China is the birthplace of Tea, and our ancestors have been discovering and utilizing tea for thousands of years. This ancient beverage has evolved from its earliest form as steamed Green Tea to the six major categories we know today, over a development period spanning more than two millennia. Throughout this long history, countless Chinese tea enthusiasts have contributed their wisdom and hard work, creating a profound tea culture. Today, let's discuss several “minor issues” related to tea.
1. Must the water used for brewing tea be boiled to 100 degrees Celsius?
It is necessary to boil water to 100 degrees Celsius. However, the temperature of the water used for brewing should primarily depend on the type of tea being brewed.
For green teas, it is generally not advisable to use boiling water at 100 degrees Celsius. Instead, water between 80 to 90 degrees Celsius (after boiling and cooling to the desired temperature) is preferred. The greener and more delicate the tea leaves, the lower the water temperature should be, which will result in a fresher, brighter, and more flavorful infusion with less destruction of vitamin C. At higher temperatures, the tea infusion becomes darker in color, vitamin C is more easily destroyed, and the taste becomes more bitter (due to the easy extraction of caffeine). In other words, the tea leaves are “scalded.”
Different types of tea require different water temperatures, as detailed below:
Low Temperature (70-80 degrees Celsius): Used for brewing young-leaf green teas such as Longjing, Biluochun, and sencha, as well as yellow teas like Huoshan Huangya and Junshan Yinzhen.
Moderate Temperature (80-90 degrees Celsius): Used for brewing young-leaf oolongs like Baozhong, melon-slice green teas, white teas that have undergone significant withering (such as Baihao Yinzhen and Bai Mudan), and black teas.
High Temperature (90-100 degrees Celsius): Used for brewing mature-leaf oolongs like Dongding, Tieguanyin, Shui Xian, and Wuyi rock teas, as well as post-fermented Pu'er teas. For oolongs, if the leaves are picked younger, a lower water temperature is required; if they are more mature, a higher water temperature is needed. For heavily roasted oolongs, a high water temperature is recommended; for lightly roasted oolongs, a lower temperature is suitable.
2. Must Different Teas Be Brewed Using Different Tea Wares?
The choice of tea ware does indeed need to be appropriate for the type of tea. If the wrong tea ware is chosen, even the finest tea may not produce a good infusion.
A fine tea paired with a fine teapot is like a flower with its green leaves, complementing each other beautifully. For a tea enthusiast, not only choosing good tea is important but also selecting the right tea ware.
In Chinese folk tradition, there is a saying: “Use a pot for older teas and a cup for tender teas.” This is because coarser, older leaves benefit from being brewed in a pot, as it helps retain heat, facilitating the dissolution of water-soluble substances into the tea infusion and increasing the usable components. Coarser, older leaves lack aesthetic appeal, so using a pot avoids any potential impoliteness when serving guests. On the other hand, finer, tender leaves are best brewed in a cup, allowing one to appreciate both the material enjoyment and the beauty of the tea.
3. How Much Tea Should Be Used to Brew a Good Infusion?
A common tea-to-water ratio is 1:50, meaning 1 gram of tea to 50 milliliters of water (except for oolongs and compressed teas, where a 1:30 ratio is typically used). This can help estimate how much dry tea to use. For example, if your teapot holds 400 milliliters of water, then around 8 grams of tea would be appropriate.
Generally, green teas and yellow teas are considered the most delicate among all tea types and undergo rolling, so a small amount that just covers the bottom of the gaiwan is sufficient.
The amount of tea used for Black Tea is similar to that for green tea, covering the bottom of the gaiwan, though slightly more can be used.
There are many varieties of oolong teas, but they can be broadly categorized as either strip oolongs or ball-shaped oolongs. For strip oolongs, the tea quantity should occupy about 1/5 to 1/3 of the gaiwan's capacity. For ball-shaped oolongs, just enough to cover the bottom of the gaiwan is sufficient.
The amount of compressed tea used should be approximately 1/5 of the gaiwan's capacity. Some compressed teas are very tightly packed, so the amount can be adjusted accordingly.
White teas, which are not rolled, are generally lighter and fluffier due to the drying process after withering, so a larger amount is used, filling about 3/4 or 1/2 of the gaiwan's capacity for loose leaf white teas. For compressed white teas, about 1/5 of the gaiwan's capacity is sufficient.
4. Can Drinking Too Much Tea Cause Intoxication?
Drinking Tea on an empty stomach or consuming too much tea at once can cause “tea intoxication,” resulting in dizziness and cold sweats on the palms. Eating a piece of candy can alleviate these symptoms.
This occurs because tea contains caffeine and other alkaloids. Drinking tea on an empty stomach can lead to excessive absorption of caffeine, causing temporary hyperfunction of the adrenal cortex and hypoglycemia in some individuals. People who do not regularly drink tea, especially those who consume tea on an empty stomach or strong tea in the morning, are more prone to experiencing “tea intoxication.” If you experience these symptoms, simply stop drinking tea, chew a few pieces of candy, or drink a concentrated sugar water. It usually takes about 10-15 minutes to return to normal, or you can drink sugary beverages, eat something, and rest to recover. For health reasons, it is not recommended to drink tea on an empty stomach in the morning. Drinking warm water upon waking up is best, and the ideal time to drink tea is one hour after a meal.
5. What Is the Optimal Interaction Between Steeping Time and the Flavor of the Tea Infusion?
When brewing ordinary red and green teas in a cup, use about 3 grams of dry tea leaves and 200 milliliters of boiling water, and steep for 4-5 minutes before drinking. The downside of this method is that if the water temperature is too high, it can scorch the tea leaves (especially green teas). If the water temperature is too low, it may not adequately extract the flavor. Additionally, since the volume of water is large, it may take some time to finish drinking, and prolonged steeping can cool the tea, affecting its color, aroma, and taste. An improved method involves first pouring a small amount of boiling water over the tea leaves in the cup, just enough to cover them, and letting them steep for about 3 minutes. Then, add more boiling water to fill the cup about 70-80% full and drink while hot. When about one-third of the tea remains in the cup, add more boiling water. This ensures a more consistent flavor throughout the brewing process. It has been measured that during the first infusion, about 50-55% of the soluble substances are extracted; the second infusion extracts around 30%; the third infusion extracts about 10%; and by the fourth infusion, very little remains. Therefore, three infusions are generally considered optimal.
For finely ground black and green teas, steep in boiling water for 3-5 minutes, and the majority of the effective ingredients will be extracted, allowing for quick consumption. Instant teas are also brewed using a single steeping method.
When drinking oolong teas, smaller purple clay pots are often used. With a larger amount of tea (about half the pot), the first infusion should be poured out after 1 minute, the second after 1 minute and