Winter Tea Brewing Guide: Best Teas for Cosy Nights

As the temperatures begin to drop and the cold takes hold, there is truly nothing more welcoming and comforting than gathering together with friends around a warm, bubbling teapot. One beautiful tradition from China, known as “围炉煮茶” (wéi lú zhǔ chá), which translates to boiling tea by the fire, turns those chilly evenings into cosy and fragrant experiences filled with warmth. However, it’s important to know that not every type of tea is suited to being subjected to heat for a prolonged period of time. In this comprehensive guide, we will delve into the various types of teas that are particularly well-suited for boiling during the winter months. This exploration will be supported by practical tests that have been conducted to ensure you can brew the perfect cup of tea that is both flavourful and enjoyable.

Why Do People Boil Tea During Winter?

Boiling tea is a popular practice, particularly during the winter months, because it brings out richer and more complex flavours in the tea. This process also creates a comforting atmosphere that is especially enjoyable on cold days when people often seek warmth and connection. It can become a communal activity, where friends or family gather to enjoy tea together, fostering a sense of togetherness. However, not all teas are created equal when it comes to boiling; factors such as the maturity of the tea leaves, the level of fermentation, and how long the tea has been stored all play important roles in determining which types of tea work best for boiling. To help you choose the right tea for this warming ritual, let’s explore the most suitable options among the six major tea categories found in China.

Tea Types Ranked by Boiling Suitability

(From least to most suitable)

1. Green Tea (Unfermented)

• Tested Teas: In this comparison, we investigated two different types of green tea: the 2024 Dongting Biluochun, which is characterised by its curly leaves, and the Yibin Early Spring Tea, noted for its flat leaves.
• Results:
• When we brewed the teas using a short boiling time of around 3 minutes, we discovered that this approach produced a mild and somewhat vegetable-like broth. However, we also noted that it unfortunately diminished the signature freshness and lively character that one typically expects from green tea.
• On the other hand, when we extended the boiling time to 5 minutes or more, we found that this method led to a significant increase in bitterness, which overshadowed the delightful aromas normally present in the tea.

Verdict: Based on our findings, it is advisable to use glass-cup brewing as it tends to enhance the vibrant flavours that green tea has to offer, allowing you to fully enjoy its unique qualities.

2. Yellow Tea (Lightly Fermented)

• Tested Teas: In this comparison, we examined two different types of yellow tea: the 2023 Pingyang Huangya, which comes in a compressed cake form, and the Mengding Huangxiaocha, which is available as loose leaves.
• Results: When brewing the compressed Pingyang Huangya, the resulting tea had a notably smooth and sweet flavour profile, with very little astringency present, making it quite enjoyable to drink. In contrast, the loose leaves of Mengding Huangxiaocha showed a tendency to develop a bitter taste if they were boiled for too long, which can detract from their overall quality and drinking experience.

Tip: To ensure the best flavour when brewing compressed yellow teas, it is recommended to keep the boiling time to a minimum, ideally under five minutes, to preserve their delicate notes and avoid unwanted bitterness.

3. Red Tea (Fully Fermented)

• Teas Tested: In this testing phase, we evaluated the 2023 Wild Arbor Black Tea, which has a rich and full-bodied flavour profile.
• Results: When boiled, the tea’s delicate floral notes were somewhat subdued, but this brewing method successfully established a robust and satisfying base for a delightful spiced milk tea experience. For an extra pop of flavour, we suggest trying to mix in spices like cinnamon or ginger to enhance the overall taste even more. Moreover, if you opt to use high-quality tea leaves, you will find that there are no noticeable acidity issues in the final beverage, making it a pleasant drink for various palates.

Professional Tip: For those chilly winter days, consider simmering the tea with some milk and a touch of honey. This delightful combination will produce a wonderfully creamy beverage that is perfect for warming up and enjoying during the colder months.

4. Oolong Tea (Semi-Fermented)

• Tested Teas: In this comparison, we examined the 2024 Tieguanyin, which is a fresh variant of the tea, and the 2008 Aged Wuyi Rock Tea, which has had time to mature and develop its flavour profile.
• Results:
• It was observed that when the fresh Tieguanyin was subjected to boiling, it unfortunately lost its delicate floral crispness that is typically characteristic of this type of tea.
• On the other hand, the Aged Wuyi Rock Tea displayed an exciting transformation as it was boiled for more than 8 minutes, developing rich flavours reminiscent of caramel and dried fruit, showcasing the depth that ageing can bring to oolong tea.

Verdict: Based on the results of the tests, it is advised to only boil oolongs that have been aged for over 10 years in order to fully appreciate their enhanced flavours and complex notes.

5. Dark Tea (Post-Fermented)

• Tested Teas: In this analysis, we compared two distinct varieties of Liubao tea: the 2016 Liubao Tea, which underwent a wet-piling fermentation process, and the 2023 Traditional Liubao, which has not been fermented and is still in its original state.
• Results:
• The 2016 aged Liubao, which had been wet-piled, produced a velvety and rich broth with earthy undertones that made it particularly enjoyable on cold nights, providing a warm and comforting experience. In contrast, the newly produced 2023 Traditional Liubao tea presented a flavour profile that was notably harsh and thin, lacking the depth and richness found in its older counterpart.

Key Insight: Based on our findings, it is recommended to choose dark teas that have been aged for a minimum of five years, as this ageing process significantly enhances the flavour and overall drinking experience of the tea.

6. Aged White Tea (Lightly Fermented)

In this section, we will explore an intriguing type of aged white tea renowned for its unique properties and flavours. Specifically, we will discuss a tried and tested variety, the 2016 Shou Mei, which is an 8-year-old compressed cake of tea leaves. This particular tea has undergone a process that lets it develop richer flavours as it matures.

When brewed correctly, the results of this tea are quite extraordinary. Boiling the leaves unlocks a delightful sweetness reminiscent of honey, and it presents a variety of layered aromas that can be described as both floral and woody. This complexity enhances the overall enjoyment of the tea, making it a pleasure to experience.

For brewing this tea, the ideal brew ratio is 1:200, which translates to 2.5 grams of tea leaves for every 500 millilitres of water. The recommended brewing time is about five minutes of simmering, which allows the flavours to fully develop without becoming too overpowering.

One of the reasons why this aged white tea has gained recognition is due to its naturally coarse leaves. These leaves are able to withstand high temperatures effectively, making Shou Mei an excellent choice for enjoyment during the colder winter months when a warm cuppa is particularly comforting.

Brewing Tips for Perfect Boiled Tea

1. Water First: It is essential to remember to always add your tea leaves or tea bags to water that has already been boiled. This practice is important to help prevent the tea from becoming over-extracted, which can lead to a bitter taste in your drink. By ensuring that the water is pre-boiled before introducing the tea, you create the optimal conditions for achieving a balanced and flavourful cuppa.
2. Mind the Time: When brewing tea, it is crucial to pay attention to the infusing time, especially since different types of tea require different brewing durations. For more delicate varieties, such as green and yellow teas, it is best to limit the infusing time to three minutes or less to maintain their subtle flavours. On the other hand, for heartier teas, like aged oolong and dark tea, you can afford to let them steep for a longer period, ideally up to eight minutes.

Adjusting the steeping time according to the tea type will greatly enhance your tea experience. 3. Reuse Leaves: One great tip for tea lovers is that high-quality tea leaves can be utilised multiple times. You can boil the same leaves two to three times, allowing you to enjoy the same leaves for several distinct cups of tea. However, each subsequent steeping should be adjusted slightly by increasing the simmering time by an additional two minutes per round. This method not only helps you save money but also lets you appreciate the evolving flavours of the tea over multiple brews. 4. Pairing Ideas: When it comes to enjoying your boiled tea, consider enhancing the flavour profile by adding certain ingredients that pair well with specific types of tea. For example, if you are brewing aged pu-erh tea, adding dried tangerine peel can create a delightful flavour combination that elevates the overall experience.

Alternatively, you can gently boil chrysanthemum flowers along with some lump sugar for a soothing and sweet blend that is perfect for relaxation or unwinding after a long day. These pairing ideas can transfigure your tea-drinking experience into something even more enjoyable.

FAQs

Q: Can I boil new white tea?

A: It is not advisable to boil young white tea, particularly if it is under three years old, because it can develop a bitter flavour. Instead, only aged white tea, which has been loose for at least five years or compressed for three years or more, is suitable for boiling. Therefore, if you have some fresh white tea, it would be best to prepare it using a more gentle method.

Q: Why does boiled green tea taste bland?

A: The reason boiled green tea often has a bland taste is that the high heat can destroy important amino acids, including theanine, which contribute to the tea’s unique umami flavour. To preserve the delicate flavours and aromas of green tea, it is recommended to steep it in water that is heated to around 80 degrees Celsius instead of boiling it. This will help maintain its beneficial qualities and enhance your drinking experience.

Q: How to reduce bitterness in boiled tea?

A: To reduce the bitterness that can occur in boiled tea, you may want to use fewer tea leaves in your preparation, following a recommended ratio of 1 part tea to 250 parts water. Alternatively, adding a small pinch of salt can help neutralise the tannins that often lead to that bitter taste. By employing these strategies, you can improve the overall flavour of your boiled tea.

Conclusion

When it comes to boiling tea during the winter months, it is important to focus on aged, coarse-leaf teas such as Shou Mei white tea or wet-piled Liubao. These types of teas are better suited for the colder season because they have a richer flavour and can provide more warmth and comfort. On the other hand, it is sensible to avoid fresh green teas and delicate oolongs, as they may not hold up as well when boiled and might not deliver the warm, cosy experience that you’re looking for. I would love to hear about your favourite tea blends, so please feel free to share them in the comments section below. Together, let’s explore and enjoy the warmth that a good cup of tea can bring during the winter months!

Welcome to Gaicup gaiwan tea set for more information