Tea water separation a strange but useful term
- Written by En Jie Rudd
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It is almost impossible to talk about a tea without water, from cultivation to the final stage of tea brewing.
The ‘tea water separation’ discussed here is however a different but meaningful concept.
The very reason that teas are delightful to sensors is because of the effects of their internal substances. The correct brewing methods maximise the extraction of these substances and their optimal concentration in the tea brew.
‘Tea water separation’ is a term used to describe the breakdown of this process. The impression is the ‘incomparability of the tea and water’.
Following are some of the causes to ‘tea water separation’ of Pu-erh teas:
Processing issues:
Tea leaves harvested during the raining season, Chinese term ‘水味’ (water taste)- Short of rubbing during the processing. These causes the insufficient release of the internal substances for tea brew.
- Not steamed and compressed thoroughly during the processing. The ‘tea water separation’ phenomenon is especially prominent when new/young for these teas.
Brewing method issues:
- Pu-erh tea requires 100-degree temperature hot water to brew the tea. The tea can taste ‘watery’ if the water temperature is not high enough.
- Insufficient ‘tea waking (醒茶)’ time. It takes normally 5-10 seconds for the tea leaves to be separated from each other when brewing compressed tea. A rush to serve the tea can cause the brew to taste ‘tea water separation’.
- Inadequate serving intervals can cause the tea internal substances to dissolve in the brews unevenly.
- Too many infusions from one serve of the tea leaves.
En Jie Rudd
The founder and owner of Valley Green Tea
I grew up in the Fu-Jian Province – the tea country of China. Tea drinking has been part of our daily life for as long as I can remember.
While I was working as a public health researcher a few years ago, I read many research reports conducted over the last 30 years about the health benefits of green tea in fighting certain life style related challenges such as cancer, obesity, cardio-vascular and inflammatory diseases etc.
From my research, I realised there is a significant gap between what people consume (i.e. commercial tea bags) for assumed health benefits and the actual benefits that have been enjoyed by the Chinese for a long history from the premium loose leaf teas.
As well as being potentially beneficial to health, the premium loose teas (green tea being the biggest group) are most enjoyable beverages with a fascinating history, colourful culture and holistically dynamic in every aspect.
It is my passion to share, not only the products, but also the whole culture dynamics around the premium teas with the tea enthusiasts, here in Australia and around the world.
Valley Green Tea currently supplis a diverse range of premium loose teas to the tea drinking community that suit all tastes and all cultures and to pass on a deep understanding of the history and benefits of this wonder beverage.
Website: https://www.valleygreentea.com.au
