Brewing Tea well means improving the art of brewing, ensuring each infusion is at its best possible state. The significance of good brewing: poor brewing can make a 300 yuan tea taste like it's worth 100 yuan in terms of aroma and flavor; conversely, enhancing one's skills can make a 300 yuan tea taste as if it's worth 500 yuan or even more.

In the process of brewing tea, the following factors need to be considered:

Weather

Generally, Tieguanyin brewed on a sunny day will taste better than on cloudy or rainy days, similar to how the quality of Tieguanyin produced during sunny weather is better than that made during cloudy or rainy days.

Tea brewed on warmer days tastes better than on cooler days, primarily due to the following reasons:

1. On cooler days, the Gaiwan cools down faster. When boiling water (100 degrees Celsius) is poured in, the gaiwan absorbs heat, reducing the actual temperature to around 90 degrees Celsius. The tea-water mixture inside the gaiwan also cools down faster. Because the water temperature is lower, the aroma and flavor of Tieguanyin are not effectively released. 2. On cooler days, the temperature of the tea in the cup also drops faster, which may result in a less aromatic experience.

Solutions for Brewing Tea on Cold Days:

1. Warm the Teaware by rinsing the gaiwan or warming the teapot with hot water, as well as rinsing cups and other utensils. 2. Always rinse the tea leaves before the first infusion to help them awaken and to raise the temperature of the teaware. 3. Do not let infusions sit for too long; if there is a longer interval between infusions, rinse the tea again briefly to reawaken it. 4. Use an electric kettle to ensure that the water for each infusion is boiling.

Tea Brewing Environment

Creating a good environment for brewing tea helps set the mood for enjoying tea. In a pleasant setting, it's easier to focus on brewing and savoring the tea. Moreover, in a relatively enclosed tea room, the aroma doesn't dissipate quickly, and the entire space fills with the fragrance of tea.

Water for Brewing Tea

Water Quality

In my opinion, mountain spring water is the best choice for brewing tea. Alternatively, tap water can be used, but since it often contains chlorine, it should be stored in a bucket overnight to allow the chlorine to evaporate, or boiled and left to cool with the lid open. Tap water often has other impurities, so it's best to use a water purifier to filter it to avoid affecting the quality and aroma of the tea.

Water Temperature

Tieguanyin requires boiling water (100 degrees Celsius). Using an electric kettle ensures that the water for each infusion is boiling. However, repeatedly boiling water reduces its oxygen content, making the tea less lively. Higher water temperatures enhance the aroma and extract more soluble compounds from the tea. Aromatic substances in Tieguanyin have high boiling points, and only boiling water can release these aromas.

Teaware

The main teaware used for brewing tea includes white porcelain gaiwans, purple clay Teapots, quick-service cups, glass cups, thermos cups, and fragrant cups. For brewing Tieguanyin, white porcelain gaiwans and purple clay teapots produce the best results, while thermos cups yield the worst. Brewing Tieguanyin is a skillful process, and the most important aspect is separating the tea from the water. This means that after adding water to the leaves, they should be allowed to steep for a short time before being decanted for consumption. The leaves should not remain submerged in water. Therefore, I do not recommend using glass cups or thermos cups directly for brewing Tieguanyin.

Purple Clay Teapot: Advantages

1. Separates tea from water. 2. As a ceramic vessel, it retains heat well and brews tea with a pleasant aroma (however, because of the high temperature, the lid can be lifted during brewing to prevent oversteeping). 3. Easier to handle without burning hands compared to a gaiwan. 4. Over time, develops a lustrous patina and even produces an aroma when filled with boiling water.

Purple Clay Teapot Disadvantages

1. Its breathability can absorb scents, especially for new teapots (this issue diminishes after seasoning, and it's best to use one teapot for one type of tea to avoid flavor mixing). 2. Compared to a gaiwan, it does not accurately represent the original flavor of the tea. 3. Less convenient for appreciating the aroma.

Gaiwan Advantages

1. Separates tea from water. 2. Usually made of porcelain, providing good heat retention. 3. Accurately represents the original flavor of the tea. 4. Convenient for appreciating the aroma and observing the leaves.

Gaiwan Disadvantages

1. Requires some skill to handle. 2. Can be hot to touch (especially for beginners).

For brewing Tieguanyin, a white porcelain gaiwan is recommended. Apart from porcelain gaiwans, there are also ceramic and glass gaiwans, but ceramic gaiwans are less effective due to their breathability. Glass gaiwans have poorer heat retention and are thus less satisfactory. Freshly roasted Tieguanyin is suitable for brewing in a gaiwan, where the aroma is pronounced and the taste is fresh and sweet. Both gaiwans and purple clay teapots can be used for traditionally roasted Tieguanyin, but a purple clay teapot provides a richer mouthfeel and better aftertaste. Since gaiwans accurately represent the original flavor of Tieguanyin, they are a good choice.

When brewing Tieguanyin with a gaiwan, consider the following:

1. The amount of tea relative to the size of the gaiwan (water-to-tea ratio). Generally, 7.5 grams of Tieguanyin is used for a 120 mL gaiwan, adjusting the amount based on the gaiwan's size. 2. Always rinse the tea leaves, which not only awakens them but also raises the temperature of the teaware. 3. Steeping time (sitting time)

There is no absolute steeping time, as it depends on personal preference (some prefer stronger flavors, others lighter, and some prefer very brief infusions), the condition of the tea (quality, age, size, compactness, roasting level), and the type of teaware used. The simplest method is to experiment and adjust the steeping time according to your taste.

The steeping times for the first and second infusions should be similar, or the second could be even shorter. This is because Tieguanyin is tightly rolled, and although it has been rinsed, the release of aroma and flavor is still gradual. Another point to note is that steeping times increase exponentially with later infusions. For example, if the first infusion is 10 seconds, the sixth might be three minutes, rather than a simple addition.

When pouring the tea from the gaiwan into a serving pitcher, towards the end of pouring, hold the gaiwan and gently shake it downward to ensure all the tea is drained, avoiding any impact on the next infusion. Avoid long intervals between infusions. If there is a longer gap, rinse the tea briefly again to reawaken it.

Brewing good tea is related to the brewer's mindset, attentiveness, brewing skills, and the quality, age, size, compactness, and roasting level of the tea.

In summary, with the right techniques and dedication, the brewed Tieguanyin will be even more enchanting!

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