We have summarized five common inappropriate tea brewing methods and listed specific brewing techniques for different types of tea, hoping to help tea lovers.
Inappropriate Method 1: Habitually Brewing Strong Tea
To brew a cup of tea with moderate concentration, generally 5–8 grams of tea leaves are needed, while white tea requires 3–5 grams. Some people prefer strong tea, but overly concentrated tea releases excessive caffeine and tannic acid, which can irritate the stomach and intestines. A single cup of tea can be refilled with water 3–4 times.
Inappropriate Method 2: Over-Brewing Tea
Tea is best consumed within 1 minute of brewing, with some teas requiring only a few seconds or 10–20 seconds to steep. By this time, 80% of the caffeine and 60% of other soluble substances have been extracted. Brewing for too long will make the tea taste bitter. Tea boiled for a long time in a thermos or on a stove undergoes chemical changes and should not be consumed.
Inappropriate Method 3: Using a Thermos Cup to Brew Tea
Tea should be brewed in ceramic pots or cups, not thermos cups. Using a thermos cup keeps the tea at a high temperature for too long, causing some aromatic oils to evaporate and reducing the fragrance. Excessive tannic acid and theine are extracted, resulting in a bitter taste and loss of nutrients.
Inappropriate Method 4: Discarding Brewed Tea Leaves
Most people throw away used tea leaves after brewing. This is not economical, as the leaves can be chewed before being discarded. Tea leaves contain nutrients like carotene, crude fiber, and others.
Inappropriate Method 5: Using Boiling Water for All Teas
Using boiling water to brew tea depends on the type of tea. Dark tea, black tea, oolong tea, or white teas like Gong Mei and Shou Mei can be brewed with boiling water, as high temperatures help release their nutrients. However, for yellow tea or green tea, boiling water can destroy nutrients like vitamin C and vitamin P, which degrade at temperatures above 80°C. It also extracts excessive tannic acid, making the tea bitter. Therefore, the water temperature for brewing should generally be 70°C–80°C. For green tea, high temperatures can "cook" the leaves, turning them into something resembling black tea and losing their fresh, cool flavor.
After discussing these incorrect brewing methods, how should tea be brewed correctly? How can the best flavor be achieved? Brewing methods vary slightly depending on the type of tea.
Green Tea
Brew with 80°C–85°C water and consume immediately. Green tea is unfermented, with common varieties including West Lake Longjing and Biluochun. These delicate teas should not be brewed with boiling water. The ideal tea-to-water ratio is 1:50, with a brewing time of 2–3 minutes. High temperatures or over-brewing will destroy polyphenols, turning the tea yellow and causing aromatic compounds to evaporate. Use a porcelain cup to brew green tea. First, moisten the leaves with 1/4 of the water, wait 20 seconds or half a minute, then add the remaining water. Do not cover the cup, as this may turn the tea yellow.
Black Tea
First, warm the cup with hot water, then brew with boiling water. Black tea is fully fermented, including high-grade Gongfu black tea and broken black tea. Unlike green tea, high temperatures help release beneficial compounds. Use freshly boiled water, with a tea-to-water ratio similar to green tea. Brew for 3–5 minutes. High-grade Gongfu black tea can be brewed 3–4 times, while broken black tea can be brewed 1–2 times.
Black tea can be brewed in a glass cup to observe the leaves unfurling. Use the "middle infusion" method: first pour 1/10 hot water to warm the cup, add 3–5 grams of tea leaves, then pour water along the cup wall. Cover the cup to enhance the aroma.
Oolong Tea
Oolong tea can be brewed multiple times with boiling water. Oolong tea is semi-fermented, including varieties like Tieguanyin and Da Hong Pao. When brewing oolong tea, keep a kettle nearby. Pour boiling water immediately after it boils. Discard the first infusion and use the water to rinse all cups. Then brew again. Oolong tea can be brewed 7–8 times, with each infusion time gradually increasing from 2 to 5 minutes.
Use a purple clay pot to brew oolong tea, always with 100°C boiling water. The amount of tea leaves should be half or more of the pot or bowl. Cover after brewing.
Dark Tea
First rinse the tea, then brew with boiling water. Dark tea is post-fermented and can continue to age over time, often improving with age. Brew with 100°C water. For the first infusion, rinse the tea quickly for 10–20 seconds: add tea leaves to the cup, pour in boiling water, discard the water after a short while, then pour in fresh boiling water and cover. This removes impurities and enhances the flavor. Subsequent infusions should brew for 2–3 minutes.
Use professional tea utensils like purple clay pots or lidded bowls for dark tea. The amount of tea leaves is usually double that of green tea.
Finally, to preserve the tea's aroma, use "soft water" with low metal ion content, such as purified water or high-quality mineral water.