Because of its health benefits to our body, tea becomes one of the world’s three major beverages. However, in order to achieve those benefits of refreshing spirit, quenching thirst, eliminating fatigue and prolonging life, brewing a good pot of tea also need to pay quite attention to the relevant science.
A good pot of tea is usually composed of color, aroma and taste. When making tea, you should adjust the temperature of the water, steeping time and the amount of tea leaves according to the characteristics of different teas, so that the color, aroma and taste of tea can be fully played. Now let’s take a look at how to make a good pot of tea?
Choose tea ware
As the old saying goes “tea is the king and the ware is the minister”. If the king and his ministers are in harmony, they must be of equal temperament.
When tea ware doesn’t match with the right tea, which may spoil a good bubble of tea. For example: using a purple sand pot to brew green tea, glass cups to brew oolong tea…and so on, these belong to the typical inequivalent.
Therefore, when making tea, we should choose the matching tea ware based on the characteristics of tea and tea ware, for example: oolong tea suitable for lid bowl or purple sand pot, green tea suitable for glass, black tea suitable for special black tea ware… Or if you feel it complex, the family cannot prepare so many tea wares, then you can just choose lid bowl, which is a universal tea vessel that can make almost all teas their own color and flavor.
When choosing water, it is not advisable to use alkaline water, it is best to choose soft water for tea. If you want to make a good pot of tea, the general choice of pure water is more appropriate for its neutral PH, pure water is the general drinking water after multi-layer filtration and ultra-filtration, which reverse osmosis treatment and doesn’t contain any impurities. Most of the pure water on the market is suitable for making tea.
With good clarity and high transparency of pure water to make tea, the soup will be crystal clear, pure in aroma and taste, fresh and mellow.
If you have to, in the choice of tap water for tea, you need to open the lid of pot when water boils and keep it boiling for about one minute, by doing so we can remove part of the disinfection residual chlorine to reduce the odor of tap water.
Ratio of tea to water
In order to brew a cup of tea soup with stable flavor, the control of the ratio of tea to water is especially important.
There is no uniform standard for how much tea to add each time, it mainly depends on the type of tea, the size of tea ware and the drinking habits of the consumers. There are many different types of tea, and the dosage varies from one to another.
Such as brewing general black tea and green tea, the ratio of tea to water roughly mastered at 1:50 ~ 60, that is, each cup adds about 3 grams of dry tea and boiling water 150 ~ 200 ml. Such as drinking puerh tea, add 6 ~ 8 grams per cup. If you use a teapot, it is appropriate to grasp the size of the capacity. In short, the amount of tea depends on the key to master the ratio of tea and water: tea more water less, the taste is strong; tea less water more, the taste is light. In general, we say that the ratio of tea to water appropriately is 1:5, that is, 1g of tea, we match 50ml of boiling water.
Temperature of brewing water
It is appropriate to add tea into the just boiling water so the soup aroma will be good. If the water is boiled for too long, that is, what the ancients called “water old”. At this time, the carbon dioxide dissolved in the water to evaporation, the fresh taste of tea will be greatly inferior. For unboiling water, the ancients called “water tender”, also not suitable for making tea. Because water temperature is low, the active ingredients in tea is not easy to be brewed out, so that the tea will float on the surface of water with its fragrance low and light drinking inconveniently.
The mastery of water temperature mainly depends on what tea is brewed and drunk.
Senior green tea, especially a variety of buds and tender green tea, cannot be brewed with 100℃ of boiling water, generally about 80℃ is appropriate. Puerh tea, due to higher adding amount with its leaves coarse and old, must be brewed with boiling water. Sometimes, in order to maintain and improve the water temperature, we will even warm the tea ware before brewing and flush the outside after brewed with boiling water.
Generally speaking, the temperature of the water in which tea is made is positively correlated with the solubility of effective substances, the higher the water temperature, the greater the solubility, the thicker the tea soup, and vice versa, the lower the water temperature, the smaller the solubility, the lighter the tea soup.
Brewing time contains two meanings, one is to brew tea to the right consistency and then pour it out and start drinking, and the other one is for some tea that need to be brewed several times and how much time is needed to brew each time.
If you want to fully absorb the nutrients in tea, brewing for about 60 seconds is the best time.
Generally speaking, the brewing time should not be too long, with the first steep taking 30-60 seconds, and each subsequent steep delayed by 10 to 20 seconds in turn. Mastering this skill is the only way to achieve a perfect combination of color, flavor and taste in a cup of tea.
Brewing times in general, green tea 3-5 steeps, good puerh black tea and oolong tea in 8 steeps or more, up to 15 steeps.
Master water adding skills
There is an old saying in the tea industry that “aroma depends on brewing, soup should be suspended”. This is about the impact of mastering certain water adding techniques on the aroma and taste of tea soup.
Different water adding methods mean different water flow impact, which will affect the water temperature, aroma and the precipitation of contained substances. The classic “three nods of the phoenix”, as the water flow three high and three low, the amount of water adding is also three coarse and three fine, which well controls the mutual integration of tea leaves and water flow.
Pay attention to the time of soup
Generally speaking, the soup time increases with the brewing times. For good tea, in fact, the first three steeps, or even the first four steeps are not necessary to sit in the cup, just follow the normal way of brewing, then the soup can be normal.
Here is a tip, you can observe the bubbles on the edge of the lid bowl, or the color of the tea soup, when bubbles burst then the soup is ready as well as the color of soup is almost the same.