In the classic Chinese text on tea, known as the “Tea Sutra,” it’s said that mastering tea involves overcoming “Nine Difficulties.” Here they are, decoded for the modern tea enthusiast:
Creation: This refers to the cultivation and harvest of the tea leaves.
Classification: Distinguishing among various types and grades of tea.
Utensils: Selecting the right tools for tea preparation.
Heat: Managing the fire or heat source for brewing.
Water: Choosing the best water for tea-making.
Roasting: The art of preparing the tea leaves, often by roasting.
Grinding: The process of turning tea leaves into a fine powder, as in matcha.
Boiling: The act of brewing the tea.
Consumption: Finally, the art of drinking the tea in a way that maximizes its flavors and benefits.
50.What Makes the Perfect Cup of Tea?
To brew the perfect cup of tea, one must consider multiple factors: the type of tea, the right amount of leaves, water temperature, and steeping time. First, understand the nature of the tea you’re using; then adjust the quantity of leaves accordingly. Second, use good quality water and control the water temperature. Finally, choose the right brewing vessel to bring out the best in your tea.
50.What’s the Ideal Water Temperature for Brewing Tea?
Water temperature has a direct relationship with the solubility of essential components in the tea leaves. For delicate green teas like Longjing, opt for water around 85°C (185°F). For Oolong, red (black), and dark teas, the water temperature should be higher, reaching 100°C (212°F).
52.What’s the Ratio of Tea to Water?
There’s no one-size-fits-all answer to this, as it varies depending on the tea type, vessel size, and personal preference. For standard green and red teas, a general rule is to use around 3 grams of tea leaves per 150-200 ml of water. Oolong and Pu’er teas usually require a higher leaf-to-water ratio.
53.Why Does Oolong Tea Need Hotter Water?
Oolong teas are generally made from mature leaves and have a more robust flavor. They require hotter water to fully release their aromatic compounds, making 100°C (212°F) ideal for brewing.
54.Why Should Longjing Tea Be Brewed at Lower Temperatures?
Longjing’s delicate leaves respond best to water at approximately 85°C (185°F). Higher temperatures may release more tannins, making the tea taste bitter and potentially destroying its vitamin C content.
55.How to Brew Green Tea?
Typically, people use the “bottom-adding” method for green tea: adding leaves to the cup first, then water. This allows you to appreciate the tea’s aroma and color. Glass cups are preferred to admire the tea’s color and shape.
56.How to Brew Red Tea?
Red tea can be brewed in a cup or a pot. Usually, the tea is brewed in a pot and then poured into smaller cups. If you’re using bagged or instant red tea, the cup-brewing method works fine.
57.How to Brew Oolong Tea?
To brew oolong tea, it is best to use a special set of tea sets, namely a pot for boiling water (Yu Shuqi), a pot for holding tea (Mengju pot),
A stove for making fire (Chaoshan wind stove) and a small cup for drinking tea (Ruo Tan Ou). To brew oolong tea, first heat the tea set with boiling water, then pour the tea into the pot, and then add the boiling water. When the water in the pot is full of foam and overflows, cover the pot with a lid, and then pour boiling water into the pot to heat the teapot and fully extract the aromatic substances of the tea. After 2-3 minutes, pour the tea soup into a small cup and drink. If it will roll the tea soup is first poured into the scent cup, that is, the tea cup is covered with it, and then turned over to let the tea soup pour into the cup. Hold the scent cup with your hands to smell the aroma before drinking tea. It is very interesting.
58.How to Brew Pu’er Tea like a Pro?
Pu’er is a type of dark tea and can be brewed similarly to Oolong. Opt for a teapot with a spacious belly, ideally made of clay or purple sand. Fill it with tea leaves to about one-fifth of its volume. Pu’er is a robust tea that can withstand multiple infusions—up to 10 or more. Use boiling water to release the full depth of its flavors. The first pour should be immediately discarded to warm the pot and rinse the tea leaves. Your subsequent brews can be adjusted according to personal taste preferences, with each brewing session slightly longer than the previous one.
59.Tap Water vs. Purified Water: Which is Better for Tea?
While tap water is generally clean and safe to drink, it can sometimes contain high levels of chlorine or minerals that can affect the taste of your tea. Conversely, purified water contains fewer dissolved substances and will not affect the quality of the tea. So, if you’re after a purer tea experience, using purified water is the way to go.
60.What Does It Mean When Green Tea Produces a White Residue?
Noticed a white deposit in your green tea? This is generally due to hard water—water rich in calcium and magnesium ions. These ions react with the oxalates in the tea, forming insoluble salts that settle at the bottom. This doesn’t indicate a problem with the tea itself.
61.Why Does Concentrated Tea Taste Bitter?
The bitterness in concentrated tea comes from the combined effect of multiple compounds including polyphenols, purine alkaloids, and flavonoids. As tea concentration increases, these compounds become more prominent, leading to a bitter and astringent taste.
62.The Origin and Meaning of the Finger-Tapping Custom
This custom started during Emperor Qianlong’s travels in Suzhou. To express gratitude without exposing his identity, Qianlong adopted the method of gently tapping the table with bent middle and index fingers. This gesture mimics the act of kneeling, a non-verbal expression of thanks. Today, the custom is widespread and often involves simply tapping two fingers flat on the table.
63.Where Did Gongfu Tea Originate?
Gongfu tea is predominantly a custom in Fujian’s Minnan and Guangdong’s Chaoshan regions. This meticulous tea-drinking method involves specialized antique tea sets commonly referred to as “The Four Treasures of Tea Brewing.”
64.A Scientific Approach to Drinking Tea
The fresher, the better—that’s the golden rule for tea. Freshly brewed tea not only delivers the best flavors but also minimizes the risk of bacterial contamination. So, remember to brew just enough for immediate consumption.
65.Why You Shouldn’t Drink Strong Tea Right After Meals
Strong tea is rich in phenolic compounds that can interfere with digestion by binding with dietary proteins, thereby affecting their absorption. Thus, it’s advisable to avoid strong tea immediately after eating.
66.Can You Drink Overnight Tea?
Many foods we consume contain substances like nitrates, which can form nitrosamines—a compound with a carcinogenic tendency—under specific conditions in the human body. Given that tea contains some protein, people wonder if overnight tea can generate nitrosamines. The truth is, even if nitrosamines are formed, their concentration would be negligible. Moreover, the polyphenols and Vitamin C in tea can inhibit nitrosamine synthesis. As a result, overnight tea that has not spoiled is generally safe to consume. However, freshly brewed tea is always preferred for taste and nutritional content.
67.Medications to Avoid When Drinking Tea
Tea contains alkaline and acidic compounds that can interfere with certain medications, affecting their efficacy. For example, drinking tea can counteract the sedative effects of medicines like barbiturates. Moreover, caffeine in tea can diminish the effectiveness of medications like Prenylamine used in cardiovascular treatments. To get the most out of your medication without negative effects, avoid drinking tea when taking medications unless explicitly advised by your healthcare provider.
68.Types of Modern Tea Sets
Current-day tea sets can be classified into various types based on their material:
- Porcelain
- Purple Clay (Zisha) from Yixing
- Glass
- Metal
- Enamel
- Plastic
- Lacquer
- Bamboo
69.Principles for Choosing Tea Sets
When selecting tea sets, focus on aesthetics, material quality, odor, lid fit, pour flow, and ergonomics.
70.How to Use a New Zisha Teapot
Before using a new Zisha teapot, lightly sand the exterior with sandpaper to remove any impurities. Then wash away any debris and rinse with boiling water. Filling the pot with hot tea and wiping the body with a clean damp cloth will bring out its luster over time.
71.The Famous Five Kilns of China’s Song Dynasty
The five renowned kilns of the Song Dynasty are Guan Kiln, Ru Kiln, Jun Kiln, Ge Kiln, and Ding Kiln.