Many tea enthusiasts have encountered an issue where, when brewing a particular serving of tea, the first few infusions already exhibit a heavy water taste, giving the impression of separate tea and water. Why does this happen during tea brewing? Here are some possible reasons:
Hard Water Quality
The hardness of water affects the solubility of compounds within the tea leaves. Soft water has a higher solubility, resulting in a stronger tea flavor.
Hard water, which contains higher levels of calcium, Magnesium ions, and minerals, has a lower solubility, leading to a milder tea taste. Therefore, we should choose soft water whenever possible and avoid using high-hardness water like well water for tea brewing.
Insufficient Water Temperature
The solubility of tea is directly proportional to the water temperature. If the water temperature for brewing is too low, the solubility of the compounds in the tea leaves will be reduced, resulting in a weaker tea taste and a more pronounced water taste.
There's no need to overly worry about high temperatures destroying vitamins in the tea, as the vitamins in tea are relatively stable, and their loss at high temperatures is actually quite limited.
Weather Conditions During Tea Processing
Spring Tea processed under rainy conditions often has a water taste. The more rain there is in a given year, the more likely it is that the tea will have a heavy water taste.
Moisture in the Tea
Incomplete Drying during processing, brewing on rainy days, and storing the tea in a humid environment can all result in a heavy water taste. This issue tends to improve after the tea is stored in a dry environment for some time.
Inadequate Tea Awakening
Awakening the tea: This involves reviving dormant or sealed tea leaves by exposing them to air and moisture, allowing them to absorb the vitality of heaven and earth, and rejuvenating their inherent qualities to prepare them for brewing. This process is called “awakening the tea.”
The methods for awakening different types of tea vary. For dark tea, Oolong Tea, and black tea, the method involves removing the tea from storage and placing it in a brewing vessel, then awakening it with 100°C boiling water. For greener teas such as Green Tea, white tea, and yellow tea, which are typically stored refrigerated, the method involves placing the tea in a brewing vessel preheated with boiling water and then awakening it with water around 85°C.
The degree of completion of the tea awakening process plays a decisive role in the expression of the tea's intrinsic quality throughout the brewing process and directly influences subsequent infusions. If the tea is not awakened sufficiently, the first few infusions may have a heavy water taste.
Inappropriate Water Pouring
If the water is poured too slowly in one spot, it can prevent the compounds in the tea from fully dissolving and mixing with the water, causing the tea and water to separate. Adjusting the pouring speed or changing the pouring method can help improve this.
Sometimes, we might misunderstand a good tea due to incorrect brewing methods. However, once we understand the causes, we can make targeted adjustments to improve the situation. Let's take care to brew each serving of tea properly!