A good cup of tea is not easily obtained.

First, it requires superb roasting skills. Experienced tea masters know how to control the heat and timing, and how to master the techniques and strength of the roasting process. Tea made by skilled roasters can fully bring out the advantages of the raw materials in terms of appearance, taste, and aroma.

Second, proper brewing methods are also essential. With good tea, using the correct brewing method—properly controlling water temperature, steeping time, and the amount of tea leaves—can fully release the tea's original aroma and flavor, while skillfully avoiding its shortcomings.

Different teas require different water temperatures.

Amino acids in tea leaves, which are beneficial to the human body, dissolve at 60°C; vitamin C begins to be damaged at 70°C; tannins and caffeine gradually dissolve at 70°C. If the water temperature is too high, the tea will become too bitter and astringent. Therefore, to preserve the nutrients, flavor, and aroma of tea, the ideal brewing water temperature is between 70°C and 80°C.

Using the right water temperature for different teas yields a high-quality infusion. A general rule is: tender buds require lower temperatures, while more mature leaves can tolerate higher temperatures. Heavily roasted teas need high temperatures; lightly roasted teas are better with lower temperatures. Higher water temperature increases the extraction rate and speed, which can enhance bitterness, while lower temperature reduces bitterness.

For example, green teas like Xinyang Maojian, West Lake Longjing, and Dongting Mountain Biluochun, made from tender buds, are best brewed at a low temperature of 70°C–80°C. In contrast, oolong teas such as Tieguanyin and Wuyi rock tea, as well as post-fermented Pu'er, are best brewed at a high temperature of 90°C–100°C. For Lu'an Guapian and black tea, a temperature of 80°C–90°C is suitable.