• by vinux

Some tea friends have this question: why is the aroma of tea brewed in a covered cup obviously richer, while purple clay teapots are more astringent? In this section, let’s find out why the taste of drinking tea with a covered cup and brewing it in a purple clay teapot are different.

Taking Danzong as an example, it is a type of flavored tea. Even though we often say that traditional charcoal-fired oolong tea has a slightly strong taste compared to Danzong, they are both semi-fermented oolong teas. However, Danzong is still more flavorful. The ‘flavorful’ here refers to the strong flavor of the tea and its rich and delicate aroma, making it stronger and more intense.

I once discussed this issue with a purple clay teapot player. His opinion was that using various kinds of purple clay teapots to steep Wulong tea was not as good as steeping it in a bowl. It’s not just his opinion, many people who like to drink Wulong should have compared the two.

The picture below shows two cups of tea with the same teapot capacity, number of grams of tea, and steeping time. When put side by side, it is clear that the tea brewed in a purple sand teapot has a slightly darker color, indicating a stronger flavor than in the covered bowl.

The influence of tea leaves’ craftsmanship and quality: Craftsmanship and quality of tea leaves greatly affect the flavor, aroma, color and overall taste of the tea. High-grade teas are often made with more experienced hands and more carefully selected leaves. The production process of high-grade tea requires great attention to detail and a mastery of traditional methods. When handled by skilled craftsmen, the leaves undergo a series of intricate processes before they are ready for brewing. These processes can have a significant impact on the quality, taste, and aroma of the finished product.

Lightly roasted tea, also known as the common fragrant single bush, has a strong aroma and relatively intense taste. The heat retention of the purple sand pot is strong. If the tea water is not controlled well, it will suffocate the tea. Even if it is soaked in a lid bowl for the same time, the taste of purple sand pot brewed will still be slightly heavier, and the tea water will also be thicker. If the taste of lightly roasted tea is heavy, it will have a slight bitterness and poor quality will also have astringency, making your tongue numb when drinking. As for steeping with lid bowl, its control over tea water is relatively flexible, and its speed is faster than that of purple sand pot. For mid- to high-level quality teas, even if the soaking time is slightly longer, there will be no bitterness or astringency; at most, it’s just stronger. When drinking it down, it feels like white wine–stimulating on entry but with pleasant sweetness lingering afterwards.

The strong aroma of single bush, due to the high firing, has a mellower fragrance and taste than the mellow one, not so fierce. Brewing with purple sand pot can increase the mellowness and fullness of the tea soup, but the soaking time must also be controlled. If it is over-soaked, it will be astringent and slightly bitter.

Brewing Method’s Impact: Brewing methods have an effect on the flavor of coffee, which includes the strength of the taste, the aroma, and acidity. Different brewing techniques extract different components from the coffee bean and create unique flavors.

Making tea can be very flexible – you can choose the amount of tea leaves according to your own taste. If you prefer a light flavor, then use less; if you like it strong, then you can use more. The most important thing is to control the steeping time. Usually, when you make the first infusion, try tasting it first. If it is too strong, the next infusion should be faster.

After washing the tea leaves, they are not fully opened yet. At this time, the first infusion should be slightly longer than the normal infusion time so that the leaves can open. It is often seen on the Internet that people are taught to have a short first infusion, which is not scientific. The subsequent infusions can follow the normal infusion time. Of course, these assumptions are based on the nature of tea; some teas are strong and should not be soaked for too long; some teas are not strong enough and require longer soaking to bring out the flavor of tea. In general, if you really like to use a purple sand pot to make Dan Cong, it is recommended to reduce the amount of tea used. Covering the bowl with a lid is quite suitable for brewing tea leaves as it will bring out their original flavor clearly. The purple sand pot will make the soup taste mellow, but don’t forget to rinse each infusion!

Some people still use ZhuNi teapot to brew single sprout tea, according to a comparison, the conclusion is that ZhuNi teapot > covered bowl > purple sand pot.

Not only for single bush tea, the same applies to rock tea. Personally, I think the lightly roasted teas should be brewed in a covered cup for its fragrant aroma and refreshing taste. For the highly roasted tea, it can be brewed in a purple-clay teapot to make its flavor even more mellow.