Tea-Boiling Ware and Fireside Tea Gatherings
Ripe pu'er, laochatou, and aged raw pu'er are all great for simmering. The equipment doesn't need to be complicated: a pot that can be heated directly, a steady heat source, and a strainer are all it takes to make a pot of bright red, sweet, smooth tea. Ratios and timing for simmering are in Simmering Pu'er; to make it go smoothly, get your equipment ready first.
What Pot Should You Simmer Tea In?
| Pot | Pros | Cautions |
|---|---|---|
| Heat-resistant glass pot | You can see the liquor color and the leaves rolling, so it's easy to control strength | Avoid sudden temperature changes; set it on a heat-resistant mat |
| Clay pot (stoneware, Jianshui purple pottery) | Good heat retention, rounder tea | The base must be dry before heating; don't rinse with cold water right after use |
| White porcelain tea-boiling pot | Doesn't absorb odors, easy to clean | Choose one labeled safe for direct flame or infrared ceramic stoves |
| Stainless steel pot | Durable, works on many stoves | You can't see the liquor, so go by time |
| Cast iron kettle | Good for boiling water | Not recommended for simmering tea; the liquor will darken |
For your first time simmering, we most recommend a heat-resistant glass pot with a strainer: being able to see the color of the tea makes it hard to overdo it.
How Do Tea Steamers Differ from Tea Boilers?
- Tea boiler: The leaves sit directly in the water as it heats, so flavor is fully extracted and the tea is rich. It suits ripe pu'er, laochatou, and leaves that have already been brewed.
- Tea steamer: The pot has an inner basket for the leaves. As the water boils, steam rises through the leaves and condenses into tea that drips down, or a siphon makes hot water wash over the leaves repeatedly. The leaves don't soak in water, so the tea is crisp, less likely to turn bitter, and cleaner in aroma.
Put simply: for a rich, sweet, smooth cup, simmer; for something crisp and not stuffy, steam. If you want to drink young raw pu'er heated this way, a tea steamer is more suitable than simmering it directly.
Can You Simmer Tea on an Infrared Ceramic Stove?
Yes, and it's the most common heat source for simmering tea. An infrared ceramic stove heats with a heating plate and works with any pot material, glass, clay, porcelain, or cast iron, and its heat can be turned low for gentle simmering.
An induction cooktop, by contrast, requires a magnetic pot; glass and ceramic pots won't heat on it unless you use a separate induction adapter plate.
Cautions for infrared ceramic stoves: the surface gets very hot and stays hot for a while after switching off. After simmering, set a glass pot on a heat-resistant mat, not directly on a cold stone table or a wet cloth.
What Is a Fireside Tea Gathering?
Weilu zhucha (圍爐煮茶, "simmering tea around the stove") is a way of drinking tea that has become very popular in Chinese-speaking communities in recent winters: a small table, a charcoal brazier or infrared ceramic stove, a tea pot set on top, and tangerines, chestnuts, sweet potatoes, and rice cakes roasting on a grill at the stove's edge, while friends gather around chatting as the tea simmers. Its inspiration is often linked to the custom in Yunnan and Guizhou of roasting and boiling tea beside the fire pit. You can read about these ethnic roasted-tea traditions in Roasted Tea and Guanguan Tea.
You can do it at home too:
- Turn an infrared ceramic stove to low and set a glass or clay pot on it.
- Add 5–8 g of ripe pu'er and 800–1,000 ml of water, start with cold water and bring it slowly to a boil, then simmer on low for 3–5 minutes.
- Set a grill rack beside the stove with a few tangerine segments, some chestnuts, and sliced sweet potato.
- When some of the tea has been drunk, top up with water and simmer again; one pot of tea can last a whole evening.
Safety When Simmering Tea Indoors
- Charcoal braziers must be ventilated: Burning charcoal indoors produces carbon monoxide. Open doors and windows, and preferably use an infrared ceramic stove.
- Set the stove securely: Place it on a stable, heat-resistant surface, with no paper or fabric nearby.
- Glass pots don't tolerate sudden temperature changes: Set them on a heat-resistant mat after simmering.
- Children and pets: Someone should keep watch around the stove.
- Turn it off when you leave: Don't let the pot boil dry.
Accessories for Simmering Tea
- A strainer or a pot with one built in: Holds back the leaves as you pour.
- Tea tongs: For removing leaves or adding spent leaves.
- Heat-resistant mat: For hot pots.
- Fairness pitcher and insulated carafe: Pour the simmered tea out to keep it warm, so the tea in the pot doesn't keep getting stronger.
Teas That Suit Simmering
Loose ripe pu'er, broken ripe pu'er, laochatou, suiyinzi, aged raw pu'er stored for many years, and leaves from the later infusions of a gaiwan session all suit simmering. Young raw pu'er with fine, tender leaves easily turns bitter when simmered directly, so it's better in a tea steamer or brewed first and simmered afterward. As a starting point, use 5–8 g of tea to 800–1,000 ml of water.
FAQ
What pot should I simmer tea in? A heat-resistant glass pot with a strainer is the easiest way to start; clay pots retain heat well and make rounder tea; cast iron kettles are for boiling water and not recommended for simmering tea.
What is a fireside tea gathering? A way of drinking tea with a charcoal brazier or infrared ceramic stove on a small table, simmering tea while roasting tangerines, chestnuts, and sweet potatoes at the edge, with friends gathered around chatting.
How do tea steamers differ from tea boilers? A tea boiler heats the leaves in water for a rich tea; a tea steamer passes steam or hot water over the leaves for a crisp tea that's less likely to turn bitter.
Can I simmer tea on an infrared ceramic stove? Yes. It works with any pot material, the heat can be turned low, and it's the most common heat source for simmering tea.