Tea Knowledge - Is your black tea brewed correctly?

Brewing black tea is different from simply brewing tea, and it is definitely not just throwing tea into a pot and boiling it.

From tea selection to tea refilling, every link is very knowledgeable. Only by mastering the skills can you taste the mellow flavor of black tea.

◆ Tea selection: Different black teas have different requirements for brewing and drinking.

• There are many types of black tea, and not all of them are suitable for brewing and drinking. Compressed tea and aged black tea are excellent choices for brewing and drinking, because their compact shape seals the taste of time. After brewing, the tea fragrance and tea flavor can be fully released, and they are mellow and rich.
• Low-grade black tea, such as old black bricks, has excellent boiling resistance due to its coarse and old leaves and tea stems, and can fully show its unique charm when brewing and drinking. If it is aged old black bricks or flower bricks, the brewed tea soup has richer flavor levels.
• For high-grade black tea, such as Tianjian tea, the new tea has not been transformed, so it tastes bland after boiling and lacks aged aroma. It is recommended to store it for 3-5 years and wait for it to be fully transformed before boiling it to experience the mellow texture.

◆ Tea-water ratio: appropriate strength

The tea-water ratio is a key factor affecting the taste of tea soup. Generally speaking, a tea-water ratio of 1:50-60 can be used to mix tea soup with appropriate strength and lightness, so that every sip of taste is just right. You can fine-tune the ratio according to your personal taste preferences to find a unique taste experience.

◆ Water temperature control: boiling water stimulation

• Old black tea has rich internal quality and strong resistance to brewing. You may as well brew it in a covered bowl first, release some of the tea aroma and flavor before boiling it. The tea soup brewed in this way is rich in layers and full in taste.
• When boiling tea directly, remember not to use cold water. Boiling tea with cold water will cause excessive precipitation of tea substances, and the tea soup will be bitter, strong and not resistant to boiling. The correct way is to wait for the water to boil, then add the tea leaves, let the tea and water boil together for 1 minute, and then turn off the fire. Use the residual heat to simmer for 2 minutes. The tea soup brewed in this way has a soft taste and is durable and long-lasting.

◆ Tips for refilling tea: keep the roots and keep the rhyme

• When refilling tea, the "root retention method" is the key to maintaining the quality of the tea soup. When pouring out the soup, keep some of the tea soup in the pot as the mother soup.
• The mother soup can continue the style and charm of the tea soup, keep the taste stable, and avoid too much difference between the before and after. If the cooked tea soup is poured out of a pot, this pot is very smooth, mellow and smooth to drink, but the flavor of the next pot of tea will be greatly discounted, which is inevitably disappointing.
• The root retention method can not only maintain the flavor of the tea soup, but also prolong the resistance of the tea leaves to brew, so that each pot of tea continues the mellow charm.

Brewing black tea is a test of patience and skills, and it is also a deep experience of tea culture.

By mastering these brewing tips, you can brew a pot of intoxicating black tea and feel the beauty of time in the rich tea aroma.