The Art of Brewing and Enjoying Tea: Methods, Times, and Seasons

1. Brewing Method

Some people just throw a handful of tea leaves into a cup and pour boiling water over it, and drink it all day long. Others perform tea ceremonies and demonstrate their tea brewing skills. Both methods are not ideal. The purpose of brewing tea is to drink it. As long as it tastes good and does not harm the body, it is fine. Generally, when brewing tea, the cup should be clean, the hands should be clean without any odor, and it is best to use a tea spoon to scoop the tea. Rinse the tea with hot water (some advocate not rinsing good tea, while others advocate rinsing Pu'er tea twice). Then, it can be brewed and enjoyed. It is best to pour out each brewed tea and let it sit. The water temperature for brewing green tea should be around 80℃, while black tea, yellow tea, and flower tea should be brewed at around 90℃. Other teas, especially aged teas like ripe Pu'er tea, Tie Guan Yin, and rock tea, should be brewed with water at 100℃.

2. Drinking Tea at Different Times

In the morning, green tea, oolong tea, raw Pu'er tea, etc., can help refresh the mind. In the afternoon, flower tea, yellow tea, black tea, and Tie Guan Yin can help relieve greasiness and eliminate fatigue. In the evening, ripe Pu'er tea, black tea, rock tea, etc., can nourish and balance the body.

3. Drinking Tea in Different Seasons

In spring, when the body is in a relaxed state, one can choose black tea, Pu'er tea, strong aroma Tie Guan Yin, rock tea, etc. These teas are warm in nature and have activity, which is more conducive to dispelling the cold pathogens accumulated in the body during winter, promoting the generation of Yang Qi, invigorating the spirit, and eliminating spring fatigue.

In summer, it is recommended to drink green tea, oolong tea, and raw Pu'er tea, which can not only cool down and relieve heat, but also provide nutrition. People who like chilled beverages, women, and those with a cold stomach should drink teas with a higher degree of fermentation, such as black tea and ripe Pu'er tea. These teas have a mellow taste, warm in nature, sweet aftertaste, moisturize the throat, and help nourish and protect the stomach.

In autumn, when the weather is dry, it is advisable to drink semi-fermented Pu'er tea. Raw tea and ripe tea can also be mixed to achieve the benefits of both. Regular consumption of these teas can moisturize the skin, benefit the lungs, moisturize the throat, and eliminate excess heat in the body, which is beneficial for autumn health.

In winter, the focus of health preservation is to keep warm and improve resistance. Drinking ripe Pu'er tea, black tea, and aged rock tea, with their brownish-red color and warm ambiance, can store Yang Qi, generate heat, warm the abdomen, and strengthen the body.