Tea is the best beverage for humanity. Scientific analysis has determined that tea leaves contain proteins, fats, and more than ten vitamins, as well as nearly 300 other components such as tea polyphenols, caffeine, and lipopolysaccharides. These can not only regulate physiological functions but also exert various health-preserving and pharmacological effects. Below, I will introduce some simple methods for brewing tea.
1. Use the right amount of tea leaves
We all know that there are many different varieties of tea, so we cannot use the same amount of tea leaves for every type. Instead, we should use different amounts depending on the tea. For teas that are lightly rolled, such as Zhuyeqing or premium Maojian, it is advisable to use more, typically 1 gram of tea leaves to 40-50 ml of boiling water. For teas that are heavily rolled, such as Biluochun or Xiamu, less should be used, with 1 gram of tea leaves to 70-80 ml of boiling water being ideal. For common green, black, and scented teas, 1 gram of tea leaves to 60-70 ml of boiling water is usually sufficient.
2. The water temperature should be appropriate
Not only does the amount of tea leaves vary, but different teas also have different requirements for water temperature. High-quality green teas typically require water around 80°C. This is because the chlorophyll in premium green tea is easily destroyed at high temperatures, causing the leaves to turn yellow and the tea to lose its aroma and color. Oolong tea is made from mature new shoots and requires boiling water at 100°C. Only high temperatures can ensure a high rate of tea infusion and a rich flavor. General scented teas are best brewed with boiling water around 85°C.
3. The brewing time should be moderate
Generally, tea should be steeped for 3-5 minutes. By this time, the tea's vitamins, amino acids, and caffeine have reached a relatively high concentration, and the flavor is at its best. Fine, delicate teas, especially those that are heavily rolled, like Biluochun and Xiamu mentioned above, should be steeped for a shorter time, usually 2-3 minutes after being rinsed with hot water before it is ready to drink. Oolong tea is different. The brewing time should start short and increase with each subsequent steeping. The first infusion is about 2 minutes, and then the steeping time is extended with each subsequent brew.
4. The number of infusions
When drinking tea, the first infusion is usually not consumed. This is done by immediately pouring out the water as soon as it just covers the tea leaves. This is called "rinsing the tea" (洗茶), and it is used to wash away dust and foam from the leaves. After rinsing, the second infusion of boiling water is added. Because different teas have different characteristics, the number of times they can be infused varies. It's not that one infusion can last all day. Some teas are more "infusion-resistant" (耐泡) than others. For example, green tea is generally suitable for 2-3 infusions after rinsing. Good quality gongfu tea is also typically infused 2-3 times after rinsing, while broken black tea can only be infused 1-2 times.
5. It's okay to drink overnight tea
When we were children, adults often warned us not to drink tea left overnight. Many people still believe this today. I think this might be related to the tea turning reddish-brown after being left for a long time. In fact, this is not a toxin; it is the result of tea polyphenols oxidizing into reddish-brown tea pigments.
Research shows that both tea polyphenols and tea pigments have good anti-cancer and antioxidant effects. Although the vitamin C content in overnight tea is greatly reduced, it still has disease-fighting properties. It is worth mentioning that in summer, high temperatures can cause tea to spoil more easily. Therefore, if it has been left for more than 24 hours, it is best not to drink it, as it may cause diarrhea.