Dayuling tea can be brewed in multiple ways, whether using hot brewing or cold brewing, both of which highlight its unique high-mountain character and delicate aroma. As one of Taiwan’s highest-altitude tea regions, Dayuling tea produces a refined and smooth liquor, and using the correct brewing method is essential to fully appreciate its flavors.
How to Brew Dayuling Tea
Preparation
Before brewing, prepare the following:
- A tea bowl, teapot, or gaiwan
- A tea spoon
- Water (spring water or mineral water is best; if unavailable, filtered tap water is acceptable, but avoid purified or distilled water)
- A large tea bowl or mug for serving
Standard Hot Brewing
- Tea-to-water ratio: 6–8g of tea leaves per 100ml of hot water
- Water temperature: 100°C
- Steeping time:
- First infusion: 3 minutes, then pour into a large tea bowl and distribute into small tea cups for drinking
- Increase each subsequent infusion by 2–3 minutes
- This is the most commonly used brewing method by tea merchants and tea masters when evaluating Dayuling tea.
General Brewing Method
- Tea-to-water ratio: 10g of tea leaves per 100ml of hot water
- Water temperature: 100°C
- Steeping time:
- First infusion: 1 minute, then pour into a large tea bowl and distribute into small tea cups for drinking
- Increase each subsequent infusion by 1–2 minutes
- This method is best suited for everyday tea drinking.
Cold Brewing Method
- Tea-to-water ratio: 1:100 (10g of tea leaves per 1000ml of water)
- Process:
- Place 10g of tea leaves into 1000ml of room-temperature water
- Refrigerate for 8 hours
- Remove the tea leaves and enjoy
Adjusting to Your Taste
The amount of tea leaves and steeping time are not fixed; you can adjust these variables to match your personal preference. With repeated experimentation, you will discover the brewing method that best suits your taste.