Cold winters are the perfect time for brewing Tea. Gather with three to five friends, sit around the stove and chat idly. The rising steam and the aroma of the tea seem to dispel the chill of winter.

In today's pursuit of a “slow life,” brewing tea has gradually become a new fashion. However, this method of Drinking Tea isn't something new~

Tea brewing has existed for hundreds of years. From its beginnings in the Pre-Qin period, it reached its peak in the Tang Dynasty, where both the imperial court and common people used the tea brewing method. Chapter five of Lu Yu's “The Classic of Tea” is entitled “Brewing.” It wasn't until the appearance of the point-tea method in the Song Dynasty that the brewing method began to retreat from the mainstream stage.

What is the Difference Between Brewing and Infusing Tea?

When infusing tea, a typical stainless steel kettle can only heat water to 98-99°C, which doesn't adequately release the tea's fragrance and character.

However, by directly brewing tea in silver, clay, or glass kettles, the water temperature can exceed 100°C. Such high-temperature water produces a tea broth that is more mellow, with a richer aroma and higher sweetness.

Preparation Before Brewing Tea

#Container

First, choose an appropriate tool for brewing tea. Common options include glass, clay, copper, and silver kettles. We recommend using a glass kettle for brewing. Firstly, glass kettles are affordable and practical. Secondly, they make it easy to observe the color changes in the broth, helping judge the right time to pour out the tea and ensuring better flavor. This is especially friendly for beginners.

Using other types of kettles is also possible, but do not use iron kettles for brewing tea. Iron kettles are for boiling water, not for brewing tea. High temperatures can cause chemical reactions between the iron kettle and the substances in the tea, affecting the taste of the tea and human health.

#Amount of Tea

The initial amount of tea used for brewing should be less rather than more, reduced to about two-thirds of the usual infusion quantity. Too much will result in a too concentrated and unappealing taste. Adjust gradually according to the type of tea and the amount of water as you brew.

#Water Quantity

When brewing tea, the water volume should not exceed half or two-thirds of the brewing container. This is because substances like tea saponins are easily released during brewing, causing foam to form.

How to Brew Tea

We can choose to brew directly or first infuse then brew.

Direct brewing involves adding tea to the kettle, then adding an appropriate amount of hot water. Once boiling, reduce to low heat and slowly brew for several minutes before pouring out the tea.

Infusing first, then brewing means first infusing the tea in a lidded bowl or kettle for a few rounds before placing it in the brewing kettle. This avoids making the tea broth overly strong and allows you to experience another flavor profile of aged teas, truly utilizing the tea to its fullest.

Which Teas Are Suitable for Brewing?

01 Dark Tea

Dark tea is a post-fermented tea. Because it uses coarser and older leaves and requires a long fermentation process, it has a rich aged fragrance and a thick taste, with the tea broth often deep brown.

Dark tea can be infused or brewed. Due to its coarse and old raw materials, after being brewed, its functional components can be absorbed by the body. The sweet and smooth taste after brewing is unforgettable.

Brew dark tea using clay utensils, as clay utensils have good adsorption properties that can eliminate some of the off-flavors formed during the fermentation and storage of the tea, making the aged fragrance stand out even more. Additionally, the rugged and atmospheric nature of clay utensils paired with dark tea complements the simple and heavy character of dark tea, matching its profound aged charm.

Tips

How to Brew Dark Tea

Brewing dark tea is straightforward. Once the water reaches 100°C, add an appropriate amount of dark tea. Boil for 2 minutes, turn off the heat, cover the kettle, and let it steep for 3-5 minutes before drinking.

02 Aged White Tea

White tea is a slightly fermented tea, made from tender leaves with many white hairs on their undersides. It is dried under sunlight or with a gentle fire, giving it the characteristic “green and white wrapping.”

Aged white tea that has been stored for a certain period has good medicinal effects. Since white tea is not kneaded during production, its internal substances are difficult to seep out, making it very suitable for brewing.

Tips

How to Brew Aged White Tea

The tools for brewing aged white tea can include handle-less purple clay kettles, clay kettles, or silver kettles.

When brewing, using water around 85°C is more suitable, resulting in a better-tasting tea broth. If cold water is used, the tea broth will be very thick. The tea is stronger, the taste richer, and the amount of tea added should not be excessive, aiming for the best taste possible.