What kind of tea can be boiled and consumed?
Dec 27, 2024
Source: Cainiu Health
Dr. Yang Ziqi
Introduction
Under normal circumstances, suitable teas for boiling and drinking include aged Pu'er tea, dark tea, old white tea, black tea, oolong tea, and similar varieties. It is recommended to choose high-quality teas with distinctive flavors, properly control the boiling time and heat level. When boiling tea, maintain a moderate heat; avoid using high heat to boil or low heat to simmer for extended periods, as this may damage the nutritional components in the tea.
Generally, types of tea suitable for boiling include aged Pu'er, dark tea, old white tea, black tea, and oolong tea. A detailed analysis is as follows:
1. Aged Pu'er
Aged Pu'er tea undergoes long-term fermentation and aging, making the substances within the leaves more stable. Boiling enhances the expression of its unique aged aroma and mellow taste.
2. Dark Tea
Dark tea is a post-fermented tea. Boiling intensifies its distinctive microbial aroma and sweet flavor. During the boiling process, beneficial microorganisms and enzymes in the tea leaves are better activated at high temperatures, contributing to improved tea infusion quality.
3. Old White Tea
Old white tea refers to white tea that has been stored for many years. The substances within the leaves become more mellow and sweet after long-term transformation. Boiling old white tea better releases its unique herbal and aged aroma, while also facilitating the extraction of its nutritional components.
4. Black Tea
When boiling black tea, components such as tea polyphenols and caffeine dissolve more effectively at high temperatures, resulting in a richer and more fragrant infusion.
5. Oolong Tea
When boiling oolong tea, its aromatic compounds and flavor substances are better released and blended at high temperatures, showcasing the unique rock and orchid floral notes characteristic of oolong tea.
It is recommended to choose high-quality tea with distinctive taste, master the brewing time, and control the heat properly. The heat should be moderate while boiling; avoid using high heat to boil or low heat for slow simmering, as this may damage the nutritional components in the tea leaves.
