Time, Temperature, Quantity = A Perfect Cup?

A common perception is that in order to brew a perfect cup every time, all you need to observe are the following ‘parameters’:

i)   Infusion time

ii)   Water Temperature

iii)   Quantity of Tea Leaves

While those are the most important determinants, there are not the only factors.

To test our hypothesis, we compared brewing a Shuixian side-by-side keeping all factors constant but one.

For 3 different sets of experiments, we maintained the infusion time, water temperature and quantity of tea leaves for the same batch of Shuixian while varying another factor.

Shown are the photographs of the infusions, as mentioned before, while liquor color doesn’t indicate strength or intensity of different teas, for the same teas it is telling.

Heat Retention- Material of Vessel

Heat dissolves substances in the tea leaves that release the flavors, colors and aromas.

However, since the heat is applied over a sustained period of time as opposed to a singular point in time, it stands to reason the temperature of the water throughout the entire steeping period is important, not just at the point it was poured in.

In other words, heat retention of the brewing vessel is crucial.

To test that hypothesis, we used a Yixing pot (about 200 cc) and a drinking glass. Though the glass is smaller than the Yixing, we marked the water levels when poured out from the Yixing pot to keep water levels constant.

We infused 5g of Shuixian for 1 minute at 100°C.

The one on the left is brewed with a drinking glass. Glass has one of the worst heat retention properties among materials commonly used for tea pots and this is accentuated by the fact that glass is not covered, allowing the heat (and aroma but you can’t tell from the picture) to escape.

As you can see, the liquor is lighter than that brewed with the Yixing pot.

Wholeness of Leaves- Surface Area of Tea Leaves

In order for the flavor giving components to be dissolved, it is a reasonable assumption that it has to be in contact with the water. Hence the surface area of tea leaves would affect how much is dissolved.

To test that hypothesis, we fixed the brewing vessel- 2 x 150ml taster mugs- and all other variables. What we did was to crush 3g of Shuixian to increase the surface area in contact.

Then we infused the 2 set of leaves for 1 minute with boiling water.

The liquor on the right is that of the crushed leaves and it appears noticeably darker. As the crushed tea leaves have a larger surface area, the substances dissolve faster.

For this same reason, CTC leaves can be brewed faster.

Space- Expansion of Tea Leaves

It has always been said the tea leaves need space to expand. In putting this theory to the test, we used one of the most diabolical inventions in the tea world- after the tea bag of course- a tea ball.

Again we maintained all 3 main parameters and brewed both set of leaves in a taster mug. The difference is one set of leaves are stuffed in a tea ball while the other is brewed ‘normally’.

We infused 3 g of Shuixian for 1 minute at 100°C.

The picture on the left shows the liquor after being infused with a tea ball in the taster mug.

Again the cup on the right is darker and indicates that more substances are dissolved.

Notes

It must be said that liquor color is by no means indicative of the taste.

For example, in the second experiment, the tea that was brewed with crushed leaves and with darker liquor tastes more bitter and astringent while in the first experiment the tea brewed with the Yixing pot is sweeter though it has the darker liquor.

However describing taste and aroma can’t be discerned through pictures and we merely used the visual difference to illustrate that keeping the main parameters constant, it is possible to have a disparate effect.

There are other variables that come into play such as brewing techniques, water quality that may not have a visual difference. Despite that you can experiment at home and discover the disparity in tastes yourself. It could be something as minor as how water is poured on the tea leaves.

Hence don’t be so quick to stick to your ‘golden rules’ or assume that scales and timers get you the best results. Rely on your senses and experiment- not all teas are created equal, it should not come as a surprise that they are brewed differently.