Xiao Qing Gan should be brewed with water at 100°C. This tea is made from Xin Hui tangerine and Pu'er ripe tea, processed through specific methods. Rich in the fragrance of tangerine and the full-bodied flavor of ripe Pu'er, its abundant internal substances and nutrients are best released at 100°C. Lower temperatures fail to bring out the authentic taste and fruit aroma of Xiao Qing Gan.
Both ripe Pu'er and the tangerine Peel of Xiao Qing Gan can withstand high water temperatures without issue. However, if the water temperature drops below 85°C, the tea soup will be sweeter but it will be more difficult to extract the internal components of the tangerine. Therefore, Xiao Qing Gan is best brewed with boiling water at 100°C.
The typical weight of a Xiao Qing Gan tea is around 10 grams. A common consensus among tea enthusiasts is to use one whole piece per brewing session, although this is not set in stone. While brewing an entire piece is convenient, brewing a good-looking and tasty tea soup still requires the right method and practice.
What Tea Utensil Is Best for Brewing Xiao Qing Gan?
Brewing utensils can include a gaiwan, a purple clay Teapot, a glass teapot, or even a simple brewing cup. Whether it's a casual sip or a moment of tranquility and inner peace, what matters is enjoying the present cup of tea.
Brewing Method for Xiao Qing Gan:
Brewing Xiao Qing Gan with a Gaiwan:
If you have a leisurely afternoon ahead, with ample time to relax, brew an entire Xiao Qing Gan tea using a gaiwan, a pitcher, and a serving cup. For a solitary or group session, simply place the tea into the gaiwan along with the lid, boil water, warm the utensils, rinse the tea, pour water, wait briefly, decant, serve, and enjoy. The key points here are the method of pouring water and the Steeping time.
Three-Stage Brewing Method:
Because Xiao Qing Gan is highly durable when brewed whole, it can typically withstand ten or more infusions. Balancing the flavors of the initial, middle, and final stages is crucial. Without proper control, the early infusions may be excessively strong and dark in color, with a bitter tangerine taste. In later infusions, the tangerine flavor may emerge while the Pu'er has lost its color and flavor, resulting in an imbalance between the two.
Puncturing and Cracking Before Brewing:
Sometimes, brewing an entire piece takes too long, especially if you don't have much free time. To expedite the release of flavors and reduce the number of infusions, but increase the intensity of each infusion, you can first puncture the bottom of the Xiao Qing Gan with a toothpick or tea needle. This way, regardless of how you pour the water, the tangerine will quickly absorb the water, allowing the tea flavors to emerge.
Another option is to gently crack the tangerine before brewing, which also helps achieve a balanced and flavorful blend of tea and tangerine.
Brewing in a Teapot:
Whether using a purple clay teapot, a glass teapot, or a brewing cup, these methods build on the techniques used for gaiwan brewing. To brew a tasty and visually appealing Xiao Qing Gan, separate the tea from the liquid once the desired color and flavor are achieved, avoiding prolonged steeping that could result in bitterness.
A purple clay teapot is the most suitable choice, as it warms the tea without overpowering its aroma and avoids a cooked flavor.
When using a glass teapot, place the tea inside a strainer, rinse the tea, then add water until it covers the tea. Let it steep until it reaches your preferred color, then remove the strainer. This method is particularly suitable for group gatherings.
When brewing Xiao Qing Gan, it is important to master the brewing method.