Steeping

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…

Pu'er tea comes in raw and ripe varieties, with some people enjoying the distinct flavors of raw tea, its mingling sweetness and bitterness, while others prefer the subtlety and richness of ripe tea, which is neither bitter nor astringent. For ripe Pu'er, a good cup should not have any unpleasant or discomforting off-flavors, such as storage or pile fermentation odors. While it's true that ripe Pu'er may have some pile fermentation smell right after processing, this dissipates over time. If you taste a ripe tea several years old and it still has an unbearable pile fermentation odor, then the quality of this tea is significantly reduced. So what makes a ripe tea tasty, and how can we judge its quality? Generally, good ripe tea, whether loose or compressed, should have dry leaves that are tightly knitted, heavy, complete, with few broken pieces, showing downy tips, evenly colored, and having a certain degree of moisture and brightness. There should be no non-tea foreign matter, and the purity should be good. Poor-quality ripe tea, due to inadequate fermentation or processing, will have loosely bound, light, and more broken leaves. The color of the tea liquor is the result of water-soluble pigments dissolving…

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…

First, do you know what cold brewed tea is? By cold brewed tea, we mean steeping tea leaves in cold water, a method that upends traditional ways of brewing tea. It’s perfect for office workers, students, drivers, hikers, and anyone else on the go. As long as you can get your hands on a bottle of mineral water, you can enjoy a delicious and healthful cup of cold brewed tea anytime. The aroma and taste of cold brewed tea differ from those achieved by pouring hot water over tea leaves in a teapot. Generally, people find the flavor of cold brewed tea more natural than that of canned tea drinks. Unfermented green tea, lightly fermented wulong tea, lightly fermented white pekoe, and white peony are all suitable for cold brewing. The less the tea has been fermented, the sweeter and fresher its taste will be when cold brewed. However, remember not to leave the tea too long; after eight hours, it’s best not to drink it. If you’re sensitive to caffeine, you can opt for cold brewed tea in the evening. If you’re drinking tea to stay alert, however, we recommend brewing it with hot water. Not all types of…

North America Canada Canada is the northernmost country in North America, with a land area of 9.98 million square kilometers, ranking second in the world. Canada is known as the "Land of Maple Leaves," and its capital is Ottawa. Benefiting from abundant natural resources and highly advanced technology, Canada has become one of the countries in the world with the highest quality of life, most prosperous society, and most developed economy, and is also one of the largest and most important diamond-producing countries in the world. Canadian Tea Culture Tea Drinking in Canada (image for reference) The first country in the Americas to drink tea was the United States, which also has a high consumption volume; Canada follows closely behind, being a well-known tea-drinking country in the Western Hemisphere. In Canada, the primary type of tea consumed is traditional high-quality British-style hot black tea. However, as awareness of the health benefits of green tea has increased, the habit of drinking black tea is gradually being replaced by green tea, jasmine tea, oolong tea, and other specialty teas. With the development of society, a tea culture that reflects Canada's multicultural identity has also evolved. Maple Syrup Maple Syrup Tea Maple syrup,…

As a beginner who loves Pu'er tea, how can you brew Pu'er tea in a way that appears professional and tastes great? Here, we discuss the three key elements of brewing Pu'er tea and the brewing process.   The three key elements of brewing Pu'er tea are: amount of tea used, brewing time, and water temperature. Teaware: You can use a purple clay teapot or a gaiwan to brew Pu'er tea. For purple clay teapots, choose one with thick walls, coarse sand, and a smooth pour. For gaiwans, you can use ceramic or glass. Amount of tea: Generally, for compressed teas, use about 10 grams, adjusting according to your personal taste preferences. For loose-leaf Pu'er, the situation is more complex. Use less for tightly twisted leaves and more for large, robust leaves. The amount of tea used should be determined by the quality and character of the tea leaves. Water for brewing: Use mineral water or spring water, heated to around 95°C. Allow the boiling water to cool slightly before using it to ensure the tea has vitality. Brewing Process: 1. Placing the tea: If using compressed tea, break off a piece according to your taste preference. 2. Pre-infusion: After…

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…

Brewing tea is an art that requires method. Even the finest tea cannot fully express its true flavor if brewed improperly. Only by following the correct brewing methods can one truly savor the authentic taste and enjoy a delicious cup of tea. So, how should white tea be brewed to bring out its best? How to Brew White Tea for Optimal Flavor? Techniques for Brewing White Tea! 1. Brewing Silver Needle: When brewing Silver Needle white tea, there are two key points to consider: First, the tea buds are long and delicate, so the water temperature should not be too high, around 90 degrees Celsius is ideal; second, this premium white tea is covered in fine white down, so when pouring hot water, avoid direct contact with the tea buds. Instead, pour the water along the side of the cup (or pot). This approach has two benefits: it protects the appearance of the tea buds and prevents the tea from becoming cloudy due to the release of too much down, which could affect the clarity and beauty of the tea's color. Although the Silver Needle tea leaves are slender and delicate, they are also plump and fleshy, allowing for a…

Pu'er ripened tea is processed from Yunnan large-leaf sun-dried green tea through pile fermentation and other techniques, resulting in a mild tea with reduced bitterness and astringency, characterized by its smooth, rich, and mellow flavor. Ripened tea can be relatively difficult to brew; a misstep could result in weak flavor, thin mouthfeel, or unpleasant odors. Sometimes, it may even produce an unappealing soy sauce color. Even more perplexing, well-stored tea might yield a drying, harsh, and constricting sensation in the throat. So, how should ripened Pu'er tea be brewed? Point One: Pre-infusing the Tea Ripened tea, whether loose or compressed, may have varying degrees of tightness or clumping. Pre-infusing helps the tea to evenly expand, allowing it to better express its character. Note that pre-infusion time should not be too long. Pour boiling water over the tea and after 5 to 10 seconds, pour out the water. Immediately after pouring out the pre-infusion water, uncover the vessel to smell the aroma, indicating that the pre-infusion is complete. During pre-infusion, maintain a gentle and steady stream of water to avoid agitating the leaves violently; after pre-infusion, drain the tea leaves as thoroughly as possible. Point Two: Choosing the Right Brewing Utensil…

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…

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

Pu'er tea has the unique quality of becoming more fragrant with age, which is why many tea enthusiasts love it. However, faced with the vast array of Pu'er teas on the market, many newcomers to Pu'er tea may not know how to select it. Afraid of buying poor-quality tea? Don't worry, today we'll introduce the five key elements for identifying Pu'er tea: leaf shape, tea liquor, aroma, taste, and infused leaves. 1. Leaf ShapeThe leaf shape refers to the appearance of the dry tea leaves. Generally, the dry tea should be neat and uniform, free from stems, broken pieces, and other impurities. It should have a lustrous and fresh appearance with a glossy sheen and a fresh, pure aroma without any off-flavors.New Pu'er tea has a greenish appearance with white down and a strong flavor, while aged Pu'er tea, after prolonged post-fermentation, has a jujube red appearance, and the white down turns yellow-brown. 2. Tea LiquorThe tea liquor refers to the infusion produced by steeping the dry tea. High-quality tea produces an appealing, clear, bright, and transparent tea liquor.When assessing the quality of tea, the first thing to do after brewing is to observe the color of the tea liquor.…

Drinking Pu'er tea is best with porcelain cups, purple clay cups, glass cups, etc. Pu'er tea can be divided into raw and ripe teas based on its processing method. Raw tea has a stronger character and ample qi, with noticeable salivation and a sweet aftertaste. Ripe tea is mellow and smooth, with rich inner qualities. Using different types of cups—such as glass or porcelain cups—can authentically reproduce the tea's aroma, while purple clay cups can enhance the depth of the tea's flavor. Suitable Cups for Drinking Pu'er Tea Tasting Cup: As the name suggests, a tasting cup is used for savoring tea. In the eyes of many tea enthusiasts, the tasting cup is an essential piece of teaware that showcases one’s personal taste. Tasting cups come in various shapes and materials. When choosing a tasting cup, always adhere to the principle that it should not be hot to the touch and should be easy to drink from, selecting a cup that matches both the tea leaves and the teapot. Gaiwan: A gaiwan is a type of teaware consisting of a saucer, a bowl, and a lid, also known as a "three-talent bowl" or "three-talent cup." It can be made from…

Zhuni teapots, mostly small in size, are adorable and thus widely loved by teapot enthusiasts. However, due to the relatively low reserves of zhuni, high-quality zhuni is rather rare and precious, making it a common target for clay counterfeiting. Genuine Zhuni West Lake Lady Teapot So how can one buy authentic, genuine zhuni? Please read on. The classification of genuine zhuni generally divides it into three types: Huanglong Mountain Zhuni, Small Coal Mine Zhuni, and Zhaozhuang Zhuni. 1. Huanglong Mountain Zhuni is a thin layer of oily clay found between the top yellow stone and purple clay deposits. After firing, it appears unpolished and lusterless, with an orange-red color. 2. The Small Coal Mine area is abundant in zhuni production, with the largest output. When fired, its color is bright and vivid. 3. Zhaozhuang is famous for producing red clay. Zhaozhuang Zhuni is the fatty clay found between rotten yellow stone and red clay deposits, which is also scarce. After firing, its color is dark red. Genuine vs. Fake Zhuni Genuine zhuni comes in only one form: Zhuni raw stone is weathered and then sieved through a screen of a certain mesh size, water is added, and it is mixed…

"Burning incense, preparing tea, hanging paintings, arranging flowers— these four leisurely pursuits should not burden one's home." —Wu Zimu, Dream of the Liang Dynasty Readers who have watched the TV series Dreamy Song Dynasty will surely remember the scene where the main character Zhao Pan'er prepares tea with skillful and graceful movements, a sight that is pleasing to the eye. Tea became popular in the Tang Dynasty but flourished in the Song Dynasty. The custom of drinking tea was widespread in Song society, enjoyed by everyone from nobles and literati to merchants, gentry, and common folk, all of whom found pleasure in it, leading to the emergence of various tea-related activities. The method of drinking tea in the Song Dynasty differed from today's practice of steeping tea leaves in boiling water. In the Song Dynasty, tea was made from compressed cakes, which were ground into a fine powder before being mixed with boiling water. This process, known as "crushing the tea into powder, pouring hot water over it, and using a whisk to froth it," is referred to as "pointing tea." Song Dynasty people poured their hearts, filled with mountains and rivers, into their paintings and also into their tea.…

I was out of town on a business trip. After finishing my work, a friend contacted me and invited me for tea. However, since it was a weekday, we decided to meet in his office. This tea session made me realize a profound issue: what would the infusion of top-quality Pu'er tea taste like when brewed with hard water that had been sitting for half a month? Good Tea, Lesser Water My friend has grown up around tea and has maintained a clean lifestyle for years within the system, almost abstaining from smoking and drinking, with his greatest hobby being tea. When we arrived at his office, he opened a cabinet against the wall, which was packed with metal tea boxes, wooden tea chests, and various kinds of tea, including Pu'er cakes, Tieguanyin, and green tea, some of them quite expensive. The tea was excellent, but the brewing utensils were excessively simple. He used a standard government-issued white porcelain mug with a handle for drinking and a low-quality portable brewing cup for brewing, while boiling water in a cheap thin-steel electric kettle. With a wry smile, my friend apologized, saying, "The environment here can't compare to your meticulously arranged tea…

Pu'er spring tea is favored by many tea enthusiasts and is priced higher compared to summer tea. As a result, some may attempt to pass off tea from other seasons as spring tea to fetch a better price. What should tea lovers do when faced with such situations to distinguish between them? 1. Picking Time: Ancient tree teas tend to sprout later, with the main harvest in the Yiwu region usually starting around early March. Moving northward to the Lincang tea area, the typical picking time is generally from early April to around April 10th. Teas that are available or picked too early are unlikely to be genuine ancient tree first flushes. 2. The Fresh Leaves of Ancient Tree Teas: are typically tender yellow or yellow-green. Cultivated tea buds have abundant downy hairs on their backs, with prominent veins, similar to the veins on an elderly person's hand. Depending on the specific tree species, the leaves can vary in thickness. The serrated edges are clearly visible, and the leaf shapes differ across various mountain regions. 3. First Flush Teas Often Contain Small Yellow Leaves: Typically, the picking standard ranges from one bud and two leaves to one bud and four…

Many people have the habit of drinking tea, and there are various types of tea, with Pu'er tea being one of them. Brewing Pu'er tea can be quite enjoyable and help you relax both mentally and physically. Drinking it in moderation can also have beneficial effects on your health. Below is a guide on how to brew Pu'er tea. The Brewing Method for Pu'er Tea Cake: 1. Breaking the Tea Cake Prepare a tea needle or a tea knife and insert it along the side edge of the tea cake, then apply upward force to break off pieces. To avoid damaging the integrity of the tea leaves and prevent the tea cake from becoming too fragmented, try to push the tool further into the cake. Typically, you should break off as much as you need for brewing; a general guideline is 5 grams for aged tea and 8 grams for raw tea. 2. Waking the Tea Use a 110 ml white porcelain gaiwan for brewing. Discard the first infusion, which serves as a rinse and helps to wake up the tea. For older aged teas, use water at boiling point (100°C) for direct brewing, while for newer raw teas, you…

Raw Pu'er tea has a bitter nature and is effective in cutting through grease. According to “The Supplement to the Materia Medica,” it can reduce lipids, combat arterial hardening, nourish the stomach, and have anti-inflammatory and antibacterial effects. Like ordinary tea, Pu'er tea contains caffeine. Therefore, it is generally advised to avoid drinking tea on an empty stomach, which can cause dizziness and palpitations. When drinking tea, note that pregnant women should not consume strong tea, and people with cold and weak spleens and stomachs should not drink raw Pu'er tea. Pu'er tea is a common type of tea. The primary distinction between raw and ripe Pu'er lies in whether fermentation occurs; after harvest, tea undergoes a period of fermentation to become ripe Pu'er, while tea that hasn’t undergone fermentation is raw Pu'er. Raw Pu'er tea has benefits such as reducing blood lipids, aiding weight loss, and killing bacteria. However, it is unsuitable for people with gastrointestinal issues and pregnant women. Pu'er is one of China’s famous tea varieties, cherished for its rich cultural history and pure aroma, and it has enjoyed popularity among many people. While Pu'er tea can be beneficial to our health, there are also certain taboos…

Aged Pu'er (Shou Pu'er) is widely favored for its mild nature, broad appeal to different groups of drinkers, and health benefits. In regions where the appreciation of Pu'er tea is prevalent, it's common to see people brewing and savoring aged Pu'er casually. However, is there really no technique to brewing aged Pu'er? How should one open a cake of aged Pu'er? Brewing with Steeping or Boiling Compared to many other teas, everyday aged Pu'er is not particularly delicate. There's no need for elaborate techniques when brewing it. If we apply the four elements of tea brewing—tea, water, vessel, and brewer—we mainly need to pay attention to water temperature, brewing vessel, tea-to-water ratio, and steeping time. The most commonly used vessels for brewing aged Pu'er are gaiwans and Yixing clay pots. Let's start with the gaiwan, which can be used for brewing all kinds of teas. When opening a cake of everyday aged Pu'er, we use a gaiwan for our initial tasting. The water temperature for brewing aged Pu'er is typically boiling water, ensuring that each pour is at boiling point. This can be achieved using a widely recognized water heater like the Jigou water heater. The tea-to-water ratio can be…

Ripe tea is relatively challenging to brew. It's easy to end up with a weak flavor, thin mouthfeel, and even an unpleasant aroma. Even more frustratingly, a tea that has been stored well can produce a drying, harsh sensation in the throat when brewed. This can be quite perplexing. Brewing a great cup of Pu'er ripe tea requires just one simple trick. The first infusion is for washing the tea. The first infusion of ripe Pu'er is crucial. Pour the water slowly, directly onto the leaves without stirring them. Wait about ten to fifteen seconds (add ten seconds for aged teas). Since it's a compressed tea, this allows the tea cake to absorb water internally. Otherwise, the first few infusions will have a light color, while subsequent infusions will resemble soy sauce. Discard the first infusion. Starting from the second infusion, pour water low and directly over one spot, allowing the tea to flow down the side of the cup. Here's the key: tilt the pitcher so the tea flows along the side. This stabilizes the tea's contents and ensures a smooth thickness. Empty the pitcher completely after each infusion. For the first six to seven infusions, brew immediately and…

The amount of tea used when brewing Pu'er tea depends on the capacity of your teapot and personal taste. Generally, for 3-5 people, use 6-9 grams of tea; for 6-10 people, use 10-13 grams of tea, adjusting according to the number of participants; if you prefer a stronger tea, you can add more. Appropriate Brewing Ratio for Pu'er Ripened Tea For a 5-gram packet of Pu'er tea, typically add it to a small 180-milliliter teapot. For brewing 4-5 grams of Pu'er tea (at a water temperature above 95 degrees Celsius), under normal circumstances, the tea-to-water ratio is generally 1:50, meaning 1 gram of tea per 50 milliliters of water. A common practice is to use 3 grams of tea with 150 milliliters of water, allowing it to steep for 5 minutes for evaluation. When boiling Pu'er tea, the tea-to-water ratio is usually 1:80, or 1 gram of tea per 80 milliliters of water. Typically, 5 grams of tea are used with 400 milliliters of water. The tea-to-water ratio for aged raw Pu'er tea using a gaiwan is around 1:20. For an 180-milliliter gaiwan, a recommended amount of tea would be about 8 grams. If you prefer a stronger flavor, you…

Basic Introduction to Yongxi HuoqingThe reason high mountains produce fine tea is due to the unique natural ecological environment, which is determined by the biological genetics of the tea plant. Yongxi Huoqing tea belongs to the pearl tea category and is produced in the areas around Feng Pit, Pan Pit, Shijing Pit, and Wantaishan in Yongxi Mountain, 70 kilometers east of Jing County, Anhui Province. The best natural quality teas come from places like Tuanjie Rock and Yinshang Rock in Feng Pit; Jizhao Valley, Orchid Pit, and Fanjing Stone in Pan Pit; and Yingwo Rock in Shijing Pit. The "Jing County Annals" once described: "From Millstone Mountain (now Pan Pit) southward to Yongxi, the area spans more than thirty miles, producing much fine tea as well as Chinese fir." This region features high mountains with dense forests, deep valleys with gushing streams, misty clouds, abundant flowers, and a unique ecological setting. Product CharacteristicsYongxi Huoqing has a unique style and excellent quality. It is tightly compact and solid, with a dark green color that shines and reveals silvery tips. The white down is hidden, yet the silvery sheen is visible. The shape resembles small beads that make a sound when dropped…

Yunnan Mei Zhan black tea is made from the fresh leaves of the Mei Zhan tea tree in Yunnan, which are fermented to produce a black tea. Genuine Yunnan Mei Zhan black tea has a relatively low yield; its appearance is robust and substantial, with a dark, lustrous color, visible tea tips, and a fragrant, rich flavor that is smooth, delicate, and full-bodied, with a high level of sweetness and good steepability. Brewing Yunnan Mei Zhan black tea can be done by following these steps. Brewing Steps for Yunnan Mei Zhan Black Tea 1. Boil Water Fill a kettle with fresh cold water and bring it to a boil. Fresh water that meets drinking standards contains air, which helps to fully release the aroma of black tea. Overnight water, re-boiled water, or hot water from a thermos should not be used for brewing black tea. 2. Warm the Utensils Pour boiling water into the teapot and teacups to raise their temperature, which aids in releasing the aroma when you brew the tea later. Pour the water in a gradual, intermittent manner to avoid significant changes in temperature. 3. Add the Tea To make a strong tea, use 1 teaspoon (about…