teamaking

Tea making is the preparation of a beverage by infusing tea leaves or other plant materials in hot water. The practice encompasses a range of traditions, technologies, and flavor preferences, but most methods share a sequence of selecting tea, heating water, steeping, and serving. The quality of the final cup depends on tea quality, water, temperature, and steeping time.

Water quality influences taste. Preferred temperatures depend on tea type: white and delicate green teas around 70–85°C; most green teas around 75–85°C; oolong 85–95°C; black and many herbal infusions near 95–100°C. A common starting ratio is about 2 grams of tea per 200–250 ml of water, adjusting for leaf size and desired strength. Steeping times vary: white 4–5 minutes; green 1–3 minutes; oolong 3–5 minutes; black 3–5 minutes; herbal 5–7 minutes or longer. Over-steeping or water that is too hot can produce bitterness; under-steeping yields weak flavor.

Typical equipment includes a kettle to heat water, a teapot or gaiwan for infusion, a strainer or infuser, and cups. Some traditions use tea bags for convenience. Techniques vary: Western infusions often brew directly in a cup or pot, while Chinese gongfu and other ceremonies emphasize multiple shorter infusions with careful timing and utensil handling.

Tea making has a long history. Tea originated in China and spread to other parts of Asia and Europe during the early modern period. Different cultures developed distinctive practices, such as the British tea service, the Indian chai tradition, the Japanese tea ceremony, and various Chinese tea arts.

Quality assessment focuses on aroma, color, and taste, with attention to temperature, infusion time, and cleanliness of equipment. Tea should be stored in a cool, dry place away from light and strong odors to preserve flavor and aroma.