Keemun Black Tea's bubble steps Keemun Black Tea's first bubble should be poured out? how to make the right course?

Keemun Black Tea is the most famous black tea in China. It grows in forest-covered mountain areas and is characterized by low temperature, high humidity and frequent fog. The lack of sunlight increases the content of chlorophyll in the leaves, leading to fruity, sweet and mellow flavors and unique floral aromas. After brewing, the tea shows a clear and bright red.

How to brew Keemun Black Tea

Here are the instructions for the production of bulk tea. For tea bags, you can follow the instructions on the box.

The best brewing temperature is 90-95 ℃ (194-205 ℃), just below the boiling point. You can boil the water with a simple kettle on the top of the stove and let it cool for 20 seconds.

If you are going to try all kinds of tea and / or coffee, it may be worthwhile to spend money on a water dispenser that boils water to keep warm or an electric kettle with adjustable temperature.

Keemun Black Tea can brew in a variety of utensils. For these instructions, I will use a traditional Chinese clay teapot called Yixing.

Brewing process

Pour about half of the hot water into the teapot and cup and preheat them. Tilt slightly so that the water will climb up from one side and rotate them so that they will be completely drenched inside. Then pour out the water.

Put 1-2 teaspoons of tea into the teapot. If you use a different container, use 1-2 teaspoons for every 8 ounces (236 ml) of water.

Add 90-95 °C (194-205 °F) water to the teapot.

Cover the teapot and let the tea soak for 3 minutes.

Pour the tea into the teacup and enjoy your tea!

You can get 3-5 injections from most varieties. Each injection increases the soaking time by 30 seconds. How much you want to soak depends on your taste. The experiment.

Use the amount given in these instructions as a rough guide. If you find that the tea is too weak, add more tea; if it is too strong, reduce the use of leaves. Similarly, try to increase or decrease the soaking time.

A brewing method called Kung Fu, which uses more tea and takes less time to soak. Using this method, you can get 6-8 teas from your leaves. The kung fu method is traditionally used in Yixing or covering bowls.