- by vinux
It is well known that purple sand teapots are suitable for brewing Dahongpao, Pu’er and Tieguanyin, but very few people try to brew green tea with purple sand teapots. Many people brew green tea with glass cups, and over time many people think that green tea can’t be brewed with purple sand teapots. Is this statement correct? Summer is a good time and season to drink green tea, and many people like to drink it in summer. Therefore, if you want to brew green tea with purple sand teapot, there are still some details to pay attention to when selecting one.
There is an opinion that green tea should not be brewed in a purple clay teapot, because: 1. one cannot see the dancing of tea in the water; 2. The delicate green tea will be oversteeped and lose its freshness.
In fact, glassware is a later product. Because green tea unfolds in water very pleasingly and is relatively convenient to brew, it has been widely liked by people. However, this doesn’t deny the advantages of purple sand pots. Steeping tea leaves is a situation generally only seen when people don’t understand how to brew tea well, and brewing tea requires mastering details such as fire temperature, water temperature and water flow, etc. Moreover, from a scientific point of view, the double-vent structure of the purple sand pot ensures that the purple sand pot has the characteristics of being breathable but not permeable.
This feature is not possessed by glass cups, iron kettles, porcelain kettles, etc., which ensures that green tea remains fresh for a relatively long time in a purple sand pot. If the brewing time is controlled with 80°C water for soaking green tea, the green tea will not be overcooked.
In addition, because purple sand teapot has breathability and water absorption, a pot not only does not make the tea dull, but also can enhance the aroma of green tea. Su Dongpo’s famous poem is “Never better than a good person”, which was left by Su Dongpo when he was magistrate in Hangzhou. And West Lake Longjing Tea is one kind of green tea.
Su Dongpo paid great attention to the utensils for making tea. He believed that “copper and iron are not suitable for springs” and that it was best to use stone-boiled water. When Su Shi was in the Dongpo Academy in Yixing, he even designed a lifting pot called Dongpo Lifting Pot by himself. It can be seen that using purple sand pots to brew green tea has a long history and is a traditional way of brewing tea.
First, choose a suitable teapot shape and clay material. The mouth should be wide for smooth pouring, and the body should be relatively short. The clay material is best from the purple clay family, with large particles and good air permeability. Zhu Ni is not suitable because of its high density, which will cause the tea leaves to be steamed too much. High-bodied barrels are also not recommended as they will also cause the tea leaves to be steamed too much.
Secondly, it is important to master the appropriate water temperature, generally not more than 90 degrees, good tea can be 80 degrees. Finally, use the right brew time and open the lid immediately after all the water is out to prevent the tea from being overcooked.