Good Brew- Good Taste and Good Health

The preparation of a cup of tea is crucial to deriving the best quality of the tea used. Important elements are, quality of the tea and water and the brewing technique. Tea may be selected according to individual preference. To the discerning consumer, the method of harvesting the green leaf and the processing of it would be important considerations.

Hand-plucking of leaf ensures the selection of the most tender leaf and Orthodox Processing ensures the retention and enhancing of the inherent natural characteristics of the tea. Orthodox processing also externalizes the subtle variations that exist between different regions and, even, between different factories in the same region, providing the customer with a wide spectrum of choice.

Water for the brew should be colourless and odourless, soft (pH 6-8, close to neutral, containing 10-120 mg/L of calcium and magnesium), with a brewing time of 3-5 minutes after being brought to the boil. Re-boiled water should not be used and 2.5 g - or a spoonful - used for a single cup.

Though correct brewing and attention to detail is important to produce a good cup of tea, many tea drinkers, as well as those in the hospitality industry, do not appreciate the importance of correct brewing. Often, incorrect brewing technique, resulting in the reduced extraction of beneficial components, including flavonoids, results in a poor cup of tea despite using quality tea leaf, leading to both, loss of taste and health benefits. Essential elements for a good cup of tea are;

• Good quality tea leaf. • Good quality water. • Correct brewing technique.

Quality of Tea

The availability of a wide spectrum of tea types enables the consumer to select according to individual preference, from a multiplicity of choices, suitable for different times of the day, or for different occasions. For example, preference may be for a stronger brew in the morning, and for a milder brew with delicate aroma for the evening.

The hand-plucking and orthodox processing, primarily employed in Sri Lanka, and the multiplicity of sub-regions, each with variations in tea cultivar type, climate, weather patterns and styles of manufacture, results in different types of tea with subtle differences in taste, aroma, appearance of leaf and liquor, and liquoring characteristics giving a wider choice for the discerning consumer (see chapter 2 for details of different types of tea).

Storage of Tea

As Tea is hygroscopic, readily absorbing moisture, as well as odours and fragrances, after opening, tea should be placed in an air-tight container and stored in a cool dry place, protected against heat, light and odours.

Consumers should be mindful of packaging quality when purchasing tea, as the packaging material should meet the necessary protection conditions, preferably through triple lamination. At processing centre level the moisture content of tea is around 3% - 4%. As prolonged storage in bulk form and operations such as blending in the open, could result in increasing moisture levels and the consequent deterioration of tea, produce packed at origin generally reaches the customer without any deterioration.

Quality of Water

Primary requirements for water is that it should not contain any matter dissolved or suspended which could affect the taste. Obviously the water should be safe for drinking purposes without any toxic material or pathogenic micro-organisms1 . Colourless and clear or transparent water without any suspended particles or odour generally indicate suitability.

Water pH

pH indicates the acidity or alkalinity of water. Water with pH closer to neutral (pH = 7) is ideal for preparation of tea. However, pH range of 6 to 8 would be suitable for brewing tea. High pH or

alkaline water tends to darken the colour of the brew while low pH or acidic water would make the colour lighter.

Chlorinated Water

As Chlorinated tap water could affect the taste of tea, ideally, it should not be used for the preparation of tea.

Hardness of water

Hardness of water indicates the amount of dissolved calcium and magnesium in water and excessive amounts will affect the taste and appearance of the brew, even to the extent of depositing a layer of “scum” on the surface of the brew. Water is categorized according to the amount of calcium and magnesium in the following manner. Soft water contains less than 0 - 60 mg/L, Moderately soft water: 60 - 120 mg/L, Hard water: 120 - 180 mg/L, Extremely hard water: More than 180 mg/L.

Whilst hard water, containing more than 120 mg/L of calcium and magnesium, is unsuitable for preparation of tea, water without these two elements will also not give the real taste of tea. Therefore, soft water with 10 - 120 mg/L of calcium and magnesium is more suitable for preparation of tea.

Total dissolved solids (TDS) indicate the dissolved matter in water including calcium and magnesium. Water with 50 - 150 mg/L TDS is suitable for brewing tea.

Dissolved Air in Water

Dissolved air in water also contributes to the taste. When water boils, dissolved air escapes as bubbles. Therefore, over-boiling of water will adversely affect the taste of tea. Fresh water just brought to boil is ideal for brewing whilst using once boiled water would result in further reduction of dissolved air, making it unsuitable. Therefore, it is important to use fresh water each time a cup of tea is prepared.

Brewing of Tea

To make a good cup of black tea approximately 2.5 g (a spoonful of tea) should be used per cup (approximately 220 ml). Tea should be placed in a pre-heated tea pot (tea pot could be pre-heated by swirling warm water) and freshly boiled water immediately added to the pot, so that the water temperature is between 95- 100 degrees C. Three to Five minutes, depending on tea particle size, is required to extract all the components which contribute to taste. Larger particles require around five minutes. Shorter brewing times result in inferior tea.

For Brewing of Green Tea, lower water temperature (70 - 80°C) and shorter brewing durations (2-3 minutes), are adequate. For speciality tea the manufacturer’s recommendations should be followed to obtain the best cup.

Stirring

Stirring enhances the extraction process. Therefore, with black tea, stirring immediately after pouring the boiling water, then stirring after brewing for one minute and, finally, stirring before serving, results in enhanced extraction and a better cup of tea.

• To prepare a good cup of tea, choosing a quality tea is important. When choosing black tea, obtaining a hand plucked, orthodox processed tea, packed at origin, would ensure high quality. • Colourless and odourless soft water (hardness 10 - 120 mg/L) with pH 6 to 8 is ideal for brewing tea. • Fresh water should be just brought to boil and immediately poured (approximately 220 ml) over 2.5 g of black tea in a pot. Three to five minutes should be allowed for brewing with intermittent stirring. • With green tea brewing, boiled water cooled to 70 - 80°C for 2-3 minutes, would result in a good cup.

Preparation of a good cup of tea is essential for the enjoyment of drinking tea. Correct brewing ensures that all the components which contribute to the real taste of the tea, are extracted in to the cup. Therefore, a good brew ensures both good taste and good health.

REFERENCES

1. Guidelines for drinking water quality, World Health organization, available at www.who.int/water_sanitation_health/dwq/ gdwq0506.pdf, accessed on 6th December 2016.