Do you have the habit of drinking Black Tea regularly? Today, we're brewing some black Tea!

This is No. 1 Gongfu Black Tea from China Tea, a Yunnan large-leaf variety of gongfu black tea. Its raw materials are selected from Fengqing, offering a rather clear and sweet taste upon entry.

Now, let's proceed with the brewing process. We've already cleaned the teaware. When brewing Dian Hong black tea, there's one thing to note: black tea doesn't like excessively high temperatures. If the temperature in the Cup is too high, it can cause the tea to become sour. So, this is something to keep in mind.

Taking tea: We'll use 5 grams of tea here.

Adding tea: Next, we add the tea.

Rinsing tea: The water temperature for rinsing doesn't need to be too high. Rinse for about 5 seconds, and you can pour out the rinse water. The color of the tea broth is a reddish-yellow hue; as you can see, it's very clear and bright, a beautiful color. The aroma from the cup is mainly floral, with honey notes being slightly weaker.

Pouring water: Pour the water slowly, making sure the stream is especially fine. Similarly, after about 5 seconds, you can pour out the tea broth. The color is beautifully clear and transparent.

The water temperature for brewing this black tea doesn't need to be too high, keeping it around 85-90 degrees Celsius. You can also pour out the tea broth more slowly, which will make it sweeter and smoother, with higher sweetness and better body.

Taste: If you Brew this black tea gently, it can last for around eight to nine infusions without issue. The color of the tea broth is very attractive, and the taste is sweet and smooth, with a concentrated sweetness. Its aroma is primarily floral, with honey notes being slightly weaker.

Leaf base: Since this tea uses first-grade raw materials with many tender buds, it's destined not to have a very high endurance. Eight to nine infusions is already quite good.

Brewing explanation: Xiao Jin from ChaWo Network

Photography and editing: Mu Kun Xiao Bao