Should the Tea infusion be completely drained? This is a common question among tea enthusiasts when they start drinking tea. Draining it completely can result in a lighter taste in subsequent infusions, while leaving some behind can lead to over-Steeping. The concept of “leaving some root” involves intentionally not draining all the tea infusion from the brewing vessel, leaving some tea behind. The purpose is to maintain a consistent flavor, ensuring that each infusion does not have drastic changes in taste, avoiding situations where one infusion is perfectly balanced and the next has a significant drop-off in quality.

Is this method suitable for all types of tea? How should it be applied appropriately?

1. Draining the tea infusion completely:

The benefits: The last few drops of tea are often the most concentrated, containing the essence of the tea. Draining the tea completely results in a more balanced taste. If the tea is not fully drained, the remaining liquid will quickly become stronger, affecting the taste of the next infusion, especially with strong teas like Black Tea or dark tea. If not drained thoroughly, the next infusion will likely be overly bitter and thick.

2. Not draining the tea infusion completely:

The benefits: If you drain every drop during the initial infusions, later infusions may have very little flavor, particularly with light teas. By using the “leave some root” method, some of the stronger tea is left in the pot to mix with the next infusion, slowing down the decrease in concentration across consecutive infusions.

For example, when brewing green tea, do not completely drain the tea infusion; leave a portion to use when adding more water. This ensures that each cup of tea has a smooth and consistent flavor without significant fluctuations.

3. Different teaware requires different approaches to draining the tea infusion:

Gaiwans (lidded bowls) and Yixing clay pots: Drain completely. These vessels have smaller capacities, and leaving tea behind would cause it to quickly become too strong, affecting the taste of the next infusion. Generally, after draining the tea, open the lid to prevent the tea leaves from overheating and developing a stale taste.

Glass cups and large Teapots: Use the “leave some root” method. When steeping tea in a large pot, the extraction rate is already quite high, often reaching 80% or more. Without leaving some tea as a base, the second infusion might not be appealing at all.

In summary, when using gaiwans or Yixing clay pots, it's recommended to drain the tea completely. When using glass cups or large teapots, the “leave some root” method is preferable.

4. Different teas require different methods:

For different types of tea, the “leave some root” method can vary.

Lighter teas such as green tea or white silver needle, when brewed in a glass cup or large pot, can benefit from the “leave some root” method. When using a gongfu tea brewing method, only the very bottom layer of water needs to be left undrained. For stronger teas, the gongfu tea brewing method typically does not involve “leaving some root,” but when using a glass cup or large pot, it can be appropriate to “leave some root.”

In short, there is no right or wrong approach between completely draining or not draining the tea infusion. Instead, the choice depends on the type of tea and the brewing vessel used. Tea enthusiasts can choose based on their personal preferences and the specific brewing situation.