Brew Tea

Many people enjoy savoring tea during their leisure time. There are many types of tea, among which Pu'er tea is a relatively popular one. Pu'er tea has a unique aroma and a sweet and mellow taste, making it a healthful tea suitable for all ages. So how should Pu'er tea be drunk? How to Brew Pu'er Tea The brewing of Pu'er tea can vary depending on the age of the tea, whether it's raw or ripe, the choice of vessel, water temperature, and amount of tea used. Generally, Pu'er tea is brewed with boiling water at 95 to 100°C to bring out its aroma and flavor. Start by breaking off about 7 grams of tea, then warm the cups and teapot. Rinse the Pu'er tea once or twice, pouring in boiling water and immediately discarding it. During actual brewing, the first few infusions should be quick, with the brewing time gradually increasing as the number of infusions increases. When the tea becomes lighter, you can allow it to steep longer. When to Drink Pu'er Tea Pu'er tea is a healthy beverage that can generally be consumed at any time. If you're particular about drinking it for health benefits, ripe Pu'er…

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

When it comes to materials for brewing tea, many people think of glass, ceramic, or stainless steel. However, in recent years, a material called PPSU has started to gain attention. Can PPSU material be used for brewing tea? This article will explore this question in detail and provide you with some practical advice. (Image source from the Internet, delete if infringing) What is PPSU Material? PPSU, which stands for polyphenylsulfone, is a high-performance thermoplastic. It has excellent impact resistance, chemical resistance, and heat resistance. PPSU is commonly used in medical devices, food containers, and aerospace applications because it can withstand high-temperature sterilization without releasing harmful substances. Safety of PPSU Material PPSU material is widely used in the medical field, such as surgical instruments and sterilization trays, indicating its performance under high temperatures and harsh conditions. According to available data, PPSU can withstand temperatures up to 180°C and has good hydrolytic stability and chemical resistance:citation[oaicite:0]{index=0}. These properties ensure that PPSU remains stable in hot water and steam environments, without breaking down or releasing harmful substances. Can PPSU Material Be Used for Brewing Tea? Based on the characteristics of PPSU, the answer is yes. PPSU material can withstand the high temperatures required…

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

Before brewing, ensure you use a transparent glass cup to avoid the tea becoming overly cooked and affecting its taste. When brewing, first scald the cup with boiling water, then add the tea leaves and pour in one quarter of the cup’s capacity with boiling water. After letting the tea steep for 1 minute, fill the cup with water and let it sit for a moment. There are many portable Pu'er tea products available on the market. These products have undergone purification processes and contain high amounts of proteins, amino acids, and other elements that provide important nutritional supplements and health benefits for the body. If you do not prefer strong tea, avoid leaving the Pu'er tea steeping in water for too long. Be mindful of the amount of tea you use to prevent waste. Brewing Pu'er Tea in the Office 1. Preparing the Tea: If using compressed tea, pry off the desired amount and store it in a jar for later use, or pry it just before brewing. Miniature Pu'er tea bricks are now more popular among office workers because they are convenient to carry and store. 2. Adding the Tea: Place an appropriate amount of tea leaves into…

China is the birthplace of tea, and our ancestors have been discovering and utilizing tea for thousands of years. This ancient beverage has evolved from its earliest form as steamed green tea to the six major categories we know today, over a development period spanning more than two millennia. Throughout this long history, countless Chinese tea enthusiasts have contributed their wisdom and hard work, creating a profound tea culture. Today, let's discuss several "minor issues" related to tea. 1. Must the water used for brewing tea be boiled to 100 degrees Celsius? It is necessary to boil water to 100 degrees Celsius. However, the temperature of the water used for brewing should primarily depend on the type of tea being brewed. For green teas, it is generally not advisable to use boiling water at 100 degrees Celsius. Instead, water between 80 to 90 degrees Celsius (after boiling and cooling to the desired temperature) is preferred. The greener and more delicate the tea leaves, the lower the water temperature should be, which will result in a fresher, brighter, and more flavorful infusion with less destruction of vitamin C. At higher temperatures, the tea infusion becomes darker in color, vitamin C is…

When describing a good cup of tea, the term “salivation upon tasting” is often used, along with another term, “sweet and salivating.” In short, a good tea is one that induces salivation. This sensation refers to the spontaneous secretion of saliva under the tongue when the tea is first tasted, creating a slightly sour yet sweet aftertaste in the mouth. This effect then spreads to the cheeks and the surface of the tongue. But why does this happen?This is because the tea contains substances such as polyphenols, sugars, amino acids, pectin, and vitamins, all of which promote salivation in the mouth. Generally, the higher the quality of the tea, the greater the concentration of these substances, leading to a stronger and longer-lasting salivation effect. This is why it is said that the better the tea, the more salivation it induces. This salivation can be divided into several types: Salivation at the Cheeks After the inner lining of the mouth tastes the tea, the stimulation from the polyphenols causes the inner walls of the cheeks to tighten and contract, resulting in a sense of astringency and the secretion of saliva. This type of salivation is referred to as “salivation at the…

On November 22, it was too cold and there were no customers in the shop. Tea merchant Old Yang had steeped a pot of tea until it lost its flavor and was about to change it when a middle-aged man in his early forties suddenly came in. One look and you could tell he was a seasoned tea drinker with over ten years of experience. There are some people who just give off a vibe that they are tea drinkers. This feeling is hard to describe but is usually accurate. Old Yang set aside the Mangfei tea he had just pried open and instead served single-tree Bingdao Bawai from 2020. Although single-tree Bingdao Bawai is somewhat rare on the market, he makes sure to stay on the mountain every year to make tea and jointly lease the tea garden with a few tea-making friends, trying to negotiate lower prices with the local farmers. Once truly produced, even a single-tree variety yields about twenty kilograms. Drinking 5-8 grams at a time doesn't make it feel particularly scarce. Treating customers with good tea is done wholeheartedly and in the spirit of friendship through tea. Unexpectedly, the middle-aged gentleman turned out to be…

A critically important chapter in the history of human civilization has been written by fragrances. Those invisible scents have established the closest and most mysterious connection between humans and nature. Humans, relying on this marvelous relationship, have experienced significant enhancement and progress in every aspect, from the material to the spiritual, from the sensory to the mental, from religion to politics, and from science to art. However, contemporary people, living in an extremely realistic yet virtual society, are constantly exposed to all kinds of informational "stimuli," making our inner space seem increasingly "powerful." Simultaneously, with our daily indulgence in flavorful foods and spicy drinks, our tastes seem to have become increasingly bold. Over time, many people have realized that their senses have regressed significantly, and there is a certain barrier between their sense of smell and fragrances… Nowadays, with the revival of Puer tea at the beginning of the new century, the era of Puer tea consumption is dawning, and identifying and appreciating its aroma has been elevated to unparalleled heights. Even in general tea evaluation, aroma alone accounts for 30% to 40% of the total score, demonstrating the crucial role and significance of smelling in the enjoyment of tea.…

Those who love tea know that drinking raw Pu'er tea is good for health, but do you know how to drink it correctly? Below is an introduction on the proper way to consume raw Pu'er tea. 1. Many women hope to lose weight by drinking Pu'er tea. If you want to lose weight, remember to drink raw Pu'er tea half an hour after a meal. This is because after eating oily food, Pu'er tea can help eliminate the grease and promptly remove excess fat from your body. 2. Drinking raw Pu'er tea half an hour after a meal is most suitable; drinking it before a meal is not recommended as tannins in the tea can cause stones. However, if your digestion is good, you can drink it half an hour after eating. 3. Pu'er tea becomes more fragrant and better tasting with age. For some new raw Pu'er teas, they taste better after being stored for one or two years compared to drinking them immediately. However, it's important to store them under appropriate conditions to achieve the "better with age" effect. 4. Raw Pu'er tea has a cooling nature and is more suitable to drink during summer, providing a cooling…

Boiling tea can be seen as an advanced method compared to steeping. Typically, boiling is used when the full depth of flavor cannot be extracted by steeping alone, as boiling makes the tea more aromatic and robust. Generally, older teas are better suited for boiling because they are more resilient and have a richer and varied internal quality. Examples include aged white tea, aged Pu'er tea, and aged Tieguanyin oolong. Tea can be boiled directly or after initial steeping. Lighter teas like white tea are suitable for direct boiling in a pot, while stronger teas such as dark teas benefit from being steeped in a covered bowl for four to five rounds before boiling, preventing the resulting brew from being overly strong. What Kinds of Tea Can Be Boiled? Which Teas Are Best for Boiling? 1. Young White Tea Should Be Steeped; Aged White Tea Is Better Suited for BoilingWhite tea is a minimally processed tea that is sun-dried or gently oven-dried, giving it a distinctive silver color and "green with white" appearance. Its aroma is gentle, and its liquor is light. White tea is typically categorized into Silver Needle (pure buds), White Peony (one bud and one or two…

Shu Yinzǐ tea is a unique and precious Pu'er tea, whose compressed tea bricks break apart like silver pieces, hence the name "Shu Yinzǐ tea." This tea not only has a distinctive appearance but also boasts a taste that lingers in the memory. So, how can you correctly brew a cup of fragrant Shu Yinzǐ tea? This article will detail the brewing method for Shu Yinzǐ tea, allowing you to easily enjoy its deliciousness at home. (Image source from the internet, delete upon request) What Is Shu Yinzǐ Tea? Shu Yinzǐ tea, also known as Silver tea, is a Pu'er tea that undergoes special processing. It typically exists in the form of tightly compressed tea bricks with a smooth surface and tiny leaves resembling broken silver. After long-term fermentation and aging, this tea possesses a rich aroma and deep flavor, making it a treasured item among Pu'er enthusiasts. Preparations for Brewing Shu Yinzǐ Tea Before brewing Shu Yinzǐ tea, we need to prepare some tools and materials: Shu Yinzǐ tea: Choose an appropriate amount based on personal taste, generally around 5 grams. Teaware: A purple clay pot or white porcelain gaiwan is recommended, as these teawares better preserve the tea's…

Rainforest Ancient Tree Tea, originating from Yunnan, China, is loved by tea enthusiasts for its unique aroma and taste. So, how do you properly brew this precious tea? Let’s explore together and learn the correct brewing method to enjoy the best flavor of the tea. (Image source: network, delete upon request) Select High-Quality Water Water is an important element in brewing tea, and choosing high-quality water can enhance the taste of the tea. Spring water, mineral water, or filtered tap water are typically recommended. Clear water without any odor can better bring out the aroma and flavor of the tea. Prepare Suitable Teaware Selecting suitable teaware is also important. Purple clay pots, porcelain gaiwans, or glass teaware are recommended. Purple clay pots can retain heat and have good breathability, suitable for savoring slowly; porcelain gaiwans preserve the original flavor of the tea; glass teaware allows you to appreciate the color changes of the tea infusion. (Image source: network, delete upon request) Control Water Temperature The brewing temperature for Rainforest Ancient Tree Tea is generally controlled between 90°C and 95°C. Too high a temperature can destroy the nutritional components and aroma of the tea, while too low a temperature fails to…

Drinking tea benefits health, especially when consumed consistently over time. However, it should be based on the principle of "drinking tea reasonably." To truly enjoy good tea, there are certain rules to follow, which vary depending on the person, the time, and the occasion. 1. Choose Your Tea Based on Personal Constitution The value of tea lies in its suitability for you. In Traditional Chinese Medicine, human constitutions can be categorized as hot or cold. Therefore, choosing the right tea according to one's constitution is essential. Generally, individuals with a normal constitution can drink most types of tea without concern, but for specific groups, selecting the right type of tea can make a difference. Those who smoke or drink alcohol regularly, tend to get overheated easily, have a fiery disposition, or are overweight usually have a heaty constitution and should opt for green tea, new white tea, or lightly fermented oolong tea; Seniors, those with a cold and weak digestive system, or people with a generally weak constitution typically have a cold constitution and are particularly suited to drinking black tea and ripe Pu'er. 2. Adjust Your Tea Based on the Time of Year Generally, the types of tea consumed…

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

The unique shape and taste of Ganpu have attracted many who previously had no interest in Pu'er tea, leading them to start drinking it. Some joke that the distance between a tea novice and a Pu'er enthusiast might just be one Ganpu away. The phrase "soaking is better than drinking" has led to various creative ways to brew Ganpu. This has delighted an increasing number of Ganpu enthusiasts, and we share some common brewing methods here. Ganpu is so "reliable" The appreciation of Ganpu starts with its delicate outer covering. The packaging for small Ganpu is becoming increasingly fashionable, designed to appeal to young people's tastes. Even before you drink it, this little fruit seems like a spirited sprite, stimulating your senses visually. The best Ganpu fruits come from the Xinhuai core production area in Guangdong, paired with ripe Pu'er tea from Yunnan. Ripe Pu'er is known for its smooth flavor, neither too strong nor too weak, perfectly complementing the peel. The Ganpu and Pu'er complement each other, with the Ganpu relying more on the Pu'er. A high-quality ripe Pu'er can significantly enhance the taste and aroma of a Ganpu tea. High-grade ripe tea leaves are typically chosen, and the…

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

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

Spring is a season of vitality and growth. As the weather gradually warms, people who have grown accustomed to the cold may start to feel fatigued and drowsy. No matter how much sleep one gets, it never seems enough, leaving them listless throughout the day. This is what we commonly refer to as "spring drowsiness." "Spring drowsiness" is not a disease, but it could be an early sign of suboptimal health. Persistent "spring drowsiness" might lead to conditions such as lung yin deficiency, lung dryness and heat, phlegm dampness, hyperactivity of liver yang, or liver and kidney yin deficiency. While "spring drowsiness" is not a serious ailment, it should not be underestimated. How can one alleviate "spring drowsiness"? A cup of tea to revitalize the mind. Spring is the perfect time for drinking tea. Tea enthusiasts generally know that this season calls for more tea consumption to invigorate and refresh the mind. In traditional Chinese medicine, drinking green tea in spring is believed to dispel the cold and dampness accumulated in the body during winter. The subtle aroma of tea not only clears the mind but also promotes the generation of yang qi in the body, which can help eliminate…

Dried tangerine peel can be paired with both ripe and raw Pu'er, but relatively speaking, ripe Pu'er is better. When paired with raw tea, the dried tangerine peel can alleviate the bitterness of the tea and moderate its strong taste and nature; when paired with ripe tea, the taste is smooth and aged with a rich aroma, complementing each other perfectly. Brewing ripe Pu'er together with dried tangerine peel results in a smoother and silkier flavor, catering to the drinking needs of most people. How to brew and cook Pu'er tea with dried tangerine peel; A cup of dried tangerine peel Pu'er not only clears the lungs and moisturizes but also provides a delightful afternoon experience. First, take a small teapot with a capacity of 200 ml, 2 grams of dried tangerine peel, and 8 grams of ripe Pu'er tea. Break the dried tangerine peel into small pieces, as smaller pieces will fully release the aromatic oils from the peel. When cooking dried tangerine peel Pu'er, it is important to maintain a balance between the two ingredients; too much peel can overpower the taste and lose the individual flavors. Place the dried tangerine peel and Pu'er tea together in the…

Generally speaking, Pu'er tea that is boiled tends to be aged tea. So, can young raw Pu'er (stored for a relatively short period) be boiled and drunk? In fact, the ethnic minorities on Yunnan's tea mountains have had the habit of boiling tea for centuries. Back then, what they boiled was not necessarily aged tea. The tea leaves the farmers boiled may not have been in the strict sense of sun-dried green tea, perhaps semi-dried old Pakka, or even fresh leaves. What is certain is: they were not kneaded, making it difficult for the inner qualities of the leaves to seep out. To get a strong flavor, boiling was the most practical and effective method. Boiling raw Pu'er has at least the following benefits: 1. For most people learning to drink Pu'er, it helps distinguish whether it is genuine ancient tree tea. The taste of Pu'er tea is relatively strong. New learners drinking raw Pu'er might simply perceive bitterness. Experts have mentioned many methods for discernment, but they can still be difficult to apply. It's not that what the experts say is incorrect. Rather, for the leaves, finding similarities is easy. For example, some plantation tea leaves have very attractive…

In China's culinary culture, the phrase "eat seasonally" holds great significance. These four words succinctly capture the close relationship between food and seasons. For tea culture, there are also many considerations when drinking in accordance with the time of year. According to traditional Chinese medicine: "In the midst of winter, when all life is dormant, the physiological activities of the human body are in a state of inhibition, the key to health preservation lies in keeping warm." Therefore, winter tea drinking emphasizes the concept of "warmth." Not only should the tea focus on warmth and nourishment, but the tea-drinking ritual itself should also strive to create a warm atmosphere. Snow Melting and Tea Boiling: The Poetic Warm Winter of the Ancients "The tea kettle startles at its boiling in the midnight hours, just as the snow on the bamboo outside the frosty window shines brightly." This line captures the elegant scene of the Tang Dynasty poet Sikong Tu boiling tea during winter. However, tea boiling did not begin in the Tang Dynasty; it started during the Western Han Dynasty. During the Han, Wei, and Six Dynasties periods, tea was "cooked together," resulting in a thick soup that was then consumed.…

We believe that there is a certain standard for tea infusion, and this standard represents the "objective quality" of the tea. This standard is defined as the preferred taste by over 80 out of 100 tea connoisseurs. This standard is within a specific range, not at a single fixed point. If we further discuss the appreciation of the tea infusion, treating it as a piece of work, it should first be brewed to the aforementioned standard concentration. Under such standard concentration, differences in personal preferences for aroma and aesthetic appreciation will arise. Once we enter the realm of appreciation, might some people suddenly think that the tea should present itself one way, then another way? It shouldn't be so. Whether they are the tea brewer or the taster, if their appreciation lacks a consistent standard, saying that one presentation is good at one moment and another is good the next, it indicates an unclear understanding of the tea's quality characteristics. From the perspective of the tea brewer, it means they have yet to effectively grasp the tea's quality characteristics through brewing. It is incorrect to regard occasional presentations as the quality characteristics of the tea. Just like a painting, the…

Nowadays, the tea culture is thriving, and all sorts of peculiar tea-related activities emerge endlessly, which is quite interesting to ponder. If we categorize different types of tea-related activities, there are at least four beauties in tea. ① The Beauty of Vulgarity Don't underestimate the expertise among ordinary people. Sitting in a taxi stuck on a smoggy highway, one's irritability seems to echo with the incessant honking outside. At this moment, the driver twists open his thermos cup, and an intense jasmine fragrance instantly fills the small cabin. "Wow, that smells great! Is it around 400 RMB per kilo?" "Nope, more like over 500. I'm always rushing around outside, so I need to drink something good..." For a while, the driver savors his tea happily, and the passenger enjoys the scent contentedly. In fact, tea-related activities can be both vulgar and elegant. This scene, which happens every day in various corners of the city, perfectly illustrates the beauty of vulgarity in tea. ② The Beauty of Rationality Some tea enthusiasts are very particular about the quality of tea. They focus on factors such as tree species, processing techniques, authenticity, grade, primary brewing tools, the three essentials of tea brewing, water…