Chinese tea: how to brew it correctly so as not to regret it?

The taste of tea depends largely on how it is brewed, and Chinese tea is no exception. In fact, this process requires a fair amount of time. That is why there are entire tea ceremonies and their own philosophy in the East; the preparation of this drink has become a special kind of art. Anastasia Makhonina, co-founder of the TAPIERA brand tea station chain, told us how to brew Chinese tea correctly in order to fully enjoy its taste.

"Although our tea menu includes a large number of drinks with various components, classic green and black tea will never leave our hearts. This is the case when traditions are worth preserving. A cup of freshly brewed tea is the beginning of a new story, an immersion into the world of taste and unique aromas. But each type of tea requires its own brewing technology," explains Anastasia Makhonina.

Chinese tea is fully opened when all the basic conditions are met.

"Correct" water

It should be soft and purified. A big advantage is considered to be using water from a natural source. Green, white and yellow teas are brewed with slightly cooled hot water, but in no case with boiling water. Otherwise, the tea leaves will simply boil, and it will not be possible to comprehend the range of flavors and the entire blend. The temperature of the water for brewing should not be higher than 80 ° C, and it is not recommended to steep the tea for more than 2-3 minutes, otherwise the drink will be bitter. This is why Eastern peoples usually brew tea by "pouring": pour boiling water over the tea leaves, let it steep for a couple of minutes, and then pour it into cups. You can do this 5-8 times with one brew.

For black or red tea, as it is called in China, you can use water at a higher temperature - up to 95°C. Pu-erhs or oolongs should also not be poured with boiling water, but stop at a temperature of 90°C.

Optimal amount of tea leaves

The amount of dry raw material used varies for each type of tea. On average, 1 teaspoon of tea leaves is taken per cup of tea you expect to drink, plus another one for the teapot. For oolong and puer, you can increase the amount to 7 grams per 100 grams of hot water.

Tea in briquettes or pancakes is broken off in pieces of about 2 cm for one brewing. More precise proportions are determined empirically, because it is a matter of taste.

But do not add new tea leaves to the already brewed tea during tea drinking, which will disrupt the harmony and the difference in tastes will only disappoint.

Proper brewing technique

For Chinese tea varieties, the most optimal brewing method is considered to be the "pouring" method. To do this, a special ceramic or porcelain teapot is doused with boiling water to warm it up. The water is drained and the required amount of tea leaves is added and a small amount of hot water is poured in, then it is also drained. This is done to remove possible dust or unnecessary impurities. Then water is added to the top, infused for 1-4 minutes, depending on the type of tea, and poured into cups or poured into a separate vessel.

Chinese tea is drunk from small cups or bowls, this allows you to relax and slowly enjoy the drink. This kind of tea drinking is an opportunity to learn something new and get to know yourself better.