Tianchi Biya Tea

Tianchi Biya Tea

　　         According to experimental analyses by the Chongqing Tea Research Institute and other institutions, Tianchi Biya Tea not only boasts excellent quality but also offers unique health benefits such as refreshing the mind, aiding digestion, stimulating appetite, anti-aging, cancer prevention, and promoting longevity. It is truly a rare tea treasure nestled in the high mountains. The first priority is the water used for brewing tea. In ancient times, the selection of water for brewing tea emphasized three criteria: it should be sweet and clean, fresh and lively, and properly stored.

　　          The dreamlike Wulong, with its crystal-clear waters and emerald-like gorges, is renowned across China for its stunning natural scenery and the touching legend of the Lotus Fairy. Under these pristine natural conditions, the tea produced here absorbs the essence of the misty peaks — its leaves are green, fragrant, beautifully shaped, and possess a distinctive high-mountain aroma. Historical records indicate that as early as the Qianlong era, Wulong tea was already offered as tribute. Tianchi Biya Tea is made from carefully selected tender spring buds and one-bud-one-leaf early sprouts. Based on traditional famous tea processing techniques and combined with modern refined methods, it is crafted into a flat-shaped premium tea. It features an elegant aroma, clear emerald liquor, a refreshing and sweet aftertaste, and bright, tender, and even leaf bottoms. At the 2005 Huaming Cup Famous Tea Competition during the China Chongqing (Yongchuan) International Tea Culture Tourism Festival, it won an international gold award.

　　         The amount of tea leaves is the most important of the three key factors in brewing tea (amount, water temperature, steeping time, and number of infusions). There are many types of tea, and the amount used varies. The size of the teaware and the drinker’s habits should also be considered. For general black and green teas, the ratio of tea to water is roughly 1:50 or 1:60 — that is, about 3 grams of tea per cup with 150–200 milliliters of boiling water. Fourth, pay attention to water temperature. The ideal water temperature depends on the type of tea. High-quality green teas, especially those with delicate buds and leaves, are generally best brewed with water around 80°C. Water that is too hot can destroy vitamin C in the tea and cause caffeine to leach out too quickly, turning the liquor yellow and making the taste more bitter. Fifth, consider steeping time. Steeping time is related to the number of infusions. It depends on the type of tea, the amount used, water temperature, and drinking preferences. The goal is to achieve a tea strength that suits the drinker’s taste. Generally speaking, when using more tea leaves or higher water temperatures — especially for fine, broken black or green teas — steeping time should be shorter, around 3–5 minutes. The number of infusions is best kept to 1–3. As the number of infusions increases, steeping time should be extended slightly. When brewing, it’s best to first pour a small amount of hot water to just cover the leaves, then top up to about 70–80% full before drinking while hot. When about one-third of the tea remains, add more hot water for the second infusion. Continue drinking until about one-third remains again, then brew a third time. This method helps maintain a consistent strength throughout the successive infusions.