Tea, this ancient and magical beverage, carries with it a millennium's worth of culture and emotion. In China, tea is more than just a drink; it's a way of life, a spiritual comfort.
brewing tea is an art that anyone can master. When we heat water and let its temperature warm the tea leaves, we instantly create a fragrant and refreshing cup of tea. However, tea drinkers know that tea shouldn't be steeped too many times. Interestingly, some teas can be boiled instead. What mysteries do these practices hold?
Steeping tea too many times has drawbacks beyond just tastelessness. Tea is rich in beneficial compounds, such as tea polyphenols (which have anti-cancer properties), tea polysaccharides (which can lower blood sugar levels), caffeine (which pleases the central nervous system), and various amino acids and vitamins. The release of these nutrients is closely related to the number of brews. Generally, the larger the tea leaves, the slower the nutrient release, while smaller leaves release their nutrients faster. After four brews, most of the beneficial components have been extracted, and the tea's aroma decreases, the flavor becomes thinner, and bitter components start to come out, diminishing the taste. Continuing to steep the tea further loses meaning. Moreover, if tea is left to steep for too long or overnight without proper storage, it can spoil. The small amounts of carbohydrates and proteins in the tea can attract bacteria and mold, posing a serious health risk. Therefore, it's important to remember that tea should be drunk immediately after brewing to truly enjoy its Health benefits.
Why can some teas be boiled? This is because different substances in tea have varying boiling points. When tea is brewed at temperatures between 80-100 degrees Celsius, primarily low-boiling-point substances are dissolved in the water. When tea is boiled, high-boiling-point substances are released, making the tea more aromatic. Research by British scientists has also found that boiling tea in a teapot releases more anti-cancer substances than simply pouring boiling water over it, enhancing its anti-cancer effects. Boiling tea also allows for the full release of tea polyphenols, caffeine, and other substances, maximizing its invigorating, fat-reducing, and disease-preventing properties, which are highly beneficial to human health.
However, not all teas are suitable for boiling. Teas that are suitable for boiling are mainly heavily fermented teas or aged teas. Although white tea is a minimally fermented tea, aged white tea can be both brewed and boiled. Dark tea, as a post-fermented tea, has a strong, mature fragrance and a rich flavor due to the use of older leaves and a long fermentation process. Its tea liquor is often dark brown, and it can be brewed or boiled, just like ripe Pu'er. Black Tea, the most internationally popular type of tea, is fully fermented and is suitable for both brewing and boiling. Oolong Tea, a partially fermented tea, combines the richness of black tea with the freshness of Green Tea. Oolong tea can be boiled, but it shouldn't be boiled for too long, as this can make the tea too concentrated and affect the taste. Lightly fermented teas and unfermented green teas should not be boiled, as the light fermentation means that brewing is sufficient to release their substances. Boiling them would cause the tea to turn black, the tea liquor to become purple, and the taste to be unbearable, rendering the tea undrinkable.
When boiling tea, there are several points to keep in mind. Firstly, the water temperature: for previously brewed aged tea, warm water is suitable for boiling, while cold water would diminish the flavor of the tea liquor. For tea that hasn't been brewed yet, rinse the tea first, then add cold water to boil, which makes it easier to bring the tea to a boil. Secondly, the teaware must be clean, and the teapot should not be too small, as a small amount of water can be problematic. The ratio of tea to water should be appropriate, with not too much tea, and attention should be paid to the evenness of the tea liquor.
The tradition of boiling tea emerged during the Tang Dynasty and became a significant part of tea culture. The pros and cons of brewing versus boiling tea have always been topics of lively debate. In fact, whether you choose to brew or boil your tea, as long as you follow scientifically correct methods, it can have positive effects on your health, achieving the original purpose of drinking tea.
In our busy lives, take a moment to pause and brew yourself a cup of tea or boil a pot of tea. Savor the aroma that fills the air and the flavors that dance on your tongue, allowing your body and mind to find peace and relaxation in the world of tea. Tea is not just a drink; it's an art of living, a comfort for the soul. Let us enjoy tea and appreciate the beauty and tranquility in life.