Many tea enthusiasts have this problem: why, using the same tea leaves, the same teaware, and the same water, does your tea not taste as good as someone else's?
Assuming there are no issues with the quality of the tea leaves, to make a good cup of tea, the main factors lie in the teaware, the amount of tea used, and the steeping time.
Teaware:
The appearance of a gaiwan or teapot is secondary; what matters is its capacity, which has a direct relationship with the tea-to-water ratio and steeping time that follow.
For example, rock tea is typically packaged in 8g portions. If you use a 100cc gaiwan versus a 130cc one, the amount of water added will differ. With the same steeping time, the resulting flavors will also be different, with the former being relatively stronger.
Amount of Tea Used:
Maintain a 1:50 tea-to-water ratio; the general amounts are: green tea 3 grams, black tea 4 grams, wulong tea 7-8 grams, dark tea and Pu'er tea 8-10 grams.
If you're unsure about the amount of tea to use, try brewing with an appropriate amount first, then adjust based on the actual results.
Steeping Time:
This is adjusted according to the amount of tea used. If more tea is used, the steeping time should be shorter and the pouring out quicker; if less tea is used, the steeping time can be slightly longer.
Three Influencing Factors:
Water Pouring Method:
When pouring water into a gaiwan, whether along the edge or directly, it has little effect on coarser teas.
For more delicate teas, avoid pouring water directly onto the surface of the tea.
Water Temperature:
Green tea should be brewed at 80-85°C, black tea at 85-90°C, while other teas can be brewed with boiling water.
Brewing tea with 80-90°C water does indeed produce a smoother infusion, including reducing the bitterness and astringency of the tea.
Water Quality for Brewing:
There are differences in water quality between regions, and generally, bottled purified water is recommended.
Good water undoubtedly adds sweetness and body to the tea infusion. Mountain spring water, compared to purified water, will naturally result in a sweeter brew.
Additional Details to Note:
It is correct to pour out all the tea liquor from the gaiwan, as leaving some behind can affect the taste of the next infusion.
Also, the speed at which the tea liquor is poured into the pitcher is determined by the angle at which you hold the gaiwan.
If the gap in the gaiwan is large, the pouring speed will be faster; if the gap is small, the pouring speed will naturally be slower. Don't underestimate the difference these few seconds can make, as they can also increase the concentration of the tea liquor.
Don't rigidly follow the same method of brewing tea. Tea is something that varies depending on the person and the season, as the characteristics of the tea can differ due to the tea maker and weather conditions.
Therefore, when brewing tea, remember four words: “brew according to the tea.” Different teas require different brewing methods, and different amounts of tea have different implications.
In summary:
1. If the water temperature is low, the infusion will be smoother, and the flavor slightly lighter; if boiled water is used, the flavor and aroma are fuller, and both the strengths and weaknesses are more apparent.
2. If less tea is used and the steeping time is insufficient, the flavor will be light and watery; if more tea is used and the steeping time is not controlled, the tea will be strong, and may even have a slight bitterness.
