What brewing methods will ruin your tea?

YuanJia131

There are some brewing methods in life that can ruin your beloved tea. For example, "Violent brewing of tea, high steeping and pounding of tea leaves in a suspended pot, inadequate control of water temperature, only one brewing method" and so on.

Violent Tea

Many times we confuse picking tea with prying tea, but they are actually two different concepts. Picking tea requires a technique, a method, and a process, while picking tea involves four steps: selection, picking, sorting, and weighing. Picking tea is only a part of picking tea. Generally, tea picking only occurs during the pressing process. If the tea leaves are too crushed, too smooth, or too thick during the picking process, it will cause problems during brewing, affecting the quality of the tea soup and the taste of the drink.

The reason for excessive breakage is that when tea is brewed, either too much force or too little force can cause it to break. Excessive force resulted in uneven distribution of force, concentrating only on a small area, causing the tea leaves to shatter when lifted. The situation where the force is too light is exactly the opposite. The force is relatively even, but when prying, there is a concern that if the force is too strong, it may break the tea and prevent it from breaking. Tea products with high compression, such as Xiaguan Tie Bing and Zhongcha Tie Bing, are prone to breakage whether they are pressed too hard or too lightly.

Excessive or excessive thickness can affect the brewing effect and taste. Because during brewing, being too whole or too thick makes it difficult for the tea to come into contact with a large area of water and affect the tea soup. When the tea inside is completely brewed, the taste will be too bitter. This is because at the moment of brewing, the substances in the tea leaves will be quickly released, resulting in a strong bitter taste.

Insufficient control of water temperature

The water temperature is a fatal part of the brewing process and one of the decisive factors for success or failure. If the water temperature is not well controlled, even the best tea is useless. Pu erh tea is not brewed like green tea or black tea, and the water temperature can be adjusted according to the feeling of the hands. Overall, it emphasizes high temperature, generally above 85 degrees Celsius. Excessive water temperature may cause some newly brewed tea to become too bitter, while excessively low water temperature can result in a dull aroma of the tea. Even water temperatures that differ by one or two degrees can affect brewing. For example, the brewing of old tea must be above 90 degrees Celsius to fully unleash its aroma and texture.

The brewing of Pu'er tea requires both scientific methods and precise quantification, as well as continuous exploration and familiarity with a particular tea or type of tea. With the accumulation of experience, the Pu'er tea soup brewed by oneself will be stunning.