闷泡悶泡
Term · Brewing
long steep
Literal meaning
closed steeping
Definition#
Leaving tea to steep for a long time in a covered vessel, or letting leaf sit hot in a closed gaiwan. Used deliberately for some aged teas, but in quality talk it often means overstewed, giving a dull 'stewed' taste.
Translation and usage#
| Language | Use | Alternatives & cautions |
|---|---|---|
| English | long steep covered, extended infusion translation |
Also acceptable
|
| Deutsch | langes Ziehenlassen translation |
Also acceptable
|
| Русский | долгое настаивание translation |
Also acceptable
|
| 简体字 | 闷泡 | |
| 繁體字 | 悶泡 | |
| 日本語 | 長時間の浸出 |
Common confusions#
- 闷 (stuffy, cooked off-taste) is also a sensory fault
- Mainland brewing guides often write 焖泡 (with the fire radical) for thermos brewing of aged dark tea, e.g. 2.5–3 g of Liubao in 500–600 ml boiling water, sealed for 30 min (modern) to 1–2 h (traditional aged tea). Here the long steep is deliberate, not a fault.