Tea Tasting: Brewing Aged Tea by Boiling, Infusing Tender Tea in Cups_Tea News

Everyone drinks tea, but not everyone brews it correctly. Different varieties of tea have their own specific brewing requirements. "Brew aged tea in a pot, infuse tender tea in a cup." Aged tea refers to types like Fuzhuan Tea, Pu-erh Tea, and Black Tea, which are best brewed in a relatively porous vessel, such as a Yixing clay teapot. New tea, generally referring to delicate Green Tea, should be brewed in a harder vessel like a glass cup. This prevents the tender leaves and buds from being "stewed," which can produce a "cooked soup" flavor, and better preserves and showcases the tea's liquor color, spent leaves, aroma, and taste.

Mastering the water temperature for brewing also varies depending on the tea. Green tea, especially varieties with tender leaves and buds, should not be brewed with 100°C boiling water; a temperature around 70-80°C is generally appropriate. The more tender and green the tea leaves are, the lower the brewing water temperature should be. This ensures the brewed tea liquor is bright green and clear, with a fresh and brisk taste, and also minimizes the destruction of vitamin C in the tea leaves.

For Fuzhuan Tea, Pu-erh Tea, and scented teas, a larger amount of tea leaves is used each time, and the leaves are older, so they must be brewed with 100°C boiling water. Sometimes, to maintain and increase the water temperature, it's necessary to warm the teaware with hot water before brewing and to pour hot water over the outside of the pot after brewing.

Fuzhuan Tea is a compressed tea. Comparatively speaking, boiling Fuzhuan Tea yields the best taste. The boiling method can completely dissolve the "golden flowers" into the tea soup, providing the optimal taste and efficacy. It is recommended to use a dedicated Fuzhuan Tea boiling machine.

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