brewed to a suitable strength and will taste good no matter how you brew it. For example, the popular method of brewing with an insulated cup in the tea community is usually reserved for ripened tea. Of course, some brewing techniques can enhance the flavor of ripened tea and also mask certain defects in its processing. Quick Brewing Methods for…

Introduction Hi, friend! Did you know that passion fruit isn't just a delicious fruit, but it can also be used to brew a magical and healthy drink? This brewing method is simple to learn yet the results are stunning. Let's dive into the world of passion fruit tea and see how it's brewed and why you should give this tea a try. (Image source: network, delete if infringement) Benefits of Passion Fruit Tea Passion fruit, also known as eggfruit, is rich in vitamin C, vitamin A, dietary fiber, and antioxidants. Drinking passion fruit tea has many benefits. First, it can strengthen the immune system and help fight off colds and other infections. Secondly, this tea promotes digestion and helps relieve stomach discomfort. Additionally, the antioxidants in passion fruit can combat free radicals and slow down the aging process. Besides health benefits, passion fruit tea also aids in relaxation. It contains natural calming components that can help reduce anxiety and improve sleep quality. Whether you want to unwind after a busy day or need some help falling asleep, passion fruit tea is a great choice. Ingredients for Brewing Passion Fruit Tea You only need a few simple ingredients to start brewing…

Aged tea is relatively difficult to brew. It's easy to end up with a weak flavor, thin broth, and even an unpleasant aroma. Even more puzzling is when properly stored tea is brewed into a drink that leaves the throat dry, parched, and tight. This can be quite perplexing. To make aged tea taste good, the author conducted some experiments on issues such as the vessel, water, and brewing techniques. Here are some insights gained. The general approach is as follows: First, analyze the nature of the tea and identify its characteristics; second, determine the brewing goal based on these characteristics, aiming to go with the flow and highlight strengths while mitigating weaknesses; third, consider specific means to achieve this goal; finally, further analyze, validate, and adjust through practice. Brewing Methods and Tips for Aged Pu'er Tea Before brewing aged Pu'er tea, place the clay pot or gaiwan in a tea washer, remove the lid, and pour in 100°C boiling water. Cover the pot and pour boiling water over it. Use a tea tong to pick up the teacups and place them above the tea washer, then pour boiling water over the cups to sterilize them. Next, use a tea…

Tea enthusiasts enjoy brewing tea to a certain level, making each session a delight in their daily lives. Brewing a good cup of tea requires more than just the right teaware and water quality; the brewing method is equally important. When brewing tea, there are two methods: dry brewing and wet brewing. Do you know what dry brewing and wet brewing mean? Wet Brewing The so-called wet brewing method is the most familiar way of brewing tea in everyday life. Washing the teaware and tea leaves on the tea table, pouring hot water over the teaware, and letting the water directly spill onto the tea table—this is known as wet brewing. The most direct way to determine if the wet brewing method is being used is whether the tea table has a large surface area or if water can be poured directly onto it. A large tea table serves the purpose of allowing the rinse water from cleaning teaware and tea leaves, as well as excess tea water, to be poured directly onto it. As a result, the tea table appears damp, hence the term "wet brewing." The modern wet brewing tea tray originated from Chaozhou Gongfu tea, where hot…

When drinking Fuding white tea, have you ever paid attention to the temperature of the tea? Have you ever hesitated and wondered if you should drink it right after brewing? You might think: If I drink it now, will it scald my mouth? Should I let it sit for a while? But then, how long should I wait? Sometimes, you forget about it and by the time you remember, it's cold... Do you have similar experiences? Perhaps because of your fondness for it and desire for a better taste, you are hesitant to drink it; at the same time, you wonder whether drinking it immediately provides the highest nutrition or if letting it sit improves its flavor. When the tea is freshly brewed, steam rises from it. You take the first blow to disperse the steam on the surface of the tea to avoid burning your lips; the second blow disperses any floating particles; and finally, when the temperature is just right, you can enjoy the warm liquid flowing down your throat. The flavor is at its best right after brewing. Although the temperature is high at this point, it can retain the taste of the tea, allowing its aroma…

Brewing tea is a skillful task. The purpose of paying attention to brewing methods is to avoid the disadvantages of the tea and highlight its advantages, which can be described as making the most of its strengths while minimizing its weaknesses. If we pay attention to the brewing method, even if the green tea is of average quality, we can still optimize its taste; however, if we don't pay attention to the brewing method, even high-quality green tea will not deliver the taste that justifies its price. Brewing Methods for Green Tea 1. Top-Down Method: After warming and cleaning the teacup (teabowl), pour in hot water up to seven-tenths full at once, then wait until the water temperature is suitable before adding the tea leaves. This method is often used for finely processed green teas (such as Special Grade Biluochun, Special Grade Xinyang Maojian, and Mount Meng Ganlu). It is essential to control the water temperature accurately; the finer the tea, the lower the required water temperature. Some teas may need to be added when the water cools down to 70°C. Additionally, any tea brewed using this method can also be prepared using an ice-brewing method. 2. Middle-Down Method: After…

Theoretically, to ensure a good taste, it's best to keep the tea and water separate. For example, when using a lidded bowl to steep tea, the first few infusions should be poured out quickly. Once the tea comes into contact with hot water, it begins to release compounds continuously. To avoid an excess of bitter substances that can affect the taste, it's important to control the brewing time and keep the tea and water separate. Why is it important to infuse and drink tea in separate steps, keeping the tea leaves and water separate? 1. Leaving tea steeping for too long can spoil the leaves, diminish their aroma, affect the taste, and cause oxidation of nutrients, resulting in a less enjoyable drinking experience. Separating the tea from the water helps to better realize the value of the tea. 2. The rate at which the internal compounds in tea are released varies. Prolonged steeping can lead to excessive release of caffeine, making the tea strong, bitter, and astringent. It can also become contaminated by environmental pollutants or even spoil, which is detrimental to health. 3. Keeping the tea and water separate allows for better control over the infusion time, preserving the…

Water pouring is the only step in tea brewing that requires complete manual control. The speed of pouring, the intensity of the water flow, the direction, height, and thickness of the water stream are all manually controlled but have a significant impact on the quality of the tea. Common methods of water pouring include: spiral pouring, circular pouring, single-point pouring on one side, and central point pouring. Common techniques for pouring water include: high pouring, high suspension, low pouring, and low suspension. Let’s take a look at these four methods and techniques to see how they work and what their characteristics are. The Four Methods of Water Pouring in Tea Brewing 01. Spiral Pouring This method ensures that the edges and the surface of the tea leaves in the gaiwan come into direct contact with the poured water, increasing the blend of tea and water at the moment of pouring. This pouring technique is suitable for black tea, green tea, and white tea. Or, when brewing later infusions where the flavor has become lighter, using spiral pouring can help the tea essence to release more quickly. 02. Circular Pouring As the name suggests, this involves pouring water in a circle…

Whether to discard the first infusion when brewing tea depends entirely on the type of tea you are using. Typically, teas that are brewed for drinking are aged and made from coarser, older leaves. If your tea is clean and suitable for direct brewing, there's no need for a preliminary rinse.However, after years of storage, aged teas can accumulate some dust. Before brewing, it’s advisable to pre-rinse them in a covered bowl with boiling water. This not only helps release flavors more quickly but also ensures a cleaner and more enjoyable drinking experience. How to Brew Tea for Optimal Flavor The methods for brewing tea vary widely, but essentially, there are three key points: 1. Prepare your tea-brewing vessel. For those without prior experience in brewing tea, a glass teapot is recommended. Its transparency makes it easy to observe the color of the tea broth, helping you better control the brewing time. For seasoned tea enthusiasts, the choice of vessel—such as an antique-style purple clay or ceramic teapot—depends on personal preference. 2. Prepare the tea leaves. When selecting tea for brewing, we recommend choosing older leaves with a longer aging period. Such teas produce a richer flavor when brewed. For…

What is Pu'er Tea Fossil? The Pu'er tea fossil is a special form of ripe Pu'er tea, named for its appearance resembling stone. It is made through a unique fermentation and compression process, possessing a distinctive aged aroma and rich flavor. Not only does the tea fossil perform well during brewing, but it is also favored by tea enthusiasts for its convenient storage and portability. (Image source: Internet, delete upon request) Preparations for Brewing Pu'er Tea Fossil Before officially starting the brewing process, it is important to prepare the following tools and materials: Teapot or gaiwan: Preferably use a purple clay teapot or gaiwan, as this can better preserve and enhance the aroma and taste of the tea fossil. Teacups: Choose small to medium-sized cups, which are convenient for appreciating the changes in each infusion. Tea cloth and tray: To keep the tea table tidy and facilitate handling. Six Gentlemen of Tea: Auxiliary tools such as tea tongs and tea scoops. How to Brew Pu'er Tea Fossil? The steps for brewing Pu'er tea fossil may seem complex, but they are not difficult once you grasp the essentials. (Image source: Internet, delete upon request) Washing the Tea Due to its tightly…

Pu'er Cake Tea Basics Pu'er cake tea, a name that sounds full of mystery. It is not just a type of tea but also a symbol of culture. For beginners, brewing Pu'er cake tea correctly may seem like quite a challenge. Don't worry, I'll guide you step by step through this art so you can brew a good cup of tea at home. (Image source: network, delete upon request) What is Pu'er Cake Tea? Pu'er cake tea is a type of tea that has undergone fermentation and been pressed into a cake shape. It originates from Yunnan Province in China and is renowned for its unique flavor and aging potential. Pu'er tea comes in raw (sheng) and ripe (shou) varieties, with the former having a fresh taste and the latter being richer and more robust. Preparation Before Brewing Pu'er Cake Tea Selecting the Right Pu'er Cake Tea Pu'er cake tea comes in different vintages and types. Beginners might choose some basic tea cakes to try. Pay attention to the appearance and aroma of the leaves; high-quality Pu'er cake tea should have an even color and a natural tea fragrance. Selecting the Right Teaware It's best to use a purple clay…

White tea is beloved for its fresh, delicate flavor and rich antioxidant content. Understanding how to brew white tea correctly can help you better enjoy this precious tea. This article will detail the brewing method of white tea, including selecting teaware, controlling water temperature, steeping time, and more. (Image source from the Internet, delete upon infringement) Understanding White Tea White tea is made from the tender buds and young leaves of the tea plant and is not fermented. The production process involves simple sun-drying and light rolling, preserving the natural form and nutritional components of the leaves. Common types of white tea include Silver Needle, White Peony, Gongmei, and Shoumei. Preparation The preparation before brewing white tea is crucial as it directly affects the quality of the final tea infusion. Here are some key steps: Selecting Suitable Water Quality Water quality greatly impacts the tea infusion. Fresh mountain spring water or filtered water is the best choice. If these options are unavailable, at least avoid using chlorinated tap water, as it can spoil the delicate flavor of the tea. (Image source from the Internet, delete upon infringement) Selecting Appropriate Teaware White tea is best brewed with glass or porcelain teaware,…

1. The lemon, chopping board, knife, airtight jar, hands, and utensils used when taking out the lemon should all be free of water and oil. 2. The sugar-preserved lemon is not prone to spoilage but should be refrigerated and consumed within a week. 3. When using, take an appropriate amount of lemon slices along with the juice produced during preservation for better taste. 4. White granulated sugar is used instead of honey because honey does not react well to high temperatures, resulting in a sour taste after being steeped in hot water. 5. If using tea bags, pour the water first before adding the tea to prevent overly concentrated tea, which significantly affects the taste. Four Tips to Solve the Bitterness Issue in Hand-Made Lemon Tea! The reason why lemon tea becomes "bitter and astringent" is due to a phenomenon known as "delayed bitterness." So, how can we minimize the bitter taste in the lemon tea during preparation? Here are some tips: Choice of Lemon Variety Yellow lemons become bitter faster than green lemons and fragrant lemons when hand-beaten, so yellow lemons are suitable for Hong Kong-style lemon black tea, where only acidity enhancement is needed without the need for…