Brewing Tea and Chatting with Friends

Incense burning, sitting in repose, a simple kettle, ordinary tea wares, sincere conversation. In the coolness of late autumn and early winter, there is nothing more heartwarming than gathering with friends and family around a pot of aged white tea. Sitting by the stove, chatting and sipping tea, it's simple yet warm and comfortable.

Some say that Steeping reveals the tea's edge while boiling brings out its essence. There are many considerations when brewing a good pot of tea, such as what type of tea and equipment to choose, what steps to follow, and how to manage time.

Today, let's explore together how to brew a pot of aged white tea that is rich with jujube aroma, thick, smooth, and sweet.

Brewing Aged Tea Is Better Than Fresh

Generally, aged white tea is better suited for boiling compared to fresh white tea. This is because fresh white tea contains a higher amount of amino acids and Caffeine, which give the tea a clear and refreshing taste when steeped, but if boiled, the continuous rolling of the water in the pot causes the tea leaves to release their contents quickly, potentially resulting in a bitter taste if not carefully monitored.

Therefore, Bai Mudan and Shoumei that have been aged for over three years are better for boiling, as the structure of polyphenols in these teas has transformed, and the content of flavonoids and other substances has increased, making them more suitable for boiling.

The resulting aged Shoumei and Bai Mudan not only have a thicker, smoother, and sweeter taste, but their aromas are also fully activated. Moreover, the beneficial components in the tea, such as polyphenols and polysaccharides, are more easily absorbed by our bodies.

Speaking of this, have our observant tea enthusiasts noticed that Silver Needle seems to be overlooked? The reason we haven't mentioned Silver Needle is that boiling it would be like adding an unnecessary flourish.

Silver Needle consists entirely of tender buds, which are rich in content but do not transform as quickly as Bai Mudan and Shoumei. When steeped, they can result in a situation similar to fresh white tea:

the internal contents of the tea leaves are released quickly, causing the tea to become bitter, and the sensory enjoyment of drinking Silver Needle is lost, which is truly a pity.

This Method Makes It Even More Delicious

When we drink tea, we usually use the steeping method. For most people, boiling tea is still relatively unfamiliar, so let's go through a detailed explanation.

Boiling tea can typically be divided into two methods: direct boiling and boiling after steeping.

Let's look at the steps for direct boiling first: Prepare the tea and water in a 1:150 ratio, then put both into the pot. Once the water boils, turn down the heat and slowly boil for a few minutes. As the tea's contents are released, the color of the tea will gradually darken to a deep amber, at which point you can pour out the tea.

Next are the steps for boiling after steeping: As the name suggests, this involves steeping before boiling. Typically, after steeping 3-4 times in a lidded bowl, transfer the tea from the bowl to the teapot for boiling and follow the steps for direct boiling.

Boiling after steeping not only avoids overly concentrated tea flavors but also allows you to experience two different flavors of aged white tea separately, a clever way to enjoy one tea twice!

Selecting the Right Equipment Is Key!

The most common kettles seen on tea tables are clay pots, Ceramic pots, iron pots, and glass pots. Clay pots and ceramic pots can be ruled out first, as they have countless tiny pores on their surfaces that absorb odors and the aroma and flavor of the tea, dulling the originally full-bodied and sweet aged white tea.

In addition, remember to also blacklist iron pots. Although we often use iron pots to boil water, using them to boil tea is a big mistake. In high temperatures, iron pots react chemically with tannic acid released from the tea, turning the tea a dark color, reducing its appearance and taste, and affecting health.

Excluding clay pots, ceramic pots, and iron pots, the answer is clear: the best partner for boiling aged white tea is a glass pot.

Using a glass pot to boil tea not only avoids the aforementioned concerns but also allows you to watch the boiling water dance with the tea leaves in the pot. You can adjust the time and temperature flexibly based on the depth of the tea's color, bringing out the charm of aged white tea more perfectly.

When boiling tea, we wait for the process and anticipate the results. We wait for change and look forward to surprises…

When we sit around the warm stove, filling the room with the scent of tea, the chill of autumn and winter is dispelled, and even the air becomes gentle.