How to make BOILED TEA - an Ancient Technique for Amazing Brews

[@AjniraBloom]

Loved that you can feel the soul of the tea when you hiddle around a pot of bouling leaves like that!

[@stephantrommsdorf5176]

In Eastern culture we put the tea in cold water and slowly bring it to a simmer...avoiding the tea to become merky

[@MeiLeaf]

Interesting, II have not noticed any difference.

[@stephantrommsdorf5176]

@MeiLeaf Just a different tradition. Like samovar tea is only heated by the steam from the boiler and never really boiled. We also use strong black tea.

[@Jungles_of_Lustria]

Samovar tea is very good, especially if it is an herbal tea! My family uses a mix of chamomile, Linden tree leaves rose hips, and dehydrated berries like blue berries

[@HurairaHerbals]

We boil tea in the arab world and I always thought we were doing it wrong, that we were “destroying” the tea. We also drink it from a crystal glass usually. I haven’t boiled my tea in soooo long even though I really prefer that flavor.

[@Laura-je2uw]

The teas they use are cheap low quality gunpowder tea and it becomes very, very bitter when boiling - thats why they drink it with a lot of sugar. Has nothing to do with real tea IMO

[@TheHeraldOfChange]

In the past couple of years, "Stove Boiled Tea" has been a growing past time amongst younger tea drinkers who don't like the Outdoor Teahouse style (Chaozhou, Sichuan, etc.) that their parents prefer. Its a great hark back to Hanfu style that many youth enjoy cosplaying. It can be easily describe as British Afternoon Tea, Devonshire Tea, Ostfreisen Tea, or Russian Tea ceremony-like but with Chinese Characteristics. But, unlike the others it is the OG of outdoor teas parties.

[@FishareFriendsNotFood972]

Love the concept that drinking boiled tea is 'tasting the bones of the tea'

[@jimt1575]

I tried this method for the first time this morning. The results were amazing! I think this is my favorite brewing method for enjoying Fu Cha. Thanks for introducing me to this method Don!

[@mrijaty3994]

Yay!~. Will try it with that brick! My first session w/that brick gave me the indication that this tea would benefit from the boiling method. Will try it soon. Thank you so much for all the wonderful information you give us! Always look forward to what you have to say, teach. You are my Chinese Tea Guru! ❤

[@JohnSmith-j2j]

Great video don! I love boiling my spent leaves to get every last bit of flavor from your great teas

[@tommygun9546]

we‘re boiling the boiled leaves until they fall apart, then sift the ‚soup‘, let it cool down and sweeten it with organic honey, before the jun tea scoby is added with a bit of jun tea from the last batch. leaves are going to the backyard and make the worms happy.

[@JohnSmith-j2j]

@tommygun9546 I also don't throw my leaves into the trash

[@desertfox432]

Great vid! This has always been my last brew with Jade Star. In this video I realized my ratios were too strong. More water to leaf will only mean a longer session, so that's a plus.

[@beth.7]

This brewing style offers so many advantages! I can’t thank you enough for breaking it down. My time in the kitchen will be elevated to a whole new dimension. - I only hope I won’t get too tea drunk too quickly. 😁

[@kyokoyumi]

Mongolians still boil tea like this in their woks. I've never done it because I didn't know what teas to use but now that I do, I'll definitely give it a go :)

[@florian8020]

I have to try this with Ruby Gaba!! Has one of you tried it before? Did it years ago with the 1996 tuo cha (shu) but I think I took too much salt and I also added butter to go full tibetan. I guess it would be very different if I would try it today, as I observed, that the relationship and feeling about how to brew really changes and deepens over time. Also taste deepens. Will give this a go again, as I did not like my first attempt. Though backnthen I many times did this with Green Tea and sometimes added freshly ground Ginseng to it. But I just gave it an initial boil and then just gave it a strong steep. Highly reccomend to try this out. Very strong tea experience indeed :)

[@korncomments]

Thank you for this video! I've been looking for guides for boiling tea all over the internet, yet they are virtually non-existent. So this was very helpful. Could you please tell me, when you say that black teas are not suitable for preparing this way, do you mean those teas that are otherwise known as red? Or are you referring to some different category? I have some lapsang souchong that I wanted to try boiling, but now I have doubts, since it's a red tea.

[@notdisclosed4597]

Thanks for the video! :)

[@buffalOMsoldier]

thanks for the recipe Don! Is the ratio the same with spent leaves? Use less water the more spent the leaves are?

[@MeiLeaf]

@@buffalOMsoldier I usually use about the same ratios and therefore for a standard Gong Fu session of about 5-10g I would use about.500-800ml of water.

[@buffalOMsoldier]

@ thank you! was delicious!!

[@NikitkaDreamer]

What's interesting, is that by adding a little amount of salt non polar (bitter?) compounds with los solubility probably dissolve at an even lower rate

[@johnathanmacdonald6697]

Loved this idea, looking for a tea to try this method

[@jang.1185]

Hello, this is what I have been waiting for! I will definitely try it with my Fu Zhuan brick. 🙂 What abou shu pu'er with chen pi? Could it be good boiled?

[@beth.7]

Good question. Citrus peel can turn bitter when boiled too long; but it may be different with aged peel. I thought about this as well while watching, especially with Christmas season coming up. Might make a nice wassail.

[@beth.7]

@@jang.1185Just a quick follow-up: I’ve tried this today with Find My Sunshine II and it worked really well; the chen pi didn’t get bitter at all, but it also only started to truly assert itself after the first refill. Maybe my initial timing was a bit short. Otherwise the brew was lovely thick, black, very sweet and creamy with a great hui gan; this also after the first refill. A very leisurely brewing experience, and it got just thicker and sweeter over at least two more refills. Though, for a Winter/Christmas punch I would want to experiment with added orange juice, apples and a couple of spices. (I used 7g/500ml since I just wanted to try this out.)

[@jang.1185]

@@beth.7 Wow, OK, so I will drfinitely try it. I've got some Find your sunshine 2 remaining and I could also try some tangerine stuffed shu from different producer. Thank you for sharing the experience Beth.

[@beth.7]

@ My pleasure. I’d be interested in how the stuffed tangerines might turn out.

[@tommygun9546]

looking forward to your perspectives on various types of heat and then what sort of wood gives what heat to the water. thx, don.

[@tommygun9546]

postus scriptum: the art of preparing tsampa just crossed my mind while watching your video.

[@kreigindexzensur]

how is his daughter btw?

[@jhegre]

Great video! 👌

[@ivotedforbeanis8819]

YAY I LOVE TEA

[@20thcenturyboy85]

Thank You!

[@azul_rosales]

very nice!

[@TerryPROorchids]

Hello Don - what do you think of refrigerating any left over boiled tea (filtering out the leaves) for use the next day as iced tea (without adding ice which would dilute the tea)?

[@michaeltabor4176]

Sounds like you are describing the tea equivalent of bone broth. How do you think Ya Bao would do with boiling?

[@TimHoekstra]

Huang pian right away with fresh leaves?

[@MeiLeaf]

Yes

[@TimHoekstra]

@MeiLeaf tried it with an aged gong mei. Lovely tutti frutti notes. Works wonderful 🙂

[@randomtiger8406]

I have stuff to do today. So I'm trying this.

[@KnjazNazrath]

Mineral salt is good, but HImalayan salt is said to be a bit radioactive. Might be negligible, but Caesium is no joke.

[@MirrorscapeDC]

so are bananas. lots of things are a little radioactive, that's why we have limits for that stuff

[@sigmundklaus]

The Turkish way of making tea also results in delicious liquor :) ... I've never tried it though with whole leaf tea from China or India, maybe I should try. (Turkish tea is made with tea cultivated in Turkey)

[@42ZaphodB42]

That pot definitely has character lol

[@KnjazNazrath]

100% 50s Le Creuset vibes.

[@yayacentella]

🙏🏽

[@SimpleSlyman]

Le Creuset soon to be available on the website

[@jeninavalira6724]

Yesterday I made boiled tea and it didn't come great. Don just knew it and made to correct me inmediately 😂😂😂

[@CaryCotterman]

I boil water, I pour it into a pot with tea, I wait a few minutes, I pour it into a cup, I drink it. Does it really need to be complicated?

[@davidstratz1163]

Well... now you need a Jak in the garden 😂

[@VladMcMerlin]

My guess - a Turkish style boiling would suit for this tea.)

[@tjwtf28]

Be careful with speaking about different heat sources. If it's a closed pot like you used in this video, you can't get any new flavours from a different fuel source - with the only exception being if you're scorching the tea with the electric stove cycling on and off - but that's operator error nice video as always tho, gonna nip into my favourite local tea shop tomorrow and see if they have any recommendations for boiling teas

[@42ZaphodB42]

Thats more close to a predessor of matcha isnt? Matcha is also an ancient way of brewing tea. Instead of boiling leaves, you boil powder and eventually it was brought to japan and ceremonialized.

[@OlRickety]

Looks like you've lost some weight...Provided it was a healthy loss, Id say your looking Great 👍

[@Hasiebadi]

Hey Don, Are you doing well? You’ve lost a lot of weight.

[@lsalomel]

OK, as long as you don't ingest tannins!

[@johnsmith-ch7fg]

Even with GREEN TEA for myself I will often chuck a mugs worth of spring water into a pan with tea and bring it to the boil and love the results - I want the whole character out and like some bite to compliment all the sweeter aspects of decent tea. I also want all the caffiene, l-theanine and all the rest. An interesting point the is a lot of generalised talk about polyphenols/catechins etc but so little is really know that in health terms it seems highly likely the bitter ones have distinct effects. It might just be I'm genetically predisposed to like a little bitterness (more bitterness is a mature later to develop taste & I'm cultured) but it feels like I am missing something and I actually like tea after eating since it seems to settle the stomach and we have the long established idea of 'bitters'.

[@dasgettopikachu7878]

he is cooked

[@claus-peterniemann8865]

Cool way to brew TEA: This slurping is disguasting, realy I hate that!

[@Jerry_9997]

In one video, you said that we should not drink any liquid hotter tahn 60 °C, and now you are drinking literally boiling tea, funny.

[@DistraitW]

Shouldn't do it often. Simmering is already cooler than boiling and ladle into a cold bowl will rapidly lose 10c already. Would probably be around 75 or 80 - he's drinking it immediately for the sake of the video. You'd normally wait a minute for it to cool a bit 👍

[@Jerry_9997]

@@DistraitW That makes sense, thank you.

[@angelgalindo5740]

I was relieved to see that Don didn't rip apart ANOTHER brick just for the vid! 😭🥲😅 Gotta try this style out!

[@beth.7]

@@angelgalindo5740 😄