Many Tea enthusiasts have this dilemma: why does my tea not taste as good as others', even when using the same tea leaves, the same teaware, and the same water?
Note Three Aspects
Assuming there are no issues with the quality of the tea, brewing a great cup primarily depends on three factors: teaware, amount of tea used, and steeping time. These elements are interrelated.
Teaware: The appearance of a Gaiwan or teapot is secondary; what matters is its capacity, which directly affects the amount of tea used, the volume of water added, and steeping time. For example, a packet of rock tea contains 8 grams, and when brewed in a 100cc and a 130cc gaiwan, the volumes of water added will differ. With the same steeping time, the resulting flavors will vary, with the former being more concentrated.
Amount of Tea Used: If you're brewing pre-packaged teas, it's convenient as rock tea is typically 8 grams per pack and black tea is 5 grams. For loose-leaf tea, if you're unsure how much to use, start by experimenting with an appropriate amount. If it's too weak or too strong, you'll know how to adjust for the next brewing session.
Steeping Time: This is adjusted based on the amount of tea used. More tea requires less steeping time, while less tea can be steeped for longer. Some tea enthusiasts keep a digital scale nearby, and although it might seem tedious, weighing your tea ensures precision.
The Difference Between Whole and Broken Leaves
One more point worth mentioning: if the tea is loose-leaf, the initial package may contain intact leaves. However, as the supply dwindles, there will be more broken leaves (as dry, brittle leaves tend to break during handling). Brewing these broken leaves results in a slightly stronger flavor compared to intact leaves. In such cases, if the tea tastes too strong, pour out the infusion faster.
Pre-packaged teas also experience this issue, as the process of packing can create broken leaves. When packaging reaches the bottom of the box, there may be more broken leaves. Even after screening, the leaves won't be as intact as they were when the package was first opened. This can result in some packets containing more broken leaves than whole ones.
Don't Blindly Follow Brewing Methods
Tea is a variable product influenced by the tea maker and weather conditions. Some teas may have a heavier flavor due to processing or weather, and should not be steeped for too long, as they can become bitter. Conversely, some teas may be lighter and require a longer steeping time to bring out their flavor. There is no precise time to control steeping; following instructions like “steep for X seconds for the first infusion” can be quite absurd.
New tea drinkers should remember these four words: “brew according to the tea.” Different teas require different brewing methods – 5 grams of tea has its own brewing method, just as 10 grams does.
Three Influencing Factors
Water Pouring Method: I pour water directly into the gaiwan. Whether pouring along the edge or directly into the center, I don't think this significantly affects the tea. A tea that is inherently Astringent will remain so regardless of the pouring technique.
Water Temperature: Apart from Green Tea, which requires 80-85°C, other teas can be brewed with boiling water without issue. Using 80-90°C water results in a softer infusion and can reduce bitterness and astringency. Generally, if drinking tea casually, using lukewarm water can improve the taste.
For evaluating tea, however, boiling water is best, as it reveals both the strengths and weaknesses of the tea. A tea that becomes overly bitter with boiling water indicates a processing deficiency, not a temperature problem.
Water Quality: Tap water quality varies between regions. In areas with good tap water, there are no issues. However, for tap water with a strong chlorine smell, bottled purified water is recommended.
High-quality water can enhance the sweetness and thickness of the infusion. Mountain spring water, for example, will produce a sweeter infusion compared to purified water. However, unless your tap water negatively impacts the tea, there's no need to obsess over finding the “best water.”
Thus, we can summarize as follows:
Low Water Temperature: Softer infusion, slightly weaker flavor; Boiling Water: Fuller flavor and aroma, with clear strengths and weaknesses.
Less Tea Used: Insufficient steeping time results in a weak, thin flavor. More Tea Used: Steeping time not properly controlled leads to a strong flavor and potential bitterness.
Details to Note
It's correct to completely empty the gaiwan when pouring out the infusion, as this affects the taste of the subsequent infusion.
The speed at which the tea is poured into a pitcher also matters. The angle at which you hold the gaiwan determines the speed of pouring. In a small test, it took about ten seconds to completely pour out the tea from a 130cc gaiwan when held vertically, whereas tilting the gaiwan before pouring took approximately 15 seconds.
This also depends on the gap between the lid and the rim. A wider gap speeds up the pouring, while a narrower gap slows it down. Don't underestimate the difference of five to six seconds, as it can significantly affect the concentration of the infusion.