teabrewing

Teabrewing refers to the process of preparing tea by steeping tea leaves in hot water. The method can vary significantly depending on the type of tea, desired strength, and personal preference.

The fundamental steps involve heating water to a specific temperature, then infusing the tea leaves for a designated period. Water temperature is crucial, as different teas benefit from different heat levels. For example, delicate white and green teas are often brewed at lower temperatures to avoid bitterness, while black and herbal teas can tolerate higher temperatures.

The steeping time, also known as infusion time, directly impacts the tea's flavor and strength. Over-steeping can lead to a bitter taste, while under-steeping may result in a weak brew. Common steeping times range from one to five minutes, but this can be extended for certain types of tea or for multiple infusions.

The ratio of tea leaves to water is another important factor. A general guideline is one teaspoon of tea leaves per cup of water, but this can be adjusted. The type of tea vessel used, such as a teapot, infuser, or gaiwan, can also influence the brewing process by affecting water circulation and leaf expansion.

After steeping, the tea leaves are typically removed from the water to prevent further infusion. This can be done using a strainer, an infuser basket, or by pouring the tea through a sieve. Some traditions, like Gongfu Cha, involve multiple short infusions of the same leaves, gradually increasing the steeping time with each subsequent infusion to extract a complex range of flavors.