Spring is the season for producing fine tea and also a great time for tea tasting. To enjoy a cup of premium tea, in addition to having good tea and good water, one must also master the key points of brewing to drink more healthily.
Green tea should be brewed and consumed immediately.
The reason green tea has health benefits such as being an antioxidant, scavenging free radicals, anti-aging, and antiviral properties is mainly due to the polyphenols in the tea. If the brewing temperature is too high or the time is too long, these polyphenols will be destroyed. The tea infusion will not only turn yellow, but its aromatic substances will also evaporate and be lost. Generally, the water temperature for brewing green tea should be around 80°C, which is right when the water begins to boil. The brewing time should be 2-3 minutes, and it is best to brew and drink it immediately. The ratio of green tea to water should be appropriate, with 1:50 being ideal. Typically, 3 grams of tea are brewed with 150 ml of water, resulting in a moderately strong green tea infusion. The brewing methods for yellow tea and white tea are similar to this.
Black tea, brew it longer for better health.
Unlike green tea, high-temperature steeping can actually promote the effective dissolution of health-promoting flavonoids in black tea, not only making the flavor and aroma richer but also better enhancing its health benefits. Therefore, it is best to use boiling water for black tea and let it steep longer. Generally, 5 minutes is optimal. The amount of water used for brewing black tea is similar to that for green tea. Gongfu red strip tea can be brewed 3-4 times, while broken black tea can be brewed 1-2 times.
Oolong tea, use more tea leaves.
When brewing oolong tea, the water temperature should also be boiling. The amount of oolong tea used for brewing is generally larger, about 10 grams is suitable, which fills about half of a teapot's volume. Oolong tea can be brewed 5-6 times, with the brewing time increasing from short to long, ideally from 2-5 minutes.
Dark tea, the focus is on the initial rinse.
Dark tea, represented by Pu-erh, is a post-fermented tea category with relatively coarse and raw raw materials. The characteristic of dark tea is that it "gets more fragrant with age" and requires a process of vigorous boiling water infusion to fully extract its components. Loose-leaf dark tea infuses quickly, while compressed brick tea may also require simmering. For the first infusion of dark tea, perform a quick 10-second rinse: first place the tea leaves in the cup, pour in boiling water, wait a moment, then discard the water. Pour in boiling water again and cover the cup. This not only filters out impurities from the tea but also makes it more fragrant and mellow. Subsequent infusions usually take 5 minutes.