Brewing a cup of black tea is far from simple.

　　How do you think black tea should be brewed? Then let’s take a look at the proper method for brewing black tea today:

　　Among the six major categories of tea, black tea is the only one that differs—it is a fully fermented tea. Yet brewing a cup of black tea with a delightful flavor is far from simple. If you pour the brewed tea into an ice‑cold cup, you’ll drastically cool it down and diminish its aromatic profile. Therefore, when preparing black tea, first rinse the teapot and cups with hot water; once the tea has steeped, discard that water, then pour in the freshly brewed brew—only then will the taste be at its finest. Now let’s look at the essential techniques for brewing black tea.

　　Brewing a cup of black tea is far from simple.

　　[Tea and Water Quantities]

　　When brewing tea, it’s important to get the right ratio of tea to water. At home, most people rely on experience, but the balance between tea leaves and boiling water should still be adjusted according to individual preferences. When using a teapot to brew black tea, start with at least 5 grams of tea per pot; if there’s too little tea, even a small amount of water won’t allow the rich aroma and mellow flavor of the black tea to fully emerge. A good guideline is to use about 50 milliliters of boiling water for every gram of tea. The tea-to-water ratio should also vary depending on the drinker: for those engaged in physical labor, you can increase the amount of tea to brew a stronger, more robust infusion; for mental workers or those not accustomed to drinking tea, use slightly less tea to enjoy a light, fragrant, and well-balanced brew; and if you’re not yet used to drinking tea, aim for a medium‑strength cup that strikes the right balance.

　　[The Choice of Water]

　　The aroma and flavor of black tea can vary significantly depending on the quality of the water. To brew a pot of richly fragrant, delicious black tea, tap water with soft water characteristics is ideally suited. For an even more refined result, using water filtered through a purifier would be the most appropriate choice.

　　[Equipment Selection]

　　When enjoying hot black tea, it’s best to use an elegant fine-floral porcelain teapot and delicate porcelain cups, complemented by a porcelain tea tray—this creates a warm, inviting atmosphere full of charm. For iced black tea, you can brew it in a porcelain teapot and then pour it into a glass filled with ice cubes.

　　[Mastering Tea-Brewing Water Temperature]

　　When brewing black tea, it is typically done with water heated to around 90°C. For high‑grade, delicate, and premium black teas, using boiling water can cause the leaves and the liquor to turn yellow, degrade nutrients such as vitamin C, and diminish the tea’s fresh, fragrant aroma and brisk, lively flavor. Therefore, it is generally recommended to use water at about 100°C. As for certain top‑tier specialty teas made from single tea buds—such as Bai Hao Yin Zhen—it is sufficient to brew them with water around 80°C. In general, black tea is best brewed at approximately 90°C; after pouring in the water, promptly cover the vessel to steep the tea, helping to preserve its rich, aromatic quality.

　　[Master the Tea-Brewing Time]

　　Experiments show that when tea is steeped in boiling water, the initial extractables are vitamins, amino acids, and caffeine. After about three minutes, the infusion develops a fresh, mellow, and well-rounded flavor, though it lacks a pronounced stimulating edge. As steeping continues, polyphenolic compounds gradually leach out; by around five minutes, the fresh, brisk taste begins to fade, while bitterness and astringency become more pronounced. Therefore, for black tea, it is best to brew the first infusion for approximately three minutes before drinking. To maintain a consistent strength, pour the first infusion into the cup after one minute, and from the second infusion onward, extend each subsequent steep by about 15 seconds. This approach helps keep the tea’s concentration fairly uniform.

　　[Number of times water is refilled for tea]

　　The various bioactive compounds in tea leaves are extracted at different rates: during the first infusion, about 50% to 55% of the soluble substances are released; the second infusion yields roughly 30%; the third yields approximately 10%; and by the fourth infusion, only 2% to 3% remains. Consequently, for tightly rolled black teas such as Congou, it is best to brew them no more than two or three times.

　　Red broken tea, produced by thoroughly rolling and finely chopping fresh leaves during processing, can be steeped only once to fully extract its flavor.

　　When drinking black tea, it’s best not to wait until it has cooled. Cold black tea not only loses its original warming effect on the stomach, but prolonged exposure can also diminish its nutritional content.

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