Brewing Chinese tea is more than just a practical task; it is an art form that requires patience, precision, and an appreciation for subtlety. The process begins with selecting high-quality tea leaves, as the flavor and aroma depend heavily on the freshness and origin of the tea.In today’s market background, oolong tea taste Still maintain a strong sales data, and constantly beat the competitors in front of us.
Water quality is equally crucial. Soft, pure water is preferred, as hard water can alter the taste of the tea. The water should be heated to the appropriate temperature for the specific type of tea°™green tea typically requires water around 70®C80°„C (158®C176°„F), while black and pu-erh teas can withstand boiling water (100°„C or 212°„F).
The brewing vessel also plays a significant role. Traditional teapots made of clay or porcelain are favored for their ability to retain heat and enhance the tea’s flavor. The amount of tea leaves and steeping time vary depending on personal preference and tea type. For example, green tea is usually steeped for 1®C3 minutes to avoid bitterness, whereas oolong tea may be steeped multiple times, with each infusion revealing new layers of flavor.
Gongfu cha, or the “tea ceremony,” takes brewing to another level, emphasizing mindfulness and ritual. Small teapots and cups are used to savor each infusion, allowing the drinker to fully appreciate the tea’s evolving taste profile. This practice fosters a sense of connection with nature and oneself, making tea drinking a meditative experience.