The brewing techniques for Black Tea ensure that you make the most of your tea without waste. Tea enthusiasts know that black tea is delicious, but the taste can vary depending on who's brewing it. Factors like Steeping time and the amount of tea used can affect the flavor. Knowing some brewing techniques can help bring out the aroma and taste of the tea.

Today, I'd like to share some black tea brewing techniques with you.

[Black Tea Brewing Techniques]

Teaware Choice: Glassware, Ceramic Gaiwans, Purple Clay Pots

Amount of Tea: 5-8g

Water Temperature: 85-90°C

Steeping Time: For the first three infusions, the tea can be directly poured out. Subsequent infusions can have slightly longer steeping times.

Number of Infusions: 5-6 infusions are optimal

1. During the first infusion, around 50% to 55% of the soluble substances in the tea are extracted;

2. The second infusion extracts about 30%, and the third extraction yields approximately 10%. The fourth infusion can only extract 2% to 3% more.

Three Aroma-Enhancing Tips for Drinking Tea

1. Warming the Teapot and Cups: This directly enhances the aroma of the tea liquor and brings out the fragrance of the dry tea leaves.

2. Roasting the Tea: Before brewing, roasting the tea can make the aroma more pronounced.

3. Boiling Water Infusion: As the saying goes, “aroma comes from pouring,” so to bring out the tea's fragrance, use boiling water. Pouring the water in a high stream agitates the leaves, causing them to collide and fully release their aroma and flavor.