On the tea table, one can largely see the technique of pouring the entire tea soup from the lid bowl and then brewing the next cup. It cannot be denied that the brewing technique is like the nerve endings of the body in affecting the taste of the soup. How to brew a good cup of tea is important and indispensable.
We have also tried different tea brewing techniques, and those who are familiar with tea can easily distinguish subtle differences. For example, if someone brews lightly, their expression will be more effortless. When it’s the turn of a brave and bold man to rush, the soup feels like a domineering CEO.
But one day, someone suddenly told us that keeping a small amount of tea soup when making soup can maintain the stability of the soup taste. There is a relative concept to this, and our doubts are like the result obtained by dividing ten by three, draining? Or leave roots? As the saying goes, experts know the way, let’s explore it.
01 Is it considered drained when the amount is clean?
Drain, literally meaning to pour out all the tea soup in the lid bowl without leaving any residue when brewing rock tea. We used to often see leftover tea soup in some novices’ hands, with enough water to feed a goldfish.
But in fact, it’s very simple to drain it all. When pouring water, adjust the size of the bowl mouth to about one centimeter wide. At this time, the soup will flow out in a waterfall shape. Keep the pouring motion for 3-5 seconds until the tea soup drops like raindrops under the eaves. You can stabilize your elbow and rotate your wrist a little to let the soup flow out evenly in the other direction.
Of course, if you feel that this technique is not in line with your temperament, when pouring most of the tea soup, tilt the lid bowl at a certain angle and make the upper cow’s force (firmly standing on the surface) shake up and down quickly. Repeat this process a few times, and the tea soup in the lid bowl can be drained. In tea ceremony, there is a traditional etiquette called “Phoenix Three Noddings”.
Lifting the water bottle high and using the strength of the wrist to repeatedly lift and pour water up and down three times, causing the tea leaves to continuously roll in the water. This technique is similar to draining, both to prevent tea soup from being stuck in the cup and affecting the taste of the next brew.
This fast-paced water flow not only does not delay the extraction of the contents, but also showcases your smooth brewing technique
02 What are the effects of not draining on tea soup?
Due to the fact that most of the fresh leaves used in the production of rock tea are relatively mature, the aroma components of the processed products have a high boiling point. However, brewing tea is a process in which various components in the tea leaves are released into the water system. Under the continuous stimulation of boiling water, the inner qualities of the leaves are constantly stimulated.
Generally speaking, lidded bowls and purple clay teapots are commonly used utensils in making rock tea. Porcelain lidded bowls are beneficial for distinguishing aromas, while purple clay teapots have the function of keeping warm and gathering aromas without stuffiness. Especially for rock tea, which has a rich and mellow taste, draining is more important when using smaller tea utensils.
The capacity of a regular lid bowl is between 110-120. As a small capacity lid bowl that is not drained and soaked in the bottom of the leaves, the dissolution rate of purine alkaloids and catechins increases, leading to premature excessive release and gradual increase in concentration, resulting in a bitter and astringent taste of the tea soup.
When we pour the next bubble, the thick residue of the soup enters the mixture, naturally affecting the taste.
In addition, for a newcomer, if time and speed are not well controlled, whether it is because the previous infusion was too thick and the extract was too much, or because the original water was sitting in a cup, it is inevitable that the overall rhythm of the tea soup will be disrupted.
Just like running a relay, if there is a mistake in the baton and it is not received steadily, it will affect the overall speed of the second half of the journey. Therefore, I suggest that if it is not the ability of the master to turn the tide, it is better to follow the steps, after all, there is no square without rules.
If not drained, the foam resistance may also be affected. Under normal circumstances, good rock tea follows the principle of “quick release of water” and can be steeped for at least seven or eight courses. If the taste becomes lighter later, it can be steeped appropriately to increase the taste. Indeed, a big action of steeping should be taken at the beginning.
It’s like an internal substance that originally had at least ten effects, being pushed to the first two or three bubbles. In that moment, it’s irritating and bitter, like a mute eating Huanglian, with indescribable bitterness. In the end, we had a terrible experience and wasted the wonderful aroma and taste of the good tea.
03 Under what circumstances can roots be left?
Leaving roots, as the name suggests, refers to leaving a portion of tea soup in a teacup or teapot, also known as “soul returning soup” or “mother’s soup”.
Like Pu erh ripe tea, as well as some black and white teas with larger strands (such as Shoumei and Laobai tea), because the raw materials are mostly harvested from mature buds and leaves, the leaves undergo sufficient fermentation, resulting in a cliff like decrease in astringent phenolic substances. Microorganisms break down the fiber at the bottom of the leaves during their life activities, producing a large amount of water-soluble polysaccharides. When mixed together, they form the sweet, pure, and low bitterness taste characteristics of ripe tea.
Moreover, during the preparation process of black tea, sugar and free amino acids in the tea can undergo Maillard reaction, which affects the alcohol content of the tea soup and is also an important component for the tea soup to produce a sweet aftertaste.
When brewing fresh, tender, and light tasting teas such as green tea and yellow tea, the method of leaving roots can also be used to preserve a portion of the previous tea soup, allowing the taste of the tea soup to continue.
Secondly, when using large capacity tea vessels to brew and brew tea, the principle is also common. If the vessel has a large capacity, the ratio of water to tea is severely imbalanced. Leaving roots allows the tea soup to retain its charm and can improve its steepness.
There is also the use of transparent utensils such as glass cups, where tea and water are directly attached, making it difficult to achieve quick release techniques. Residual and broken tea can easily enter the mouth, and transparent tea utensils transfer heat quickly and are not breathable.
In the case where the first infusion is enriched and stimulated, the cup mouth is heated and difficult to drink, resulting in the inability to taste the freshness of the tea at the first time. In terms of using utensils, using the root retention method is worth having.
Thirdly, it can continue the taste of the tea soup. The first tea soup usually has a strong flavor and color, so when making rock tea, the first soup is often placed after the tail water to drink, leaving the roots for the subsequent tea soup to have a lighter taste. It can play a regulating role, neutralizing the upper and lower layers of soup, allowing each tea to have its original flavor.
And it can also adjust the temperature of the tea soup, while waiting for tea, to store energy for the later tea, so that the temperature of the tea in the cup will not make people shiver due to scalding, and the drinking experience will be full.
Based on the above, when brewing different types of tea soup using different brewing techniques, it is important to choose the correct brewing method according to one’s own needs in order to protect the taste buds, explore and preserve the taste of the tea soup, and truly experience the fragrance and sweetness of tea.