The Art of Water Pouring in Tea Brewing: Techniques and Effects

“Same tea, different brewers, hundred flavours.” This phrase underscores how tea brewing operates: the same tea leaves can taste vastly different depending on the brewer’s method. During a recent visit with Zhang Xue’er, a National First-Class Tea Art Specialist and President of the Fujian Tea Art Association, we discovered how subtle alterations in the manner of pouring water can alter the flavour of the tea.

Understanding the Importance of Water Pouring

The manner in which water interacts with tea leaves is a vital factor in the overall brewing process, as elements such as height, pressure, and flow rate play a substantial role in determining how effectively compounds like polyphenols and amino acids are extracted from the leaves. For instance, when you pour water from a higher point with a robust and powerful stream, this high pouring technique can agitate the tea leaves. This agitation tends to enhance the aroma of the tea, making it more fragrant and enticing; however, it also carries the risk of introducing bitterness into the flavour profile.

On the other hand, if you choose to pour water from a lower height using a gentle stream, this low pouring method encourages the development of mellow and layered flavours in the tea.

The gentle flow allows the water to interact more delicately with the leaves, extracting the subtler flavours without overwhelming the tea’s natural characteristics.

This practical understanding of water pouring techniques aligns perfectly with the traditional tea saying: “Aroma relies on forceful pouring, while taste depends on gentle dripping.” This encapsulates the delicate balance between the methods used to extract the best qualities from the tea leaves, highlighting the importance of mindful pouring in the brewing process.

Experiment Design

In order to investigate the brewing characteristics of different types of tea, we meticulously prepared a controlled experiment that involved brewing four distinct varieties of tea using gaiwan tea set, which are traditional Chinese tea brewing vessels. This specific method was selected to ensure that we could closely monitor and maintain constant conditions throughout the brewing process, as variations in these conditions could significantly impact the outcome and flavour profiles of the teas being tested.

The four types of tea that were chosen for this experiment are as follows: Wuyi Dahongpao, which is known for its rich and complex flavours; Tanyang Gongfu Black Tea, celebrated for its smoothness and depth; Fuding White Peony, a delicate and fragrant white tea; and Bingdao Raw Pu’er, a unique fermented tea that offers a variety of tasting notes depending on its age and preparation.

Each of these teas presents different characteristics and qualities, which will allow for a comprehensive evaluation of their responses to the different pouring techniques employed during brewing.

• The variables we manipulated during the brewing process included the height from which the water was poured—specifically employing both high and low pouring techniques—as well as the thickness of the water streams, which could be classified as either thick or thin. These variables were chosen to assess how the dynamics of water flow affect the extraction of flavours and aromas from the tea leaves.

In terms of maintaining consistency throughout the experiment, we adhered to a strict set of parameters: we utilised water heated to a precise temperature of 100 degrees Celsius, measured out 8.35 grams of tea for each brew, and employed a single-side pouring method, known in Chinese as 定点注水, to ensure uniformity in our brewing technique.

This attention to detail was essential in ensuring that any observed differences in flavour or aroma could be attributed solely to the variables we were manipulating, allowing for an accurate analysis of our results.

1. Wuyi Dahongpao (Oolong)

When using a high pouring technique combined with a thick stream, the resulting liquor showcases a vivid orange-yellow hue that captivates the senses with its intense floral-rock aroma. The reason for this striking fragrance is that the rapid expansion of the tea leaves allows for the release of volatile compounds that are responsible for this robust scent. In contrast, using a low pouring method with a thin stream produces a darker-coloured tea that offers a smoother texture and a lingering sweetness on the palate. In summary, employing a high pouring technique with thick streams is the optimal approach for highlighting Dahongpao’s unique “water-seeking fragrance,” or 重水求香, truly bringing its characteristics to life.

2.Tanyang Gongfu Black Tea

When the high pouring technique is employed with a thin stream for Tanyang Gongfu Black Tea, it results in a golden-amber liquid that exhibits persistent honey-floral notes, creating a delightful drinking experience. This method proves advantageous because it successfully balances the briskness and complexity of the tea, permitting each sip to be flavourful and refreshing. Conversely, when using a low pouring method with a thick stream, the tea takes on a lighter colour and offers a subtle maltiness that may appeal to different tastes. Overall, it can be concluded that employing a high pouring technique enhances the signature, heady aroma of this black tea, ensuring that the drinker enjoys the full depth of its flavour profile.

3. Fuding White Peony

Using a high pouring method with a thin stream for Fuding White Peony results in a pale yellow liquid that is characterised by its fresh orchid scent.

It is crucial to handle this delicate tea gently, as this preservation of the delicate 嫩芽 (young shoots) contributes significantly to the overall flavour and fragrance. On the other hand, a low pouring method combined with a thin stream produces a creamy texture and a honeyed sweetness that can also be very enjoyable. However, caution is advised during preparation, as over-agitation of the leaves may lead to unwanted astringency, detracting from the otherwise delightful drinking experience.

4. Bingdao Raw Pu’er

By utilising a low pouring technique with a thin stream for Bingdao Raw Pu’er, one can achieve a deep golden liquor that is known for its legendary “rock sugar aftertaste,” or 冰糖韵. This method of slow extraction serves to soften the robust and distinctive character of the Yunnan 大叶种 (large-leaf) tea leaves, resulting in a smoother and more nuanced flavour profile that enhances the overall enjoyment of the tea.

The careful preparation allows for the unique qualities of this tea to come to the fore, making it a remarkable choice for those seeking a rich and satisfying tea experience.

Key Takeaways

When it comes to brewing tea, different types require specific techniques to enhance their unique qualities. For Oolong tea, the ideal method is to pour the water from a high distance whilst allowing a thick stream. This technique is essential because it maximises the fragrance, bringing forth the tea’s aromatic profile effectively.

For Black Tea, the recommended approach is to pour the water from a high distance as well, but in a thin stream. This method helps to achieve a balance between the aroma and the body of the tea, ensuring a harmonious flavour experience.

In the case of White Tea, it is best to use a low pouring technique with a thin stream. This gentle approach is crucial as it helps to preserve the delicate sweetness of the tea, allowing its subtle flavours to shine through without being overpowered.

Finally, when preparing Raw Pu’er, the ideal pouring method is also low and thin.

This technique is crucial because it unlocks the complex, smooth flavours of the tea, permitting the drinker to completely appreciate its depth and richness. Each type of tea has its own best practice, and adhering to these guidelines can significantly improve the overall tea experience.

Final Thoughts

In conclusion, whilst the results of our experiments provide valuable insights and suggestions regarding the tea brewing process, it’s critical to remember that brewing tea is ultimately a very personal experience. Each person has their own unique preferences, and the most effective technique is one that truly aligns with your individual taste and style. As Xue’er wisely advises, “Let the tea speak to you—adjust based on its response.” This means that you should pay attention to how the tea behaves during the brewing process and make any necessary adjustments to ensure it suits your specific tastes and preferences.