High-temperature brewing resistance: the key technical element of brewing high-quality tea

In the art of tea, High Temperature Resistance refers to the technical element of brewing tea leaves using higher temperature water and enabling the tea leaves to withstand multiple brews. This concept is particularly applicable to high quality teas that are capable of releasing deep flavors and aromas. In this article, we will look at the application of HTT in the brewing of different tea types and how it affects the flavor and quality of the tea.

Principle of High Temperature Foam Resistance

The key to high-temperature brewing is the use of high-temperature water to activate the chemical components of the tea, including aroma substances, polyphenols, and amino acids. High-temperature water is more effective in extracting the inner substances of the tea leaves, resulting in a richer and longer lasting flavor experience. At the same time, brewing resistance indicates that the tea is of high quality and retains its flavor after several brews.

Tea types suitable for high-temperature brewing

Not all teas are suitable for high temperature resistant steeping. Below are a few types of teas that are suitable for high-temperature-resistant steeping techniques:

• Pu'er tea from the Pu'er region of Yunnan: Especially for aged Pu-erh, its complex flavor and depth can be better demonstrated through high-temperature resistance to soaking.
• Oolong tea: such as Tieguanyin and Dahongpao, these teas are usually highly resistant to steeping and are able to release rich aromas and flavors at high temperatures.
• black tea: Certain high-quality black teas, such as Zhengshan Xiaojiao, can also display their unique sweetness and aroma when brewed at high temperatures.
• black tea: Besides Puerh tea, other types of black tea, such as Anhua black tea, are also suitable for high-temperature resistant brewing.

High Temperature Resistant Brewing Tips

To make the most of the high-temperature resistant brewing technique, here are some tips when brewing:

1. Water temperature control: It is common to use near-boiling water (95°C-100°C) for teas that are suitable for high-temperature brewing.
2. Tea brewing time: The time for the first brew can be slightly shorter, and as the number of brews increases, the brewing time is gradually extended.
3. Tea Set Selection: The use of well-insulated tea utensils, such as purple clay pots, can help maintain the temperature of the water and better extract the tea components.
4. Tea dosage: Increase the amount of tea leaves appropriately to adapt to the brewing of high temperature water to ensure the concentration of tea soup.

Effect of high temperature resistance on tea quality

High temperature brewing resistance not only enhances the flavor of the tea, but also reflects the quality of the tea to a certain extent:

• fragrance: High temperatures can stimulate the deeper aroma of the tea leaves, making the tea soup more fragrant.
• flavor: After several brews, the tea's sweet, mellow and other flavor characteristics are fully revealed.
• color: The color of tea broth is usually brighter and longer lasting when high-quality teas are steeped at high temperatures.
• foam resistance: Tea's brewing resistance is an important indicator of its quality. Tea with good brewing resistance can still maintain good flavor after many brews.

High-temperature steeping is a brewing technique that enhances the flavor and quality of tea, especially for those high-quality teas that can withstand high temperatures. Mastering the technique of high-temperature steeping will allow you to enjoy a richer and deeper flavor experience when tasting tea.