THE MOST COMMON TEA BREWING METHODS

Let's talk about a few methods commonly used for brewing high-quality teas, which will make your tea delicious.

The taste, aroma, and intensity of our infusion depend on:

1 - the ratio of the amount of tea to the volume of teapot

2 - temperature of water

3 - infusion time,

and many small nuances that are revealed to us during the mastering of the initial skills.

Of course, you can simply pour some tea leaves in a glass or teapot over hot water. But some types of tea can become astringent and bitter, so it's better to know a few tricks for brewing tea properly so you can enjoy the drink as much as possible.

This topic covers the most common methods of brewing tea. It helps you familiarize yourself with the general principles and decide which method is most suitable for you.

It is recommended to use special dishes, like 'gaiwan' or 'gongfu teapot,' which are usually small in size. The capacity varies from 100 to 300 (and even more) ml and allows you to use a small amount of tea, get a rich taste, and infuse it several times.

The amount of tea leaves depends not only on the brewing method but also on personal preference. For beginners, we usually recommend using 3-7 g of dry tea (you can start with medium, 5 g) per 100-150 ml of water. Over time, everyone finds their own ratio of tea, water, and teapot capacity.

People usually use a thermos to keep water hot to keep the temperature at the same level. (This is very important for some teas!)

The quality of the water plays a huge role. Good water will make your tea more delicious. It's always better to boil water over the fire instead of using an electric kettle.

Gongfu Cha, "Highest Mastery Tea Ceremony," is a renowned Chinese tea preparation ritual emphasizing the artistry and precision of brewing tea. This traditional method, often called a "tea ceremony," focuses on maximizing the flavor and aroma of tea through careful techniques and specialized teaware. Tea cultivation and attention to tea-making quality have deep roots in Chinese culture. Historically, various forms of tea, including loose leaf, compressed forms, and powdered tea, coexisted, catering to different tastes and preferences. By the end of the 14th century, loose-leaf tea gained popularity among households. By the Ming dynasty (14th to 17th centuries), it had become a favored choice even in imperial contexts.

The evolution of teaware, which includes items like teapots and gaiwan (a lidded cup), reflects the development of tea culture in China. These tools were designed to enhance the tea brew and experience. The gongfu method is believed to have emerged around the 18th century. While some scholars attribute its origins to the Wuyi Mountains in Fujian province, where wulong tea was first produced for international markets, others trace it back to the Chaoshan area in Guangdong province. The latter region is often celebrated as the birthplace of gongfu tea.

Gongfu tea typically uses more tea leaves relative to water compared to Western-style brewing methods. This allows for a more concentrated and flavorful infusion. Using small teapots or gaiwans promotes greater control over brewing times and temperatures. The 'gongfu' method allows for multiple infusions of the same leaves, with each infusion revealing different flavor notes. Each steeping usually lasts only 20-60 seconds. Attention to detail—such as water temperature and the timing of infusions—plays a crucial role in achieving the desired taste profile.

'Gongfu' tea is often enjoyed in a social setting, encouraging a shared appreciation for the subtleties of the tea being served. Skill and Artistry: The preparation of 'gongfu' tea is considered an art form where the tea master demonstrates skill and knowledge, enhancing the overall experience. Today, the 'gongfu' tea method is widely practiced in tea shops specializing in Chinese and Taiwanese teas. Tea aficionados and trained masters use this technique to showcase fine teas, highlighting their complex flavors and aromas. The ritual aims to produce a delightful drink and create an immersive experience that pays homage to the rich heritage of Chinese tea culture. In summary, gongfu tea represents more than just a brewing technique; it encapsulates a deep appreciation for the art of tea, celebrating both its historical roots and its evolution within Chinese society. Whether enjoyed alone or with friends, the gongfu tea method offers a way to connect with the nuances of tea and the traditions surrounding it.

Becoming a skilled tea master, particularly within the framework of the Gongfu tea ceremony, requires practice and attention to detail, not just in the brewing process but also in hosting and creating a meaningful experience for participants.

Steps to Conduct a Gongfu Tea Ceremony

Designate a quiet, serene space for the tea ceremony, allowing participants to focus on the event. This separation helps foster an atmosphere of respect and mindfulness. Use a small tablecloth, tea table, or tray as the surface for your setup. This not only enhances the aesthetic but also contains any spills.

Necessary Equipment:

- Organize the essential items you'll need for the ceremony:

- A source of heat (stove, electric kettle, or portable burner)

- A kettle for boiling water

- A teapot or gaiwan for brewing

- Cha He (a dish for showing the dry tea)

- Cha Hai (serving pitcher for sharing brewed tea)

- Tea tools (for measuring and serving)

- Bowls (cups) for serving and tasting tea

- Stands for the bowls (cups)

- A container for excess water

(Consider playing calming music in the background to set the mood.)

Start boiling the water while you proceed to the following preparation steps. Please take a moment to appreciate and smell the dry tea leaves, noting their appearance and aroma. Once the water is hot, rinse and warm up the teapot, gaiwan, and cups. This ensures that the tea maintains its optimal temperature during brewing. Place the properly measured and heated tea leaves into the warmed teapot or gaiwan. Allow a moment to enjoy the aroma released from the heated leaves. Pour the hot water over the tea leaves and immediately rinse it. This rinse preps the leaves for optimal flavor extraction. After rinsing, you can take time to enjoy the aroma of the freshly rinsed tea leaves. This moment is key to appreciating the tea’s profile. Fill the teapot or gaiwan with water, allowing the leaves to steep. Repeat this process multiple times, adjusting the steeping time according to the tea variety and your preferences. Use the Cha Hai to pour the brewed tea into cups, ensuring that each participant receives an equal amount of tea with the same infusion strength.

This unique setup enhances the experience significantly:

Wen Xiang Bei (tall cup for aroma) and Ping Ming Bei (low bowl for tasting)

Pour the infusion into the Wen Xiang Bei and place the Ping Ming Bei on top, creating a "mushroom". Carefully turn this setup upside down. Remove the Ping Ming Bei and savor the aroma from the Wen Xiang Bei, noting how it changes as it dries. This sensory experience is integral to the tea ceremony. Drink the tea in small sips, allowing time to appreciate its flavor fully. Then, engage participants in a discussion about the taste experience. At the end of the ceremony, take a moment to "say goodbye" to the tea by appreciating the opened leaves. Reflect on the experience shared and the flavors discovered.

Types of Tea

While the Gongfu tea method is notably effective with highly fermented oolong teas, it can be used with any type of tea. The fundamental principles of mindfulness, appreciation, and skill apply across the board.

Mastering the Gongfu tea ceremony involves understanding the technical aspects, the hosting artistry, and the participants' shared experience. Through careful preparation, attention to detail, and a deep appreciation for tea, you can create moments that honor the tradition and engagement of tea culture!

The late 17th century witnessed the arrival of Chinese merchants in Nagasaki, who introduced the practice of brewing and consuming tea to methods popular during the Ming dynasty. Over the 18th century, this practice began to permeate Japanese culture, particularly among literati and merchants who preferred a more casual and sociable environment than the formal tea ceremony 'Chanoyu.'

During these informal gatherings, which often included meals, participants would appreciate art, literature, and curated collections, showcasing Chinese imports and locally produced works inspired by Chinese aesthetics.

Senchadō stands apart from the more widely recognized matcha preparation. Instead of powdered tea, sencha tea is made from whole tea leaves, and its preparation follows a codified process that echoes the structured rituals seen in Chinese Gongfu tea ceremonies. This unique brewing process extends beyond just the act of brewing tea to encompass its presentation and enjoyment. It will pique your curiosity and deepen your appreciation for the tea's flavor and the aesthetic elements surrounding its serving.

Senchadō is not only a means of consuming tea but also a cultural activity that fosters appreciation for art, nature, and community. Overall, senchadō exemplifies the evolution and adaptation of tea culture in Japan, merging art appreciation, social gathering, and the enjoyment of high-quality tea in a uniquely Japanese way. Preparing sencha tea using the senchadō method involves a thoughtful and precise approach. It emphasizes the importance of temperature, timing, and technique to appreciate the tea's flavors and qualities.

Senchadō Brewing Process

Preparation:

Wash/Warm the Dishes: Begin by rinsing your teapot and cups with hot water. This warms the vessels and helps maintain the temperature of the tea during brewing.

Measuring Tea:

Tea Quantity: Measure out the desired amount of sencha leaves. Generally, use between 2 to 7 grams, with 5 grams being a common choice, for about 120-200 ml of water. The precise amount can vary based on personal preference and the tea used.

Water Temperature:

Heat Water: Prepare fresh, filtered water and heat it to the appropriate temperature:

- For most green teas, aim for 50-75 degrees Celsius.

Higher temperatures (up to 100 degrees Celsius) may be used for certain red and black teas.

Cool the Water: If it is too hot, allow it to cool briefly to reach the desired brewing temperature.

Brewing:

Add Water to the Teapot: Pour the cooled water over the tea leaves.

Infusion Time**: Allow the tea to steep for 20-60 seconds, depending on the specific tea and your taste preference. The first infusion is often considered the most flavorful and beneficial.

Serving:

Pour into Cups: After the infusion time has elapsed, pour the tea into cups in small portions, ensuring that all participants receive an equal share of the infusion.

Drain Completely: It is crucial to drain the teapot thoroughly to prevent further brewing, which can lead to bitterness.

Subsequent Infusions:

Sencha tea can be infused multiple times, with each subsequent infusion typically requiring a slightly longer steeping time (adjusted according to taste).

Appreciation of the Experience: Take time to enjoy not just the tea itself but also the presentation and the company of those you share the experience with. This careful approach to brewing sencha tea reflects the values embodied in the senchadō tradition. It fosters an appreciation for the tea's inherent flavors and the art of communal enjoyment. Each cup becomes a moment to savor, allowing the nuances of the tea to shine through.

By the 7th century, tea had transcended its regional roots to become a national staple in China. The Tang Dynasty (618-907) played a foundational role in this transition, establishing tea as a cultural phenomenon. This period marked the beginnings of tea's integration into daily life and its appreciation as an art form.