Winter is a time when all things lie dormant, and human physiological functions also decline, with yang energy weakening. According to Traditional Chinese Medicine: “In the cold winter, all living things have their vitality sealed away, and the body's physiological activities are in a state of suppression.”
Therefore, Drinking Tea in winter is essential, not only for Health benefits but also to enhance the body's resistance to cold. At this time, brewing a pot of tea brings warmth and comfort, as well as the enjoyment of its smooth and soothing flavor. So, what teas are suitable for brewing during winter?
No.1 Dark Tea
Dark tea is a post-fermented tea, known for its coarse and aged leaves that undergo prolonged fermentation, resulting in a rich aroma and a mellow taste, with a dark brown hue.
Dark tea can be brewed or cooked. Due to its coarse texture, cooking it ensures that its functional components are fully absorbed by the body. The sweet, smooth flavor achieved through cooking is unforgettable.
Cooking dark tea in clayware is ideal, as clay has good absorbency, which can eliminate some of the impurities formed during fermentation and storage, making the aged aroma more prominent. Additionally, the rugged and grand nature of clayware complements the deep, simple charm of dark tea, enhancing its aged character.
How to Cook Dark Tea:
Cooking dark tea is straightforward. Heat water to 100°C, then add an appropriate amount of dark tea. Boil for two minutes, turn off the heat, cover the pot, and steep for 3-5 minutes before serving.
No.2 Black Tea (Red Tea)
Black tea is a fully fermented tea, and among teas suitable for cooking, it is highly recommended.
Cooked black tea has a stronger aroma and fuller flavor. Black tea contains compounds similar to antioxidants, which can prevent heart disease and stroke. A study in the United States found that drinking one cup of black tea daily reduces the risk of heart disease by over 40% compared to those who do not drink tea. Drinking black tea in winter nourishes yang energy, warms the stomach, aids digestion, and helps ward off the cold.
How to Cook Black Tea:
Use a tea-to-water ratio of 1:50 to ensure the aroma and flavor of black tea are fully released in hot water. For small leaf teas, steep for 2-3 minutes; for larger leaves, steep for 3-5 minutes. When the leaves unfold and sink to the bottom of the pot, no longer rolling around, the tea is ready to drink.
No.3 Aged White Tea
White tea is a slightly fermented tea made from fine, tender leaves with many white downy hairs on the backside. It is processed through sun-drying or gentle roasting, giving it a distinctive “green makeup” appearance.
Aged white tea, after a certain period of maturation, possesses excellent medicinal properties. Since the leaves of white tea are not rolled during processing, the internal substances are difficult to release, making it very suitable for cooking.
How to Cook Aged White Tea:
Clay teapots, Silver pots, and tea brewing machines can be used to cook aged white tea.
When cooking, using water at around 85°C is more appropriate for better flavor. If cold water is used, the tea will be very thick and robust. The amount of tea should not be excessive to achieve the best taste.
No.4 Citrus Pu'er (Ganpu)
Represented by small green citrus fruits, Ganpu has become incredibly popular in recent years. Particularly, small green citrus fruits combined with warm, mellow ripe Pu'er create a unique and effective blend.
After cooking, the flavor of Ganpu becomes even better. When cooked, the combination of ripe Pu'er and aged tangerine peel enhances the taste and aroma of both, promoting a harmonious blend that results in a smoother and richer flavor.
How to Cook Ganpu:
Cooking Ganpu is simple. Small green citrus fruits can be cooked whole, while large red citrus fruits can be adjusted according to personal preference with a ratio of 1:3 for citrus to tea. Bring to a boil over high heat, then simmer for five to ten minutes over low heat. (Source: China Tea Network, Image Source: ChaYou Network)