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Brewing tea is a skill that anyone can master. When we boil a pot of hot water and let its warmth infuse the tea leaves, we can instantly enjoy a fragrant and refreshing cup of tea. However, seasoned tea drinkers know that tea should not be brewed too many times. Interestingly, some teas can be boiled. What mysteries lie behind this practice?
Over-brewing tea results in a loss of flavor. Tea leaves contain numerous beneficial compounds, such as cancer-fighting polyphenols, blood sugar-lowering polysaccharides, caffeine that can invigorate the central nervous system, and a variety of amino acids and vitamins. The extraction of these nutrients is closely related to the number of brews. Generally, larger tea leaves release their nutrients more slowly, while smaller leaves release them more quickly. After about four brews, most beneficial compounds have been extracted, the aroma fades, and the taste becomes bland. At this point, bitterness starts to emerge, making further brewing less meaningful.
So, why can some teas be simmered? The key lies in the different boiling points of the compounds in tea leaves. Brewing tea at 80-100°C (176-212°F) extracts mainly low-boiling-point substances. Simmering tea, however, releases high-boiling-point compounds, resulting in a richer and more aromatic tea. British scientists have found that simmering tea releases more cancer-fighting substances compared to brewing with boiling water, enhancing its health benefits. Simmering tea also fully extracts polyphenols, caffeine, and tea pigments, boosting its invigorating, fat-reducing, and disease-preventing properties.
However, not all teas are suitable for simmering. Heavy fermentation or aged teas are ideal for this method. Although white tea is a lightly fermented tea, aged white tea can be both brewed and boiled. Black tea, a post-fermented tea, is made from coarser, older leaves and undergoes long fermentation, resulting in a rich, mellow flavor. Both black tea and fermented Pu-erh tea can be brewed or boiled. Red tea, fully fermented and internationally popular, can also be brewed or boiled. Oolong tea, a semi-fermented tea, combines the richness of red tea with the freshness of green tea and can be boiled, though not for too long, as it may become too strong and affect the flavor. Lightly fermented teas and green teas should not be boiled; their delicate compounds are best released through brewing, and boiling can result in an unpleasant taste.
When simmering tea, several key points must be observed. First, consider the water temperature. For previously brewed aged tea, use warm water; cold water will diminish the flavor. For un-brewed tea, rinse the leaves first, then boil with cold water to better release the tea’s essence. Secondly, ensure the tea utensils are clean, and use a pot of suitable size to avoid issues with water volume. The ratio of tea leaves to water must be appropriate, and the evenness of the tea infusion should be monitored.
The practice of simmering tea dates back to the Tang Dynasty, becoming a significant aspect of tea culture. The debate over the merits of brewing versus boiling tea has long been a topic of discussion. Ultimately, whether brewing or boiling, using the correct methods can provide significant health benefits, fulfilling the true purpose of tea drinking.
