One of the unique features of Chinese pressed dried tea is its convenience in storage and portability. Additionally, during the storage process, microbial enzymes can work on the tea leaves, enhancing their flavor and quality. Compressed tea, as a distinct tea-making technique, has gained favor among tea enthusiasts for its compact appearance and unique taste. However, due to its special form, brewing compressed tea requires some techniques and tricks. Here are some professional tips for brewing Chinese pressed dried tea:
- Use Suitable Equipment: Compressed tea leaves are generally compact and often quite heavy, so choosing the right tea brewing equipment is crucial. It’s recommended to use a teapot or teacup with a larger diameter to allow the tea leaves to fully expand and ensure they come into full contact with water.
- Pre-Activate the Tea Leaves with Hot Water: Due to the unique nature of compressed tea production, the tea leaves are tightly packed and not easy to unfurl. Therefore, it’s advisable to pre-activate them with hot water before brewing. Place an appropriate amount of compressed tea leaves in the teapot, and rinse them 2-3 times with water at a temperature of 80°C-90°C. This step helps the tea leaves to fully expand, resulting in a better taste and aroma during subsequent brewing. Different types of compressed tea have varying water temperature requirements. Generally, green tea requires lower water temperature (70-80°C), while black tea and pu-erh tea need higher water temperatures (95-100°C). White tea, yellow tea, and oolong tea fall somewhere in between. Using the appropriate water temperature allows the tea leaves to release better aroma and flavor.
- Control Brewing Time and Water Temperature: Due to the unique characteristics of compressed tea leaves, they contain a higher concentration of tea compounds. When brewing, it’s essential to control both the brewing time and water temperature. Typically, it’s recommended to use high water temperatures to fully extract the active components from the tea leaves. Simultaneously, the brewing time should be extended to extract the tea leaves’ aroma and flavor to the fullest.
Now, let’s proceed with the rest of the information in English:
- Proper Tea Leaf Measurement: The quantity of compressed tea leaves you use will depend on your personal preference and the specific type of tea. Generally, you should aim for about 5-7 grams of tea leaves for a standard 150ml teapot. Adjust this amount according to your taste and the size of your brewing vessel.
- Rinse the Tea Leaves: After the pre-activation, pour hot water over the tea leaves for a quick rinse. This helps remove any impurities and further opens up the leaves. Discard the rinse water.
- Multiple Infusions: One of the advantages of using compressed tea leaves is that they can be steeped multiple times. Each infusion will bring out different flavors and nuances of the tea. Experiment with the number of infusions to find the taste that suits your palate.
- Be Patient: Compressed tea leaves may take a little longer to fully unfurl and release their flavors. Give the leaves time to open up and let the tea brew gradually. Patience is key to achieving a rich and satisfying cup of tea.
- Enjoy the Aroma: Take time to appreciate the aroma of the tea as it steeps. Smelling the fragrance of the leaves and the tea liquor adds to the overall experience of enjoying Chinese pressed dried tea.
- Experiment and Adjust: Brewing compressed tea is a blend of art and science. Don’t be afraid to experiment with different water temperatures, brewing times, and tea leaf quantities to find the perfect combination that suits your taste.
In conclusion, brewing Chinese pressed dried tea requires some attention to detail and a little experimentation. With the right equipment, proper technique, and a willingness to explore, you can unlock the full potential of compressed tea leaves, enjoying their unique flavors and aromatic qualities with each infusion.
