With the resurgence of traditional culture, Tea drinking is becoming a refined and healthy lifestyle choice. Tea brewing around a stove is no longer exclusive to the elderly but has become a trendy social activity among young people. At the end of last year, topics related to “stove-brewed tea” garnered over 1 billion views across the internet.

In teahouses amidst lush greenery, young tea enthusiasts sit around a stove, chatting idly while savoring tea paired with exquisite snacks, creating a sense of ceremony. However, there are specific techniques to stove-brewed tea; improper choices or methods can spoil the flavor. If you want to know how to Brew a great pot of tea, read on for this issue's guide.

Stove-Brewed Tea Techniques

1. Steeping Before Boiling: Steep several infusions in a lidded bowl before transferring to a tea boiling vessel.

Advantages: Experience different flavors from different methods, ensuring not a drop of the tea's essence is wasted.

2. Direct Boiling: Heat water in a tea boiling vessel and, once it reaches 80-85°C, add the tea leaves. A ratio of 1:100 (tea to water) is appropriate.

Advantages: Simple steps, large yield, and time-saving. Suitable for all teas that can be boiled.

Teas Suitable for Boiling

– Aged White Teas: Over three years old, aged Shou Mei, aged Gong Mei.

– Oolong Teas: Heavily oxidized oolongs, aged Tie Guan Yin, aged Wuyi rock teas.

– Dark Teas: Aged Pu'er, Anhua dark tea, and other dark teas.

– Black Teas: Broken black teas, often used for blending with fruits, milk, and other ingredients.

Teas Not Suitable for Boiling

– Green teas, yellow teas, and young white teas with tender buds and leaves. Boiling these can destroy their delicate compounds, resulting in a bitter taste.

Misconceptions to Avoid

– Iron Kettles: Can alter the original flavor of the tea. The resulting infusion may have a bluish-black hue, which, though not toxic, can irritate the stomach lining and cause nausea, vomiting, and indigestion.

Suggested alternatives: Ceramic, glass, or silver kettles.

– Cold Water Infusion: Boiling tea directly in cold water can ruin the tea's taste, making it overly bitter.

Suggestion: Wait until the water temperature reaches 80-85°C before adding the tea.

Reboiling tea leaves for extended periods results in an excessively concentrated and bitter infusion, reducing beneficial components.

Tips for Better-Tasting Boiled Tea

After boiling the tea in fully heated water for 1-2 minutes, remove the kettle and let it steep on a trivet for another 2-3 minutes.

Pour out two-thirds of the tea into a sharing pitcher for serving, leaving one-third in the kettle as a base for the next brewing session.

This ensures a more consistent and stable flavor in subsequent infusions.

Seize the sunny days, gather a few friends, listen to the wind and birds, and enjoy stove-brewed tea. Savor the vibrant atmosphere, watch nature flourish and grow, and make this a leisurely way of life for young people amidst their busy schedules. Go and enjoy tea, letting its lingering flavor bring warmth and joy!

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