Methods of Brewing and Preparing Tea
Methods of Brewing and Preparing Tea
Regardless of whether one has a long-standing habit of drinking tea, most people have brewed tea at some point, so they consider brewing and drinking tea routine, without realizing there's real artistry involved. In fact, the knowledge behind brewing and decocting tea is extensive.
1. Brewing Method
(1) Selecting Water: Different water qualities produce different tea flavors, and water quality directly affects tea quality. Ancient Chinese placed great emphasis on selecting water. Lu Yu’s "The Classic of Tea" states, "Mountain spring water is best, river water second, well water worst." Even today, some regions still pay attention to water selection. People typically classify water as "hard" or "soft." Hard water contains more calcium and magnesium; soft water contains less. Soft water is ideal for brewing tea. Generally, mountain spring water is considered best. As spring water passes through rock and sand layers, it becomes clear, clean, and sweet, with dissolved carbon dioxide enriching it with sodium, calcium, potassium, and other minerals. Famous examples include the Huishan Spring in Wuxi, the Guanyin Spring in Tiger Hill, Suzhou, the Huba Spring in Hangzhou’s West Lake, and the Tujing Spring in Jinan—all renowned for brewing tea. Some communities collect rainwater or snowmelt for tea, known as "celestial spring" water. Of course, residents must use local water sources. Mountain stream water, unpolluted river water, and sweet, clean well water are all suitable for brewing tea. Tap water contains chlorine and is unsuitable for brewing tea, but after standing overnight or several days to settle, it can be used. In short, as long as the water is clean and pleasant-tasting, good-quality tea can be brewed.
(2) Choosing Tea Utensils: The same tea and water yield vastly different tea color, flavor, and aroma depending on the utensils used. Therefore, proper utensil selection is crucial. Traditional and modern tea sets come in various types, mainly including:
Clay teaware, with Yixing clay being the best, preserving the true flavor of tea;
Ceramic teaware, where white is preferred, producing high fragrance, clear broth, and pure taste;
Glass teaware, allowing visible unfolding and floating of tea leaves, offering unique aesthetic pleasure.
(3) Temperature and Time Control: Water for brewing should be moderately hot—ideally, stop heating when bubbles form at boiling point. At this stage, the water is tender, enabling full dissolution of water-soluble components like vitamins and caffeine. Over-boiled water harms tea’s color, aroma, and taste. Under-boiled water fails to extract effective components. Using water just after boiling subsides often yields excellent results. The temperature is generally around 80°C, ideal for brewing. Different teas require different temperatures: black tea, oolong tea, and pu-erh tea need boiling water. Brewing time varies based on water temperature, tea leaf maturity, and quantity. Typically, 3–5 minutes suffice, and after two infusions, most effective components are extracted.
2. Decoction Method
Primarily refers to tea used for medical and health purposes. Preparation involves specific requirements for utensils, water, decoction methods, and consumption practices, which should follow medical advice. For example, utensils should generally be sand pots or clay jars, avoiding metal containers. Tea’s medicinal components may react chemically with metals, causing spoilage, altered taste, precipitation, reduced quality, efficacy, or even side effects. Specific methods depend on the condition being treated.