A good Tea is fundamentally about the quality of the tea itself, but brewing it properly gives it a second life. The right and reasonable brewing method is a sign of respect for aged teas, for the passage of time, and for those who drink it; it is also essential in showcasing the charm of aged teas. So how should one brew aged teas?

Selecting the Utensil

For aged teas, using a purple clay Teapot is a better choice, as a fine tea deserves a fine pot. Water can be mountain spring water or purified water.

Preparing the Pot and Tea

The process of preparing the pot and tea is very important. Before brewing, warm up the pot with boiling water, which has the same effect as warming a Gaiwan. Use boiling water to thoroughly pour over both inside and outside of the purple clay pot, controlling the temperature so that when the tea is added and water poured in, the pot walls do not absorb heat and reduce the necessary heat for brewing the tea.

Based on the size of the utensil and the number of people drinking, choose an appropriate amount of tea to use. When brewing aged tea, the water temperature must be high, as after more than ten years of settling, the tea has entered a stable transformation state, and only high temperatures can stimulate its hidden essence. When pouring water, do it calmly and quickly, circling around the rim of the pot or bowl. Throughout the brewing process, keep the brewing temperature and force steady.

“Infusing” and “Leaving the Root” to Maintain Durability

The sixth infusion can be a quick pour, with high temperatures speeding up the extraction while reducing bitterness. After the sixth infusion, gradually increase the Steeping time for each subsequent infusion, not by much, 5 seconds, 10 seconds, 15 seconds, 20 seconds, and so on, based on the fullness of the tea liquor and whether there is any watery taste.

After the ninth infusion, you can increase the number of times you pour hot water over the pot to raise the internal temperature and stimulate the tea's essence, enhancing its aroma. Starting from the twelfth infusion, when decanting the tea, do not completely empty the pot, leaving one-third of the tea liquor inside, which will be combined with the next infusion, a technique known as “leaving the root.” This helps maintain the fullness of the subsequent infusions and increases the durability of the aged tea.

Brewing aged tea, from acquiring it to preparing it for brewing and then brewing it, involves techniques and deeper meanings at every step. Drinking aged tea is a continuous process of exploration and learning, and with every step you take, you can experience the joy of each stage.