Each type of tea has a specific suitable Water temperature for brewing; some types must be steeped directly in boiling water, while others require cooling before steeping, or they will taste unpleasant.
However, many seasoned tea drinkers believe that regardless of the type of tea, it should always be steeped in boiling water to bring out its aroma. If you were to say your tea cannot be steeped in boiling water, then sorry, they would immediately assume it is not of good quality.
There is indeed a saying: “Good tea isn't afraid of being scalded by boiling water.” Is this really true?
01. Why Isn't Good Tea Afraid of Being Scalded by Boiling Water?
Judging whether something is “good tea” is subjective for everyone.
Good tea is relative, but if we are objective, good tea is determined by good raw materials and good processing methods. If these two conditions are met, the quality of the tea is generally assured.
Good raw materials determine that the tea leaves contain abundant substances, are resistant to brewing and can withstand high temperatures without revealing their true colors with just one steeping; good processing ensures stable extraction rates, and if there are issues with the processing (such as over-rolling or excessive fermentation), the tea liquor may become bitter, sour, or have an off-flavor.
Quality of Raw Materials
Firstly, the foundation of the tea leaves must be solid. The quality of the tea is closely related to the variety characteristics and growing environment of the tea leaves. The altitude at which the tea trees grow, soil pH, fertility, and surrounding vegetation all affect the quality of the tea. Tea trees grown in a good ecological environment are rich in internal substances, and their effective components are well-balanced, making them resistant to brewing and able to withstand high temperatures.
Processing Methods
Secondly, processing gives the tea a second life. Good raw materials, when processed appropriately, can fully utilize their advantages and showcase the best flavors. Poorly processed teas can have their flaws masked by low-temperature brewing, but boiling water will expose them, so processing is also crucial.
02. Can All Good Teas Be Brewed with Boiling Water?
In principle, all types of tea can be brewed with high-temperature water. As long as the tea quality is excellent, there is no significant issue with using boiling water; however, teas of lower quality easily reveal their flaws under high temperatures.
Oolong tea must be brewed with boiling water.
Without a doubt, oolong tea is picked at a high degree of maturity and emphasizes high fragrance, so it must be brewed with boiling water.
Aged teas are suitable for brewing with boiling water.
Brewing aged teas with boiling water helps eliminate warehouse odors to some extent. Moreover, the substances in aged teas have undergone long-term transformations, and their rich and deep flavors need boiling water to be activated. Many aged teas are even better when cooked.
Green Tea can also be brewed with boiling water.
The recommended brewing temperature for green tea is generally 80-90°C, mainly because: first, high temperatures can destroy the fresh and brisk flavor of green tea, imparting a cooked flavor; second, this temperature setting is based on the cup-brewing method. To brew green tea with boiling water, two conditions must be met: use a lidded bowl or a porcelain pot and quickly pour out the tea, with the pouring time not exceeding 10 seconds.
Black Tea requires skill when brewing with boiling water.
The commonly suggested brewing temperature for black tea is below 90°C, especially since some black teas can develop a stuffy sour flavor when steeped in boiling water. In fact, many black teas have issues with rolling and fermentation, thus exposing their flaws easily. Good black teas, when slightly less is used, can still have a great flavor when brewed with boiling water and poured out immediately.
White Tea with good raw materials withstands brewing.
Because white tea undergoes simple processing, it has very high requirements for the raw materials. If it grows in a good environment and at a moderate altitude, even younger white teas will taste sweet when brewed with boiling water, whereas lower-quality white teas can only be brewed with cooler water, or they will easily develop a bitter and astringent flavor.
03. There's No Need to Obsess Over Brewing with Boiling Water
“Good tea isn't afraid of being scalded by boiling water” can, to a certain extent, judge whether the quality of the tea is robust. However, there is no need to regard boiling water as the sole standard for testing good tea.
Whether tea tastes good or not depends not only on the raw materials and processing methods but also on the brewing process. Good tea, when brewed at high temperatures, will never produce the choking, dry mouthfeel of inferior teas, nor will it have any off-flavors. However, this doesn't mean that brewing with boiling water is the best method for all teas.
As mentioned earlier, some high-quality teas can be brewed with boiling water when the brewing method is mastered correctly, but there is no need to obsess over using boiling water. Each type of tea should be brewed at its optimal temperature.