Tea is synonymous with serenity and peace, and this is particularly true for Chinese tea. With a rich history and deep cultural significance spanning thousands of years, appreciating Chinese tea — encompassing green, white, red, oolong, dark and more — requires more skill and mindfulness than one might think. The art of making Chinese tea is a blend of precision, tradition, and a profound respect for the tea leaves. Whether you are a novice or a seasoned tea expert, following these guidelines will help you craft the perfect cup of Chinese tea every time.
1. Selecting the Right Tea
Each type of Chinese tea has unique characteristics that require different brewing methods (see point 7). Understanding the specific method for each tea is crucial for selection. Beware of teas marked as “high grade” by shops; these often come at a premium but don’t always reflect true quality. Take note of the packaging as well, as some tea manufacturers resort to attractive packaging to mislead buyers.
Choosing the best grade of tea is important because it makes the most economic sense — you get a superior experience with robust brews that last longer (up to 10 brews). Always taste the tea through several infusions to assess its quality. Purchase a small amount first, and opt for high-quality loose leaf tea with whole, unbroken leaves and a fresh aroma. Avoid tea bags, as they often contain lower-quality tea dust.
2. Finding the Perfect Water Temperature
Water temperature affects tea just like lighting affects how we look — it can make us look great or, well, not so flattering. Different teas have their own quirks and need specific temperatures to perform based on their variety, grade and shape. Generally, overly high temperatures can bring out bitterness, and boiling water usually does the trick. Nicknamed “fish-eye water”, this is usually achieved through a slow boil and characterised by big bubbles. Don’t microwave your tea as it will damage the flavour. Good-quality tea will be able to handle boiling water, in fact rising to the occasion.
Needless to say, brewing tea requires a bit of science: steeping the tea leaves involves breaking down their structures at the cellular level to release their unique flavours. Thus, finding the right balance in temperature is key; steeping too quickly or too slowly can lead to inconsistent results, negatively affecting your tea-tasting experience.
Tea Type | Recommended Water Temperature |
Green Tea | 75°C – 80°C |
White Tea | 75°C – 85°C |
Oolong Tea | 90°C – 95°C |
Black Tea | 100°C |
Pu-Erh Tea | 100°C |
3. Paying Attention to Water Quality
Even the finest tea can taste off if the water quality is poor. Although it’s “just water”, it contains elements like chlorine, metals, pH and mineral content that can affect the tea’s taste, texture, appearance and aroma. As the saying goes, “Water is the mother of tea, and the vessel is the father of tea”. Tea connoisseurs generally recommend using mountain spring water or well water for brewing. If neither is available, mineral water serves as a good alternative, followed by tap water — ideally, let it sit overnight to reduce its odour.
4. Determining the Quantity of Tea
Anyone who has worked with tea leaves knows that more tea leaves and less water result in a stronger brew. While there’s no strict rule for the perfect tea-to-water ratio, a useful guideline is to use 1 teaspoon of tea leaves per 150-200 ml of water. You can adjust this based on your taste preferences and the type of tea, as different teas vary in strength due to their polyphenol and caffeine content, which affect flavour and mouthfeel. If the tea is too strong or weak, simply modify the amount of tea you steep to find the right balance for you.
5. Calculating the Steeping Time
Brewing refers to the act of making tea, while steeping is the process involved. Therefore, brewing a cup of tea requires steeping loose tea leaves for a period of time in water at the right temperature, as referenced before. Most uncompressed teas, or loose tea leaves that have not been moulded into shapes like cakes or bricks, benefit from a simple principle: the second steep should be a few seconds shorter than the first, the third the same as the first, with a few seconds added for each subsequent brew. This method ensures consistent flavour and makes the most of the tea even over many infusions.
Different teas come with different steeping times. Avoid oversteeping as this develops astringency. Here’s a rough guide to assist your brewing process:
Tea Type | Steeping Time |
Green Tea | 2-3 minutes |
White Tea | 4-5 minutes |
Oolong Tea | 3-5 minutes |
Black Tea | 3-5 minutes |
Pu-Erh Tea | 4-6 minutes |
6. Preparing the Tea Set
Before you make or serve your tea, a little prep work goes a long way. For Chinese tea, using a tea set with a teapot and matching cups made of porcelain, glass or Yixing clay not only adds to the ambiance but also enhances the tasting experience. Yixing clay teapots are cherished for oolong and pu-erh teas because they have the ability to absorb the tea’s flavours over time. Because of this, it’s best to use a Yixing pot for just one type of tea. Meanwhile, high-fired teapots made from thinner clay are perfect for green, white and oolong teas.
Always rinse your tea set with boiling water before you use it. This not only cleans the set but also warms it up, which helps commence brewing with the right temperature. This step can make a big difference in the overall quality of your tea.
7. Practising Proper Brewing Technique
The brewing process can be split into three parts: rinsing, the first steep, and subsequent steeps. For Chinese tea leaves, rinsing is crucial to awaken the leaves and fully activate their fragrance and flavour. To do this, add the tea leaves to a warmed teapot, fill it with hot water, and allow the water to overflow before discarding it. This step is particularly important for oolong and pu-erh teas.
When steeping, pour hot water over the leaves and let them infuse for the recommended time (see point 5). Using a timer can help ensure precise steeping. Remember, for each additional brew, extend the steeping time to effectively extract the tea’s complex flavours.
8. Mastering the Art of Serving and Enjoying
A fairness pitcher (cha hai) is an essential component in any tea set. When you pour the brewed tea into it before serving, it helps ensure everyone gets an even distribution of strength and flavour. It also allows the tea to cool slightly before serving. Once you’ve transferred the tea into the cups, take a moment to appreciate its fragrance before your first sip. Then, take small sips to savour the flavours and mouthfeel. Relish the tea slowly to truly unpack its depth.
9. Storing and Preserving Your Tea
It’s almost never possible to finish all of the uncompressed tea in a single sitting. To ensure it lasts until your next tea session, keep your unused tea in an airtight container, shielded from the damaging effects of sunlight, moisture, and odours that may interfere with its profile. Proper storage makes sure the tea stays fresh, flavourful and aromatic, and you’ll get the bang for your buck.
10. Experiencing Premium Chinese Tea First
Laying the foundation for making a perfect cup of tea starts with knowing what a perfect cup of tea tastes like. At Umbi Tea & Coffee, our tea masters are experts in the look, smell and taste of premium Chinese tea and are eager to share our knowledge with our guests.
Join us at our tea house to discover what a full-bodied cup of tea is. From the grassy notes of green tea and the floral fragrance of oolong tea to the mellow and woody undertones of pu-erh tea, we can help you begin your journey to appreciating quality tea.
Discover our tea tasting workshop or plan a visit now.
Comentários