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Guide to Slow Brewing Aged Black Tea

1. Warming the pot

It is recommended to use a high-temperature resistant glass teapot. Before brewing tea, rinse the inside and outside of the teapot with hot water to raise the temperature of the teapot and stabilize the water temperature for subsequent brewing. This will prevent temperature differences from damaging the internal quality of the tea leaves and create a suitable brewing environment for aged black tea.

II. Water Injection

Slowly pour water into the preheated teapot, filling it to 70-80% full. Water quality directly affects the taste of the tea; use filtered purified water and avoid alkaline water—alkaline water will make the tea soup cloudy and dull, failing to bring out the true flavor of aged black tea.

3. Slow cooking

Use approximately 10g of tea leaves for every 300ml of water. Place the teapot on a heat source and simmer over low heat. Closely monitor the water temperature. When it reaches 70-80℃ and small bubbles appear on the surface, maintain this temperature and continue simmering for 5 minutes. If the tea soup is only light yellow, it indicates insufficient simmering time or too little tea leaves. The ideal soup color is deep amber. Those who prefer a stronger brew can simmer it to a reddish-brown color, but be careful not to over-simmer, otherwise over-extraction will make the tea soup bitter and astringent, masking the natural flavor of aged tea.

IV. Serving the soup

After boiling to the appropriate temperature, gently pour the tea into a fairness cup to even out the concentration, then distribute it into tasting cups for easy appreciation.

V. Tea Tasting

Slow-brewed aged black tea has a mellow and smooth taste, with a calm and long-lasting aroma. First, gently smell the tea to experience the rich aroma of woody notes and aged flavor; then, take a sip of the tea to savor the mellow flavor accumulated over time and appreciate the unique charm of aged black tea.

VI. Precautions

1. This slow-boiling method is only suitable for aged black tea and should never be used for new tea. New tea is prized for its fresh and vibrant aroma and lively taste; slow boiling will intensify its bitterness and mask its fresh flavor. For brewing new tea, please refer to the "Shi Liqiang Wild Mountain Tea Brewing Method" .

2. Precise heat control throughout the process is essential to prevent the water from boiling violently and the tea from churning excessively, thus avoiding the excessive release of substances from the tea leaves and compromising the delicate and balanced flavor.

3. Due to different personal taste preferences, you can flexibly adjust the brewing time and water temperature to find a solution that suits your taste buds.

4. Aged black tea has a rich internal flavor and can usually be brewed multiple times. When brewing it again, the brewing time can be extended appropriately to bring out its deeper flavor, but the tea should still be kept from becoming too strong.