The same Tea can taste bitter and lackluster in some people's hands, making them doubt its authenticity. Others, however, can brew it to be fragrant and sweet with a lingering flavor. The difference might just boil down to a few simple tips. Today, we will share some brewing techniques from national-level tea masters.

The Ratio of Tea to Water Should Be Appropriate

Different types of tea require different amounts, which should be adjusted according to the capacity of the brewing vessel, not a one-size-fits-all 3g, 5g, or 7g. When using an 110ml gaiwan, 3g is typically sufficient for Black Tea, Green Tea, white tea, floral teas, and yellow tea. For oolong tea, dark tea, and Pu'er tea, 7g to 8g is generally needed.

If you don't have an accurate measure, it comes down to your eye for detail:

For black and green teas, just enough to cover the bottom of the gaiwan.

For loose leaf white tea like Bai Mudan and Shoumei, fill about half of the gaiwan.

Silver Needle should occupy about a quarter, while compressed white tea cakes take up around one-fifth.

Strip-shaped oolongs need only one-fifth to one-third of the gaiwan.

For tightly rolled oolong teas, a layer covering the bottom of the gaiwan is sufficient.

Pu'er tea cakes (compressed teas) are usually dense, and filling one-fifth of the gaiwan will yield a good cup of tea. Pu'er tea can come in various forms such as tightly pressed cakes, iron cakes, stone-molded cakes, bricks, and tuos, each requiring a slightly different amount based on their density.

When the ratio is right, the resulting tea infusion is neither too strong nor too weak, offering a fresh and mellow flavor. Remembering these principles will bring you one step closer to brewing a great cup of tea.

Water Quality Matters for Brewing Tea

Soft water contains fewer other solutes, allowing for higher solubility of the active components in tea, resulting in a stronger flavor.

Hard water, rich in calcium and magnesium ions, reduces the solubility of tea's active ingredients, leading to a milder taste.

Other metallic ions in the water also affect the taste of the tea. For example, high levels of iron can turn the tea blackish-brown.

Lead content above 2ppm makes the tea taste bitter; magnesium above 2ppm makes it taste lighter; and calcium above 2ppm makes it taste astringent.

Avoid Reboiling Water

Reheating water repeatedly increases the concentration of iron and calcium, which can react with polyphenols and diminish the aroma of the tea.

For tea brewing, water should be boiled once or twice, stopping when it starts bubbling. Avoid boiling it for too long or in large quantities. It's best to use a smaller kettle and finish the water after each use, then start fresh for the next round.

Warm the Cups and Teapot to Enhance Aroma

Warming the cups and teapot serves two purposes: cleaning the utensils and removing any foreign odors, and increasing the temperature to help release the tea's fragrance. This is especially useful during cold winters, as warming the utensils prevents the water from cooling down quickly, reducing the impact of room temperature on the brewing process, making the tea's aroma more pronounced and the flavor more pleasant.

Avoid Touching the Tea Leaves

Tea leaves are susceptible to dampness and unwanted odors. Our hands touch many things throughout the day, carrying microbes and bacteria. Handling tea leaves by hand can transfer bacteria and cause the leaves to lose their natural fragrance over time, accelerating spoilage.

Don't Let the Tea Steep Too Long

Steeping allows the leaves to unfurl, particularly for tightly rolled teas like Tie Guan Yin, compressed Pu'er cakes, and tuos. The first infusion is often discarded, as the true flavors emerge in the second infusion.

However, the steeping time should not be too long, as this can result in excessive loss of the tea's internal substances, making the subsequent infusions weaker. The leaves should unfurl to about 70% before being fully hydrated, ensuring that the second infusion releases the flavors quickly.

Separate the Tea from the Water Promptly, and Refill with Care

Leaving the tea in the water for too long without separating it can cause the polyphenols and aromatics to oxidize automatically, diminishing the color, aroma, and flavor of the tea infusion. This method results in a less enjoyable, overly bitter taste, losing the layers of aroma and flavor.

Generally, when two-thirds of the tea has been consumed, it's time to refill. Waiting until the tea is completely finished before refilling can result in a bland taste.

The Pouring Technique Should Be Smooth

When pouring water, avoid directly hitting the tea with the stream, which helps create a smoother infusion. A thicker water flow is beneficial for releasing aroma, while a finer stream allows for better expression of the tea's inner qualities.

The timing for pouring out the tea is crucial. The key point is that the timing starts from the moment the lid is placed on the gaiwan, not when the water is poured in.

In addition to these general tips, different types of tea have specific considerations:

Black Tea

Black tea requires quick brewing, so using a teapot with a strainer is ideal. After pouring water, remove the strainer after 5 seconds and the tea is ready to drink. The steeping time can be adjusted by a few seconds for each subsequent infusion.

High-quality black tea should be brewed with boiling water at 100 degrees Celsius to extract its rich flavors.

Dark Tea is usually infused for about 5 minutes to release its aroma. Compared to compressed cakes, loose-leaf dark tea infuses more easily. “The older, the better” is widely recognized as a defining characteristic of dark tea.

Aged Tea

Check if the tea has a musty smell. If it does, spread the tea on a clean, odorless paper and leave it in a well-ventilated area for a day. If it's too dry, place it in a slightly more humid spot.

Aged white tea can be boiled in a teapot. Use two-thirds of the water for the first boil, and when it boils, add another one-third and boil again. This ensures a pure and fresh flavor.

Tie Guan Yin

A zini (red clay) teapot is the preferred choice for brewing Tie Guan Yin. Its high contraction properties enhance the tea's fragrance, making the infusion tighter, smoother, and richer in aftertaste and resonance. Zini Teapots are suitable for lightly oxidized, highly aromatic oolong teas.

Green Tea

Freshness is fundamental for green tea. The easiest compounds to extract are amino acids and vitamin C, followed by caffeine, polyphenols, and soluble sugars.

Delicate teas like West Lake Longjing, Biluochun, Taiping Houqiu, and Xinyang Maojian, which are known for their appearance, aroma, and taste, are best brewed