As autumn and winter approach and the weather cools down, our bodies experience a reduction in yang energy and a decline in resistance, making us more susceptible to colds. White tea, with its sweet and warm properties, is rich in proteins and sugars, which can nourish the body's yang energy and enhance our resistance.
brewing a pot of aged white tea and savoring it slowly not only warms the body but also helps prevent illness. So let's explore some tips for brewing white tea!
What types of white tea are suitable for brewing?
When brewing, opt for compressed teas, as their tightly packed form better preserves aroma and flavor, resulting in a richer tea taste when brewed.
Lower-grade white teas, such as Shoumei and Gongmei, with their older leaves and high stem content, are more durable and release flavors easily during brewing, making them particularly recommended for this method. If they have been aged, such as old Shoumei, they are even better!
Higher-grade white teas, like Silver Needle and Bai Mudan, should be aged for at least two years before brewing to achieve a more profound flavor. Fresh teas that haven't undergone transformation will produce a less smooth Infusion lacking the aged aroma, and thus are not recommended for brewing.
The Correct Method for Brewing Tea
1. Use Boiling Water for Aged Teas
The water temperature is a critical factor when brewing tea. Many people make the mistake of brewing tea like they would cook pork soup, adding the tea to cold water and allowing it to steep fully, believing this will release all the flavors of the white tea.
In theory, brewing tea with cold water might seem fine, but the resulting tea may not be as expected. When using cold water, the tea and water do mix thoroughly, but this can cause an excessive extraction of compounds from the leaves, leading to a bitter and Astringent infusion. Cold-brewed tea often has a strong flavor but doesn't hold up well over multiple brews.
The correct way to brew tea is with boiling water. Once the water reaches a boil, add your prepared tea leaves and allow them to boil together for about one minute, then turn off the heat. The residual heat will continue to infuse the tea for approximately two more minutes before serving. This method produces a tea that is not overly bitter or astringent and is more resilient to multiple brews. Therefore, when brewing white tea, use boiling water.
2. “Root Retention” for Aged Teas
In addition to selecting the right tea, you need to use the right method. After brewing with boiling water, once the tea turns to an amber or rouge color, it can be consumed. When pouring out the tea, don't empty the entire teapot; leave some liquid behind. This practice is called the “root retention” method, and the remaining tea is referred to as the mother liquor.
The purpose of the mother liquor is to maintain the overall style and character of the tea, ensuring consistent taste and avoiding sudden changes in flavor intensity. If you completely empty the teapot after each brewing, the tea may taste smooth, full-bodied, and pleasant in one pot, but the next pot might taste quite different, which could be disappointing.
The root retention method not only extends the flavor profile of the tea but also makes the leaves more resilient to multiple infusions.
3. Control the Heat When Brewing Aged Tea
Brewing white tea is akin to cooking – mastering the heat is essential. If the heat isn't controlled properly, even the finest aged white tea won't reveal its true flavors and may be wasted. Start by heating the water to boiling with a high flame. Once boiling, add the dry tea leaves, cover the pot, and begin brewing.
After about one minute of boiling, turn off the heat. The residual heat will continue to infuse the tea until the water stops boiling, at which point it can be poured and enjoyed.
When refilling the pot, first bring fresh water to a boil and pour it into the teapot to continue brewing for another minute. Then, simmer on low heat for a few minutes before pouring.
Remember, when brewing aged white tea, control the heat and avoid letting the tea continuously boil. Doing so can concentrate the flavors too much and cause the water to evaporate, affecting the taste of the tea.
Brewing tea is a tranquil and meditative activity. Only by brewing carefully and mastering the techniques can we ensure that the tea's flavors are at their best, honoring the years of aging that the tea has undergone.