Art of Brewing RSS

Brewing tea, in essence, is simply a process of extraction; compounds in the tea leaves are extracted in the water. Even so, there is a reason why people have been perfecting this art for thousands of years: this seemingly simple process can be extremely nuanced and complex. Even the smallest tweaks in the process can translate to noticeable differences in the tea’s flavor and texture. As such, brewing tea is not simply about the leaves and the water — it is also about the self.   To brew tea, three things are needed: tea leaves, water, and the self. The brewer greatly affects the brewed tea (also called the tea liquor); we are active components in this process. Because of...

The Gong Fu method of brewing comes from the Chinese word “gong fu” (功夫) which roughly translates to “skill” or “disciplined mastery.” This method requires a little more patience than the commonly used “Western-style” brewing, but the result is a brew that highlights the full flavor of the tea and brings out the best that the leaves have to offer. The added effort in brewing with the Gong Fu method results in a more optimal brew. It is also important to note that Gong Fu brewing is not necessarily equivalent to a traditional “tea ceremony” — instead, it can be done just as simply and plainly as everyday Western-style brewing, even if it requires more attention.   Brewing Ratios The...

Another vital parameter in brewing tea is steeping time. As tea steeps for longer, more of the flavor compounds will be extracted. For some teas, even just five seconds can drastically alter the taste of the tea! Unlike leaf-to-water ratio and temperature, this parameter is highly subjective.   This parameter can be compared to cooking a steak. The doneness of a steak is a matter of preference, but the steak can definitely be undercooked or overcooked. Similarly, how concentrated and extracted your brews are will be ultimately up to your preference; however, tea can definitely be under- or over-extracted, leading to flat or unpleasant tastes.   To determine how best to steep a new tea, we recommend steeping the tea...

Gong Fu brewing, as mentioned in The Art of Brewing Tea, can be differentiated from the Western method by its leaf-to-water ratio. A typical Gong Fu brew ratio is 5 grams of tea leaf to 100mL of water, while Western brews typically use at least double the amount of water. While it may seem that this style of brewing produces less tea, it is also important to remember that the Gong Fu method yields much more concentrated, flavorful tea that lasts for more infusions.   The rule of thumb is that a higher amount of tea leaves results in a richer, stronger (though not necessarily bitter) brew. Using a lower leaf-to-water ratio is similar to adding more water to a...

Water temperature is perhaps the most overlooked aspect of brewing tea. The common misconception is that boiling-hot water can be used universally for all tea. This is not true! In fact, in many cases, this is why tea becomes bitter — brewing at higher temperatures can release more bitterness in your brew!   Higher-temperature water tends to extract compounds in the tea quicker — especially the more bitter, astringent compounds. This is not entirely undesirable; these compounds are part of the full profile of the tea, and are often essential for maintaining a balanced flavor. To prevent these compounds and flavors from over-extracting, it is often vital to use slightly cooler water, which will slow down the rate of extraction...