Brew Tea

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…

The Laba Festival is almost here, which also means that the Spring Festival is about to kick off, with the festive atmosphere growing stronger day by day. Bid farewell to the old year with bowls of Buddha porridge and welcome the New Year with every grain of the eight treasures. During the Laba Festival, we drink Laba porridge and Laba tea to welcome the upcoming New Year. There are many customs associated with the Laba Festival, most of which revolve around food, such as Laba porridge, Laba garlic, Laba tofu, Laba noodles, and even "Laba ice." Of course, what Tea Weekly is introducing to everyone today is a cup of Laba tea with endless flavors~ Laba tea originated in the prosperous Tang Dynasty and was introduced to the northwest during the Ming and Qing dynasties. Traditionally, it is a premium beverage served by the Hui and Dongxiang ethnic groups along the ancient Silk Road to their guests. Laba tea is originally known as Eight Treasure Tea or Three-Brew Tea. In regions of Northwest China, such as Gansu, Qinghai, and Ningxia, there is a tradition of drinking Eight Treasure Tea. In these areas, drinking Eight Treasure Tea is a common part…

Brewing tea is an art that can bring a moment of tranquility and comfort amidst a busy life. Whether it's green tea, black tea, oolong tea, or other varieties, the correct brewing method can fully release the aroma and flavor of the tea leaves. Here, we will detail how to brew the perfect cup of tea. (Image source: network, delete upon infringement) Select Suitable Tea Leaves The first step to brewing good tea is choosing high-quality tea leaves. Different types of tea have distinct flavors and health benefits. Green tea is refreshing and rich in antioxidants; black tea is robust and invigorating; oolong tea lies between green and black tea, with unique floral and fruity aromas. When purchasing tea, try to choose fresh loose leaf tea over tea bags, as loose leaf tea is generally of higher quality. Prepare Brewing Tools Good tools can help you better control every detail of the brewing process. You'll need a clean teapot or teacup, a strainer (if using loose leaf tea), a teaspoon, a timer, and a saucer. For certain teas, such as green tea, you may also need a thermometer to ensure the water temperature is appropriate. Select Suitable Water and Water…

Golden Bud tea should be brewed at a water temperature of 85 to 100°C. As a type of green tea, it is characterized by its unique freshness and tender aroma. There are mainly two ways to brew this tea in daily practice: using a lidded bowl or a glass cup. When brewing with a lidded bowl, the tea can be separated from the water, and boiling water can help release the tea's aroma. When using a glass cup, the tea cannot be removed from the water immediately, so a lower water temperature around 85°C is needed to avoid bitterness caused by prolonged steeping at high temperatures. Method of Brewing Golden Bud Tea 1. Cool boiled mineral water for three minutes until it reaches 90°C; 2. Take an appropriate amount of Golden Bud tea and place it in a glass cup; 3. Pour in 90°C water; a lower temperature will not allow the tea leaves to fully unfurl into their natural shape, while too high a temperature can destroy the amino acids in the tea; 4. As the dry tea slowly unfurls, gently rotate the glass cup to admire the golden, fresh appearance of the leaves as they slowly grow at…

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…

White tea is the simplest type of tea. It doesn’t require any fixation or stir-frying, it only needs to be naturally air-dried. Even for storage, white tea has low requirements; it just needs to be kept at a constant temperature in a dry and odorless environment. Without complex processes and minimal human intervention, white tea presents a taste that is closest to nature, a fresh and sweet flavor. Coupled with the full-bodied "sunny taste" produced by sun-drying, white tea embodies minimalism in Chinese teas. White tea, one of the six major types of tea, is renowned for its fresh and unprocessed character. If we compare tea-making to cooking, some green teas would be stir-fried dishes, black teas would be braised dishes, while this white tea would be like blanched vegetables, preserving the most basic flavors of the tea leaves. Just like relationships between people, it doesn’t need to be dramatic, as long as there is consistent warmth and sincerity. White tea is cool in nature and has effects similar to those of rhinoceros horn. The reputation of white tea dates back a long time, with early records found in "Compendium of Materia Medica" and "The Classic of Tea." "Compendium of…

The question of whether dark tea is better steeped or boiled is one that often comes up. Opinions on this matter vary widely, with each side presenting their own arguments. This can be particularly confusing for those new to dark tea. In fact, both steeping and boiling are viable options for drinking dark tea, they're simply different ways of enjoying the beverage. However, there is a common misconception that dark tea should only be boiled, as this is how it is traditionally prepared by nomadic people on the frontier, be it in milk tea or butter tea. The suitability of steeping versus boiling dark tea really depends on the individual, the setting, the age of the tea, and the grade of the raw material used, and there's no one-size-fits-all answer. Historically, dark tea was primarily sold to provinces where ethnic minorities lived in the northwest border regions, hence the name "border tea." Nomads in these areas consume a diet rich in beef, mutton, and dairy products, which are high in fat and low in dietary fiber and vitamins. This makes dark tea a necessity for them. As such, dark tea has been an indispensable part of life for the people…

Pu'er tea brewing is very particular; even the same tea can taste different depending on who brews it. We emphasize "brewing according to the tea," which means choosing a brewing method based on understanding the nature of the tea, a process that involves continuous learning and practice. This process is long and challenging. However, during this journey, we can start by learning about common mistakes to make the tea more enjoyable. Six Mistakes in Brewing Pu'er Tea 1. High and Fast Water Pouring The high and fast water pouring technique is suitable for Oolong tea, as it enhances its aroma. However, this method is not suitable for Pu'er tea. The rich contents of Pu'er tea can lead to an overly bitter and astringent initial infusion if the water is poured too quickly, resulting in a light and thin later infusion. The desired taste for Pu'er tea is characterized by a stable fragrance, soft and full-bodied flavor, and strong layering. The correct method is to pour water slowly and precisely, ensuring better coordination between the flavors of the early and later infusions. 2. Brutal Tea Cake Breaking If the tea cake is broken into pieces that are too small, too large,…

The liquor of black tea is bright red, and its taste is mellow, sweet, and pleasant. However, many friends find that black tea can be quite particular when brewing it; if the temperature isn’t right, the tea doesn’t taste as it should. To understand this issue of water temperature, we must first consider another question: the rate at which the internal components of the tea leaves are released. It’s easy to understand that the higher the water temperature, the faster these components will be released. If you want a cup of tea that is full-bodied in color, aroma, and flavor quickly, then boiling water is the way to go. There has always been a belief in the industry that tender teas can be scalded by boiling water. However, considering green tea is often processed at temperatures above 85°C during stir-frying, where does the idea of scalding come from? Black tea is not stir-fried but goes through drying or sun-drying processes, typically at temperatures below 85°C. This leads to an interesting question: stir-fried green tea cannot be brewed with boiling water, nor can fermented black tea, suggesting that black tea is even more delicate than green tea? When it comes to…

Ancient sage Confucius proposed that there are six realms in life: "At fifteen, I set my heart on learning; at thirty, I stood firm; at forty, I had no more doubts; at fifty, I knew what was the will of Heaven; at sixty, I could hear everything with equanimity; and at seventy, I could follow my heart's desire without overstepping any bounds." There are also six realms of tea drinking, and the experience can vary with different times and moods. Realm Beyond the Realm When starting to drink tea, many people find all teas taste the same — bitter. This is because their taste buds have not yet developed enough to discern the nuances of sweetness, astringency, and other flavors in the tea, leading to a feeling that all teas taste alike. At this stage, the "taste of tea" has not been fully appreciated, hence it is called the "Realm Beyond the Realm." The First Realm After drinking tea for some time and gaining more knowledge about it, one begins to distinguish between different types of tea. The ability to taste bitterness, astringency, and sweetness emerges. Although still unable to fully appreciate the subtleties of tea flavors, one starts to…

Fuding Aged White Tea Cake's Appeal Fuding aged white tea cake is one of China’s traditional famous teas, beloved by tea enthusiasts for its unique production process and taste. Compared to other types of tea, aged white tea, after years of storage, has a mild nature and significant medicinal value. So, how can we properly brew Fuding aged white tea cake to fully bring out its flavor and benefits? Let’s explore together. (Image source: Internet, delete if infringement) Selecting the Right Utensils To brew Fuding aged white tea cake well, choosing the right tea utensils is crucial. We recommend using a purple clay pot, a covered bowl, or a glass pot. Purple clay pots have good breathability, which helps to better stimulate the aroma of the tea leaves. Covered bowls are easy to use and suitable for beginners. Glass pots allow you to clearly observe the changes in the tea leaves in the water, adding to the enjoyment of tea tasting. Water Temperature and Choice of Water Water temperature is one of the key factors in brewing tea. For Fuding aged white tea cake, it is recommended to use water at 90°C-95°C. If the water is too hot, it can…

Black tea and milk can indeed be enjoyed together—think of the classic combination in milk tea. Some people say that milk should not be consumed with tea, as the calcium in milk can bind with oxalic acid in the tea, making it unabsorbable. This theory doesn’t hold up. Compared to vegetables, tea is not a major source of oxalic acid. A teabag contains 4-6 mg of oxalic acid per gram, and each molecule of oxalic acid can bind with two calcium ions. The molecular weight of oxalic acid and the atomic weight of two calcium ions are roughly in a 1:1 ratio. Brewing a cup of tea typically requires 1-2 grams of tea (for most people), which would contain no more than 12 mg of oxalic acid, resulting in a loss of only 12 mg of calcium. However, half a cup of milk (100 grams) contains 100-120 mg of calcium, so even if 12 mg were lost, it would only be one-tenth of the total, not something to worry about, and certainly not leading to osteoporosis. Can I Add Milk Directly to Black Tea? Milk can be added directly to black tea. Milk is rich in protein, calcium, and other…

Old Bingdao tea, a precious Pu'er tea from Yunnan Province, has captured the hearts of countless tea enthusiasts with its unique aroma and rich flavor. While many have heard of its reputation, few truly understand and master its brewing method. Today, let's unveil the mysteries of Old Bingdao tea together and learn how to brew it correctly to fully appreciate its distinctive charm. (Image source: Internet, delete upon infringement) Preparation: Choosing Suitable Teaware Choosing suitable teaware is crucial when brewing Old Bingdao tea. Gaiwans or purple clay pots are recommended as they better restore the tea's aroma and taste. Gaiwans are suitable for beginners and transparent glass gaiwans allow you to admire the color of the tea liquor. Purple clay pots are more suited to tea enthusiasts with some experience in tea art, as they enhance the tea's taste profile, but note that new purple clay pots need to be seasoned before use. Water Quality and Temperature Selection In the art of tea, "water is the mother of tea," and good water quality can greatly enhance the quality of the tea. When brewing Old Bingdao tea, it is recommended to use soft water such as mineral water or purified water,…

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…

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,…

When we savor Puer tea, we often hear the term “Aged Charm.” What is “Aged Charm”? It is a complex sensation that is more pronounced in aged Puer teas. The Aged Charm comprises the woody aroma sensed through the nostrils and the rich taste experienced by the palate, among other sensory perceptions. This charm requires a tranquil mind to appreciate fully, from its fragrance to its flavor. Over time, one can gain a deeper understanding of the Aged Charm. Puer teas that exhibit Aged Charm are typically the result of good raw materials, craftsmanship, and storage conditions working together. Well-made ripe teas generally undergo aging at a rate of about two to three years per cycle. In the first transformation phase, ripe teas may have a slight "watery" feel and "heap scent," but the tea flavor is clear, the heap scent is clean, and the tea soup appears slightly turbid, with a brownish-red or dark red color. There is noticeable aftertaste and a sense of charm. In the second transformation phase, the "heap scent" fades, and the tea and water become more integrated. The ripe aroma and gradually fuller aged aroma become apparent. The tea soup turns deep red, 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…

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

If you're looking for a drink that's both delicious and healthy, flower water infusion tea is definitely a great choice. This natural beverage not only helps to relax the body and mind but also has many benefits. This article will introduce you to the various advantages of flower water infusion tea and teach you how to make it easily. (Image source: network, delete if infringement) What is Flower Water Infusion Tea? Flower water infusion tea is a type of tea made by infusing various flowers, such as chrysanthemum, rose, jasmine, and others, which have been dried. These flowers are rich in antioxidants, vitamins, and minerals, greatly benefiting health. Flower water infusion tea not only has vibrant colors and a pleasant aroma but also provides a natural sweetness without the need for added sugar. The Benefits and Effects of Flower Water Infusion Tea The benefits and effects of flower water infusion tea are varied and include, but are not limited to, the following: 1. Boosting Immunity Many flower teas, such as chrysanthemum tea and rose tea, are rich in vitamin C, a potent antioxidant that helps to strengthen the immune system and resist colds and other infections. 2. Improving Digestion Certain…

In the long history of Chinese tea culture, both pointing tea and brewing hold significant positions. Pointing tea is a unique form of tea art from the Song Dynasty, while brewing represents modern tea art. Let's explore these two forms of tea art together and appreciate the beauty of traditional and contemporary tea arts. (Image source: Internet, to be deleted upon request) What is Pointing Tea? Pointing tea, also known as "Tea Hundred Games," is an exquisite form of tea art that originated in the Song Dynasty. Emperor Huizong described the process of pointing tea in detail in "Da Guan Tea Treatise." This form of tea art, with its intricate techniques and unique cultural background, became a symbol of Song Dynasty tea culture. The basic procedure for pointing tea involves grinding tea cakes into fine powder, using a tea whisk (a bamboo tea brush) to mix the tea powder with hot water, stirring quickly to create a thick tea soup, and finally forming a delicate foam on the surface of the tea soup. The finer and longer-lasting the foam, the more skilled the pointing tea technique. Historical Background of Pointing Tea The Song Dynasty was an era that valued governance…

The brewing temperature for Dian Hong black tea is 95-100°C. High-quality black tea contains a rich array of substances and deeply accumulated aromatic compounds that can only be fully released with water at or above 95°C. This high temperature brings out the tea's rich and varied aroma and also helps to extract its internal substances, ensuring the fullness of the tea liquor. What Temperature Water is Best for Brewing Dian Hong Black Tea? The ideal water temperature for brewing Dian Hong black tea is 95°C. Black tea is made through fermentation, and using high temperatures can fully extract polyphenols, amino acids, and other substances from the tea. Additionally, high temperatures enhance the aroma and richness of flavor. However, the 95°C refers to water that has been left to cool for about 2 minutes after boiling, not water that has not reached boiling point. For premium black teas, a water temperature around 95°C is suitable, or you can use water at 100°C for a more intense flavor. Regardless, the water must always be brought to a boil. There isn't a definitive temperature, as lower temperatures yield a smoother taste and slower extraction of substances, increasing the tea's durability, while higher temperatures…

Why has Fuding white tea become so popular in recent years? Some say that the ultimate charm of white tea is its "liveliness"; it awakens your entire being, not just passing through your mouth but permeating your whole body, stirring your soul.Therefore, when drinking white tea, you should not only savor its taste but also appreciate its aroma. The correct method is essential! 01 Understanding the Aroma In general, white tea has a rich and fragrant aroma. However, if processed properly or stored well, it can also have a pure and intense scent. The high-grade white teas like Silver Needle and premium White Peony have a downy fragrance, which is an important criterion for judging their aroma, with a requirement that it be prominent. Due to their early picking and tender leaves, they also exhibit a distinct fresh aroma. 1. The "Aroma" of Silver Needle A well-aged, cleanly stored, and high-quality Silver Needle has a refined style and lingering flavor. Its aroma is elegant, varied, and enduring. The taste is clean and sweet, with continuous sweetness in the mouth and a long-lasting salivation effect, accompanied by a throaty aftertaste. 2. The "Aroma" of White Peony The aroma stands out, blending…

China's tea culture is profound, many people enjoy tea, but there are also some who do not know how to appreciate it, especially a renowned variety like Pu'er tea, which many are reluctant to try. Some think it's too expensive, others see no need for it. In fact, drinking tea is both an enjoyment and a way to maintain health. Drinking Pu'er tea can also have health-preserving effects. So, how should one drink Pu'er tea? Brewing Method OneMany people are unfamiliar with the proper method of brewing Pu'er tea; they simply take a handful and pour hot water over it in a cup. However, the amount of tea used has strict requirements – using too much can result in a bitter taste, while too little can make the tea weak. Therefore, the first step is to select the tea and control the quantity. For high-quality Pu'er tea, 3-5 grams is sufficient, depending on the size of your teaware. You can adjust the amount of tea based on the size of your teapot or cup. Next, pour boiling water into the cup, adjusting the temperature according to the freshness of the tea leaves. After brewing, use the lid to skim off…

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…