Preliminary preparations: brick cutting and tools

Tools for breaking up brick tea: Use a tea needle (fine tip) or tea knife to insert into the edge gap of the brick tea (avoid the dense core of the brick) and gently pry it into 3-5g pieces (avoid crushed pieces to prevent the tea soup from becoming cloudy during brewing). Take 5-8g of tea at a time (based on the capacity of a 150-200ml vessel).

Water and temperature: Use purified water with a TDS of 50-100mg/L (avoid mineral water), and it must be boiling water at 100℃ (high temperature is required to penetrate the tightly packed tea blocks and release the deep aged aroma).

Gaiwan brewing

Awakening and moistening the tea: Place the broken tea pieces in the gaiwan, pour boiling water from a height (the water flow should be 8-10cm from the rim of the gaiwan), fill the bowl, immediately cover and steep for 10 seconds, then quickly drain (moistening the tea once is sufficient to avoid losing its aged aroma). The water used to moisten the tea can be used to rinse the teacups for a second time to warm them.

Bubble control:
1-3 infusions: Pour boiling water along the side of the teapot from a high position, steep for 8-10 seconds and then pour out the tea (to awaken the inner qualities, release the surface aroma, and make the tea soup orange-red and clear).
4-8 infusions: Pour boiling water in a circular motion (to evenly moisten the tea pieces), steep for 12-15 seconds and then pour out the tea (the aroma and flavor of aged tea blend together, the tea soup is thick and smooth, and the aftertaste is distinct).
9. After each infusion: extend the steeping time by 3-5 seconds (the final infusion will still retain its sweetness and aroma). Throughout the process, the tea should be drained quickly (tilt the gaiwan at a 15° angle and pour it out within 10 seconds to prevent it from becoming bitter due to prolonged steeping).

Brewing method (highlights richness, suitable for experienced tea drinkers)

Suitable for use when the tea block still has a lingering flavor after 5-6 infusions, or when you want to enhance the "thick and smooth soup texture".
Steps: Place 5g of tea blocks in a 300ml earthenware teapot, add 100℃ boiling water until full, bring to a boil over high heat, then reduce to low heat and simmer for 1-2 minutes (turn off the heat when the tea soup turns a deep orange-red color; avoid vigorous boiling for too long). Filter and drink while hot (can be boiled twice, shortening the second boil to 30 seconds).

Tips for drinking

Drink within 1 minute of pouring the soup (the aroma of aged jujube is strongest when hot, and a slight astringency may be noticeable when it cools down).
First, smell the aroma of the lid (mainly aged aroma with a hint of jujube sweetness), then taste the texture of the tea (focus on the "smoothness in the throat" - this tribute tea has no dryness after aging and has a noticeable sweet aftertaste after swallowing).