Let's brew serious teas seriously, but drink serious teas less seriously!
The Art and Science of Brewing
The Brewing Parameters
Temperature
Steeping Time
Leaf/Water Proportion
Water Quality
Different temperature extracts from the leaves different organic compounds, which are responsible for the flavours and fragrance! Too hot temperature for delicate leaves, like greens, evaporate or destroy more volatile compounds. Too low temperature for more oxidized teas does not fully extract the whole range of flavours.
The right steeping time extracts the right proportion and combination of organic compounds for the right balance of flavours - the perfect balance can vary according to individual preference! No right or wrong answers here!
Does water extract water-soluble organic compounds more quickly from larger or smaller leaves? Smaller leaves of course, due to the larger surface-area to water ratio! Brew with more leaves for larger-leaf teas and steep longer, and vice versa.Â
Water with more total dissolved solids, like mineral water, extracts more slowly than water with lower mineral content. At the same time, minerals present can change the flavours or texture of water. For example, water with more minerals can feel more rounded; water with more sodium or potassium tends to be saltier.Â
Brewing Instructions
More information to come soon!