Brew Tea

In autumn, dryness prevails and can easily deplete body fluids, leading to symptoms such as dry cough without phlegm or difficulty coughing up thick phlegm, dry eyes, mouth, and nose, tight and wrinkled skin, and irritability with difficulty sleeping. Dr. Tan Tao, Director of the Cervical and Lumbar Injuries Department at the First Affiliated Hospital of Traditional Chinese Medicine, recommends several health teas suitable for consumption during autumn. Chrysanthemum Tea Place four to five chrysanthemum flowers in boiling water and steep for two to three minutes. This tea has effects of dispersing wind-heat, suppressing liver yang, and clearing the liver and brightening the eyes. Chrysanthemum tea can also enhance the elasticity of micro-vessels, slow heart rate, lower blood pressure, and cholesterol levels. This tea is suitable for those with dry eyes, high blood pressure, and those prone to getting heat-induced oral ulcers. There are many types of chrysanthemums, each with slightly different effects. However, no type of chrysanthemum should be consumed continuously over a long period. Those who usually feel cold, have a cold constitution in the spleen and stomach, or experience diarrhea easily, those with wind-cold common cold, and women during menstruation should avoid drinking this tea. Tangerine Red…

The behavior of sinking tea leaves is quite telling; it can provide a rough indication of the quality of the tea, though this is not always definitive. If the water temperature for brewing green tea is high, the tea will sink quickly; if the water temperature is low, the tea will sink slowly. The reason is simple: higher water temperatures make it easier for the tea to unfurl, meaning it can expand quickly. When the tea fully integrates with the water, it sinks. When the water temperature is low, the tea has not fully expanded and is still dry and not sufficiently wet, so it sinks slowly. Aside from water temperature, there could be inherent reasons as well. If the tea quality is poor, with fewer internal substances, it will be lighter and thinner, causing it to sink more slowly. Consider tea made from the first spring harvest using plump buds, which would be rich in internal substances, heavy, and substantial, and thus would sink quickly. It's also possible that the brewing method is incorrect, where the tea was not fully submerged at the beginning, leaving some floating on top and not touching the water, causing it to sink slowly.…

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…

The Mengding Ganlu tea leaves are slender and covered with abundant down, presenting a beautiful yellow-green liquor that is clear and bright. To fully exhibit the quality characteristics of Mengding Ganlu, we need to master the correct brewing method and precautions. As Mengding Ganlu is a premium high-mountain green tea, the "top pouring method" is very suitable. Step 1: Warming the CupSelect a glass cup for brewing, which allows you to better observe the unfolding changes of the tea leaves and appreciate the clarity of the tea liquor. First, warm the cup by rinsing it with hot water, not only sanitizing it but also helping to enhance the aroma of the tea. Step 2: Pouring WaterFill the glass cup with water heated to 75-85°C (mountain spring water, purified water, or well water are recommended). Since Mengding Ganlu is made from delicate young shoots, too hot water can scald the leaves, affecting the taste. Step 3: Adding TeaGenerally, about 3-4 grams of Mengding Ganlu is suggested for brewing, maintaining a tea-to-water ratio of 1:30. Beginners may use an electronic scale for greater precision. Step 4: SteepingLet the tea steep for 3-4 minutes, allowing the leaves to slowly sink and unfold. 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…

Xiaoxinggan requires a rinse before steeping. Before you start, prepare a pot of boiling water and tear open the cotton paper wrapping of the Xiaoxinggan. Remove the Xiaoxinggan and place it in a gaiwan. Pour boiling water over it and immediately pour out the water; this is considered rinsing the tea. The rinse time should not be too long, generally no more than 5 seconds. After rinsing, you can proceed with the formal steeping and finally enjoy the tea. Many people are curious about whether the first steep of Xiaoxinggan needs a rinse. In fact, the first steep of Xiaoxinggan still requires a rinse. My suggestion is that the first two steeps can be directly discarded, which helps to wash away impurities in the tea. After removing the outer packaging of the Xiaoxinggan, lift off the lid and pour in boiling water. After about 3 seconds, quickly pour out the tea water. For the second steep, pour in boiling water again and let it sit for 3-5 seconds before pouring out the tea soup. Starting from the third steep, allow a bit longer steeping time, which will help the tangerine peel absorb water fully and release its essential oils and…

Some say that Anhua black tea is one that breathes. When we open a box of preserved old tea, it's like opening a "door to time," telling the story of "aging brings fragrance." Airing the tea provides Anhua black tea with oxygen and moisture, endowing it with new life, like the key to the door of time, the prelude to a moving story~ It's crucial yet easily overlooked. Tea lovers who master the small technique of airing the tea will enjoy better black tea. I. What is Airing the Tea? Airing the tea involves letting stored tea ventilate for a period of time, awakening its aroma and flavor fully. The process of airing the tea commonly involves two stages: contact with air (dry airing) and contact with water (wet airing). Generally, the time from when black tea is removed from storage until brewing is called "dry airing." The process of quickly moistening the tea with boiling water during brewing, allowing the leaves to hydrate and expand, is known as "wet airing." II. How Long Should Airing Last? The duration of airing Anhua black tea is primarily determined by the degree of compression and the condition of the tea leaves. Generally,…

Litchi, also known as lychee, is loved for its sweet and fragrant flesh. The entire fruit is a treasure trove of medicinal value. For instance, litchi seeds can help regulate qi flow, dispel cold and stagnation, and relieve pain. Litchi shells are known to alleviate heatiness in the body to some extent. A lady's laughter through a cloud of red dust; none would know it was due to litchis coming—Du Mu, "Passing by Huaqing Palace (Three Quatrains, First)" Eat three hundred litchis daily, I would not mind being a southerner forever—Su Shi, "Eating Litchis" In May in the south, litchis are as red as cinnabar, each one round like a dragon's pearl—Liu Zuman, "Litchi" Many tea enthusiasts also love litchis but may wonder which teas pair well with them. In fact, litchis have a strong compatibility and can be paired with many foods, producing unique effects. With tea, you can try pairing litchis with black, white, or green tea—all of which work well. Here are the benefits of combining litchis with tea: Litchi Black Tea—Beauty and Detoxification Litchis contain vitamins A, B1, and C, as well as pectin, free amino acids, proteins, and elements such as iron, phosphorus, and calcium.…

Black tea is fully fermented, and during the fermentation process, polyphenols in the tea leaves oxidize continuously. Originally hidden within the leaves, nutrients move to the surface and dissolve easily in water. Therefore, brewing black tea is very skill-dependent. Key to brewing great black tea, aside from the amount of tea, water temperature, and steeping time, is having a good purple clay pot. So what kind of pot allows even a beginner tea enthusiast to brew delicious black tea? The rich aroma of black tea and the warmth of a purple clay pot have an inherent connection, blending together to create a cup of tea that lingers in the memory. When using a purple clay pot to brew black tea, it's important to understand these aspects to bring out the best flavor. Purple clay pots have strong adsorption properties and retain the tea's fragrance. Purple clay pots have a unique dual-pore structure, with both chain pores and closed pores coexisting. Chain pores allow the tea's aroma to pass through the pores, but because they are winding and tortuous, some residue remains on the pore walls. This is the primary reason why purple clay pots retain the tea's fragrance. Black tea…

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.…

Generally, Oolong tea is best for gongfu brewing, but white tea, black tea, yellow tea, and dark tea can also be used. Since these teas are processed after fermentation, the resulting infusion is clear and bright in color with a better taste and lingering flavor. Can Black Tea Be Used for Gongfu Brewing? 1. Selecting Suitable Black Tea: Gongfu brewing usually suits single-origin teas, and there are many varieties of black tea, each with different flavors and aromas. Choosing the right variety of black tea is crucial. Generally, Yunnan black (Dian Hong), Lapsang Souchong, Keemun black tea, and Golden Eyebrow are suitable for gongfu brewing. 2. Controlling Brewing Time: Gongfu brewing requires shorter steeping times, while black tea typically needs longer steeping times, usually around 3-5 minutes. It's important to control the brewing time to avoid overly strong or weak tea. 3. Adjusting Water Temperature: Gongfu brewing typically uses boiling water, whereas black tea should be brewed at a slightly lower temperature, around 90°C. Adjusting the water temperature is necessary to prevent the tea from being too hot or too cool. 4. Selecting Suitable Tea Ware: Gongfu brewing often uses clay pots or glass cups, while black tea is better…

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…

When brewing white tea, the water temperature should be controlled between 90-100°C. Fresh white tea, with its tender texture, is suitable for brewing with boiling water above 90°C. For aged white tea, it requires boiling water at 100°C to awaken its inner qualities. Brewing Water Temperature for White Tea The water temperature for brewing white tea is 100°C. As a fermented tea, the use of boiling water helps extract the inner substances from the leaves, resulting in a more fragrant and flavorful infusion. If the water temperature is too low, the tea leaves will not fully open, leading to a bland taste. When brewing white tea, it is recommended to use a lidded bowl. First, place the dry tea leaves inside, then pour in boiling water to rinse the tea. After 5 seconds, discard the water. Then add boiling water again, do not cover, and after 1-2 minutes when the tea has expanded, it can be consumed. Brewing Time for White Tea The brewing time for white tea varies according to the number of infusions. The first infusion takes about 5 minutes, the second takes around 3 minutes, and subsequent infusions should also be kept around 3 minutes. Typically, white…

Many people believe that during the processing, transportation, and storage of tea leaves, they come into contact with a lot of dust, tea fuzz, and impurities. Rinsing the tea can clean these off, making the tea healthier and more hygienic to drink. Is this true? Scientific tests show that most bacteria and microorganisms are killed at water temperatures above 80 degrees Celsius. Typically, the water temperature used for brewing tea is not lower than 80 degrees. Generally speaking, green teas do not need to be rinsed, especially tender shoots picked before the Ming Festival, which can be directly brewed using mid-dunk or top-dunk methods. For black teas and oolong teas, you may rinse them once with hot water, but it's also fine to skip this step. Personally, I usually choose not to rinse the tea. Teas that are generally recommended for rinsing are compressed teas, particularly aged compressed teas. The rinsing process not only gives the impression of washing away impurities (which doesn't really happen) but also serves as a way to awaken the tea (the key effect of rinsing compressed teas). If you do rinse the tea, how should you do it? Green teas typically do not require rinsing.…

"Nine out of Ten People Have Gastric Issues," referring to the fact that most people have some degree of gastric problems. Many believe that tea harms the stomach, and those with poor digestive health should avoid it altogether. This is actually a significant misconception. For individuals with normal or slightly weaker digestive functions, all that's needed is to follow proper tea-drinking methods and choose suitable types of tea. Those with severe gastric conditions or who have been advised by doctors not to drink tea should follow medical advice. The key to whether tea nurtures or harms the stomach lies in how one drinks it. I. What "Stimulation" Does Tea Have on the Stomach? Tea can create a certain "stimulation" on the stomach, but this stimulation isn't entirely negative. On one hand, some active substances in tea bind with stomach proteins, which might cause discomfort for those with gastric issues. However, this discomfort is likely due to the timing, concentration, and amount of tea consumed. On the other hand, the alkaloids in tea can stimulate gastric juice secretion, promoting digestion and increasing appetite. For example, after consuming greasy foods, one often experiences bloating and nausea. Drinking a cup of tea half…

Generally, a pot of around 150cc is selected, with purple clay being the best choice. Typically, pots with a low and broad body and good water release are preferred. The main difference between brewing in a small pot and using a lidded bowl lies in the water release process. There's a delay in water release when using a small pot, so it's important to allow for this during operation. The tea should be just right before the pour begins, with the ideal moment controlled at about halfway through the water release, ensuring the tea broth is just right. Another difference is that a small pot can be warmed by pouring boiling water over it, which helps to enhance the flavor of teas that require high temperatures. Preparation Before Brewing Tea: 1. Use mineral water or purified water, and generally, boiling water is best. 2. Prepare a pot of suitable capacity based on the number of people. Set the approximate amount of tea (for example, for a 200cc pot, use about 8g of tea) according to the capacity and the number of people or individual taste preferences. 3. Warm the pot: Pour boiling water into the pot, which primarily serves to…

I have always loved tranquility: a book, a cup of tea, a moment of leisure that belongs to me. My heart finds peace in the quiet corners, filled with joys and sorrows alike. I do not feel lonely or regretful; only the faint hint of longing that inadvertently settles on my brow. I wish to become a blade of grass, growing under the sun and dancing with the breeze. To find contentment without desires, to exist in silence, cultivating a heart full of tolerance and openness. To embrace all the flavors of life and savor every emotion, living without disturbance, smiling at the world. I place my pen in the ebb and flow of time, entrusting my thoughts to the words that rise and fall. I seek warmth and lean on the soul, allowing kindness to grow within me, making my heart pure and beautiful. Life is like a speck of dust, sometimes flying high, sometimes settling down. Each day passes in toil and haste. To live happily, one must learn to please oneself. The road ahead may be thorny, but with confidence and determination, by being strong and brave, free from worry and fear, we can walk through any…

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…

Brewing ripened Pu'er tea involves three main steps: 1) Prepare a Yixing clay pot or a gaiwan; 2) Determine the tea-to-water ratio, using 7g of tea for every 100ml of water when brewing with a gaiwan, and 10g of tea for every 180ml of water when brewing with a Yixing pot; 3) Rinse the tea for about 10 seconds before brewing, then infuse with boiling water, with the first to fifth infusions steeping for 5-7 seconds, and subsequent infusions steeping for 7-10 seconds. 1. Teaware You can use a Yixing clay pot or a gaiwan to brew ripened Pu'er tea. The internal pores of a Yixing pot provide good breathability, which helps to enhance the aroma and aged flavor of the tea. A gaiwan, on the other hand, does not absorb flavors, allowing you to experience the true taste of the ripened Pu'er and appreciate its beautiful color. 2. Tea Quantity If using a gaiwan, a general guideline is a tea-to-water ratio of 7g of tea for every 100ml of water. For brewing with a Yixing pot (180ml capacity), around 10g of tea is suitable. Adjust the amount of tea based on your preference for stronger or milder flavor. 3.…

Old white tea doesn't need to be boiled for too long, or it will become bitter and astringent, making it difficult to drink. When boiling the first pot of tea, the water doesn't need to boil for too long. After adding the tea, you can turn off the power source and use the residual heat to warm it up. Once the water stops boiling, you can pour out the tea and drink it. How Long to Boil White Tea? No Need for a Long Boil! The general boiling time for white tea is 3 to 5 minutes. Start by taking 5g of white tea and 500ml of cold water. Pour the cold water into the teapot and turn on the teapot switch, setting the temperature to 100°C. Once the water boils, remove the lid and add 5g of white tea to the pot. Boil again until it reaches boiling point, then turn off the heat. The boiling time should not be too long, generally around 3 to 5 minutes. There are two ways to boil white tea: one is to directly boil the dry tea, and the other is to first wake the tea with boiling water in a teacup…

Brewing Yunnan black tea involves a critical control of three factors: the amount of tea, water temperature, and brewing time. It is recommended to use warm water around 80 degrees Celsius for brewing. A quantity of 5 grams of tea is ideal, adjusted according to the brewing vessel, such as a lidded bowl. In fact, washing Yunnan black tea isn't necessary; this applies to all types of black tea. The quality of Yunnan black tea is relatively delicate, and its soluble substances are easily extracted, so there's no need to wash the tea before brewing. How to Brew Yunnan Black Tea 1. Warming the Cup. Rinse porcelain cups, teacups, and a pitcher with boiling water. 2. Adding the Tea. Gently scoop Yunnan black tea leaves into the cup using a tea spoon. Don't use too much tea, about 3-5 grams per serving, as too much can overpower the aroma and flavor. 3. Rinsing the Tea. Pour in water (around 85 degrees Celsius) and immediately pour it out without drinking it. 4. Brewing. Pour the cooled water (around 85 degrees Celsius) slowly along the side of the cup to swirl the leaves and fully immerse them, allowing the color, fragrance, and…

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…

Brewing a pot of your favorite tea and watching the leaves unfold in hot water is a pleasure. Drinking a cup of tea during leisure time is even more delightful.It feels like one's soul merges with the tea, enjoying an indescribable natural beauty. In fact, every leaf of tea experiences the fusion of nature and human intention. Today, let’s talk about aged white tea. First, what is aged white tea? Aged white tea, much like raw Pu'er tea, becomes richer and more fragrant over time if stored properly. Its character changes from originally cool to warm, enhancing its value for consumption. We refer to white tea that has been stored for many years within its proper shelf life as aged white tea, also known as silver tea. What precautions should we take when storing aged white tea? Many aged white teas are sold as compressed cakes, which should be kept in their original packaging and stored in a cool, dark place while maintaining dry conditions. If the environment is too warm, the active components in aged white tea can evaporate quickly, accelerating its aging process, but this may cause it to lose its original nutritional value and character. If you…

"Throughout history, poets have been tea connoisseurs, toasting their friends with a cup of clear tea." In China's thousands of years of history, the humble tea leaf has played an indispensable role. Among the seven refined pursuits of life—music, chess, calligraphy, painting, poetry, wine, and tea—one cannot do without tea! The tea mountains are filled with verdant green after a whole winter of rest and accumulation. It seems that the fragrance of tea wafts from the tenderest and most vibrant branches among the leaves, its subtle aroma enchanting and intoxicating. Spring breezes are delightful, but nothing compares to sipping a cup of spring tea, lost in its floral splendor. What is Pre-Ming Tea? "Pre-Ming Tea" and "Pre-Rain Tea" are terms used in the Jiangnan tea region along the Yangtze River to refer to different stages of spring tea based on seasonal divisions. Due to the climate in the Jiangnan area, some early-emerging tea varieties begin sprouting around the Awakening of Insects and Spring Equinox. Thus, tea harvested before the Qingming Festival is called "Pre-Ming Tea." The appeal of "Pre-Ming Tea" has always been due to its high quality and relative scarcity. Its excellence lies in the tenderness of its buds…