Teanoo Hei Cha’s Aged Charm: Decoding the Brewing Wisdom of “Better with Age”
Black tea (Hei Cha), a unique category in Chinese tea, is celebrated for its “better with age” characteristic, akin to aged wine you can drink. From the mellow smoothness of Pu’er (Shu Pu’er) to the earthy aroma of Anhua Hei Cha and the distinct notes of Liu Bao tea, each black tea embodies the imprint of time and a rich cultural heritage. Teanoo is dedicated to presenting you with high-quality aged black teas and sharing the brewing secrets to unlock this “better with age” magic.
Step 1: Teanoo’s Hei Cha Selection – The Sediment of Time
The charm of black tea lies in its post-fermentation process and the evolving flavors over time.
Hei Cha Processing:
Black tea undergoes kill-green, kneading, “wo dui” (wet piling – the key microbial fermentation step), and drying. The “wo dui” process imparts unique aged aromas and mellow tastes.
Teanoo’s Curated Selection:
- Pu’er Tea: Divided into Sheng Pu’er (naturally aged, unpiled) and Shu Pu’er (piled, post-fermented). Shu Pu’er is mellow, smooth, with notes of rice pudding and aged tea.
- Anhua Hei Cha: Such as Fu Brick (featuring “golden flowers”) and Qian Liang Cha. It has a rich aroma, mellow taste, and distinctive medicinal or pine-smoke notes.
- Liu Bao Tea: From Guangxi, known for its unique “betel nut” aroma, mellow taste, and robustness for multiple infusions.
- Other Hei Cha: Such as Sichuan Tibetan Tea.
Value of Aging:
High-quality black teas (especially Sheng Pu’er and some Anhua Hei Cha) have significant aging potential. Over time, their aromas and flavors become richer, mellower, smoother, with diminished bitterness and enhanced sweet aftertaste.
Step 2: Teaware for Hei Cha – Sturdy and Embracing
The brewing of black tea often pairs well with robust and substantial teaware.
Yixing Clay Teapot:
Ideal for brewing black teas (especially Shu Pu’er, Anhua Hei Cha). Yixing clay’s porosity allows leaves to expand, and its absorptive quality enhances the aged aroma, becoming better with use. A dedicated pot is recommended.
Gaiwan:
Also suitable, particularly for loose-leaf black teas or when frequent observation of leaf unfurling is desired.
Ceramic Teapot:
Another good option, offering a rustic feel and substantial build.
Boiling Pot (for Aged Hei Cha):
Boiling is the best method to fully release the deep, aged aromas and mellow flavors of old Hei Cha.
Step 3: Water Temperature Requirement – High Heat for Aged Notes
The post-fermented nature of black tea allows it to withstand and benefit from high temperatures, fully releasing its constituents.
Ideal Water Temperature:
For most black teas, use 95°C - 100°C (203°F - 212°F) boiling water.
- Compressed Teas (e.g., Pu’er cakes, bricks): Recommend 100°C boiling water, sometimes even boiling the tea directly.
- Loose-Leaf Black Teas: 95°C - 100°C is sufficient.
- Aged Old Hei Cha: Boiling is the best method to fully awaken its deep, aged aroma and mellow taste.
Water Temperature Control:
Use freshly boiled water.
Step 4: Tea Leaf Quantity – Foundation for Rich Flavors
Black tea brewing, especially using the “Gongfu” method, involves a relatively large amount of tea leaves.
Tea-to-Water Ratio:
- Compressed Teas: Pry loose an appropriate amount of tea (approx. 5-8 grams, depending on tightness) into the pot.
- Loose-Leaf Black Teas: Use 5-7 grams of tea for every 150-200 ml (5-7 oz) of water.
Teanoo Tip:
The tightness of compressed teas varies; for the first brew, start with a smaller amount and adjust after observing leaf expansion.
Step 5: Brewing Process – The Art of Awakening and Multiple Infusions
Black tea brewing typically includes “awakening” (rinsing) and multiple infusion stages.
Awakening/Rinse:
Essential for compressed black teas (Pu’er, Fu Brick, etc.).
- Method: Pour boiling water, quickly (5-10 seconds) discard. This wets and awakens the leaves, washes away surface dust, and prepares for brewing.
- Frequency: Usually once is sufficient. For very tightly compressed aged teas, two rinses may be beneficial.
Formal Infusion:
- First Steep: Relatively short, approx. 15-30 seconds. Primarily for tasting the aroma and initial mellowness.
- Subsequent Steeps: Increase steeping time by 10-20 seconds per infusion, or even longer. Black tea is very robust and can yield over ten infusions, each revealing new layers.
Boiling (Recommended):
For aged black teas, boiling is an excellent method to release their deep aged aromas and mellow taste. Add tea leaves to a pot, cover with water, and simmer over low heat until the liquor is deep-colored and fragrant.
Step 6: Tasting – Savoring the Taste of Time
Tasting black tea means savoring depth, mellowness, and history.
Appreciate the Liquor:
Observe the color, ranging from reddish-brown and deep red to almost soy-sauce dark. Deeper color often indicates higher age and greater mellow complexity.
Experience the Aroma:
Inhale the rising fragrance – it could be notes of rice pudding, date, aged tea, medicinal herbs, or pine smoke, each telling a unique story of the black tea.
Savoring the Taste:
- Entry: Feel the mellow, smooth liquor, almost like silk gliding down the throat, with minimal bitterness.
- Aftertaste: A long, lingering sweet aftertaste is a hallmark of aged black tea.
- Throat Sensation (Hou Yun): The comfortable, warming sensation after swallowing.
Science and Health Benefits of Black Tea:
The unique post-fermentation process of black tea offers several health benefits.
- Known as a “Slimming Tea”: Theaflavins and thearubigins in black tea, formed during fermentation, are thought to help reduce fat absorption and accumulation.
- Gentle on the Stomach: Black tea’s mild nature, due to fermentation reducing polyphenol astringency, is very friendly to the stomach, suitable for those with sensitive digestive systems.
- Lowering Blood Lipids and Pressure: Various studies suggest certain compounds in black tea may help regulate blood lipids and pressure.
- Digestive Aid: Drinking black tea can promote bowel movement and improve digestion.
- Aging Value: As black tea ages, beneficial compounds transform, potentially enhancing its health-promoting effects.
Teanoo Tip: Avoid consuming black tea with cold-natured foods like seafood to prevent digestive discomfort.
Conclusion: Teanoo Invites You to Savor the Aged Charm of Hei Cha
Brewing Teanoo black tea is an experience of conversing with time. It’s more than just a beverage; it’s a repository of history and a legacy of culture. May you find profound mellowness and unique charm in Teanoo’s world of black tea, savoring its deeply satisfying, aged character.