It's often said that in a Cup of Tea, water is the mother of tea, and the vessel is its father. Clearly, to present a good cup of tea, both water and the vessel play indispensable roles. How can we make the tea more textured? Among various factors, water temperature is particularly key, as it helps bring out the full strength of a fine tea.

Why is Water Temperature Crucial for Tea Infusion?

The saying “water is the mother of tea” not only refers to the source of water used for brewing but also emphasizes the importance of water temperature. A significant deviation in water temperature may waste the essence of the tea leaves.

Why is water temperature crucial for tea?

Water temperature influences the taste and aroma of the tea infusion by affecting the solubility of its components. In other words, different temperatures will result in varying chemical compositions in the tea infusion.

The amino acids in tea leaves, which contribute to the fresh taste of the infusion and are beneficial to human health, dissolve at a water temperature of 60°C;

Vitamin C starts to degrade at a water temperature of 70°C;

Tannins and Caffeine, which impart a bitter taste, gradually dissolve at a water temperature of 70°C. If the water temperature is too high, the tea will become overly bitter.

Basic Principles for Water Temperature in Brewing Tea

Different teas require different water temperatures to achieve a harmonious balance of flavors and Brew a high-quality infusion. The basic principle for water temperature in brewing tea is:

For tender leaves (with a higher proportion of buds), use a lower water temperature; for more mature leaves, a higher water temperature is suitable.

For heavily roasted teas, use a higher water temperature; for lightly roasted teas, a lower water temperature is preferable.

A higher water temperature increases the rate and speed of release, intensifying the bitterness; a lower water temperature reduces the bitterness.