Many tea enthusiasts face this dilemma: why does the same tea, brewed with the same equipment and water, not taste as good when they Brew it compared to others? Brewing tea seems simple, but doing it well can be challenging. To brew good tea, it's crucial to grasp the core principles.

Focus on Three Aspects

First, ensure that the quality of the tea leaves is not an issue. Then, we can differentiate based on the Teaware, amount of tea used, and brewing time.

1. Teaware

Different brewing vessels yield different results. For example, a clay pot releases its contents more slowly than a lidded bowl, requiring less tea and a shorter brewing time. Since each clay pot has a unique shape and spout, the amount of tea needed will vary. It's recommended to experiment and adjust according to your specific pot.

Lidded bowls and pots are designed primarily for aesthetic pleasure during tea brewing, and they don't have a significant impact on the quality of the brewed tea.

For instance, rock tea in 8g sachets would be brewed differently in a 100cc versus a 130cc lidded bowl due to the differing amounts of water added. With the same Steeping time, the resulting flavors would be different, with the 100cc bowl producing a stronger brew.

2. Amount of Tea Used

In the brewing of any given tea, the amount of tea used is a critical factor in determining the quality of the infusion. Using too much tea makes the infusion too strong, while using too little makes it bland. Generally, a 100ml lidded bowl should contain 5-8g of dry tea to best showcase the characteristics of the tea. In the beginning, it's best to use an electronic scale to measure the tea accurately.

Maintain a ratio of 1:50 for tea to water; typically, use 3g for Green Tea, 4g for black tea, 7-8g for Oolong tea, and 8-10g for dark teas like Pu'er.

If you're unsure about the amount of tea to use, start by experimenting with what feels right and adjust as necessary based on the results.

3. Steeping Time

The steeping time depends on the amount of tea used. If more tea is used, steep for a shorter time and pour out the water quickly; if less tea is used, allow it to steep slightly longer.

The impact of steeping time on the infusion is undeniable, yet many overlook details such as the time it takes to pour in the water and pour out the infusion, which should also be included in the steeping time. While subsequent infusions require longer times, the second infusion should be shorter than the first because the second infusion releases flavors faster after being moistened by the first. The condition of the tea (whole or broken), whether using a pot or a lidded bowl, and other factors all affect steeping time and require adjustments. Experimentation and discussion are recommended.

Three Influencing Factors

1. Pouring Method

Pouring water into a lidded bowl along the edge rather than directly onto the tea has little effect on coarser teas.

For delicate teas, avoid pouring water directly onto the surface of the tea.

2. Water Temperature

Green tea should be brewed at 80-85°C, black tea at 85-90°C, while other teas can be brewed with boiling water.

Brewing tea with water at 80-90°C produces a softer infusion, reducing bitterness and astringency.

3. Water Quality

Water quality varies by region, and generally, bottled purified water is recommended.

Good water enhances the sweetness and body of the infusion. Mountain spring water, for example, tends to produce a sweeter infusion compared to purified water.

Additional Details to Consider

1. It's correct to completely empty the lidded bowl when pouring out the tea to avoid affecting the flavor of the next infusion.

2. The speed at which the tea is poured from the lidded bowl into a pitcher is determined by the angle at which the bowl is held. A larger gap between the lid and bowl will result in a faster pour, while a smaller gap will slow it down. Don't underestimate the difference even a few seconds can make in increasing the concentration of the infusion.

Don't Rigidly Follow Brewing Methods

While brewing tea can be learned, there's no one-size-fits-all approach due to differences in tea types and fermentation methods. Different teas, environments, and people produce different results, so adaptability is key. Here are some general guidelines:

1. If the water temperature is low, the infusion will be softer and the flavor lighter. Boiling water produces a fuller flavor and aroma, making both the strengths and weaknesses of the tea more apparent.

2. If too little tea is used and the steeping time is insufficient, the infusion will be light and watery. Using too much tea without controlling the steeping time results in a strong, potentially bitter infusion.