Pu'er ripe Tea, old tea chunks, aged teas, aged White Tea, citrus Pu'er, dark tea, aged tangerine Peel white tea, and the like are all great for infusing. Infusing these teas helps to bring out their inherent qualities and adds a unique flavor. Since they are often made from mature leaves that contain higher levels of polysaccharides, high-temperature infusions can better release their flavors. As such, they are more suitable for long infusions or boiling. However, it is important not to use too much tea when infusing, as this can result in an overly concentrated taste.
What Are the Methods for Infusing Tea?
Infusion Tutorial for White Tea:
Equipment: Infusion pot
Tea-to-Water Ratio: 1:250; for an 1800 ml infusion pot, use 7 g of tea
Infusion Time: Over 1 hour for optimal taste
The production process of white tea involves only withering and drying.
Since white tea is neither stir-fried nor kneaded, the internal substances in the leaves are preserved to the greatest extent possible.
An infusion pot can extract monosaccharides, polyphenols, amino acids, and other substances through high temperature and pressure, making the tea broth sweeter and richer, and sometimes even imparting a subtle medicinal aroma and honey fragrance.
Tutorial for Infusing Ripe Tea:
Equipment: Infusion pot
Tea-to-Water Ratio: 1:200; for an 1800 ml infusion pot, use 9 g of tea
Infusion Time: Over 1 hour for optimal taste
Ripe tea has undergone full fermentation, during which microorganisms break down the leaf fibers, producing large amounts of water-soluble polysaccharides.
Through continuous heat retention and infusion, the macromolecules in the tea are fully activated, and the polysaccharides are thoroughly extracted, making the broth of ripe tea even sweeter, thicker, and smoother.
The infusion method involves Steeping dry tea or spent leaves in a heat-retaining container. This method is suitable for ripe teas, fossilized teas, and citrus Pu'er. It is commonly used by office workers and travelers. The general tea-to-water ratio is 1:100, meaning about 4 to 5 grams of tea for a 500 ml thermos. After half an hour of infusing, one can enjoy a rich and smooth cup of tea (the less water used, the shorter the infusion time needed, and vice versa).