Optimum Water Temperature for Tea: How to Brew Every Type Perfectly
We have so many kinds of tea, but different teas have different brewing methods and temperatures. For example, delicate green tea needs 85 degrees, while oolong and Pu'er tea need boiling water... The water temperature is also a confusing thing. It is not difficult. Once we master the principles, we will know why it is like this.
The water temperature for brewing tea has a great relationship with the aroma and taste of tea. For example, amino acids that dominate the umami taste begin to dissolve at 60°C, caffeine is easily soluble in hot water above 80°C, and tea polyphenols with comprehensive tastes such as astringency are most precipitated when boiling water.
In terms of aroma, boiling water generally precipitates more floral and sweet substances, while low-temperature and room-temperature brewing precipitates more fresh and fruity aromas.
By mastering the above rules, you can freely adjust the brewing water temperature, for example, brewing tea with cold water is not easy to cause insomnia, and brewing tea at low temperatures has a lower astringency, etc.
Tea age: Generally, the older the tea, the higher the water temperature is needed, and the younger the tea, the lower the water temperature is needed.
Tea shape: Generally, the leaves are loose or broken, and the tea leaves are soaked quickly, so the water temperature can be slightly lower. The leaves are tight and not easy to brew, so the water temperature is relatively high.
Cold brew tea: Almost all teas
Cold brewing is more popular in China, that is, brewing at low temperature or room temperature, usually for more than 2 hours. Generally, cold brewing produces more aroma and fruity aroma, such as white tea, green tea, black tea, etc. You can try brewing. Generally, cold brewing has a relatively refreshing taste, but it will affect the concentration and complexity of the tea soup.
85-90℃: Tea leaves with fine and tender raw materials.
Generally, tea leaves with fine and tender buds and leaves are mostly famous teas such as green tea or black tea. These teas are usually made with one bud and one leaf or even a single bud. At this time, it is necessary to prevent the high temperature from brewing a cooked taste. For example: Biluochun, Zhuyeqing, fine and tender Qihong, slightly fine and tender Baihao Yinzhen, Huoshan Huangya, etc.
90~95℃: Bulk green tea, black tea, tender white tea, oolong
This type of tea is mostly processed with one bud and one leaf or one bud and two leaves. Generally, bulk green tea, black tea, and relatively tender buds and leaves of oolong and white tea, such as Oriental Beauty, Silver Needle White Tea, White Peony, etc., can be brewed at 90~95℃.
95-100℃: Most oolong tea, Pu'er tea, black tea
This type of tea generally has relatively coarse and old raw materials, or the tea soup is not easy to precipitate, so it can be brewed with boiling water.
For example, Anxi Tieguanyin, Wuyi Rock Tea, Phoenix Dancong, Pu'er Tea Raw Tea, and other medium and large-leaf varieties are processed with thick buds and leaves, and boiling water is conducive to the volatilization of aroma. Pu'er-cooked tea, black tea, etc. are also because they are pressed, the raw materials are relatively coarse, and it is not easy to brew, so it is recommended to brew with boiling water.
The above is a basic suggestion. In reality, people rarely measure the temperature when brewing tea, but it can be used as a reference to weigh the temperature.
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