Yancha, as one of the famous traditional Chinese teas, is loved by tea enthusiasts for its unique flavor and rich mouthfeel. However, brewing a cup of fragrant and robust Yancha is not an easy task. In this article, we will detail the correct method of brewing Yancha so that you can enjoy this precious tea at home with ease.

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Selecting High-Quality Yancha

To Brew good tea, you need good tea leaves first. Yancha primarily originates from Wuyi Mountain in Fujian Province, with varieties such as “Da Hongpao,” “Shuixian,” and “Rougui” being the most renowned. When purchasing Yancha, pay attention to the color, aroma, and shape of the leaves. High-quality Yancha has a dark lustrous color, a strong and lasting aroma, and complete, uniform leaves.

Preparing Tea Utensils

Brewing Yancha requires specific utensils, including a Teapot (it is recommended to use a purple clay teapot), tea cups, a fair cup, a tea strainer, a tea spoon, and a tea tray. Purple clay Teapots have excellent breathability and heat retention, making them very suitable for brewing Yancha.

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Mastering Water Quality and Temperature

Water quality significantly affects the Taste of the tea, so it's best to use mineral water or purified water. The water temperature for brewing Yancha is typically between 95°C and 100°C, with slight variations depending on the variety. Da Hongpao and other high-fired Yancha can be brewed with boiling water at 100°C, while Shuixian and Rougui are slightly lower, around 95°C.

Correct Amount of Tea Leaves

The amount of tea leaves used for brewing Yancha should be moderate; generally, the quantity of tea leaves placed in a purple clay teapot should be between one-third to one-half of its capacity. For a 150 ml teapot, about 8-10 grams of tea leaves are appropriate. Using too much tea will result in an overly concentrated infusion, while using too little will make it weak.

Awakening and Washing the Tea

After placing the tea leaves in the teapot, moisten them with a small amount of hot water and quickly pour it out; this is called “awakening the tea.” Awakening the tea helps to activate the aroma and flavor of the leaves. Then, perform a “washing” by quickly infusing the tea with hot water and discarding it, which removes impurities from the surface of the leaves.

Actual Brewing

After washing the tea, you can proceed with actual brewing. Pour hot water slowly along the side of the teapot, allowing the tea leaves to fully expand. The brewing time for Yancha is usually short, with the first infusion lasting about 10-20 seconds, increasing by 5-10 seconds for each subsequent infusion. Adjust the specific brewing time based on personal taste and the type of tea.

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Serving and Tasting the Tea

Pour the brewed tea into the fair cup and then distribute it into smaller tea cups. This ensures that each cup of tea has a consistent concentration. When tasting the tea, first smell its aroma, then observe its color, and finally take a small sip. Yancha has complex and changing aromas, a robust mouthfeel, and a long-lasting aftertaste that leaves a lingering impression.

Pay Attention to Details to Improve Your Tea Artistry

Brewing tea is an art, and the details determine success or failure. During the brewing process, maintain cleanliness of the utensils, pour water steadily and accurately to avoid spillage. Adjust the brewing time and number of infusions flexibly, according to the tea's endurance and personal preference.

Storing Yancha

Improper storage of Yancha can easily cause it to lose its original aroma and flavor. Store it in a dry, shaded, odor-free environment, ideally sealed. Use professional tea storage containers like tin cans or ceramic jars, or seal it in food-grade plastic bags and store in the refrigerator.

By following these steps, you should now have a basic understanding of how to brew Yancha. With a bit of dedication, every cup of Yancha can bring you different surprises and enjoyment. Try it out and brew yourself a cup of Yancha with care!