The information listed below is a detailed and somewhat
scientific look at tea brewing. By understanding a little of Molecular
Gastronomy the infusion of tea into water can be taken to a new level and result
in a superior cup of tea.
Some people demand that their tea be expensive other say that it must be served
hot others cold. Similar to the revolution in wine paring that happened in the
90’s where you can drink what you like how you like tea is the same. If you
enjoy an inexpensive tea bag, then drink it; if you must have the most expensive
white tea then if you can afford it by all means drink it. What is important is
that you enjoy tea and know that thousands of scientists and generations of
humans understand that tea is good for you! So while you read the information
listed here please do not think that this is the only way to make tea it is just
some general information on how tea is made by some people.
A standard rule of tea brewing is 1 teaspoon of dried tea leaf per 6 oz of
water. This can be increased or decreased depending on the individuals taste and
the type tea prepared.
Tea should be made with cold water that has air in it. This is not saying use
sparkling water. Tap water direct from the tap has air in it that has been mixed
in when it comes out of the tap. On the flip site water that has been boiled
before, distilled or water direct from a reverse osmosis filter will have most
of the air removed from it. If you are using water that you feel does not have
integrating air into it is simple. Here are two simple methods.
- Similar to the tea in a Japanese tea ceremony air can be incorporated into
water by using a whisk. In the Japanese tea ceremony a bamboo whisk is used but
you may also use a metal whisk. If possible when using a metal whisk try to use
a non metallic bowl to hold the water as there are chemical reactions that can
happen when a metal whisk is used in conjunction with a metal bowl. An example
of this is the use of the stainless whisk with a copper bowl in making stiff egg
whites or whipped cream.
- Similar to the Chai Tea made in India air can be incorporated into water by
pouring it back and forth between two large glasses. The more force that the
water hits the receiving glass with the more the water is agitated thus the more
air that will be incorporated. This technique takes a while to master but once
you get it down it looks really cool. This process can also be used to add foam
to the top of beverages. NOTE* it is best to master this skill with cold water
before trying to foam a hot beverage as working with very hot liquids in this
manner can be dangerous.
It is believed that the reason that water with air in it is used to make tea is
because of the way that oxygen interacts with the tea leaves in the brewing
process. The result from using water with air in it is a cup of non-flat tea.
For dark teas water should be brought to the boiling point and poured into a
pre-warmed tea pot containing the tea as quickly as possible. A common way to
preheat a tea pot is to take some of the boiling water and place it in the pot,
let it sit for a minute, and then remove the water before adding the tea and the
brewing water. In parts of Asia it is also common to preheat cups and the
outside of the tea pot with hot water before and intermittently between cups.
The reason for pre-heating the pot and the cups is just to keep the tea hot and
to maintain a common temperature change. In many chemical reactions drastic
temperature changes can alter the reaction thus quick cooling may result in an
imperfect cup or clouding.
Proper heating of water cups and brewing time results in proper penetration of
water into the tea and the infusion of the color and components of the tea
giving you a great cup. Brewing times are controversial some say that tea should
be removed from the water when a specific color is reached while other subscribe
to a specific time. The most common time stated by connoisseurs is 3-5 minutes
which allows for adequate release of the alkaloids Caffeine, Theophylline, and
Theobromine (the chemicals that give tea its kick).
There are two possible solutions to the age old dilemma of brewing times and
temperatures:
1. Brew the tea like you like it and tell anyone that give you a hard time to
mind their own tea.
2. If brewing is looked at scientifically then the thickness of the tea
leaves, the twist of the tea leaves, the type of tea, and the cut should be
taken into consideration. Examples.
- White tea, is a very delicate tea with flavors that may be lost if water
is too hot, similar to green tea I personally use water that is 50 - 60C (122 –
140 F) for brewing of these delicate teas.
- Many tea from Northern Asia, for example Oolong
tea, are twisted or formed into small pellets
or balls. I have found that is anything less than water just below boiling
results in the leaves taking to long to open and release their flavor. When
these leaves sit in cooler water for long periods of time the tannins and
pigments in the tea leach out and over power the other flavor characteristics.
- Tea Fannings, Tea Dust and other fine tea powders and fine Cut Tear Curl
(CTC) teas have a large amount of surface area because they are comprised of
very small pieces of tea. With a higher surface area water will penetrate the
tea more quickly thus the flavors will infuse into the water more quickly.
Again your personal preference should always be taken into consideration! If you
like your tea really strong and enjoy the astringency of a high tannin tea then
brewing with high temperatures for long periods of time can be your brewing
choice. There is a Japanese technique of making green ice tea by putting room
temperature water in a jug with green tea leaves and then putting it in the
refrigerator for 2-24 hours. The result is fantastic so maybe there is no
solution to the dilemma other than to say that tea is fantastic it can be brewed
in hundred if not thousands of ways and each method results in a different cup
of tea.
Tannins and pigments in tea can result in a bitter cup and there is some science
behind their infusion and methods to reduce their infusion and fix a bitter cup.
As a general rule the longer the brewing time and the higher the water
temperature the more tannins and pigments will be released from the tea into the
water. Generally for black and other dark teas a cup color of golden or orange
is the optimal color. The darker the liquid the more pigments that are present.
A common way to make a cup of tea taste better is to add dairy products and
sugar. When a dairy product like milk or cream is added to tea, the tannins in
the tea bind to the protein in the dairy product. This brings up a point that
needs to be made; care must be taken when using milk that it is close to being
sour. When milk that is close to being sour is used the reaction with the heat
of the tea and the tannins may result in curdling. Great if you’re trying to
make some type of tea cheese, not good for a drink.
Another method of lowering the astringency of tannins and pigments in tea is to
add a weak acid like lemon juice that has a high concentration of positive
hydrogen ions. The positive hydrogen ions in the acid neutralize many of the
pigments negatively charge anions. This neutralization reduced the astringency
of the tea and it may also alter the color of the tea.
* anions - is an ion with more electrons than protons, giving it a
net negative charge
* ion - is an atom or molecule in which the total number of electrons is not
equal to the total number of protons, giving it a net positive or negative
electrical charge. In the case of tea there are a large number of positively
charged hydrogen ions.
Another method of tea
brewing that may result in a harsh cup of tea is to re-use tea leaves. In China
this is partially overcome by drying the tea, roasting it, and then re-using it.
Enjoy!