Someone asked: why, after brewing, does dark Tea that has been stored for many years have a bland taste and a dull aroma? If you also have this experience, then you should ask yourself: did I wake the tea before brewing the dark tea? If you do not wake the tea before brewing, there is a high chance you will ruin a good tea. If you wake the tea properly before brewing, the taste of a good tea can be brought out normally.
Below, we will specifically discuss why dark tea needs to be woken up and how to do it.
(1) What Is Waking the Tea?
Waking the tea means allowing tea that has been stored for a long time to come back to life through contact with air and moisture, so that the tea can exhibit its best quality.
This concept includes two processes: one is contact with air (i.e., dry waking, discussed below), and the other is contact with water (i.e., wet waking, discussed below).
(2) Why Should Dark Tea Be Wakened?
The purpose of waking dark tea is to make the tea more enjoyable.
First, during the production process, dark tea is subjected to high-temperature fire baking, which imparts a smoky flavor. Additionally, the tea often undergoes pile fermentation for an extended period, resulting in a heap flavor.
By waking the tea, the smokiness and heap flavor can be reduced, thereby improving the taste of the dark tea infusion.
Second, aged dark teas are typically stored in dry, dark, low-oxygen environments, causing the active compounds within the tea leaves to be in a state of low activity. If the tea is brewed without being woken up, the resulting infusion will be flat in taste and have a dull aroma.
Therefore, before brewing dark tea, it needs to be “woken up” to achieve better aroma and taste.
(3) How Should Dark Tea Be Woken Up?
The commonly referred to process of waking dark tea involves two aspects: waking before brewing (dry waking), and waking during brewing (wet waking).
Let's start with dry waking, which involves three steps.
1. The first step is to break apart the tea cake or brick into smaller pieces weighing several grams. This can be done using a tea knife, inserting it from the side of the cake or brick to split it into two pieces, and then breaking these pieces by hand into smaller portions suitable for brewing.
Tip: A tea knife is primarily used for tightly compressed dark teas. For those that have been stored for many years and are very loose, the tea can be broken up by shaking or stirring.
2. The second step is to ventilate the tea, dispersing any stale odors that have accumulated over time. This involves spreading out the tea pieces decomposed in step 1 on a clean, cool surface and leaving them to air for a few days.
Tip: To avoid the tea absorbing unwanted odors, the ventilation environment should be odor-free. Also, the tea should not be exposed to prolonged light; thus, covering the tea with a piece of white paper can prevent light from affecting the tea.
3. The third step is to place the aired dark tea into a clay or Ceramic jar, creating a temperature and humidity-controlled environment to enhance the quality of the tea.
Tip: The selected clay or ceramic jar should be odorless and completely dried, ensuring no moisture remains, as this could cause the tea to become damp. Additionally, the jar should not be filled more than two-thirds full, and if possible, the tea should be regularly turned.
Now let's discuss wet waking, which involves two main steps.
1. The first step is to Rinse the tea with cold boiled water, primarily to remove floating particles.
2. The second step is to slowly pour 100°C boiling water around the edge of the Teapot and then cover the pot for 5-8 seconds.
Tip: When waking aged dark tea, the process should be more meticulous. First, place the tea in a clay teapot, cover it, and then pour boiling water over the outside of the pot. Repeat this process of pouring and shaking the pot 2-3 times, taking about 5-10 minutes in total.
(4) Summary
Not performing the step of waking the tea before brewing dark tea can ruin a fine tea.
Have you learned how to wake the tea?