While quality tea is essential in brewing a good cup of Wuyi tea, it is not sufficient to deliver a sample of an excellent one. Here are some handy tricks that can deliver a better, sometimes surprising end result in flavour. So, allow us to share with you on some tips and tricks that are contributing to a good cup of tea.
Quality and varietal of tea
There are hundreds of varietals to rock tea alone and the taste of each cultivar varies according to the soil conditions, season, more importantly the skill of each tea masters. Here in CAMELLIA茗岩, we tried our best to illustrate flavours of each varietal as representative as possible though sometimes it is certain out of the way to hold true to the exact taste, therefore we strongly encourage you to upload your reviews or send us your version of flavour composition!
Our tastebuds inevitably do not always tell us the same story, but quality does and it is ensured here. Besides enjoyment, we are able to quantify this enjoyment in an economic manner as one of the beautys in high quality loose leaf tea is the opportunity for up to multiple re-infusions. Rock teas lend themselves best up to 7 infusions. However, Lapsang Souchong, in particular red tea, is less suited to multiple infusions, still comfortably provides 3 perfect brews..
TIP: Good quality teas are harvested only once a year and should be preserved as close to its initial condition as possible. Delicate teas are prone to be altered by its enemies namely light, moisture and odours. To maintain the freshness and aroma of a quality tea, we recommend storing in a cool, well ventilated environment, in an opaque and air-tight container. Glass, plastic and paper containers are not recommended.
Water quality - almost as important as the quality of tea
Water makes or breaks a batch of great tea leaves and is the other essential ingredient in tea. The colour and aroma of the brew depends on the type of water used. As recorded in The Classic of Tea, Lu Yu recommended using the same water that nourished the plant while it was growing. It comes to show that best suited are that of mineral or spring water, as importing water from the mountain of Wu-Yi will be of a costly dream to many. Still, if you want to make the best cup, you have to give it ample attention.
What is truly important will be pure, odourless, colourless with mildly acidic (less than pH7), soft (not exceeding limit of 8°F) and with minimal mineral content (dry residue < 50mg/l). This can be achieved through using a jug-softener and filer; or plumb-in a system to soften hard and chemically treated water in Singapore. The elimination of additives like chlorine will therefore deliver a better flavour. However, we do not recommend distilled or excessively de-mineralised water because that will result in flat and lifeless infusion.
However, our take is taste depends on personal preference. As a round up, mineral heavy waters will brew faster, and chlorine leaves a strong taste when boiled. At a minimum, treat your tap water by putting it through a chlorine filter, or letting it sit for a few hours so the chlorine can evaporate. Try them and let us know which is your favourite water to go with our rock tea!
TIP: For the best flavour, use the right temperature water for the type of tea you are making. Unlike green tea, the richness, complex and fruity tannins in rock tea require water temperature just below boiling (90-95°C) in order to soften and excite the extraction. If your kettle does not come with a thermometer, boil it until you see medium sized bubbles rising from the bottom of the pot. This will There is a saying from the Bohea, good teas are not afraid of burns.
Voila! Try these tips on your next cup of Wuyi Rock Tea!
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