5 posts • Page 1 of 1
The essence of the leaf. The prolonged boil allows for water to deeply penetrate the cells of the leaf, thus allowing more flavors to be released. Try boiling some fresh leaves for a comparative analysis. It's a special treat if done right, with the right tea. Happy boiling!
It could, but if you use more water and less leaves, the outcome might change. Adjust time accordingly. I like to add a pinch of Himalayan Salt to the mix. Again, style makes a difference. Aged Whites, Shou, Sheng, Liu Bao, and Black tea's all perform well. At a point in time, the only preparation for tea, was to boil it.