Tea Brewing Tutorial

Brewing tea is an art, and the right method can fully bring out the flavor and aroma of the leaves. This tutorial focuses on Yinghong No. 9 (black tea) and Jinmao Hao (a premium black tea), followed by green tea, and concludes with a brief guide on Pu'er tea and other varieties.

 

1. Yinghong No. 9 (Black Tea) Brewing Tutorial

Yinghong No. 9 is a high-quality black tea from Yingde, Guangdong, known for its rich honeyed aroma, floral and fruity notes, and a smooth, robust taste. It features tight, dark leaves and a vibrant red tea liquor.

Tools and Ingredients:

• Teaware: White porcelain gaiwan (100-150ml) or a Yixing clay teapot.（If conditions are limited, you can use a mug, but it is not recommended.）
• Tea Amount: 5-7 grams (adjust to taste).
• Water: Purified or spring water is best.
• Water Temperature: 90-95°C (avoid over-boiled water to preserve aroma).

 

2. Brewing Steps:

• Warm the teaware:Rinse the teaware with hot water to preheat it and ensure that it is evenly extracted.
• Add Tea:Place 5-7 grams of Yinghong No. 9 into the gaiwan or teapot.
• Pour Water: Use 90-95°C water, pouring slowly along the side to avoid shocking the leaves.
• Steeping Time:
• First to third Brew: Pour in quickly to awaken the tea.
• Fourth Brew: 10 seconds. This brew offers the strongest aroma and flavor.
• Fifth Brew and Beyond: Gradually extend to 15 seconds; can be brewed 5-6 times.

 

• Tasting: The tea liquor is bright red with a honeyed and floral-fruity aroma, smooth and sweet on the palate.

3. Tips:

• Pair Yinghong No. 9 with small snacks (like milk tea biscuits) or add a splash of milk to enhance its richness.
• If the tea is too strong, reduce the tea amount or shorten steeping time.

 

 

 

 

2. Jinmao Hao (Black Tea) Brewing Tutorial

Jinmao Hao, a premium black tea (often akin to Lapsang Souchong or similar varieties), is prized for its golden tips, fragrant aroma, and sweet, mellow taste. Its tight leaves with golden hairs yield a bright orange-red liquor.

1. Tools and Ingredients:

• Teaware: White porcelain gaiwan or glass cup (to admire the golden tips).
• Tea Amount:About 5 grams.
• Water:Purified water.
• Water Temperature: 85-90°C (lower temperature preserves delicate aroma).

 

2. Brewing Steps:

Warm the Teaware: Rinse with hot water.

• Add Tea: Place 5 grams of Jinmao Hao in the vessel.
• Pour Water: Use 85-90°C water, pouring slowly along the side in a circular motion.

Steeping Time:

• First to third Brew: Pour in quickly to awaken the tea.
• Fourth Brew: 10 seconds, the richest flavor.
• Fifth Brew and Beyond: Extend to 20 seconds; can be brewed 4-5 times.
• Tasting:The liquor is orange-red with a pronounced aroma of fruit or pine smoke and a sweet taste.

3. Tips:

• Jinmao Hao’s unique aroma shines best without sugar or milk.
• Use a glass cup to appreciate the golden tips unfurling in water.

 

 

3. Green Tea Brewing Tutorial

Green tea, exemplified by varieties like West Lake Longjing or Biluochun, is celebrated for its freshness and crisp taste. Proper brewing avoids damaging its delicate aroma.

1. Tools and Ingredients:

• Teaware: Glass cup or porcelain cup (to observe the leaves).
• Tea Amount:3-5 grams.
• Water: Purified water.
• Water Temperature: 75-85°C (lower for tender teas, slightly higher for mature ones).

 

2. Brewing Steps:

• Warm the Teaware: Rinse the cup with hot water.
• Add Tea: Place 3-5 grams of green tea in the cup.
• Pour Water: Use 75-85°C water, adding a small amount first to moisten the leaves, then filling slowly.

Steeping Time:

• First Brew: 30 seconds; savor the freshness.
• Second Brew: 40 seconds, balanced aroma and taste.
• Third Brew: 50 seconds, can be brewed 3-4 times.
• Tasting: The liquor is pale green with a subtle fragrance and a fresh, slightly sweet taste.

3. Tips:

High temperatures can make green tea bitter; use cooled water if needed.

Avoid long steeping to prevent the tea from turning yellow or losing flavor.

 

 

 

4. Pu'er Tea and Other Teas (Brief Guide)

Pu'er tea comes in raw (sheng) and ripe (shou) forms, with slightly different brewing methods:

1. Raw Pu'er :

• Water Temperature:90-95°
• Tea Amount: 7-10 grams.
• Brewing:Rinse the tea first (10 seconds, discard), then steep 15-20 seconds per brew, highly durable (10+ infusions).
• Features: Yellow-green liquor, floral-fruity aroma, and a refreshing aftertaste.

 

2. Ripe Pu'er :

• Water Temperature: 95-100°
• Tea Amount: 7-10 grams.
• Brewing: Rinse first, then steep 20-30 seconds per brew, can yield 8-12 infusions.
• Features: Red-brown liquor, aged aroma, smooth and rich taste.

 

3. Other Teas (e.g., Oolong, White Tea):

• Oolong (e.g., Tieguanyin): 90-95°C, 20-30 seconds per brew, floral aroma.

White Tea (e.g., Bai Mudan): 85-90°C, 30 seconds per brew, light and sweet.

 

Tea time:

• Yinghong No. 9and Jinmao Hao, as black teas, are perfect for a cozy afternoon, with water temperature and timing being key.
• Green teasuits mornings or hot days, offering a refreshing lift, and requires gentle handling.
• Pu'er teais ideal post-meal for digestion and offers multiple infusions.
• Oolong tea(e.g., Tieguanyin) is well-suited for mid-morning or early afternoon, especially during work or study breaks, as its balanced aroma and moderate caffeine content provide a gentle boost without overstimulation. For any tea, high-quality water, suitable teaware, and precise temperatures are essential to success. May you find peace and joy in every cup!