Brewing Tips
There are several ways to make tea. It can be made by using a bowl, tea pot, kong fu tea pot (small clay tea pot), mug, plunger and/or big pot. The amount of tea leaves used, temperature of the water, and infusion time will also affect the quality of the tea. The following are some general guidelines to make good tea:
1. To use Heart (sincerity) upon making tea.
A Chinese proverb: Sincerity brings sweetness to water.
Not everyone has good technique of making good teas. However, the attitude of the person making the tea can directly influence the guests. Therefore, making tea not only requires sincerity, but also concentration.
2. There are 3 main elements used to make Chinese tea – the amount of tea used, the water temperature and the infusion time. If these can be well controlled, it’s easy to a cup of good tea.
| Type of tea |
Suitable Tea Sets
|
Tea quantity to the pot used
|
Water temperature
|
Infusion time
|
| Green tea |
Tea bowl, Glass pot |
1/5 |
80 C |
30 s |
| White tea |
Tea bowl, Glass pot |
1/4 |
80 C |
40 s |
| Qing tea – Oolong tea |
Tea bowl, Porcelain, Clay tea pot |
1/3 |
90 C |
45 s |
| Black tea |
Tea bowl, Porcelain, Clay tea pot |
1/5 |
100 C |
30 s |
| Dark tea (Pu-erh tea) |
Tea bowl, Porcelain, Clay tea pot |
1/4 |
100 C |
30 s |
| Herbal & Flower tea |
Porcelain, tea bowl, Glass pot |
1 Tea spoon
with water 100 -130cc
|
90 - 100 C |
3 mins
|
Remarks:
1. The amount of tea leaves used depends on each flavor. However, it does require space for tea leaves to spread out after pouring water into the pot, which brings out the tea’s fragrance and flavor. If using a clay kong-fu tea pot, put tea leaves 1/3 full or cover-up the bottom of a bigger tea pot or tea bowl.
2. Temperature of water
Do not pour boiling water into a pot. The temperature of the water depends on the tea leaves. Hot water with a high temperature will affect the taste of the tea, and may also destroy the nutrition of the tea. Hot water with a low temperature will not brew out the fragrance of the tea.
No matter wthat water temperature is required, water must be brought to a boil before it is lowered to the required temperature.
3. Control the infusion time
If the time is too short, it can't bring out the fragrance of tea. If the times is too long, the taste becomes bitter and the fragrance may be destroyed. If the infusion time is controlled properly, good quality tea leaves can be infused more than 1 time.
4. Upon making pu-erh tea, as soon as the hot water is poured into the pot, it should be poured out at once. This is called 'washing tea', which means to wash out any dust that is attacheded to the tea from the long fermentation and preserve process, as well as to 'wake up' the tea from its dormant state.
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