煮茶 (zhǔ chá) literally means 'to boil tea' and refers to the traditional method of preparing tea by simmering tea leaves—often aged or compressed teas like pu’er or oolong—in water over low heat for several minutes. Unlike modern steeping, which uses hot (but not boiling) water and short infusion times, 煮茶 emphasizes slow extraction, resulting in a rich, mellow, and sometimes medicinal-tasting brew. The character 煮 means 'to boil' or 'to cook', while 茶 simply means 'tea'; together, they form a compound verb describing this specific preparation technique.

This method is especially common in Chinese tea culture among older generations or in northern regions where warming, robust infusions are preferred during cold weather. It’s also associated with leisurely, mindful tea-drinking rituals—often done outdoors in winter or in rustic teahouses. While less frequent in daily urban life today, 煮茶 remains culturally evocative, suggesting warmth, tradition, patience, and hospitality.