Tea culture has flourished in China for millennia, and the art of brewing tea is profound. Mastering the perfect cup requires careful preparation, beginning with selecting quality tea ware. A fine set of utensils transforms tea drinking into an exquisite pleasure. Today, we delve into the art of tea.
The Art of Brewing Tea
1. Selecting the Right Tea Ware:
Ancient tea ware was diverse, with Lu Yu's Classic of Tea listing 29 types of vessels for boiling and drinking tea. Modern tea sets no longer include water-drawing or boiling utensils, typically referring to teapots, cups, bowls, trays, tea saucers, and coasters used for drinking.In Northeast and North China, most people prefer floral teas, typically brewed in large porcelain teapots and poured into porcelain cups for drinking. In the Jiangnan region, green tea is widely favored, often brewed in lidded porcelain teapots. Fujian, Guangdong, Taiwan, and Southeast Asia have a particular fondness for oolong tea, best brewed in purple clay (zi sha) teaware.In Sichuan and Anhui, drinking tea from lidded bowls is popular. These bowls consist of a lid, a tea bowl, and a saucer. For renowned green teas like West Lake Longjing, colorless transparent glass cups are the ideal choice. When savoring premium or delicate green teas, smaller cups are preferable regardless of type, as larger vessels can transfer excessive heat and scald the leaves.
The material of tea brewing utensils significantly impacts the brewing outcome. Common types include teapots, lidded bowls, and lidded cups.Materials include pottery, porcelain, and glass. The most recommended tea ware are purple clay teapots and porcelain sets. Glass cups are likely the most commonly used for daily tea drinking, though stainless steel, enamel, and paper alternatives also exist. Due to busy schedules, a cup of tea is often sipped over several sessions, typically covered with a lid to keep out dust. However, this can alter the flavor when returning to drink later.When brewing Tieguanyin or Da Hongpao, consider using a purple clay teapot or cup. Their excellent breathability prevents the tea from losing its flavor. For brewing black tea, glass teaware is recommended. It cools quickly, preserving the tea's flavor while allowing you to admire its vibrant color.
2. Selecting Water:
Water is the mother of tea. Understanding water quality is the first essential step to brewing excellent tea. Water quality directly impacts the quality of the brew. Poor water makes it difficult to showcase the tea leaves' characteristics, color, aroma, and flavor. Water is categorized as soft or hard. Soft water feels smooth and refreshing on the palate; hard water feels rough and irritates the throat and tongue.Currently, water sources can be categorized into eight types, including spring water, well water, and tap water. >>> Premium Green Tea: Laoshan Tea
Ancient tea masters emphasized three principles for selecting brewing water: sweetness and purity, vitality and freshness, and proper storage. Superior mountain spring water is ideal, though tap water remains the most common choice for everyday consumers.Industry experts recommend that if using tap water for brewing, it is best to store it in an uncontaminated container for a day to allow chlorine to dissipate before boiling it for tea. Additionally, the optimal water temperature for brewing varies by tea type. Premium green teas, especially renowned varieties with tender buds and leaves, are typically brewed with boiling water around 80°C (176°F).Excessively high temperatures can destroy vitamin C in the tea and cause caffeine to leach out, resulting in a yellowish brew with a bitter taste. For various floral teas, black teas, and mid-to-low-grade green teas, use boiling water at 90-100°C. Lower temperatures yield fewer active compounds from the leaves, producing a weaker flavor.When brewing oolong tea, pu'er tea, and tuocha, larger quantities of coarser, mature leaves require boiling water at 100°C. For compressed teas consumed by ethnic minorities, even higher temperatures are needed—the tea bricks are broken and simmered. 3. Selecting the Right Tea: The fundamental principle is to choose teas that align with the drinker's preferences and suit their palate.Habits vary: some favor Tieguanyin, others prefer Zhengshan Xiaozhong, while many enjoy floral teas, green teas, or Wuyi Rock Tea. Regional preferences also emerge, influenced by local climate and cultural factors. There's no universal "best" choice—select what you personally enjoy.
How to select a preferred flavor? Senior tea sommelier Wang Yixin advises focusing on aroma and lingering flavor, as tea's myriad charms largely stem from its fragrance. Quality tea boasts a rich, fragrant bouquet that uplifts both body and mind, bringing mental delight.Tea enthusiasts who prefer a light, fresh aroma will find both oolong and green tea varieties excellent choices. Those seeking a rich, intense fragrance should try Dongding Oolong. For those seeking a distinctive aftertaste, the Guanyin韵 of Tieguanyin and the rock韵 of Wuyi Rock Tea are not to be missed.
With the vast array of tea varieties, the amount of tea leaves used varies significantly. Considerations also include the size of your brewing vessel and personal preferences. For brewing standard black or green teas, aim for a tea-to-water ratio of approximately 1:50 or 1:60. This translates to about 3 grams of tea leaves per cup, steeped in 150-200 milliliters of boiling water.For Pu'er or Oolong teas, use 5-10 grams per cup. When brewing in a teapot, adjust the ratio based on its capacity, typically filling half or more of the pot's volume.