When we talk about tea tasting, we’re truly savoring the balance of five fundamental flavors—freshness, sweetness, bitterness, astringency, and sourness. Each element contributes to the complexity and depth of a fine tea, shaping its unique character and experience. As a tea master, Seven Teahouse invites you to explore these flavors in detail and elevate your tea appreciation to a new level.
If your tea doesn’t taste as good as you’d like, it might not be the tea—it could be your brewing technique. Tea is a delicate beverage, and small missteps can significantly impact its flavor. Let’s break down the most common mistakes and how to avoid them to brew a perfect cup every time.
1. Using the Wrong Water Temperature
Not all teas are brewed the same. Each type of tea has an ideal temperature range that helps bring out its best flavor:
- Green teas and delicate leaves: These require a lower temperature, typically between 70°C and 90°C (158°F–194°F). This preserves their freshness and avoids bitterness.
- Aged teas, fermented teas, oolong, and dark teas(puerh tea): These shine with higher temperatures. Use boiling water to unlock their rich aromas and full-bodied flavors.
2. Poor Water Quality
The water you use matters just as much as the tea leaves. Hard water or water with an odd taste can overshadow even the finest teas. Opt for filtered water, mineral water, or purified bottled water. These provide a clean base that enhances the tea’s natural flavor and aroma.
3. Incorrect Tea-to-Water Ratio
The amount of tea you use is crucial. A good starting point is a tea-to-water ratio of 1:50 to 1:80. For example, use 1 gram of tea leaves for every 50–80 milliliters (about 1.7–2.7 ounces) of water. Adjust to your taste preferences, but remember—less is often more. Start small and increase gradually if needed.
4. Steeping Time Mistakes
Timing is key to extracting the perfect balance of flavor, especially when using a gaiwan for kungfu tea brewing. This traditional method emphasizes precision and control, bringing out the best in your tea leaves.
- First few brews: With a gaiwan, the first infusions should be quick—typically 5 to 15 seconds—to highlight the tea’s lighter, more aromatic notes. Pour the water evenly over the leaves, and ensure you pour the tea out completely to avoid over-steeping.
- Subsequent brews: Gradually extend each infusion’s steeping time by 5–10 seconds. This allows the tea’s deeper flavors and richness to develop. For some teas, such as oolong or pu-erh, this gradual approach enhances the complexity of each brew.
- Full-flavor brew (3-minute method): For those new to gaiwan brewing or looking for convenience, try a slightly simplified approach: steep the tea leaves for 3 minutes in the first round, then adjust the time for subsequent infusions based on taste. While not traditional, this method can still produce a well-balanced cup, especially with higher-quality leaves.
Final Thoughts
Brewing great tea isn’t complicated, but it does require attention to detail. With the right water temperature, quality, ratio, and timing, you can elevate your tea experience and enjoy every cup to its fullest. Experiment with these tips and discover the difference they make.
If you want to try a more advanced brewing method, try our latest loose teas: Lychee Artisan Black Tea , Golden Monkey Black Tea, Golden Peony Black Tea, and Da Hong Pao Oolong Tea for a truly exquisite tea experience.