The Tea infusion is primarily for drinking, and the so-called “same color” may not truly be identical, as visual assessment can be too imprecise.

Simply extending the brewing time results in a relatively uniform infusion time and extraction of contents from the tea. However, slowing down the pouring process creates a gradient distribution of the extraction of contents from the tea leaves at different positions within the Teaware.

Different components within the tea leaves have distinct extraction rate curves, and even the same substances do not extract linearly. Small changes in conditions can significantly affect the composition of the tea infusion.

The color of the tea infusion is formed by the tea pigments extracted from the leaves, but these pigments are not the only substances extracted into the tea.

Therefore, even if the colors appear identical, it does not necessarily mean that two cups of tea have the same composition and proportion of internal substances. Whether one can accurately identify these differences while tasting is another matter entirely.

In addition to the varying proportions of different internal substances extracted, different situations can also result in variations in the heating times and temperature change profiles experienced by the tea leaves.

This affects not only the composition of the substances extracted in the current infusion but also acts upon the tea leaves themselves, impacting their performance in subsequent infusions.

Moreover, when learning about tea, mastering the timing of pouring out the tea is essential – it requires full concentration.

For any high-quality tea, whether green, black, Oolong, or Pu'er.

Assuming a normal amount of tea is used, an error in the pouring time exceeding one second (usually an overrun) during the first three infusions can have severe consequences: the tea infusion becomes overly concentrated, resulting in a short aroma, prominent bitterness, and astringency.

An error in the pouring time cannot be rectified by pouring faster.

Furthermore, some teas, like premium Zhengyan rock teas, can be difficult to recover from mistakes made in the first few infusions. Failing to control the pouring time can ruin a good Cup of tea.

Also, the color should not be the sole determinant of the appropriate concentration of the tea infusion.

The color of the tea infusion should gradually become lighter with each subsequent infusion.

It's not a wise approach to artificially adjust each infusion to have a similar color.

Having consistent colors for each infusion does not guarantee consistent taste experiences; in fact, the differences could be quite significant.