Factors Affecting The Brewing Of China Green Tea

  •    I want to make a good cup of China Green Tea, very particular. The quality of the tea itself is important, but the influence of water quality, tea sets, methods, time, water temperature and other factors on tea products cannot be underestimated.

     

    Ancient Chinese tea works have studied the influence of water at different water temperatures on tea. For example, Cai Xiang’s Tea Record in the Song Dynasty mentioned “uncooked soup”, “overcooked soup” and “waiting soup”, as well as the Ming Dynasty Xu Ci Shu mentioned "Shui Nen", "Shui Lao" and "Shui Shi" in "Cha Shu". Although they are called differently, they achieve the same goal by different routes.

     

       The so-called "uncooked soup" is also "watery and tender", which means that the water temperature is approximately 60°C-65°C when the water is not boiled. At this time, because the water temperature is too low, even the fresh green tea, the inner quality of the tea is not easy to brew, the tea lacks water absorption, the aroma and taste are weak, and it is easy to float on the water, so it is neither convenient to drink nor delicious.

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       "Shui Lao" also means "over-cooked soup", which refers to water that has been boiled completely or has been boiled for a period of time. At this time, the water temperature is about 100°C, and brewing green tea will "hot-cook" relatively delicate green tea leaves. The higher the water temperature, the greater the solubility, and the stronger the tea soup. The green tea soup is easy to turn yellow, and the release of large amounts of tea tannins and caffeine will cause the tea to taste strong and bitter.

     

       The several kinds of water with temperature mentioned here are suitable for brewing Gunpowder Tea. The so-called "water at that time" refers to "behind the crab's eyes, there is a slight wave in the water, it is for the time", the state of a slight boiling phenomenon just after the hot water bubbled.

     

       The water temperature at this time is roughly between 80°C and 95°C. It is recommended to subdivide the water temperature according to the age of tea leaves. For example, if it is a relatively tender Mingqian tea, boil the water to 90°C. After the tea is ready, the water temperature will drop a lot. At about 80°C, the carbon dioxide in the water is not completely volatilized, the theanine in the tea is completely released, the vitamin C is preserved relatively, the release of tea tannins and caffeine is less, the aroma is fresh and high, and the tea tastes fresh and sweet.