Black tea is a fully fermented tea. The polyphenols in the tea are continuously oxidized during the fermentation process. The nutrients originally hidden in the leaves run to the surface of the leaves and are easily dissolved in water. Therefore, the brewing of black tea is a test of skill.
The key to making good black tea is not only the amount of tea, the water temperature, and the steeping time, but also a good purple clay pot.
The fragrant black tea and the warmth of the purple clay pot have a common connection between the two themselves, and together they form a cup of tea with endless aftertaste. It is also necessary to understand this knowledge when brewing black tea with a purple clay pot, so as to maximize the deliciousness of black tea.
The purple clay teapot has strong adsorption and leaves the fragrance of tea. The purple clay teapot has a unique double pore structure, that is, chain pores and closed pores coexist.
With chain pores, tea gas can come out through the pore gaps, but because the pores are winding and rugged, a part of the pore wall remains. This is the main reason for the fragrance of tea in the teapot.
Black tea does not pursue the ultimate aroma, and the sweetness of the mouth is extremely important. The purple clay teapot has a strong adsorption power, so you can spit out the black tea as a part of it, and it will bring the sweetness to the extreme.
Shih Tzu pot is one of the most classic, most traditional and most popular pot types among the many styles of purple clay pots. It is also a must-have for lovers of purple sand.
The opening of the Shih Tzu pot is medium in size, so no matter what kind of tea is easy to put in; the body of the Shih Tzu pot, that is, the belly is relatively large, the tea can be stretched, and it is also convenient for the tea flavor to spread.
For black tea, it is a fully fermented tea. The quality of the tea has been fully stimulated during the production process, and it requires a high degree of control of the water temperature. A little carelessness will damage its taste.
To brew black tea in a purple clay pot, the water temperature should be controlled at around 85°C. In addition, the mouth of the purple clay teapot is small, and the speed of the soup is slow. The black tea stays in the pot for a long time, which will cause the tea soup to be sour and affect the taste of drinking.