Winter
All of nature lies dormant.
The yang energy gradually weakens.
At this time, brewing a pot of Tea…
While feeling the warmth and smoothness of the tea, it also brings a touch of warmth to the cold winter.
So, what teas are suitable for cooking and drinking in winter?
Aged White Tea
White tea is a slightly Fermented tea made from tender leaves with many white downy hairs on their backs. It is produced by sun-drying or gentle heating, giving it the characteristic of “green dressed in white.”
After a certain period of aging, the taste and aroma of white tea become even richer. Because white tea is not kneaded during processing, its internal substances are difficult to seep out, making it very suitable for cooking and drinking.
Tips
—How to cook aged white tea?—
The utensils for cooking aged white tea can be a handle-mu purple clay Teapot, a clay pot, a Silver pot, or a tea brewing machine.
When cooking the tea, adding water around 85°C is more appropriate, resulting in better-tasting tea. If you use cold water, the tea will be very thick and strong. The tea's character becomes more intense, and the flavor more mellow, but the amount of tea should not be too much, just enough to achieve the best flavor.
Dark (Black) Tea
Dark tea is a post-fermented tea. Due to the coarser and older raw materials used, and the need for a long fermentation process, it has a rich, aged aroma and a robust flavor, with the tea soup often deep brown in color.
Dark tea can be brewed or cooked and drunk. Because dark tea uses coarser and older raw materials, after being boiled and drunk, its functional components can be absorbed by the body more effectively. The sweet, smooth, and silky flavor after cooking is unforgettable.
Tips
—How to cook dark tea?—
Cooking dark tea can be done using clay teaware, as clay teaware has good absorbency, which can eliminate some of the flavors formed during fermentation and storage, making the aged aroma of dark tea stand out more. In addition, the rugged and atmospheric nature of clay teaware, paired with dark tea, complements the simple and heavy character of dark tea, further enhancing its deep-aged charm.
Cooking dark tea is simple; heat the water to 100°C, add an appropriate amount of dark tea, boil for 2 minutes, then turn off the heat. Cover the pot and let it steep for 3 to 5 minutes before drinking.
Citrus Pu'er (Ganpu)
Represented by little green tangerines, Ganpu has been incredibly popular in recent years. Especially little green tangerines – combining the fresh and lively little green tangerine with the mellow and full-bodied ripe Pu'er, creating a unique and effective flavor.
After cooking, the flavor of Ganpu becomes even better. When ripe Pu'er is combined with aged orange peel, after a period of cooking, it not only enhances the flavor of each component but also promotes the fusion between the citrus and the tea, making its aroma and flavor smoother and more mellow.
Tips
—How to cook Ganpu?—
Cooking Ganpu tea is simple; whole little green tangerines can be used, while larger ripe ones can be adjusted according to your preference at a ratio of 1:3 for the tangerine to tea. Bring to a boil over high heat, then switch to low heat and simmer for five to ten minutes.
Black (Red) Tea
Black tea is a fully fermented tea, and among the types of tea that are suitable for cooking, black tea is also highly recommended.
Cooked black tea has a more intense fragrance and fuller flavor. Drinking black tea can also warm the stomach and help people withstand the cold.
Tips
—How to cook black tea?—
Use a tea-to-water ratio of 1:50, allowing the aroma and flavor of the black tea to be fully released in hot water.
For small leaf teas, steep for about 2 to 3 minutes, and for larger leaves, allow 3 to 5 minutes. When the leaves unfold, sink to the bottom of the pot, and stop rolling, the tea is ready to drink.
Nature has five elements, and humans have five organs.
Drinking tea should follow the natural laws of heaven and earth.
Nourish according to the seasons and supplement according to the five organs.