When brewing Tea, everyone starts by selecting utensils, adding tea leaves, and infusing water, among other steps. However, there are different habits and methods for infusing water. Would changing the water infusion method make the tea taste better?

The Relationship Between Water Infusion and Flavor

When a tea artist brews Pu'er tea, one can marvel at their skill and craftsmanship, wondering how they manage to produce such rich and full-bodied tea broth. By simply blending hot water with simple tea leaves, they can fully express the essence of the tea.

The same tea can exhibit different flavors when brewed in different ways, and tea artists understand the techniques needed to highlight the strengths while mitigating the weaknesses, resulting in a thick, rich Cup of Pu'er tea. The small action of lifting and pouring water contains great knowledge, especially during the water infusion process, which greatly influences the quality of the tea broth. So, how can we adjust the flavor of the tea broth by controlling the water infusion method?

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The Speed of Water Infusion

The speed of water infusion can affect both the temperature of the water and the flow of the stream. The temperature of the water used for brewing can influence the strength of the tea broth's flavor, while the speed of the water flow can balance the relationship between flavor, aroma, and mouthfeel.

When water is poured quickly, the tea and water come into contact vigorously, creating a large surface area and mutual rotation under high temperatures. This results in a high degree of integration and a strong aroma, but also a decrease in the thickness and softness of the tea. When water is poured slowly, the tea remains relatively stable and quiet. The tea broth slowly dissolves and fuses at lower temperatures, enhancing its thickness, softness, and layers, but decreasing its aroma.

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The Movement of the Water Line

The movement of the water line can affect the ratio of stillness to motion in the tea base and the uniformity of the tea base's contact with water. It includes several methods: spiral water infusion, circular water infusion, single-side pinpoint water infusion, and central pinpoint water infusion.

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The Height of the Water Line

During the brewing of Pu'er tea, the height of the water line can affect the stillness or motion of the tea and water, often used for fine-tuning during brewing.

In general, aroma is enhanced by a higher water line, which allows the tea and water to fully rub against each other within the container, stirring and agitating, but this can affect the thickness and softness of the broth. If you want a softer mouthfeel, lower the water line for stability, although the aroma may not be as high. Therefore, it depends on your preference for the right balance between mouthfeel and aroma.

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The Thickness of the Water Line

The thickness of the water line mainly relates to the flow rate of water during infusion. Besides affecting the stillness or motion of the water, it also relates to the timing and speed of the water infusion. Similarly, the thickness of the water line is a common fine-tuning method used by tea brewers.

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The Speed of Pouring Out the Tea Broth

The speed of pouring out the tea broth primarily targets the initial static fusion of the tea broth that has been steeped relatively statically. It plays a certain regulatory role. Pouring out the tea broth quickly enhances the aroma and improves the integration, while pouring more slowly gives the broth a layered feel and a softer mouthfeel. The speed of pouring out the tea broth also serves a fine-tuning function during brewing.

Although the water infusion methods may seem complex, they essentially boil down to the force of the water impacting the tea leaves and the speed of the tea-water contact and fusion. The impact of water infusion methods on the aroma and flavor of tea is very subtle and may be difficult for beginners to grasp. However, with patience and careful practice, one can appreciate the subtle effects these details have on the tea.