What is the reason?

Did the merchant switch the tea leaves?

Or is there some secret brewing technique not shared?

Many tea friends are puzzled by this and disappointedly think, "I just can't brew the original flavor no matter what." In fact, there are only a few reasons that affect the taste of brewed tea.

1. Amount of tea leaves

In brewing the same type of tea, the amount of tea leaves is a key factor determining the quality of the tea soup. Too much tea leaves make the soup too strong; too little makes it bland.

Generally, for a gaiwan of about 100 ml, 5-7g of dry tea leaves can fully reflect the characteristics of a tea. When starting out, it's best to use an electronic scale to measure for accurate tea quantity.

2. Tea brewing utensils

A tea friend once asked: "Why does the tea I brew at home not taste the same as in the shop? I strictly followed the 1:15 standard tea ratio." Later, when the friend showed their brewing utensil, everyone understood—it was a purple clay teapot.

Compared to a gaiwan, a purple clay pot brews slower, so not only does the amount of tea need to be reduced, but the brewing time also needs to be shortened appropriately. Moreover, due to different shapes and spouts of purple clay pots, the amount of tea also varies. It can be said that each pot has its own suitable tea amount. It is recommended to experiment more and adjust according to the actual situation.

3. Brewing actions

Do brewing actions affect the taste of tea soup?

They really do!

For example, some teas emphasize the soup feel, with rich intrinsic substances and high caffeine content, so they require unique brewing techniques. Such as pouring water along the cup wall at a fixed point to avoid hitting the tea leaves, and also avoiding too rapid pouring when serving the soup. On one hand, this is to obtain a thick soup feel; on the other hand, it is to prevent excessive caffeine dissolution, making the tea too bitter. Moreover, different pouring and serving techniques take different times, which naturally changes the overall brewing time.

4. Brewing time

The impact of brewing time on tea soup is undeniable, but many details are often overlooked. For example, the time for pouring water and serving soup is also calculated in the brewing time. It is best to maintain a stable pouring and serving time.

Although the brewing time increases with the number of brews, the second brew should be shorter than the first. Because after the first brew's infiltration, the dissolution speed of the tea's intrinsic substances in the second brew is faster than the first, so the time should be shortened a bit.

Additionally, the degree of tea fragmentation, compression level, and whether using a pot or gaiwan for brewing all require adjusting the brewing time. It cannot be generalized. It is recommended to make more adjustments and communicate and discuss extensively.

5. Water temperature and quality

Different teas have different requirements for water temperature. Generally, large companies' teas have targeted research and experiments on their brewing methods and techniques. It is recommended to strictly follow the instructions for better taste.

For water, generally, mineral water on the market can basically meet the needs of tea brewing. Tap water is not recommended for brewing tea due to its high hardness and many impurities. Those who are wealthy can also try boiling water with iron pots or silver pots to increase water temperature and improve water quality.

6. Storage

Once, a tea friend brought their home tea for everyone to taste, and those who drank it all said they detected a "foreign fragrance," a smell of soap. After some research, it was found that the tea packaging bag was damaged, and the tea had actually been placed next to soap.

Tea easily absorbs odors. Remind everyone to prepare a single cake sealed bag for storing tea to avoid such tragedies. It is often said that tea is "three parts tea, seven parts storage." Storage is crucial for tea preservation. Without qualified storage, not only will the tea's taste deteriorate, but it may also become unusable.

[Conclusion]

Many tea friends feel that "the tea I brew doesn't taste good" or "what I brew is not the same as what the tea art master brews." In fact, it is mainly because they overlook some small details in tea brewing and are unfamiliar with some quantifiable indicators. As long as they communicate widely, observe carefully, and practice continuously, their tea brewing skills will improve significantly in no time.

"The so-called tea ceremony is a gentle exploration of perfection in the明知 imperfect life." A perfect cup of tea is the positive result achieved through countless exploratory brews. Brew tea more times with targeted practice, and naturally, you will brew excellent tea.

Tea friends, work hard.