The liquor of black Tea is bright red, and its taste is mellow, sweet, and pleasant. However, many friends find that black tea can be quite particular when brewing it; if the temperature isn't right, the tea doesn't taste as it should. To understand this issue of water temperature, we must first consider another question: the rate at which the internal components of the tea leaves are released. It's easy to understand that the higher the water temperature, the faster these components will be released. If you want a cup of tea that is full-bodied in color, aroma, and flavor quickly, then boiling water is the way to go.
There has always been a belief in the industry that tender teas can be scalded by boiling water. However, considering green tea is often processed at temperatures above 85°C during stir-frying, where does the idea of scalding come from? Black tea is not stir-fried but goes through drying or sun-drying processes, typically at temperatures below 85°C. This leads to an interesting question: stir-fried green tea cannot be brewed with boiling water, nor can fermented black tea, suggesting that black tea is even more delicate than green tea? When it comes to the optimal temperature for brewing black tea, there are generally three approaches: cold brewing, 85°C, and 100°C.
Cold Water: Cold-brewed tea has become popular in recent years, similar to cold-brew Coffee. The saying “cold water makes the tea slowly stronger” perfectly captures the essence of this method. During hot summers, brewing a pot of cold-brewed tea is indeed refreshing, and the risk of scalding is non-existent. This shows that water temperature significantly affects the amount of tea components extracted. Handling this factor well means choosing the right temperature based on the desired outcome.
85°C: This is the most widely advocated brewing method. Generally, boiling water is left to cool for a while until it reaches around 85°C. In high-altitude regions, water typically does not reach 100°C when boiled, which introduces geographical limitations for tea brewing. Even when using boiling water in such areas, the actual temperature is less than 100°C. The mainstream view is that water temperatures below 85°C can make black tea float rather than sink, preventing the rapid release of its internal components and effective ingredients, resulting in a bland and unsatisfying brew. Therefore, controlling the water temperature precisely has a significant impact on brewing black tea. And 85°C is a one-size-fits-all solution, avoiding negative flavors due to too high or too low temperatures.
Boiling Water: Brewing black tea with boiling water is sometimes used as a test of its quality. There is a saying that good tea is not afraid of boiling water. If someone boasts about their tea, they might use boiling water to see if any negative flavors appear. However, the ideal brewing temperature also depends on the type of black tea and its leaf size, age, and tightness. Larger and tighter leaves release their flavors more slowly, while finer and looser leaves do so more quickly. Different types of black tea have different standards; there are Yunnan black, Keemun, Sichuan black, Zunyi black, Ceylon black, among others. Using 100°C water for all of them without proper technique would be unfair to the tea. Thus, when brewing black tea, various factors need to be considered.
Another viewpoint is that high temperatures are necessary to bring out the aroma of the tea. Brewing with lower temperatures may prevent negative flavors, but the tea's aroma won't be fully expressed. However, brewing with boiling water can, if not done correctly, accelerate the release of caffeine, tannins, and other phenolic substances, leading to a sour and bitter taste that strays from the natural sweetness and aroma of black tea.
Regardless of the type of tea being brewed, multiple factors need to be considered. Here are some recommended water temperatures for brewing different types of black tea:
1. High-grade black teas like Golden Junmai, Yunnan Golden Bud, and golden-haired varieties are best brewed at 85°C.
2. Ordinary grade black teas like Lapsang souchong, Yinghong No. 9, and Keemun, as well as small-leaf black teas, can be brewed at 90°C.
3. Large-leaf ancient tree black teas like Yunnan black, with thicker and more robust leaves, can be brewed with 100°C boiling water, allowing for quick Infusion. This ensures the extraction of the tea's internal components, producing a high-aroma brew without negative flavors.
In conclusion, when brewing tea, attention to detail is crucial, with water temperature being key. Other factors like the amount of tea used, brewing techniques, and steeping time should also be considered. Even if you use 85°C water, if the brewing time is ten minutes, the result will still be unpalatable. Brewing tea is like cooking; it requires gradual adjustments to find what suits your taste. What's the point of letting it steep in boiling water for half an hour if it doesn't taste good? As long as you enjoy it and don't blame the seller for selling fake tea because of your own mistakes! If you're lazy, brewing at around 90°C is acceptable; although it may not bring out the full potential of the tea, it remains stable.