Black Tea Basics
Black tea is fully – fermented, with a warm nature and mellow flavor. Master these tips for a perfect cup.
Brewing Essentials
1. Teaware Choice
Opt for a white porcelain gaiwan. It doesn’t absorb aroma, preserves tea fragrance, and lets you monitor leaves to control steeping time.
2. Water Selection
Use “soft water” with low magnesium content, like spring water. Purified water is a secondary choice.
3. Water Temperature
90 – 100℃. For tender tea leaves, go lower; for older leaves, higher.
4. Warm the Cup
Pour boiling water first to warm the cup and enhance aroma release.
5. Tea Amount
For a 120ml gaiwan, add 4.5 – 5g tea (tea – to – water ratio 1:20) for balanced strength.
6. Water Pouring
Quickly pour water along the gaiwan wall. Avoid pouring directly on leaves. This makes leaves unfold fast for rich flavor. Finish in 2 – 3 seconds to prevent over – steeping.
7. Steeping Time
Fast first, then slower. First 4 infusions: 5 seconds each. Add 5 seconds per subsequent infusion. Can steep 8 – 9 times.
Special Tips for Specific Teas
For Lapsang Souchong (smoked) and Jinjunmei: Use 4g tea in a strainer. Pour 90℃ water over for better taste.
Pairing Suggestions
Great pairings: preserved plums, raisins, cakes, egg tarts, cookies.