Spring buds sprout in the south, greenery cloaks the mountains in spring.

In April, it's time for the spring tea harvest in Yunnan once again.

With the revival of traditional culture, Drinking Tea is becoming a refined and healthy lifestyle. And brewing tea by the hearth is no longer exclusive to the older generation; instead, it has become a popular new social activity among young people. At the end of last year, topics related to “brewing tea by the hearth” garnered over 1 billion views across the internet.

Within tea rooms, amidst lush greenery, young tea enthusiasts sit around a hearth, chatting idly while savoring tea paired with exquisite snacks, creating a sense of ceremony. However, there are nuances to brewing tea by the hearth, and inappropriate tea choices or techniques can ruin the taste. If you want to know how to Brew a good pot of tea, read on for this issue's sharing.

What Techniques Are Authentic for Brewing Tea by the Hearth?

1. Infuse Before Brewing: First, infuse several rounds in a lidded bowl, then pour into a tea-brewing vessel to brew.

Advantages: You can experience different flavors from different methods, without wasting any essence of the tea.

2. Direct Brewing: Heat water in a tea-brewing vessel until it reaches 80-85 degrees Celsius, then directly add tea leaves to brew. The ratio of tea to water should be approximately 1:100.

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

Which Teas Are Suitable for Brewing?

Aged White Tea: Over three years old, such as aged Shoumei or aged Gongmei.

Oolong Tea: Heavily fermented oolongs, aged Tieguanyin, aged Wuyi rock tea.

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

Black Tea: Broken black tea, often used in mixed drinks, paired with various fruits and milk for excellent flavor.

Which Teas Are Not Suitable for Brewing?

Green tea, yellow tea, and young white tea have delicate buds and leaves. Brewing them can destroy their inner components, resulting in a bitter and astringent taste.

What Pitfalls Should Be Avoided?

Brewing with an Iron Pot:

This can affect the original flavor of the tea. The tea brewed will have a blue-black hue, which, though not toxic, can irritate the stomach lining, causing nausea, vomiting, and digestive issues.

Suggested alternatives: Clay pots, glass pots, or Silver pots for brewing tea.

Brewing with Cold Water:

Brewing tea directly in cold water can ruin the taste of the tea, making it more bitter and astringent.

Suggestion: Wait until the water temperature reaches 80-85 degrees Celsius before adding tea.

Repeating the brewing process for too long can lead to overly concentrated tea, making it bitter and astringent, and reducing its beneficial components.

How to Make the Tea Taste Better

After the tea has been brewing in boiling water for 1-2 minutes, remove the pot and let it steep for another 2-3 minutes on a trivet.

Pour out two-thirds of the tea into a fair cup for tasting, leaving one-third in the teapot to serve as the base for the next brewing.

This ensures that subsequent infusions are more evenly balanced.

Taking advantage of the bright weather, invite a few friends to listen to the wind and birds, brew tea by the hearth, and leisurely savor the vitality of nature. Watch as all things grow freely, the grass growing and clouds stretching. This has become a way for young people today to find moments of relaxation amidst their busy lives. Let's go and drink tea, savoring every lingering moment, basking in the spring breeze!