Black tea is widely consumed, which is related to the quality characteristics of black tea. In terms of varieties, there are slow brewing methods and quick brewing methods; in terms of flavoring, there are clear drinking methods and mixed drinking methods; in terms of tea extraction, there are steeping methods and boiling methods.

However, no matter which method is used, most people choose teacups for brewing, with only a few using teapots, such as when brewing crushed or powdered black tea. Below is an introduction to the brewing method of black tea.

Preparing Tea Utensils

Generally, before drinking black tea, regardless of the method, it is necessary to prepare tea utensils, such as a kettle for boiling water and cups or bowls for serving tea. At the same time, clean water should be used to rinse the utensils to avoid contamination.

Measuring the Tea

Typically, 3-5 grams of black tea or 1-2 tea bags are added per cup. If using a teapot, adjust the amount of tea and water accordingly.

Brewing the Tea

After measuring the tea, pour in boiling water. For high-quality black tea, white porcelain cups are recommended to observe the color. Usually, fill the cup to about 80% capacity. If using a teapot, boil the water first, then add the tea and other ingredients.

Smelling the Aroma and Observing the Color

After steeping for about 3 minutes, first smell the aroma, then observe the color of the tea. This practice is especially popular when drinking high-quality black tea. For lower-quality tea, this step is often skipped.

Tasting the Tea

When the tea has cooled to a suitable temperature, it can be sipped and savored. Especially for high-quality black tea, the focus should be on appreciating the flavor—drink slowly and savor the richness of the tea to truly enjoy the experience and elevate the spirit.

If the black tea is loose-leaf, it can usually be steeped 2-3 times. For crushed black tea, it is typically only steeped once; a second steeping will result in a weaker flavor.