brewing Tea seems straightforward, but when you get down to it, there are some nuances to consider. Some tea enthusiasts fall into certain misconceptions about brewing tea, so let's explore how to avoid these common pitfalls.

In recent years, iron kettles have become a common sight in tea shops, high-end tea lounges, and various tea rooms.

Iron kettles, though unassuming in appearance, carry a sense of ruggedness and gravitas. They heat water evenly, raising the overall temperature and softening the water, resulting in an especially sweet, clear, and smooth taste.

Everyone agrees that tea brewed with an iron kettle tastes great. So, some enthusiasts, upon acquiring their prized iron kettle, eagerly toss in some tea leaves to Brew.

But when the water boils and they pour it out, they find the tea has turned purple and the leaves have darkened, making it undrinkable.

What happened? Weren't iron kettles supposed to make delicious tea?

The enthusiasts are puzzled. The issue lies in the porous nature of iron kettles, which allows them to “breathe.”

When brewing tea, iron reacts with tannic acid in the leaves, forming ferric tannate, the primary component in blue-black ink, turning the tea blue-black.

This compound isn't toxic, but it might irritate the stomach lining, causing nausea, vomiting, or digestive issues.

Before using a new iron kettle, it should be seasoned by boiling water only, not tea. Boil water 3 to 5 times daily, pouring it out after three minutes. High-end kettles may require around 10 boilings, while regular ones need at least 20 boilings.

While iron kettles are excellent for boiling water, other vessels like silver, clay, or glass kettles are better suited for brewing tea leaves. Typically, enthusiasts don't directly steep tea leaves in iron kettles but use them to improve the quality of the water before brewing tea.

If you want to brew tea directly in an iron kettle, using a tea bag or filter can help keep the tea residue contained, making it convenient.

Brewing tea is delightful, but not all teas are suitable for this method. Generally, two types of tea are ideal for brewing: heavily fermented teas like ripe Pu'er, Liu Bao, old tea heads, old tea leaves, and Black Tea.

And aged teas, such as old white tea, aged Pu'er, aged rock oolong, and aged Tie Guan Yin, are also well-suited for brewing.

Brewing tea can be done in two ways: direct brewing or brewing after initial steeping.

Teas with lighter flavors, like aged white tea and aged Tie Guan Yin, are suitable for direct brewing. Teas with stronger flavors, like Pu'er, are best steeped in a gaiwan for four to five infusions before brewing.

This prevents the brewed tea from becoming overly strong. Brewing after initial steeping is a popular approach among experienced tea enthusiasts.

A good tea can first release its contents evenly through steeping, then be brewed to fully showcase its essence.

Brewing tea isn't limited to one type; combining different teas can yield various health benefits.

However, lightly fermented teas like green tea are best enjoyed through steeping with boiling water.

After selecting the right brewing kettle and tea, begin by reducing the usual amount of tea by about two-thirds and filling the kettle two-thirds full with water.

Heat the water until it starts to bubble but hasn't quite boiled, then add the prepared tea. Once boiling, the tea is ready to drink.

Brewing time should not exceed three to five minutes. Refill the kettle with fresh water once two-thirds of the tea has been consumed, avoiding repeated boiling. Repeated boiling is not recommended.

Many people tend to brew the same batch of tea multiple times throughout the day, which is not advisable.

Leaving tea in the kettle for extended periods does not produce more beneficial components but rather reduces them. How many times a particular tea can be brewed varies.

As everything becomes quiet, brewing tea can be a delightful way to pass the time during the wait for spring. Pay attention to the small details of brewing tea, avoid common mistakes, and brew scientifically and reasonably to enjoy the delights of brewed tea and the flavor of the tea itself.

In the cold winter months, watching the water bubble and steam rise, drinking a hot cup of tea warms the body and soul, providing a wonderful experience!