In daily life, it is common to see people adding a small amount of tea leaves and repeatedly brewing them, with one pot of tea lasting the entire day. However, the number of times tea leaves can be re-brewed is quite particular and should not be excessive.
Tea Re-brewing: Nutrient Extraction and Limitations
Nutrient Extraction During Brewing
Tea leaves generally should not be re-brewed excessively. According to experts, the extraction rates of various effective components in tea differ, and these nutrients are released at different rates during brewing.
First Brew:
Amino Acids and Vitamin C: These components are the most easily extracted and typically dissolve in the tea during the first brew.
First and Second Brews:
Caffeine, Polyphenols, and Soluble Sugars: These compounds are mostly released during the first two brews. They contribute significantly to the flavor, aroma, and health benefits of the tea.
Decline in Nutrient Extraction
As tea is re-brewed more times, the extraction rate of these soluble nutrients decreases significantly. The more times tea is brewed, the fewer beneficial compounds are left to dissolve into the tea, leading to a weaker and less nutritious beverage.
Re-brewing Guidelines for the Six Major Types of Tea
White Tea
General Re-brews:
- New White Tea: Generally can be brewed up to 7 times.
- Aged White Tea: Can be brewed 10 or more times.
Brewing: White tea improves with age, becoming more aromatic.Use a white porcelain gaiwan or a glass cup. Brew with water at 100°C. For new white tea and Silver Needle, the brewing times are relatively lower.
Yellow Tea
General Re-brews:About 3 times.
Brewing:Use water at 85-90°C. Avoid too high temperatures to prevent cooking the leaves. Use a glass cup, filling it one-fourth with tea leaves. Brew for 30 seconds for the first infusion, 60 seconds for the second, and about 2 minutes for the third.
Pu-erh Tea
General Re-brews: About 10 times.
Brewing: Use a Yixing teapot or a gaiwan. Brew with water at 100°C. For high-quality dark tea, no need to rinse the leaves. If boiling the tea, it can be brewed about 3 times.
Black Tea
General Re-brews: 5-7 times.
Brewing:Use freshly boiled water (100°C). Brew for 5-10 seconds for the first infusion. High-grade Gongfu black tea can be brewed 5-7 times, while broken black tea can be brewed 1-2 times.
Oolong Tea
General Re-brews: About 7 times.
Brewing:Use boiling water (100°C). Oolong tea requires a larger amount of tea leaves, filling half or more of the gaiwan. Use a gaiwan or a Yixing teapot. The first infusion should be discarded to "wake up" the tea. The brewing times start short and increase gradually, with the first infusion around 20 seconds.
Green Tea
General Re-brews: About 3 times.
Brewing:Use water at 80-85°C. The tea-to-water ratio should be 1:50. Brew for 2-3 minutes. This results in a clear, green tea soup. Green tea should not be steeped for long periods and is generally best consumed within 3 brews.
End
Adhering to these re-brewing guidelines ensures that each type of tea is enjoyed at its best quality, flavor, and health benefits. Over-brewing can diminish the taste and reduce the beneficial compounds in the tea, so it is essential to follow the recommended number of infusions for each type.
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