Steeping tea is something everyone can do. Boil some water, warm the tea leaves with the temperature of the water, and you have a fragrant cup of tea. Tea drinkers are aware that tea cannot be steeped too many times, but some teas can be boiled. So here's the question: if tea leaves should not be steeped for too long, why can they be boiled?
What's Wrong With Steeping Tea Too Many Times?
Many people only know that steeping tea too many times results in a bland taste, but they don't understand the deeper reasons. In fact, tea leaves contain beneficial substances such as polyphenols (which have anticancer properties), polysaccharides (which can lower blood sugar), caffeine (which stimulates the central nervous system), and various amino acids and vitamins. The amount of these beneficial substances that dissolve is closely related to the number of steepings. Generally, the larger the particles of the tea, the slower the release of nutrients; smaller particles release them faster.
After about 8-10 steepings, most of the beneficial components have been extracted, and the tea becomes less aromatic and tastes thin, bitter, and less enjoyable. Therefore, further steeping is not particularly meaningful. Additionally, if tea is left steeping for too long and not stored properly, there is a risk of spoilage, as small amounts of carbohydrates and proteins can attract bacteria and mold, which can be harmful to health.
Why Can Tea Be Boiled?
While tea leaves should not be steeped for too long, some teas can be boiled, and the resulting brew is often better than when steeped. This is because different compounds in tea have different boiling points. When steeping tea at 80-100 degrees Celsius, low-boiling point compounds dissolve. When boiling tea, high-boiling point compounds are released, making the tea more flavorful and aromatic.
Moreover, British scientists have found that compared to steeping tea in boiling water, boiling tea allows the release of more anticancer substances, making it even more effective. Boiling tea also ensures that polyphenols, caffeine, and tea pigments are fully released, enhancing its invigorating, fat-reducing, and disease-preventing effects, thus being highly beneficial to human health.
Which Teas Can Be Boiled?
Boiling tea has many benefits, but not all types of tea are suitable for boiling. Suitable options are typically heavily fermented or aged teas.
These Teas Can Be Boiled
01 White Tea
White tea, though a lightly fermented tea made from young leaves with white hairs, can be both steeped and boiled, especially aged white tea.
02 Dark (Black) Tea
Dark (black) tea is a post-fermented tea. Because it uses older leaves and undergoes a long fermentation process, it has a rich aroma and a thick flavor, with a dark brown color. Dark (black) tea can be steeped or boiled. Similarly, ripe Pu'er can also be boiled.
03 Black Tea
Black tea, the most internationally popular type, is a fully fermented tea. It is suitable for both steeping and boiling.
04 Oolong Tea
Oolong tea is a partially fermented tea that combines the richness of black tea with the freshness of green tea. It can be boiled, but not for too long, as this could make the tea too concentrated and affect the taste of the infusion.
Lightly fermented teas and green teas, which are unfermented, should not be boiled. These teas have a light fermentation level, and steeping is sufficient to release their components. Boiling them would cause the tea leaves to turn black, the tea to become purple, and the taste unbearable, rendering the tea undrinkable.
Like steeping, boiling tea has several important considerations.
Firstly, water temperature: for aged teas that have already been steeped, boiling with warm water is appropriate. Boiling with cold water will significantly reduce the quality of the tea. For teas that haven't been steeped yet, rinse the leaves first and then add cold water to boil, which makes it easier to bring the tea to a boil.
Secondly, teaware: the utensils used for boiling tea must be clean, and the teapot should not be too small, as a small pot can cause issues due to the limited volume of water. The ratio of tea to water should be appropriate; the amount of tea should not be excessive since it will be boiled for a longer period at high temperatures, so attention should be paid to the balance of the tea liquor.
The tradition of boiling tea originated in the Tang Dynasty and is a significant part of tea-drinking culture. The pros and cons of steeping versus boiling tea have always been a topic of discussion. Regardless of whether one chooses to steep or boil tea, as long as scientific and correct methods are used, it can have beneficial effects on health, achieving the purpose of Drinking Tea.