High-quality aged white tea is characterized by its aromas: pure aged aroma, Chinese herbal medicinal aroma, rice dumpling leaf aroma, and even jujube aroma, etc.
Here, we will take our shop's 2015 9-year organic pressed Shoumei as an example to show you how to brew it.
some key points you may need to pay attention
tea-to-water ratio of 1:30
water temperature: boiled water
teaware: Gaiwan or Nixing teapot, Yixing teapot
water: spring water
First to fourth brewing: use 100°C water, pour water along the wall of the gaiwan at fixed points, wait for 10- 15 seconds, and then pour out the tea soup.
After the fourth brewing: use 100°C water, pour water along the wall of the gaiwan at fixed points, wait more than 15 seconds, and then pour out the tea soup
After several brewings, you can take the tea off the teapot and boil it again in a kettle. Please remember you need to pour hot water, not cold water into a kettle to boil the used tea. You will see how the tea is fragrant and even sweeter than brewing it with the teapot. With such a boiling tea way, you will be very surprised by the mellowness and thickness, sweet jujube fragrance of the aged tea.
