Methods of Brewing and Decocting Tea
Methods of Brewing and Decocting Tea
Regardless of whether one has a long-term habit of drinking tea, most people have brewed tea at some point, so they consider brewing tea a routine task without realizing its depth. In fact, there is considerable wisdom involved in brewing and decocting tea.
1. Brewing Method
(1) Water selection: Different water qualities produce different tea flavors, directly affecting tea quality. Ancient Chinese placed great emphasis on water selection. Lu Yu's "The Classic of Tea" states, "Mountain spring water is best, river water is second, well water is worst." Even today, some regions still pay attention to water selection. Water is generally classified as "hard" or "soft" water—hard water contains more calcium and magnesium, soft water less. Soft water is preferable for brewing tea. Generally, mountain spring water is considered ideal. As it 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 Hupao Spring in Hangzhou West Lake, and the Doushui Spring in Jinan—all renowned for brewing excellent tea. Some communities collect rainwater or snowwater for tea, known as "heavenly 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 tea brewing. Tap water contains chlorine and is unsuitable for brewing tea, though after standing overnight or several days and settling, it can be used. In short, as long as the water is clean and sweet, good-tasting fragrant tea can be brewed.
(2) Tea ware selection: The same tea and water yield vastly different color, taste, and aroma depending on the utensils used. Thus, proper choice of tea ware is essential. Traditional and modern Chinese tea wares come in various types, mainly including:
- Ceramic ware: Purple clay pottery is best, preserving the true flavor of tea;
- Porcelain ware: White porcelain is preferred, producing high fragrance, clear broth, and rich taste;
- Glass ware: After brewing, tea leaves expand and sink, visible clearly, offering unique charm.
(3) Temperature and time control: Water for brewing tea should ideally be moderately hot—stop heating when bubbles rise after boiling. At this stage, the water is tender, allowing full dissolution of water-soluble components in tea such as vitamins and caffeine. Over-boiled water affects tea’s color, aroma, and taste. Water not yet boiled fails to dissolve effective components. Using water just after boiling stops, often yielding optimal color and flavor. The temperature is typically around 80°C, ideal for brewing tea. Different teas require different temperatures: black tea, oolong tea, and pu-erh tea need boiling water. Steeping time depends on water temperature, tea leaf maturity, and quantity. Generally, 3–5 minutes suffice, with the second steeping extracting nearly all effective components.
2. Decoction Method
Primarily refers to medicinal and health-promoting tea. The preparation process—from utensil, water, decoction method to consumption—has specific requirements, needing guidance from a physician. For example, utensils: use sand pots or clay jars, avoiding metal containers, as tea’s active ingredients may react chemically with metals, causing spoilage, altered taste, precipitation, affecting quality and efficacy, or even side effects. Specific methods depend on the condition being treated.