🌿 The Earliest Tea Brewing Methods in China
The earliest tea brewing methods in China are recorded in the ancient text "Guang Ya" (广雅). According to this text:
“To brew tea for drinking, first roast the tea leaves until they turn red, grind them into powder, place the powder in a porcelain vessel, pour hot water over it, then add green onions, ginger, and orange peel as flavoring.”
This description highlights that even in ancient times, people experimented with tea brewing methods. The practice of brewing tea with boiling water and enhancing the flavor with condiments like onions, ginger, and orange peel was already widespread. This early approach laid the foundation for the diverse tea brewing methods that we see today.
📜 Brewing Techniques from "The Classic of Tea" (茶经)
The most influential guide to tea preparation is "The Classic of Tea" (茶经), written by the tea master Lu Yu (陆羽). Lu Yu emphasized the art of boiling tea and introduced a methodical process for ensuring the best taste and aroma.
One of his key insights was the concept of "Mo Bo" (沫饽) — the delicate frothy layer that forms on the surface of the tea during boiling. Lu Yu stressed that this froth was the “essence of the tea soup”, and ensuring its even distribution in each bowl was crucial. If the froth was unevenly divided among the cups, the flavor of each cup would differ, which was seen as a mistake in tea preparation.
Lu Yu placed great importance on both the fragrance (香) and taste (味) of tea. He argued that tea appreciation required more than just visual inspection of dry leaves. Instead, the true quality of tea could only be assessed through a sensory experience involving tasting the tea soup and smelling its aroma. As Lu Yu famously stated:
"You cannot judge tea quality by sight alone; you must taste it and smell its fragrance."
This philosophy still guides modern tea appreciation and evaluation techniques.
🍵 Modern Tea Tasting Techniques: The "3-3-3 Formula"
In modern tea appreciation, the sensory experience has evolved into a structured process. One popular method for professional tea tasters and tea enthusiasts alike is the “3-3-3 Formula”. This method helps tea drinkers appreciate the full spectrum of a tea’s characteristics by focusing on three key sensory categories:
🔍 1. Three Looks (三看)
Look at the Dry Tea: Observe the shape, size, and color of the dry tea leaves. Are they tight or loose? Twisted or straight?
Look at the Tea Soup (汤色): Observe the color and clarity of the brewed tea. Is it bright, clear, and vibrant?
Look at the Leaf Base (叶底): After brewing, examine the leaves at the bottom of the teapot or gaiwan. Are they tender, complete, and evenly colored?
Tip: High-quality Wuyi Rock Tea (Yancha) often has thick, glossy, and tightly twisted dry leaves. After brewing, the leaves should be soft, flexible, and display a vibrant reddish-green hue.
👃 2. Three Smells (三闻)
Smell the Dry Leaf Aroma (干香): Before brewing, take a moment to smell the fragrance of the dry tea leaves.
Smell the Gaiwan Lid Aroma (盖香): During brewing, smell the inside of the lid of the gaiwan. The trapped steam reveals the tea's hidden fragrance.
Smell the Cup Base Aroma (杯底香): After finishing a cup of tea, smell the bottom of the cup. This lingering scent is often the most revealing aspect of a tea’s fragrance.
Tip: When evaluating Da Hong Pao (大红袍), expect an aroma of orchids, roasted nuts, and a hint of charcoal. The fragrance on the gaiwan lid should be sweet and long-lasting, while the cup base often reveals the deeper, more lasting aromas.
👅 3. Three Tastes (三品)
Taste the Roast (火功): Evaluate the roasting level of the tea. Is it light, medium, or heavy? This greatly influences the taste and aroma.
Taste the Flavor (滋味): Experience the overall taste — is it smooth, sweet, or astringent? Is there a lasting “hui gan” (回甘) — a pleasant aftertaste of sweetness?
Taste the “Yan Yun” (岩韵): “Yan Yun” is a term specific to Wuyi Rock Tea (Yancha) that refers to the "rocky charm" or minerality found in the flavor. This unique sensation reflects the terroir of Wuyishan’s rocky cliffs.
Tip: High-quality Wuyi Rock Tea, like WuYi Star's Da Hong Pao, will have a perfect balance of roast, flavor, and “Yan Yun”. A great Da Hong Pao will leave a strong and lasting hui gan (sweet aftertaste) and an unmistakable "rocky charm" that lingers on the palate.
