British scientists found that an hour after drinking Tea boiled in a pot for 5 minutes, the level of antioxidants in the Blood rises by 45%. So today, let's take a look at how to boil tea.
In fact, tea enthusiasts can enjoy the pleasure of boiling tea every day. They can keep the used Pu'er tea leaves after they have been steeped, and generally, the amount of tea left from two steepings is most suitable for boiling. At the same time, you need an alcohol stove and a direct-fire Teapot to complete this process. However, industrial alcohol should be used to ensure sufficient heat.
Take the used Pu'er tea leaves from daily Steeping and place them in the inner cup of the direct-fire teapot designed to separate tea leaves from the water. Place the inner cup inside the teapot and first pour a small amount of boiling water into the direct-fire teapot as if rinsing the tea. The purpose is to increase the temperature of the Pu'er tea leaves. Pour out the heated water and then refill with an appropriate amount of boiling water, avoiding too much water, as it could easily overflow from the spout when heated by the alcohol.
When you add boiling water for the first time, the color will definitely be a light red, as the tea leaves have already been steeped very lightly. As the alcohol heats up the teapot and gradually warms the tea water inside, the color will deepen. To determine whether the boiled tea has reached the right flavor, do not rely solely on the color of the tea. The best method is to smell the tea steam coming out of the spout. If there is a strong jujube fragrance, then it is ready to Drink.
Note that when boiling tea, it is recommended to only pour out half or two-thirds of the tea to drink, leaving the rest in the teapot. Continue to add boiling water and heat it. This process can be repeated 3-4 times.
The greatest benefit of boiling Pu'er tea (ripe tea) is its economy and environmental friendliness, almost like recycling waste.
Seriously speaking, the unique aroma of ripe Pu'er tea when boiled after being steeped lightly is very distinctive. We describe it as a jujube fragrance, but some who have tasted it say it resembles the scent of unsweetened red bean paste, while others liken it to the aroma of mung bean paste, and still, others describe it as a woody fragrance. In short, no one dislikes boiled Pu'er tea. The specific fragrance varies from person to person. If we must have a uniform description, I can only say it is very fragrant!
Additionally, boiling Pu'er tea has another special effect: if you want to meticulously discern the taste of a ripe Pu'er tea, boil it. Any subtle storage flavors will be revealed without a doubt.
Boiling tea in clear water, watching the tea leaves tumble in the teapot as the tea slowly darkens and thickens, and waiting until it cools down in the cup before sipping it, offers a smooth and gentle sensation that is truly captivating.