Drinking Tea is primarily about ingesting the nutrients in the leaves, but its rich and dynamic flavors have captivated many.
However, even though they are all teas, the sensations they produce can vary greatly; some are mild, while others can instantly invigorate the senses.
A tea with excellent mouthfeel manifests itself in various aspects, such as freshness, body, astringency, and balance.
Today, we will focus on one crucial aspect—the “concentration”—to evaluate the infusion of a tea.
How can you enjoy a cup of tea with the perfect concentration? Let's use white tea as an example.
01First, it's important to clarify that there are two different interpretations of the term “concentration” when it comes to white tea infusions:
The first interpretation is conceptual: the concentration of the tea infusion is the amount of soluble substances present in a given volume of tea. The more soluble substances released, the more concentrated the tea.
The second interpretation is based on the taster's subjective experience: the stronger the taste sensation, the more concentrated the tea is perceived to be.
If someone says, “the more bitter and Astringent the tea, the higher its concentration,” this would align more with the second interpretation.
However, the primary component causing astringency in tea is polyphenols, and there are many other taste-contributing substances that are water-soluble. Therefore, strictly speaking, it cannot simply be said that the more bitter and astringent the tea, the higher its concentration.
Thus, the first interpretation seems more reasonable, defining concentration as the amount of soluble substances present in a given volume of tea.
On this basis, when drinking tea, we generally aim for a “proper concentration.”
02The term “proper concentration” refers to the concentration at which the characteristics of the tea are optimally presented. Is there a standard for this “proper concentration”?—Certainly!
There are two standards to refer to:
The first is according to the Fujian local standard “brewing and Tasting White Tea,” which recommends a ratio of 1:30 for tea leaves to water.
The second is the standard used in professional tea tasting, where 3 grams of tea is brewed with 150 milliliters of boiling water.
This results in a leaf-to-water ratio of 1:50, and the resulting tea infusion after Steeping for 5-6 minutes.
A standard concentration is neither too strong nor too weak, allowing for the subtle nuances of the tea to be appreciated.
However, personal preferences vary, so this standard becomes somewhat individualized.
Those who prefer a stronger flavor will request a more concentrated infusion, whereas those who prefer a lighter flavor will request a less concentrated one.
03Given the existence of a concentration standard, how should we control the concentration of the tea infusion?
01
Achieving Separation of Tea and Water
Drinking white tea requires a high level of oral sensitivity. To a certain extent, drinking tea ultimately achieves the separation of tea and water. Therefore, when drinking tea, you need to control the concentration of the infusion using the method of “separating tea and water.”
We usually achieve the separation of tea and water in two ways: separating the tea liquid from the residue or separating the residue from the tea liquid.
(1) Separating the Tea Liquid from the Residue
For example, when pouring tea, we pour the brewed tea infusion into a fair cup, then into individual cups. This allows for both individual enjoyment and sharing with guests.
When multiple people are drinking tea, you can directly pour the tea infusion into several cups, but you should pour back and forth to ensure an even concentration.
(2) Separating the Residue from the Tea Liquid
For example, when brewing tea using a tea cooker. When the tea infusion reaches the desired concentration, separate the residue from the tea liquid by removing the inner filter containing the tea leaves, achieving separation of tea and water.
Teaware with inner filters or strainers is suitable for convenient locations like offices, as it is both practical and allows for concentration control.
02
Controlling Brewing Time
Additionally, the concentration of the tea infusion is closely related to brewing time.
The impact of brewing time on the tea infusion is undeniable, and as the number of infusions increases, the required brewing time also increases.
Here is a table for your reference.
In addition, loose-leaf teas release their contents faster, so brewing times should be reduced to prevent a bitter and astringent flavor. For compressed teas, brewing times should be extended.
Furthermore, different types of tea have varying numbers of infusions.
White Silver Needle, White Peony, and Tribute Eyebrow are best infused 6-8 times.
Longevity Eyebrow and new process white teas are best infused 10-12 times.
Aged white teas and compressed white teas can be infused 13-15 times, adjusted according to personal preference.