Tea is China's “national drink” and one of the three major soft beverages in the world. brewing tea is a form of tea art, involving the preparation of tea by boiling it. The color of the tea soup is one of the key criteria for evaluating its quality. During the prosperous Tang and Song dynasties in Chinese civilization, Chinese people drank their tea boiled. In his book, “The Classic of Tea,” the tea sage Lu Yu specifically discussed the process of brewing tea. So how do you brew a good pot of tea?

How to brew a good pot of tea?

01 Selecting Teaware

The utensils used for boiling water are generally best if they are made of iron, clay, or glass.

Iron kettles absorb chlorine ions from the water and release iron ions, which softens the water and makes its pH slightly alkaline, resulting in a smoother and sweeter taste.

Clay pots maintain a stable internal temperature during the brewing process, allowing the tea's aroma and flavor to be fully released.

Glass pots are suitable for brewing flower teas, as they allow you to visually monitor the color of the broth, choose the right time to pour out the tea, and better ensure the taste of the tea broth. However, because glass pots do not retain heat well and cool down quickly, they are more suitable for immediate consumption.

02 Selecting Tea Leaves

Teas suitable for brewing include fermented teas such as ripe Pu'er, Anhua Black Tea, Liubao tea from Guangxi, rock tea, aged Pu'er with Citrus Peel, and also teas that have been stored for a certain period of time, such as aged raw Pu'er and aged White Tea.

Older teas that have been aged for some time undergo a maturation process where the content of substances like polyphenols and caffeine decreases, making the brewed tea broth richer and sweeter. Fermented teas similarly release beneficial compounds during the brewing process, producing a tea broth with a rich, mature aroma and a full-bodied taste.

03 Two Methods

There are two ways to brew tea: directly brewing and brewing after steeping.

When brewing directly, reduce the amount of tea leaves to about 2/3 of what you would normally use for steeping. Fill your chosen brewing vessel with 2/3 water and bring it to a gentle boil before adding the prepared tea. Once the water boils, the tea can be drunk; this method produces a relatively fresh taste.

For brewing after steeping, after drinking through five or six infusions, place the tea in a clay pot and add enough water to fill it about 70% full. Place it on a stove and bring it to a boil over low heat. After one minute, the tea can be drunk. The tea broth brewed this way is thicker, with a bright red color and a glutinous fragrance.

04 Differences Between Brewing and Steeping Tea

Steeping tea requires not only the sweetness and richness of high-quality water but also attention to details such as selecting the right type of tea and controlling the water temperature. Paying attention to these details is essential for “steeping a good cup of tea.” Brewing tea, on the other hand, is simpler and easier to perform.

There are differences in taste: First, brewing enhances the aroma of the tea. When using a clay or glass pot to directly brew tea, the water temperature can reach 100°C. Such high-temperature water brings out a more intense aroma in the tea broth.

Second, the mouthfeel differs. Brewing releases more of the tea's internal compounds, resulting in a richer taste. The tea broth produced by brewing is softer and smoother, with a sweeter taste.

05 Details Not to Overlook

Just like when steeping tea, you need to continue adding water to the pot after drinking, and attention should be paid to the details of adding water.

When brewing tea, for the second addition of water, hot water should be added to avoid sudden changes in temperature. Typically, adding water at around 85°C is appropriate, resulting in a better tasting tea broth.

Additionally, during the brewing process, it's best to leave some tea broth in the pot when adding more water, rather than pouring out all the tea broth before adding water. You can also keep the tea on a charcoal fire to simmer slowly after it has come to a boil, which will enhance its flavor.