The liquor of black Tea is bright red, with a mellow and sweet taste that is pleasing to the palate. However, many friends find that when brewing black tea, it can be quite finicky—the taste is off if the temperature isn't right. Water temperature is key, but factors such as the amount of tea used, brewing technique, and duration should also be considered. So how do you brew Dian Hong tea for the best taste?

Black Tea Brewing Method
1. Choose the Utensil
When brewing black tea, one must consider the tea leaves' ability to unfurl. “The tea leaves should be able to freely dance and swirl in the Teapot.”
If the tea leaves are compressed, tannic acid will cause a bitter taste. Using a lidded bowl to brew black tea allows the aroma to fully develop.
A purple clay pot retains fragrance, making it suitable for brewing black teas with stronger flavors.
Brewing with a purple clay pot leverages its slow heat dissipation and strong heat retention to make the tea liquor even more mellow.

2. Pay Attention to the Tea-to-Water Ratio
When brewing, use a ratio of 50:1 water to tea.
This means that if using 3 grams of black tea, one should use 150 milliliters of water.
3. Pay Attention to the Water Temperature
Black tea is a fully Fermented tea, and higher temperatures help to bring out its aroma. The secret for beginners lies in using the boiling water directly to brew the tea, with the water reaching the teapot at around 95°C.

4. Pay Attention to the Brewing Time
The Steeping time for black tea should not be too long. In fact, only Pu'er tea or dark tea requires several minutes of steeping time.
The maximum steeping time for black tea should not exceed 3 minutes, generally ranging from 15 seconds to 2 minutes. At the beginning of brewing, the time should be short, and then gradually increased for subsequent infusions. Different black teas have different steeping times, so there is no one-size-fits-all rule. For high-quality black teas, the initial steeping time can be shorter, and they tend to be more durable for multiple infusions.

Dian Hong, a large-leaf ancient tree black tea, has thick and stout tea leaves. It should be brewed quickly with boiling water at 100 degrees Celsius. This allows the internal substances of the tea leaves to be extracted, resulting in a high aroma while avoiding any negative flavors.