Congratulations if you have been following the Questions and Answers writings sequentially up to this point! I hope that by the end of this piece, you will take a conscious and thorough moment to reflect on whether you have learned something new. If so, I invite you to consider the impact of this new knowledge. I also hope this is just the beginning of a grand adventure in the fascinating world of tea.
While we could say this sequence culminates in a superficial observation of the fundamental aspects of tea, there is still much to discover and taste. As I mentioned in previous writings, this section aims to provide an essential guide that addresses complex topics at a reduced difficulty level. Ultimately, it’s up to you how far you wish to go.
Once we have chosen our brewing style—akin to selecting the "song" our orchestra will play—all that remains is to direct each element with precision.
TEA
We already know there are six types of tea: Green, Yellow, White, Oolong, Black, and Pu Erh. All share specific production processes, though some are shorter and others more extensive. The truth is, the topic of tea production is so vast it could merit its own section. While we can approach it superficially, we won’t delve into it now.
However, we can discuss the different qualities of tea. Erkens (2022) notes that the quality of tea significantly affects the brews we prepare. The larger and better-preserved the leaves, the more intense the flavors. In contrast, smaller particles, like those found in commercial tea bags, tend to produce less complex flavors. Erkens (2022) also points out that tea bags were created for convenience and speed but often contain tiny particles and, in some cases, tea dust. This doesn’t inherently mean tea bags are bad; however, we frequently don’t know what they contain or their quality.
We should also consider that many tea bag packages are not ideal. They often come in cardboard boxes without additional protection, such as multilayered bags that help preserve the product. Proper tea storage is a science in itself, as factors like light, air, heat, and odors can affect it both short and long-term.
A simple, albeit unrelated example, is buying bread. You wouldn’t want bread stored near pet food or cleaning products, as it could "absorb" their odors. The same goes for tea: if stored near detergent, it could pick up its flavor. Additionally, we must keep sustainability in mind. I discuss this aspect more in my article "Leaks in Our Teapot."
Returning to tea bags, one advantage is their space-saving nature since they don’t expand. However, if you use loose tea leaves, remember that they can expand three to four times their original size, depending on the type. This means the less space you allow for the leaves to expand, the more infusions you can get from them. Also, remember that the first two or three infusions might be mild, but from the fourth to the seventh, the infusions can become stronger.
Although this concept of space may seem complicated at first, it really isn’t. Think of it from another perspective: when making hibiscus juice, you have several methods, but the most common are:
A similar principle applies to tea. You learn this through practice, just as you would when making hibiscus juice.
In basic terms, the size of the vessel influences the preparation. As you progress on your journey, you will find that the type of vessel can subtly affect the final flavor of your tea, but there’s no need to worry about that right now.
TEMPERATURE OR TIME?
Beyond what standards suggest or what the brewing style implies regarding infusion time, it’s essential to understand, at a basic level, how these factors influence the final result. At temperatures above 40°C, various chemical compounds in tea, such as L-theanine, catechins, and caffeine, begin to extract. Higher temperatures lead to greater extraction of these compounds.
What does this mean? In summary, L-theanine contributes to the umami flavor in tea, catechins provide astringency, and caffeine adds bitterness. If you have high-quality tea with these three flavors pronounced and decide to brew it at 95°C for five minutes, you will likely get a cup with intensely umami, astringent, and bitter flavors. If that’s what you seek in a cup of tea, that’s fine, but if not, does it mean the tea is bad? I don’t think so. Perhaps you just need to review your brewing style.
You can experiment with temperature and time: high temperature for a short time or low temperature for a longer time. Ultimately, it’s about experimenting and discovering what you enjoy most with the tea you prepare.
LITTLE GRASSHOPPER
At a basic and introductory level, I would say you are ready. Of course, there is much more to learn, but that will be determined by you and time. Remember, there’s no rush; the most important thing is to enjoy every aspect of the journey, both successes and mistakes. At the end of the day, we are all eternal learners.
Whether you drink tea alone or with others, always remember the humility of an eternal learner. If you are the host, do your utmost to make your guests feel comfortable and well cared for. If you are the guest, remember to be grateful and subtly acknowledge the host’s efforts. Ultimately, the orchestra conductor does their best to make each cup of tea a symphony, and recognizing their efforts is always appreciated.
Finally, I recommend you always keep in mind my methodology, applicable to all aspects of life, encapsulated in three letters: T.E.A.
Transmit knowledge to the community as it is key to exploring fascinating topics, sharing valuable information, and growing as eternal learners. Engage people to strengthen bonds and build relationships through tea, infusions, and hospitality. Each day, we learn that the act of Awakening is embracing endless curiosity—a continuous journey of discovery and growth. Being an eternal learner transforms and nourishes our souls along the way.
Until next time.
Satoricha ~
References
ERKENS. (2022). Tea: Wine's Sober Sibling Hb: Tea. Lannoo N. V., Uitgeverij.