Brew

Often, when drinking tea, each infusion may taste different, either too strong or too weak. Why is this? Most likely, it's due to an inaccurate amount of tea used. So, how much tea should you use exactly? How Much Tea Should You Use When Brewing? For a 110ml gaiwan, the tea amount is typically between 3 to 8 grams, varying based on the type of tea and personal preference. Green tea or Yellow tea: Use a ratio of 1:50, which means about 3 grams of tea. White tea: Use a ratio of 1:20, requiring 5 grams of tea. Black tea: Use a ratio of 1:20, with 5 grams of tea. Wuyi rock tea: Use enough tea to fill about 1/3 of the gaiwan, which is 8 grams. Pu'er tea: Use a ratio of 1:15, which is 7 grams of tea. Scented tea: Use a ratio of 1:50, approximately 3 grams of tea. Brewing tea is a process of gaining experience and becoming more skilled. With more experience, you won't follow rigid rules but rather develop a more relaxed approach to drinking tea. After some practice, you'll find the perfect amount of tea that suits your taste. If you prefer a…

Many teas are not suitable for direct steeping in boiling water. For example, green tea, young or lightly aged raw Pu'er, black tea, and even oolong tea. Teas that are suitable for steeping tend to be coarser and older, such as dark teas or white teas that have been aged longer. If we consider steeping a tea for an entire night or day and it still isn’t bitter or astringent, and is even better than when brewed, the likely candidate would be old Liubao tea. Old Liubao tea can be brewed, steeped, or boiled. It is highly cost-effective, easy to store, beneficial to health, and most importantly, suitable for the majority of people's constitutions. This makes it all the more remarkable. This is also why I have come to appreciate and endorse Liubao tea more and more. The longer I spend in Wuzhou, Guangxi, and Liubao Town, the more I fall in love with Liubao tea, whether it’s made using traditional methods yielding the “Liubao character,” or modern processes producing rich, dark, aged flavors. I am increasingly influenced by the local custom of drinking Liubao tea here. In the mountains of Liubao Town, laborers often drink fresh tea. Whether it’s…

Dandelions are not only delicious but also nutritionally rich, offering numerous benefits to the human body. Some of the wild dandelions gathered can be eaten fresh with sauce, while others can be made into tea to drink daily, which can help prevent internal heat throughout the year! Why can it be said that you won't experience internal heat for a whole year? Because dandelions effectively clear heat and detoxify, reduce fire and inflammation, and have broad-spectrum antibacterial properties, they are known as "natural antibiotics." Dandelions can be considered one of the most nutrient-rich wild vegetables on Earth. The United States Department of Agriculture's 8th Bulletin points out that, when evaluating overall nutritional value, dandelions rank fourth among green vegetables. Let me show you how to make your own dandelion tea, perfect for daily consumption, helping you stay free from internal heat, and it’s simple and convenient! Today, I'll teach you how to make dandelion tea, which is much better than simply drying dandelions and brewing them in water! Homemade Dandelion Tea: 1. Harvest fresh wild dandelions, making sure to gather those that haven't been contaminated. This ensures the tea you make will be safe and reliable. 2. Clean the dandelions.…

Those who have tasted Biluochun will sincerely praise its subtle green color, soft and even leaf base, elegant fragrance, and refreshing taste. Biluochun is one of the representative products of green tea, and the components of Biluochun tea have various physiological and pharmacological effects on the human body. So how should Biluochun be brewed? How to Brew Biluochun Tea for Optimal Flavor 1. Preparation method for loose-leaf tea 1. Scald the cup by pouring in freshly boiled water to clean the cup, then place the tea leaves into the cup. At this point, the temperature of the cup is high enough to gently release the aroma of the tea. 2. Pour an appropriate temperature of water into the cup, enough to cover the tea leaves. If using a lidded bowl, place the lid upside down on the side of the cup and pour water over it, allowing it to run down the side of the cup. If using a glass cup, pour along the edge of the glass and gently swirl the cup to fully immerse the tea leaves. 3. Wait for about two minutes to allow the dry tea to absorb water and unfurl, then top up with water.…

After the Summer Solstice, temperatures will gradually rise over the next two months, making it the hottest time of the year. In this era where everyone is talking about "living healthily," drinking tea is the right way to beat the heat! With tea, different types of tea have different methods of production and distinct characteristics. What kinds of tea should one drink in different seasons? And what kind of teapot goes well with them? Tea nurtures the teapot, and the teapot nurtures the tea. Sandstone nurtures people, and people nurture sandstone. √ The Mysteries of Health Benefits of Purple Clay Teapots Purple clay consists of multiple minerals, including illite, kaolin, quartz, mica chips, iron, and other trace elements essential to the human body. It also has a dual-pore structure, making it suitable for brewing tea. Therefore, many tea enthusiasts now prefer purple clay teapots as their choice of tea utensils. 1. White Tea White tea is known for its "one-year tea, three-year medicine, seven-year treasure" reputation. Drinking some aged white tea can help clear heat and fire, generate saliva, and relieve cough. Drinking white tea helps to cool down, eliminate heat, and reduce inflammation, making it the best companion for…

For novice enthusiasts, this question is quite common. For example, "I've been using my teapot for Tieguanyin, but recently I've developed a liking for Tung Ting Oolong. Can I brew it in the same pot? Will it harm the pot?" In principle, this practice is not recommended, as everyone knows the rule of "one pot for one tea." However, we don't have to be limited by this. There are methods, though they may be a bit troublesome. First, let's discuss what the rule of "one pot for one tea" means. Purple clay is a mixture of various minerals such as quartz, hematite, mica, and clay. The pores in purple clay teapots are formed at the interfaces between these minerals and within small clay aggregates. This is known as a dual-pore structure. The dual-pore structure is due to both the inherent structure of the purple clay and the pores left behind during firing when different minerals contract at varying rates. The interfacial pores between the various minerals are typically chain-like, some being interconnected while others are closed. The pores within the small clay aggregates are closed if they are internal and open if they are on the surface of the aggregate.…

Pu'er tea can be divided into ripe and raw tea, with the price of raw tea generally varying according to the prices from different mountains. The price of this type of ancient tree Pu'er tea usually ranges between 300 to 600 yuan, but as the years increase, the price of raw tea becomes higher. The sweetness in ancient tree Pu'er tea comes with a naturally rich honey fragrance, a smooth and delicate texture containing a strong yet restrained tea aroma, and the bitterness is also reserved. So, what is the price of centennial ancient tree Pu'er tea? 　　1. How Much Does Centennial Ancient Tree Pu'er Tea Cost Per Pound? 　　The price of Pu'er ancient tree tea is relatively high, and the price for centennial ancient tree Pu'er tea is even more expensive. The price of centennial ancient tree Pu'er tea is generally between 1500-30000 yuan per pound, with ordinary quality centennial ancient tree Pu'er tea priced at 1500-3000 yuan per pound. Some lower-quality centennial ancient tree Pu'er teas are priced at 1800-2500 yuan per pound, while better quality ones are priced at 3000-6000 yuan per pound. 　　Secondly, the price of medium-quality centennial ancient tree Pu'er tea is around 6000-8000 yuan…

Spring, the season of rejuvenation and renewal, is also a highly anticipated time for tea enthusiasts. Spring tea, known for its unique aroma and flavor, is considered the pinnacle among teas. Among spring teas, Pre-Qingming Tea and Pre-Grain Rain Tea stand out particularly. They not only represent two different picking times in Chinese tea culture but also carry rich cultural significance and appreciation value. Today, let's discuss the differences between these two types of tea and their unique charms. Pre-Qingming Tea: Pre-Qingming Tea, as the name suggests, refers to tea picked before the Qingming Festival. Because it is harvested earlier, the tea accumulates more nutrients, and thus Pre-Qingming Tea is renowned for its freshness, clear fragrance, and rich flavor. The picking standards are usually high, often consisting of one bud with one leaf or one bud with two leaves. The tea has a delicate appearance and a bright green color, making it a premium variety. Pre-Grain Rain Tea: Pre-Grain Rain Tea refers to tea picked before the Grain Rain Festival. Compared to Pre-Qingming Tea, Pre-Grain Rain Tea has a longer growth period, and the content of polyphenols in the tea is higher, resulting in a richer flavor and more lasting…

How to buy tea has always been a challenge for ordinary tea enthusiasts. It’s easy to be misled by merchants and fall into traps. Here are some common pitfalls—see if you’ve fallen for any of them. 01. Misconception One: Blind Faith in High-altitude Tea In the tea world, there is a saying, “High mountains produce fine teas,” which means that high-altitude teas have strong aromas and good taste quality. Why do “high mountains produce fine teas”? This is because the fresh and refreshing flavor comes from amino acids, whose content is inversely proportional to temperature and sunlight. Generally, the temperature is lower at higher altitudes; for every 100 meters increase in altitude, the temperature drops by 0.6°C, resulting in a 6°C difference at 1000 meters. High mountains often have fog, and when sunlight hits the fog layer, most of it is reflected back, with only scattered light reaching the tea leaves. With less light and lower temperatures, the fresh and refreshing flavor is higher. However, “high mountains produce fine teas” is not an absolute rule. If the altitude is too high and the temperature is too low, the tea may not grow well. After passing through the fog layer, ultraviolet…

"Ten thousand poems in sixty years," Lu You was one of the foremost poets of the Song Dynasty. When it comes to tea poetry, he is an indispensable figure, standing as a splendid cultural milestone in the history of Chinese tea poetry. Lu You was born into a prominent family; both his parents were from influential clans. He received a fine education from a young age and took the imperial examination administered by the Ministry of Rites during the reign of Emperor Gaozong but was dismissed by Qin Hui. In middle age, he traveled to Shu (Sichuan), leading a military life, and in his later years, he retired to his hometown. Born in a Tea Region Lu You was born in Shanyin (present-day Shaoxing, Zhejiang), a region known for its tea culture. From a young age, he was immersed in the tea-drinking culture. Mount Kuaiji was famous for producing Rizhu tea, and Lu You had a particular fondness for his hometown's teas, with Rizhu tea being at the top, followed by olive tea and Dingkeng tea, all of which found their way into his poetic works. He spared no effort in praising his hometown's fine teas in his poetry. One…

Green tea is characterized by its elegant appearance, fresh and sweet taste, and rich aroma. Therefore, drinking green tea is not only about the taste of the tea infusion but also about appreciating the process of brewing green tea. 1. To brew green tea, a glass cup or white porcelain cup is preferred. Glass cups and white porcelain cups better showcase the beauty of green tea and help achieve a great tasting experience. 2. When brewing green tea, the water temperature should be carefully considered. For delicate green teas, the water temperature should be slightly lower, around 85 degrees Celsius. 3. To brew green tea, place approximately 2 grams of green tea into the cup, then pour in hot water, and once the tea infusion has cooled slightly, it is ready to drink. 4. A useful tip for brewing green tea is refilling the cup. Many green teas are not very robust, so when there's about one-third of the tea left in the cup, refill it with more hot water. This will make the green tea more durable and prevent the tea from becoming too hot in the cup.

Having walked through the intensity of wine and fallen into the romance of coffee, I smile. What I miss most now is the tranquil clarity of tea. It's as if all worldly matters have become elegantly understated, like a tea leaf that floats gracefully in a cup, its fragrance distancing the world’s tumult. Picking up the teacup, I put down my pen, moved by an emotion, or perhaps nostalgia. Like tea, it’s faint yet touches the depths of my heart. Cause and effect, all due to fate. Perhaps tea and water were destined to meet after a heartfelt glance ten thousand years ago. In this life, they come together. I am the water, the stream water. You are the tea, the tea of passion. It must have been a long-awaited encounter, a verse from the Han Palace Spring that drew many admiring glances. When snowflakes fell and the clear flute played in the cold, our meeting was destined, becoming a beautiful story. Tonight, with tender presence, I brew a cup of tea, open the piano lid, and play a tune, not knowing where to begin with memories of the past. The tea at my lips emits a soothing aroma. The…

Aged Tied Guan Yin tea is made by roasting, cooling, and then sealed for storage in special cellars to promote post-ripening. It comes in several categories: five years, ten years, fifteen years, eighteen years, and twenty-eight years, with the best quality being between ten and twenty-eight years. The dried tea has a dull color, while the infusion is deep yellow, brown, or reddish-brown. Its taste is mild and slightly sweet with a lingering aftertaste. In addition to the general functions of tea, it also has effects such as lowering blood pressure, reducing cholesterol, and aiding digestion. Aged Tied Guan Yin is a Fujian Anxi Oolong tea that has been aged for many years and repeatedly refined through roasting. It maintains the traditional process of making Tied Guan Yin, offering a pleasant mouthfeel with a light yellow infusion. Its aroma is characterized by a smoky flavor and a strong aftertaste, and long-aged Tied Guan Yin has certain health benefits and therapeutic effects on the body. When we were young, if someone had stomach bloating or diarrhea, adults would brew a pot of steaming, dark tea for us to drink while it was hot. At the time, we didn’t understand or enjoy…

The wealthy man loved tea and was hospitable. He especially appreciated guests who knew their tea. Whoever came to his house to drink tea, regardless of whether they were rich or poor, he would instruct his servants to serve them well. One day, a beggar in tattered clothes appeared at the wealthy man's doorstep. Instead of asking for food, he simply requested a bowl of tea. The servant promptly invited him inside and poured him a bowl of tea. The beggar looked at it and said, “This tea isn’t good.” Seeing that he seemed to know his tea, the servant quickly fetched better tea. The beggar sniffed and remarked, “This is good tea, but the water isn’t right. It needs mountain spring water of the finest quality.” The servant recognized his expertise and hurriedly used reserved spring water to brew another pot. The beggar tasted it and said, “The water is good, but the wood used to boil it isn’t right. The wood should be from the shady side of a famous mountain, as the wood from the sunny side is too soft, while that from the shady side is firmer and harder.” The servant confirmed that this man was…

Nowadays, more and more people are familiar with purple clay teapots, and the number of enthusiasts is growing. Among them, many women enjoy drinking tea with these teapots, their graceful figures and simple attire complementing the act of pouring tea, a delightful sight to behold. Today is Women's Day, so let me start by wishing all the ladies a happy holiday. So, here comes the question: if we want to gift a teapot to a woman, what kind of teapot should we choose? Or, what kind of teapot suits women best? Let’s discuss this topic today. Shishi (Lady of the West) Teapot ▲Shishi Teapot The Shishi teapot is said to be a type of purple clay teapot created during the Ming Dynasty by Xu Youquan, inspired by the beauty of Xi Shi. The rounded shape with soft lines makes it particularly suitable for women, enhancing their gentle demeanor. ▲Shishi Teapot The plump and elegant shape, full-bodied form, and the use of a flush-fitting lid make it convenient for adding tea leaves and allowing them to fully unfurl in the pot. Its slender handle and shorter spout ensure easy pouring and excellent water flow. The simple yet beautiful design makes it…

Do you have the habit of drinking black tea regularly? Today, we're brewing some black tea!This is No. 1 Gongfu Black Tea from China Tea, a Yunnan large-leaf variety of gongfu black tea. Its raw materials are selected from Fengqing, offering a rather clear and sweet taste upon entry. Now, let's proceed with the brewing process. We've already cleaned the teaware. When brewing Dian Hong black tea, there's one thing to note: black tea doesn't like excessively high temperatures. If the temperature in the cup is too high, it can cause the tea to become sour. So, this is something to keep in mind. Taking tea: We'll use 5 grams of tea here. Adding tea: Next, we add the tea. Rinsing tea: The water temperature for rinsing doesn't need to be too high. Rinse for about 5 seconds, and you can pour out the rinse water. The color of the tea broth is a reddish-yellow hue; as you can see, it's very clear and bright, a beautiful color. The aroma from the cup is mainly floral, with honey notes being slightly weaker. Pouring water: Pour the water slowly, making sure the stream is especially fine. Similarly, after about 5 seconds,…

Dahongpao tea has a taste of orchid fragrance, with a rich and lasting aroma. High-quality Dahongpao has a refreshing aroma, and a beautiful taste that is sweet, smooth, and mellow upon entry. Low-quality Dahongpao tastes bitter, astringent, numbing, and sour. The Mouthfeel of Dahongpao: The leaves are stout and uniform in shape, with a fresh green-brown color. After brewing, the tea soup turns into a deep orange-yellow color, clear and bright. The leaves are soft and bright, with crimson edges and light green centers that are yellowish. It combines the mellow sweetness of black tea with the fresh fragrance of green tea, with a harmonious character that is not cold. Dahongpao comes in fragrant and rich styles. Its quality characteristics include a tight, neat leaf shape, a fresh green-brown color, and after brewing, an orange-yellow and bright tea soup, with leaves that display a pleasing contrast of red and green. Dahongpao’s most prominent feature is its rich orchid-like fragrance, with a high and lasting aroma and distinct rock character. Dahongpao is very resilient to multiple infusions, retaining its aroma even after seven or eight brews. How to Brew Dahongpao for Best Flavor 1. Clean the Teaware Good tea deserves good…

How to brew red broken tea? To prepare a cup of red broken tea that is full of color, aroma, and flavor, the preparatory work must be done well. For example, pack the red broken tea in cheesecloth or small sachets that everyone likes to use, portioned for each day. The amount required for a pot versus a single cup is different; about 5 grams is sufficient for one cup. How to Brew Red Broken Tea? Step 1 The process for red broken tea is relatively unique, and the dry tea has a finely crushed appearance. So many people wonder how to best brew red broken tea. Given its fine texture, the brewing time should be relatively quick, usually around 4 to 5 seconds. Step 2 To ensure clarity in the tea infusion, an appropriate amount of dry tea can be placed in a special filter paper bag. This makes it easy to prepare teabags. Remember to strain the tea when pouring to avoid the fine particles affecting the color of the infusion. Red broken tea is an excellent tea that tastes great when brewed this way. Step 3 Red broken tea can be placed in a simple brewing vessel…

It’s often said that in a cup of tea, water is the mother of tea, and the vessel is its father. Clearly, to present a good cup of tea, both water and the vessel play indispensable roles. How can we make the tea more textured? Among various factors, water temperature is particularly key, as it helps bring out the full strength of a fine tea. Why is Water Temperature Crucial for Tea Infusion? The saying “water is the mother of tea” not only refers to the source of water used for brewing but also emphasizes the importance of water temperature. A significant deviation in water temperature may waste the essence of the tea leaves. Why is water temperature crucial for tea? Water temperature influences the taste and aroma of the tea infusion by affecting the solubility of its components. In other words, different temperatures will result in varying chemical compositions in the tea infusion. The amino acids in tea leaves, which contribute to the fresh taste of the infusion and are beneficial to human health, dissolve at a water temperature of 60°C; Vitamin C starts to degrade at a water temperature of 70°C; Tannins and caffeine, which impart a bitter…

To avoid more tea enthusiasts from falling into traps, let's look at the types of additives that can be found in tea and how to identify whether your tea contains additives. 1. Pigments Pigment additives include lead chromate green, sunset yellow, and sunset red, which can make low-quality tea appear brighter and more appealing. 2. Fragrances Fragrances can mask the peculiar taste of low-quality tea and enhance its aroma. 3. Waxes Talc or wax can increase the luster of the tea, improving its appearance. 4. Sugar Tea naturally contains caffeine, giving it a bitter taste. Unscrupulous sellers may add sugar during the stir-frying and rolling process to make the tea sweet, enhancing its compactness and oiliness. How can tea enthusiasts determine on their own whether there are any additives in their tea? Let’s start with green tea as an example. Firstly, while green tea has green leaves and a green infusion, its downy hair is white, a natural feature of its growth. If you buy green tea where both the leaves and the downy hair are green, there is a high probability that a pigment called “lead chromate green” has been added. This makes the appearance and infusion color of…

The quality of tea is primarily evaluated through three methods: smelling its aroma, tasting its flavor, and experiencing its aftertaste. First, smell its aroma to determine if it is pure and consistent with the inherent characteristics of the tea, such as the fresh or bean-like scent in green teas. Next, taste its flavor to assess its body, thickness, and freshness. Finally, experience the aftertaste to gauge the degree of salivation and the persistence of the aftertaste. How to Assess the Quality of Tea's Taste 1. Intensity of Salivation Rich in substances, tea contains polyphenols that cause a tightening and astringency on the inner walls of the mouth, stimulating saliva secretion and creating what we commonly call a salivating sensation. However, being able to feel salivation is only a basic quality of tea. More importantly, one should consider the speed and intensity of salivation. Tea enthusiasts can judge this by observing salivation in the cheeks, between the teeth and gums, and on the surface and underside of the tongue. 2. Persistence of Aftertaste Good tea leaves a sweet and refreshing sensation in the entire mouth from the start of the aftertaste until the bitterness and astringency completely dissipate, without any strong…

Biluochun, a green tea from Dongting Lake in Jiangsu Province, China, is beloved by tea enthusiasts for its unique aroma and refreshing taste. To brew the perfect cup of Biluochun, you need not only high-quality leaves but also the correct brewing method. In this guide, we will take you step-by-step through the essentials of brewing Biluochun, so you can enjoy its distinctive fragrance at home. (Image source: Internet. Please delete if infringing.) Selecting High-Quality Biluochun Leaves Before brewing Biluochun, ensure that you have purchased high-quality leaves. Good Biluochun has a delicate and tightly rolled appearance, with a silvery-green color, visible downy hairs, and a fresh and fragrant aroma. When buying, smell the leaves – good Biluochun should have a unique floral and fruity scent. Preparing Appropriate Tea Utensils The best choice for brewing Biluochun is a transparent glass cup, as it allows you to appreciate the beautiful unfolding of the leaves in water. Glass cups do not affect the taste of the tea. You may also choose white porcelain lidded bowls or purple clay pots, which also preserve the aroma and flavor of Biluochun well. Controlling Water Temperature Water temperature is key when brewing Biluochun. The leaves are tender, and…

The seven correct steps for brewing tea: boiling water, washing cups, adding tea, steeping, pouring tea, serving tea, and savoring tea. The first step is to boil the water for brewing. The second step is to rinse the teaware with boiling water. The third step is to add tea to the cup. The fourth step is to pour water into the cup to steep the tea. The fifth step is to pour the tea into the tea cups. The sixth step is to serve the tea to guests. The seventh step is to enjoy the tea with guests or friends. 1. Boiling Water To brew good tea, start by finding the most suitable water, with purified water or mineral water being the preferred choices among soft waters. One requirement for brewing tea is that the water needs to be boiled. Regardless of whether you are using 80°C or 90°C water for steeping, make sure to first bring it to a full boil at 100°C, then let it cool to the desired temperature. (Generally, tender green teas can be brewed with water around 80°C, while black teas use water around 90°C, and Pu'er or dark teas should be steeped in 100°C…

Original mine Dicong Qing is the top-grade material among purple clays, akin to being the "top student" in its category.Not only is it widely loved by pot enthusiasts, but it was also the most favored clay by the late master of zisha, Gu Jingzhou.It can be said that owning a pure and outstanding Dicong Qing zisha teapot is one of every player's wish lists. What is Dicong Qing?Dicong Qing originates from Huanglong Mountain in Yixing, Jiangsu, and belongs to the premium ore materials among purple clays. It was originally produced from the No. 4 pit in Huanglong Mountain, later from the No. 5 pit and Taisi mine, with the No. 4 pit being the best!What is meant by Dicong Qing? In the past, purple clay was called blue clay, and as it is buried deep within the mountain, ancestors primarily relied on experience for exploration, conducting trench probes. Typically, purple clay was found at the bottom of these trenches (the bottom trench), hence the term "Dicong Qing" (bottom trench blue clay) became customary.Regarding Dicong Qing, there are names like "No. 1 Dicong Qing," "No. 2 Dicong Qing," Toucang Qing, and Er (or Zhong) Cang Qing, with various explanations due to…