This year's “Feverish Summer” came to a hasty end, with the sudden onset of cold air catching everyone off guard. Thus, we began to long for a pot of warm Tea in our cozy living rooms. Not only does it bring warmth to the body, but it also allows us to find a sense of security within its rich and mellow broth.

However, enjoying a refreshing cup of tea can be challenging. Perhaps you don't have much time to sit down, lack the necessary equipment, or haven't quite mastered the brewing techniques for various types of tea. These issues are all irrelevant when it comes to a brewing method that has become increasingly popular over the past two years: the infusion method. This technique is tailor-made for those who are busy, lack brewing skills, or love to travel.

The sustained heat generates pressure, allowing more internal components to be released.

Infusion offers an amplified experience compared to using a Gaiwan or teapot. It is closer to cooking the tea, even without continuous heating. Boiling water and a sealed environment create accumulated heat and pressure, which can cook food. Most people have had the experience where, given enough time, a well-sealed thermos can turn raw rice into delicious porridge. Therefore, brewing tea with this principle is a more convenient and efficient way to extract the internal components of the tea leaves.

The continuous release of internal components increases the richness of the tea broth, making flavors such as bitterness, sweetness, or unique aged flavors more pronounced. This is like a “double-edged sword” or “magnifying glass,” amplifying both the good and bad aspects of the tea broth's taste. Although the infusion method is simple and convenient, some basic techniques and methods need to be mastered to ensure the brewed tea is delicious.

To infuse well, start by choosing the right tea.

Firstly, we must determine which types of tea among the six major categories are suitable for infusion. For example, Green Tea, which emphasizes freshness and briskness, is not suitable for infusion, as it would lose its fresh qualities and develop a bitter taste. Teas that are more suitable for infusion include ripe Pu'er, White Tea, and aged raw Pu'er.

Ripe Pu'er infusion is widely popular and is perhaps the easiest type of tea to infuse without going wrong. Ripe Pu'er excels in its deep and rich flavor, and after infusion under high pressure, its aroma is less likely to dissipate, and the internal components are concentrated, resulting in a fuller and stickier broth. Infusion can effectively highlight the advantages of ripe Pu'er.

For white tea, it is recommended to choose aged white tea for infusion; otherwise, too concentrated a broth may bring out some astringency, affecting the drinking experience. Aged raw Pu'er is similar in this regard, and it is recommended to select clean-stored tea that has been aged for around five years. Otherwise, it is easy to produce a bitter and astringent taste, making it difficult to swallow. Properly aged raw Pu'er, after infusion, will bring about a strong and full-bodied smoothness, retaining its aged fragrance well in the broth, offering an ultimate enjoyment.

In a certain sense, infusion can amplify the characteristics and distinct flavors of tea. Therefore, it is best to choose high-quality teas free of impurities and off-flavors for infusion.

Please pay attention to these practical details for infusion.

Although infusion is simple and hassle-free, it is not just a matter of throwing tea leaves into an infusion pot or thermos. First, we need to determine the amount of tea to use based on the appropriate tea-to-water ratio. A ratio of 1:300 is generally moderate. For example, if your infusion pot has a capacity of 1000 ml, you should use 3 grams of tea, which is usually sufficient for two to three people. For a 450 ml thermos, reduce the amount of tea to 1-1.5 grams, providing enough tea for one person for half a day.

Before infusion, you can rinse the tea with boiling water. Then fill the infusion pot with boiling water, cover it tightly, and wait for 30-40 minutes before the first serving. When you have drunk about half of the pot, you can refill it with boiling water and drink as needed until it is finished.

To address potential issues with cleaning the pot or clogging the spout, you can prepare some tea bags and place the tea inside before infusing. This makes cleaning up easier and prevents tea residue from blocking the spout. Alternatively, you can purchase pre-packaged tea bags, which are convenient for travel or office use.

On chilly autumn days,

During every busy workday,

On every outdoor excursion,

When gathering with family and friends,

Let this warm and delicious infusion tea accompany you.

Originally published in Pu'er Magazine

October 2025 Issue

Text | Yue Shan | Images | Zhu Li

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