Preparing a cup of tea is like a ritual: there are objects to be used and gestures to be made so that the end result is great. It is no coincidence that in the different tea-producing countries there are as many traditional ways to prepare this beverage, each with its own history and meaning.
This article is precisely dedicated to five frequent mistakes that people make when preparing leaf tea. I will explain why they are made and, more importantly, how to avoid repeating them in the future and with what tools.
Not using the right water for tea
As always, you start with the basics. And don’t hide behind the screen while you’re reading, because I know that maybe until a few minutes ago you thought it was indifferent what kind of water to use for making tea. Don’t worry, we’ll fix that now!
Water is the first ingredient in making a good cup of tea. As I wrote in a previous article devoted precisely to the steps for making tea, you should not use tap water.
The ideal water for tea is mineral water, preferably with these characteristics:
- pH between 6.5 and 7
- Fixed residue less than 50 mg/L
In general, water for tea should be tasteless and odorless, which unfortunately is not the case if very iron-rich or lime-rich water comes out of our tap.
This is why bottled water is an excellent solution, admittedly not always sustainable in the long run. You can always opt for a jug with a filter and, in this way, use water from home. Even in the latter case, it is always a good idea to do some checking and make sure that the basic water is not too hard for making tea.
The risk you run is that the hardness of the water will prevent proper extraction of the tea’s aromas, as well as flavors, which would be strongly affected instead. Because of this, your tea may turn out a bit flat, at worst with an iron or metallic aftertaste, tending toward bitterness.
Boil water for tea
In the common scenario we all have imprinted the image of the kettle whistling: the water for tea, boiling just right, is ready to be used! But it doesn’t really work that way.
Bringing the water to a boil actually damages the tea leaves during infusion. When the water boils, it loses oxygen; thus it becomes difficult for the aromatic compounds to translate into gas and thus be perceived. Again, this results in a flat, tasteless tea, which we often go to “correct” with a little sugar.
Water for tea in bars
I open a small parenthesis related to the world of bars: have you ever tried to order a cup of tea inside a bar? It often happens even in establishments that sign themselves as “tea rooms.” To assess the level of preparation regarding the world of tea and its brewing, you only need to see where the water is taken from.
Within cafes, for convenience and savings, water from the coffee machine boiler is often used, which is brought to temperatures over 100°C several times a day. In this way teas are brewed with water that has already been boiled and is therefore no longer oxygenated as it should be. This is also why the tea that is served inside many cafes comes across as lacking in character, and unfortunately many people associate the drink with lack of flavor because of this: but this is not the case!
When you finish reading this article and go into a bar to have a cup of tea, you will pay attention to this detail and you will be able to understand whether or not the place you are in takes the preparation of this beverage seriously.
The temperature of the water for tea
The water should not boil, but it should have the right temperature for infusing the tea leaves. And these need heat.
The temperature varies according to the type of tea being brewed, so different types of tea (green tea, oolong tea, black tea, white tea, yellow tea and fermented tea) require water at a specific temperature ranging from 60°C to 95°C. It is indicated on each tea package, so to avoid making a mistake you just need to follow what it says.
To measure the temperature correctly you can get an electric kettle with water degree measurement, or resort to a thermometer. The thermometer reaches a maximum of 100°C and is very accurate and practical.
Do not measure the amount of tea leaves
Tea leaves for making a cup should be measured. There is a proportion to be respected, generally for 200 ml of water (which is the capacity of a cup for one person) you measure 2.5 grams of tea leaves.
Again, the quantity is important, because if you use too many tea leaves, the drink you get will be too strong, tending to a bitter taste. In addition, the leaves would not have enough room to open up and infuse properly, hydrating properly. This also affects the flavor and aromas.
Similarly, if there are too few leaves, the extraction will be reduced and the tea you drink will be somewhat drained and lacking in flavor.
Take care: when brewing tea, always pour the leaves first and then pour the hot water over them. This way the infusion will begin fully inside the teapot or cup you are using.
To measure the tea leaves, I recommend getting a digital scale, such as kitchen scales; otherwise you can use a tea measuring spoon, which contains the exact equivalent of 1 gram of tea leaves.
Leaving the tea to steep for too long
I’m sure this has happened to you before, right? Tea infusion times should be controlled, lest you find yourself with an over-extracted and therefore strong-tasting, almost undrinkable tea. A shame, especially if you are brewing a good quality leaf tea.
The leaves left in contact with the hot water continue their extraction; that is why even when the brewing time ends and you are already drinking your first cup of tea, it would be best to remove the leaves, to prevent them from spoiling.
You can also keep them aside and make another brew, so you don’t have to throw them away right away! How’s that for you? To store them you can put them in a small resealable box or a small glass covered with paper, the important thing is to keep them in a dry place and away from odorous foods. I recommend that you make your next infusion within a day.
At this point you know everything you need to know to brew a good cup of tea without fear of making a mistake.
Ah, you don’t!
Choose low-quality tea
This is perhaps the most basic thing, but it is necessary to always know what tea you are drinking and at least have an idea of its quality.
If we buy bagged tea, we will most likely be infusing fragments, scraps of tea leaves. Thus, during infusion, with the action of the hot water, substances that contribute to a bitter tea, such as polyphenols and caffeine, will be released first.
In addition to this, the use of very poor quality leaves contributes to a flat taste. That’s why we add sugar, right?
We can also find the same lack of flavor in leaf tea if the one we buy is particularly old.
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How to recognize good quality tea
To avoid finding yourself drinking an unpleasant tea, there are a few ways you can take to recognize the quality of the leaves in front of you.
In each case, turn to your trusted tea retailer, who will be able to give you all the information. Next, pay attention to the appearance of the tea; the leaves should not give off an unpleasant smell and their color should be bright. For example, if we buy a Japanese Sencha green tea and notice that its leaves do not have a nice bright emerald green color, it may be a somewhat dated tea.
Also note whether the leaves are whole or fragmented. This, too, will help you predict the flavor of your tea: whole leaves during infusion release a more structured flavor and aromatic complexity; fragmented tea, as in the case of bagged tea, will release flatness and bitterness.
Tea leaves should not have any traces of moisture, so it is important to make sure they are stored in jars at your local tea store away from direct light and heat sources, as well as damp areas.
I hope this article has been helpful to you; if you have any questions or concerns about leaf tea preparation, write to me at [email protected] and I will be very happy to answer them.
You can also download my guide dedicated to the proper preparation of leaf tea, with a few more insights that I am sure will come in very handy.
If you want to try your hand at it and finally learn how to make yourself a good cup of tea, I recommend the Un Tè Come si Deve kit, the box complete with accessories and leaf tea just for those who can’t take any more bitter or, even worse, tasteless tea!