Drinking black tea in winter doubles the warmth.

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Pure drinking, savoring the essence

For seasoned tea connoisseurs, the simplest brewing method best captures the pure essence of black tea. Using a 150ml covered bowl, measure 5 grams of tea leaves and pour water at around 90°C (excessively high temperatures can make the tea bitter, while lower temperatures may dull its aroma). The first three infusions can be steeped and poured immediately, while subsequent steeping times should be appropriately extended. High-quality black tea can be brewed 8-10 times. Watch the leaves unfurl in the water, inhale, and savor small sips, feeling the rich sweetness spread throughout your mouth.

Mixology, boundless creativity

1. Ginger Sugar Black Tea: On a cool autumn day, add a few slices of ginger and an appropriate amount of brown sugar to the black tea. Ginger helps dispel cold, while brown sugar replenishes qi and blood. After drinking one cup, a warm flow reaches the heart, making it particularly suitable for women who often feel cold in their hands and feet.

2. Lemon Red Tea: After the red tea has cooled slightly, add a few slices of fresh lemon and a little honey. The refreshing and tangy flavor of the lemon can balance the richness of the red tea, delivering a uniquely crisp taste.

3. Milk Red Tea: Add an appropriate amount of milk and a pinch of sugar to brewed red tea (adjust according to personal taste), then stir well. The silky smoothness of milk perfectly blends with the rich depth of red tea, offering a fragrant and silky flavor that is both nourishing and warming, making it an excellent choice for autumn afternoon tea.