Healthy living master discusses health preservation

Author: Mei Chen
Publisher:
Publish Date: 2006-06-01
Features:
Mei Chen: Who first thought of combining flowers and tea leaves to make tea?
Chen Zongmao: Legend has it that it was created by a Beijing tea merchant long ago, and there's a touching story behind it. It is said that this tea merchant went south one year to collect tea and encountered a destitute girl in an inn. The girl's father had unfortunately passed away, and without money for burial, the body lay in the house for many days. The tea merchant, upon hearing this, felt deeply sympathetic and immediately generously helped her, not only burying her father but also leaving some silver to help her through the tough times. A few years later, the tea merchant returned to the same inn and learned that the girl he had helped was no longer alive. The innkeeper then handed over a small packet of tea left by the girl. The tea merchant, seeing the object, was overcome with emotion. Upon returning home, he brewed the tea and, to his surprise, as soon as he lifted the lid, a fragrant aroma filled the air. Then, he saw a graceful girl holding jasmine flowers, smiling at him with sparkling eyes. He thought he had seen things but, upon brewing it again, it was the same. The tea merchant was puzzled: "Why was she holding jasmine flowers?" After deep contemplation, he suddenly realized: "This is the tea fairy telling me that jasmine flowers can be used in tea!" The next year, he added jasmine flowers to the tea, creating the beloved jasmine tea.
Mei Chen: Since scented tea is made by brewing green tea with flowers, why is scented tea much cheaper than green tea?
Chen Zongmao: Generally, the green tea used to make scented tea is not of the highest quality—it is usually summer or autumn tea. From a quality perspective, summer and autumn teas are inferior to spring tea, so their prices are lower. Additionally, their nutritional content is slightly less. (Mei: Isn't the content of polyphenols higher in summer tea?) Not exactly. The nutritional components of tea are not just polyphenols but a combination of many factors. Spring tea, having been nurtured through winter, has higher and richer levels of amino acids, vitamins, and polyphenols. In contrast, during summer and autumn, due to higher temperatures, many of its nutrients decrease compared to spring tea.
Mei Chen: What makes good tea?
Chen Zongmao: It's subjective—what one person considers good, another may not. Different types of tea have different flavors. For example, green tea is refreshing, black tea is mellow, oolong tea is rich, scented tea is fragrant, each with its own unique charm. The key is to judge based on color, aroma, taste, and form.
Mei Chen: What temperature should the water be for brewing tea?
Chen Zongmao: The water temperature varies depending on the type of tea. For very tender tea, the water should be cooler to avoid scalding the leaves, which would affect the taste. For slightly older tea, the water should be hotter. (Mei: Does the temperature of the water greatly affect the composition of the extracts?) Not too much. Generally, what should be extracted is extracted. For green tea, it is not advisable to use boiling water because high temperatures can scald the buds, reducing the tea's fragrance and freshness. Moreover, excessive heat can cause the rapid extraction of caffeine and polyphenols, making the tea bitter and astringent. It is generally better to use water around 80°C. For coarse and older teas like oolong and Pu-erh, which are used in larger quantities, boiling water is recommended. This ensures the tea is fully steeped. Additionally, before brewing, the teaware should be rinsed with boiling water, and after brewing, it is best to rinse the pot again with hot water to retain heat. Scented tea and black tea are best brewed with water between 90°C and 95°C. (Mei: Does the water temperature for brewing tea refer to the temperature after the water has cooled down?) Of course. Boiling water also has its nuances. "Old" water (overheated) and "young" water (underheated) both affect the taste of the tea. "Old" water refers to water that has been boiled for too long, while "young" water is the opposite. Ancients the "three boils" when brewing tea: When the water begins to bubble with tiny fish eyes and makes a slight sound, it is the first boil; when the bubbles form a chain, it is the second boil; and when the water boils violently in the pot, it is the third boil. Ancients emphasized using high heat to boil water quickly, avoiding slow, gentle boiling.
Mei Chen: What is the ideal ratio of water to tea?
Chen Zongmao: The standard tea-to-water ratio is: high-end and famous teas, 50:1; ordinary black, green, and scented teas, 75:1; oolong tea, 25:1. Generally, 3–5 grams of tea is appropriate.
Mei Chen: How should brewing time be controlled?
Chen Zongmao: The standard time is about three to five minutes, when the taste and nutritional content are just right. Different teas have different requirements. For example, oolong tea requires a longer brewing time, while high-quality green teas like Longjing do not need the full five minutes. For Longjing, cover the pot with the lid for a moment, then open it after half a minute, otherwise the leaves will be stewed. If the brewing time is too short, the tea will be weak and lack flavor and nutrients. If it is too long, the tea may become bitter. Additionally, excessive oxidation will darken the color, losing its fresh, vibrant green and pleasing appearance. (Mei: Does brewing for too long extract harmful substances?) Not really. However, it is not very hygienic. For green tea, if you drink it immediately after brewing, its fragrance and color are excellent.