Black Tea is commonly brewed in a Gaiwan, which allows for good control over the flavor of the tea. However, Black Tea can also be directly brewed in a cup. When doing so, be careful not to use too much tea; for a 200ml cup, about 2 grams of tea leaves are sufficient, and the brewing time should be around two minutes before drinking.

What Kind of Cup Can Be Used to Brew Black Tea?

To brew black tea, suitable teaware includes transparent glass cups, aroma-trapping cups, travel cups, and thermoses, primarily based on personal preference and the situation. For example, glass cups and aroma-trapping cups are suitable for office or everyday Tea drinking, while travel cups and thermoses are ideal for travel or winter tea drinking. Under normal circumstances, a gaiwan can be used to brew black tea, paying attention to the amount of tea, water temperature, and infusion time.

The Steps for Brewing Black Tea:

1. Use pure mountain spring water or mineral water.

2. Prepare white porcelain or heat-resistant glass teaware and clean it thoroughly.

3. Place the tea in the cup at a ratio of 1:50, with 3-5 grams being optimal.

4. Begin brewing; the water temperature should be around 90-95°C for the best results.

5. Whole-leaf teas can typically be brewed 3-6 times, while broken leaf teas are usually only brewed 1-2 times.

6. Filter the tea into a pitcher to ensure uniform concentration, then distribute it evenly among the tasting cups.

For older-leaf black teas, such as ancient tree Dian Hong or Da Xiao Chi Gan, you can use water at 90°C. For younger-leaf black teas, like Jin Jun Mei, Golden Monkey, or Dian Hong Golden Bud, use water at 85°C. This temperature refers to the water after it has cooled slightly from boiling. Cover the tea while steeping to preserve its aromatic qualities. When pouring the water, lift the kettle to a certain height and pour in a single stream, using the force of the water to fully immerse the tea leaves, enhancing their color, fragrance, and taste.