Often, we might think it's the Tea leaves that are not good enough, but in reality, it's our brewing method that can lead to an unsatisfactory cup of tea. Today, I'll teach you a few tricks, so let's get started!

How to Brew Yunnan Black Tea: Having great tea is one thing, but knowing how to brew it properly is another. Here's how to brew Yunnan black tea:

Step 1: Take five grams of Yunnan black tea and prepare a teaware bowl, ideally a white porcelain Gaiwan with a capacity of around 110 milliliters;

Step 2: Using a tea spoon, place the prepared five grams of Yunnan black tea into the gaiwan. Avoid using your hands directly as it may affect the taste of the tea;

Step 3: Prepare water heated to between 95 to 100 degrees Celsius. High temperature water is best as it allows the aroma and flavor of the tea to be fully released. If the water is too cool, it will not bring out the full aroma and flavor;

Step 4: For the first few infusions, pour out the tea quickly, usually after about 5 seconds. From the fourth to the seventh infusion, you can extend the Steeping time to about 8 seconds. From the eighth to tenth infusions, the steeping time should be around 15 seconds, gradually increasing with each subsequent infusion;

After pouring out the tea, do not cover the gaiwan. Yunnan black tea can typically be infused around ten times. After each infusion, make sure to completely empty the gaiwan to avoid affecting the taste of subsequent infusions.

Use a tea spoon to take five grams of Yunnan black tea and place it in a white porcelain gaiwan. Prepare water heated to between 95 to 100 degrees Celsius for brewing. For the first few infusions, pour out the tea quickly, usually after about 5 seconds. From the fourth to the seventh infusion, you can extend the steeping time to about 8 seconds. From the eighth to tenth infusions, the steeping time should be around 15 seconds.

Three Key Points for Brewing Yunnan Black Tea:

1. Amount (4-5 grams)

2. Infuse more than 10 times [Water Temperature: 80-83 degrees Celsius]. Note that the water should be boiled first and then left to cool slightly for a few minutes. Do not add cold water or use water that has not been brought to a boil.

3. Pour out the tea quickly for the first three infusions (1 second). The first infusion is considered a Rinse. Starting from the fourth infusion, gradually increase the steeping time to 3 seconds, 5 seconds, 8 seconds, etc., and do not cover the gaiwan after pouring out the tea.