Choose your style

When I mentioned in my last writing that the significance of water makes understanding other aspects much easier because it interconnects all elements, I meant it. Water greatly influences the topics yet to be covered. Remember that tea is composed of 99.7% water, underscoring its undeniable importance. However, the challenge lies in deciding where to begin, but the Conductor provides us with a solution through the subtopic of "Preparation Style."

WHAT ARE THE PREPARATION STYLES?

Before diving in, it's worth noting that these parameters are simply "standards" that have been effective over time in making the understanding of tea preparation more digestible. This does not make them axioms or infallible rules. As mentioned earlier, they are merely a guide to help you enter the world of tea, which we can adapt over time to our preferences.

Typically, preparation styles are divided into two prominent families: the "Western Style" and the "Eastern Style." It's important to clarify that the styles described below are just a tiny sample of the vast number of methods available for tea preparation, many of which are deeply influenced by cultural aspects.

WESTERN STYLE

The Commercial Style

This style is characterized by using more water than tea (one part tea to two parts water) and long steeping times. It is the typical style recommended by many commercial tea brands, and you may have heard instructions like: "In a coffee cup (approximately 12 ounces), add 1 to 2 tablespoons of this tea and wait for 5 minutes."

Infusion Guide for Western Style

Original Work. Source: Tea Wiki - Reddit

The Grandpa Style

The "Grandpa Style" can be included within this Western style, although some communities associate it more with Eastern styles. In this method, the leaves are not removed from the cup at any point, meaning the tea continues to steep while being enjoyed. This style is considered an effortless way to prepare tea since the amount of tea and other factors are not measured. To be honest, we've all tried this style at some point in our lives, even when using tea bags, which, although not referring to loose-leaf tea, share the same principle of continuous infusion.

Although the "Grandpa Style" may be seen as "effortless," it does require some planning. It is suggested that large-leaf teas be used so that they don't float and become overly bitter or astringent. Additionally, the first two or three rounds often start with warm water instead of boiling, allowing for a slower and more controlled infusion.

These two styles form the foundation of the Western preparation method. Of course, there are many more ways to prepare tea and herbal infusions in the West, but this guide aims to provide you with basic knowledge without overwhelming you with excessive information.

EASTERN STYLE

This style refers to the various preparation practices found in Asian countries. However, it's important to note that these practices are numerous and can be profound. I once heard that while scholars in the West focused on writing extensive theses to demonstrate their knowledge, those in the East leaned towards art and calligraphy to explore the depths of understanding. A similar dynamic exists with tea preparation styles: while the West seeks to impose a rigid structure, the East maintains a rigid and flexible structure.

The Skilled Method

Coffey (2023) notes that the Gong-fu style, or Gōngfuchá, emphasizes skill and precision in tea preparation. Unlike the Western method, it uses more tea leaves and less water and involves multiple short steepings. The first infusions last only a few seconds due to the higher quantity of leaves. Although each infusion produces less tea, many more infusions can be made.

This method typically utilizes a gaiwan (lidded bowl) or a small teapot, ranging from 75 ml to 150 ml. Using between 3 and 8 grams of tea per 100 ml of water is recommended. Pu-erh or fermented teas expand significantly, while looser teas take up less space initially.

Adjusting the water temperature according to the type of tea is crucial. For example, pu-erh benefits from boiling water; dark oolongs require around 90°C and greener oolongs prefer about 85°C.

To prepare, hot water is added to the leaves and steeped for a few seconds. The initial infusions last between 5 and 30 seconds, depending on the tea type. The tea is poured into a pitcher or directly into cups, ensuring a consistent flavor.

The leaves can be re-infused several times, increasing the steeping time with each round until the flavor diminishes, which can occur after 10 or more infusions.

While we could also discuss the Japanese Senchadō and Sadō, these practices tend to be more ritualistic than simple preparation methods, making them less suitable for beginners. The same applies to the culture of Attaya. The Gong-fu style is more appropriate for novices, even though it is broad and diverse, especially when delving into the pu-erh tea subculture (a topic for Satoricha's journal). If you are just starting, my advice is to learn the basics before diving deeper.

Erkens (2022) adds that the Eastern preparation style is distinguished by using more tea than water (two parts tea to one part water) and performing multiple re-infusions. However, the purpose of these re-infusions is not to quench thirst but to appreciate the varying aromas and flavors of the tea.

Erkens (2022) also points out that encapsulating this style in fixed parameters is impossible, as it varies according to tea type and region. Nonetheless, she emphasizes that water remains fundamental regardless of the preparation style. We should always seek the softest and freshest water possible for our preparations.

Thus far, we have addressed various topics in our "orchestra" and its direction. In this piece, we have covered Temperature, Time, Vessel, Tea, and Preparation Style. In the following writing, we will explore how each of these elements affects tea preparation—how temperature, time, and the amount of water and/or tea influence the outcome, but in a more descriptive manner. Finally, we will conclude with how the Conductor must consider their environment, guests, and knowledge.

For now, I can only conclude this writing with a part of the phrase with which the magazine 18 Degrees introduces all its volumes: "Some leaves prefer hotter, others cooler. Let's explore this culture and get the most out of our teas."

Until next time.

Satoricha ~

References

Coffey, M. J. (2023, December 14). Tea. Tea. Retrieved October 6, 2024, from https://www.reddit.com/r/tea/wiki/faq/#wiki

ERKENS. (2022). Tea: Wine's Sober Sibling Hb: Tea. Lannoo N. V., Uitgeverij.