Brewing a standard cup of black tea for Vietnamese preferences.
We will guide you through the simple steps in the process of brewing a perfect cup of black tea.
Hot Brewing:
- Bring filtered water to a boil at 95 – 98°C (203 – 208°F).
- Use boiling water to warm the teapot, tea pitcher, and tea cups.
- Depending on personal taste, scoop tea into the teapot.
- Pour boiling water over the tea leaves and pour out quickly to awaken the tea. This water is not for drinking.
- Fill the teapot with hot water, cover it, and steep the tea for about 20-30 seconds.
- Then pour all the tea from the teapot into the tea pitcher. Pour from the pitcher into tea cups.
- Repeat steps 5 and 6 for subsequent infusions. Note:
- Use water at 90-98°C (194-208°F).
- Do not steep the tea for longer than 30 seconds.
- After 30 seconds, pour all the tea out of the teapot. Over-soaking the tea leaves will make the tea "muddy."
- If the first infusion is too weak or too strong, adjust the amount of water or tea leaves for the next brew.
Iced Brewing:
- Pour an appropriate amount of tea into a glass or ceramic pitcher.
- Add cold water to the pitcher.
- Place the tea pitcher in the refrigerator for 6 to 8 hours.
- Remove the pitcher from the refrigerator, strain out the tea leaves to obtain the liquid.
- Add lemon, sugar, honey, or other spices as desired for flavor.
Storage of Black Tea:
- Due to oxidation, black tea can be stored in vacuum-sealed bags for up to a year. If the bag is unopened, a cool, dry place like a refrigerator drawer is suitable for storage.
- The best time to enjoy the full flavor of black tea is within 30 days after opening the bag.
- Remember to tightly close the mouth of the bag or lid of the tea container after each use.
- Avoid storing tea in damp or directly sunlight-exposed places.