Black Tea is a global category of tea, and Dianhong has become a famous flower among black teas due to its “high fragrance and rich flavor.” Dianhong has excellent compatibility and can be enjoyed hot or cold. It can be traditionally brewed as a “clear Drink,” or various ingredients such as flowers and fruits can be added to the clear drink to create delicious beverages. Today, let's discuss what kind of purple clay pot is suitable for drinking Dianhong.
What Kind of Purple Clay Pot Should Be Used for Drinking Dianhong?
1. Clay Type: Purple Clay and Red Clay
The color of Dianhong Tea is deep, so dark-colored purple clay pots made from purple clay (including bottom groove blue, clear purple clay, red skin dragon, etc.), red clay, and mixed mineral types (descending slope mud, peach blossom mud, agarwood mud) will match it more naturally.
2. Capacity
Due to the fact that black tea is not compressed and is fragile when vacuumed, a purple clay pot with a capacity of around 200-250cc is suitable. If the capacity is too large, holding the pot will be strenuous, and the tea infusion will be bland. If the capacity is too small, the fragility of the black tea makes it difficult to clean, and the tea infusion will be overly strong and bitter.
3. Shape
Suspending the pot high and pouring water is a common technique for brewing black tea, and it is also a skill that is challenging to master in tea art learning. When brewing tea, raise the water pouring pot and perform the three nods of the phoenix, pouring water over the tea in the pot from different heights. The purpose is to use the agitation of the water to bring out the color, aroma, and taste of the tea. Of course, if you are not a professional tea artist, choosing a shape with good water flow is sufficient.
How to Brew Dianhong with a Purple Clay Pot?
1. Boiling Water: Black tea is a fully Fermented tea, and lower water temperatures are not conducive to the release of effective components in the tea leaves. If the water temperature is too low, a longer brewing time is required for the flavors to be extracted. Insufficient time results in a bland tea, while too much time can result in bitterness.
2. Tea Appreciation: Use a tea scoop to take the tea leaves from the tea canister and place them in a tea tray, allowing guests to easily admire the shape and color of the tea leaves.
3. Warming the Pot and Rinsing the Cups: Warm the teapot with boiling water. Before brewing, the teapot should be warmed with hot water, and the cups should be filled with hot water. Just before the tea is ready to be poured, empty the water from the cups and pour in the brewed tea.
A cold teapot cannot brew the original flavor of black tea. It is essential to remind tea enthusiasts that the enticing aroma of black tea is mainly released through heat. If boiling water is directly poured into a cold teapot, and then transferred to cold cups after brewing, the temperature will significantly decrease, and the aroma will not be fully expressed.
4. Adding Tea: Place tea into the pot at a ratio of 1:50 tea to water.
5. Tasting: Three sips make a “taste”; take three sips carefully to discern the sweetness in the tea.
The rich aroma of Dianhong and the warmth of a purple clay pot share an inherent connection. Together, they create a cup of tea that lingers in memory. When using a purple clay pot to brew Dianhong, it is important to understand these aspects to bring out the best flavor of Dianhong.
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