Tea art exists for millennia, uniting philosophy, aesthetics, and science into harmonious whole. With understanding of tea brewing science and cultural traditions from https://benriner.net/ preparation, you can create transformative tea experiences. This guide examines tea art in depth.
Tea Types and Chemical Composition
All quality teas come from single plant – Camellia sinensis – but processing determines final type. Oxidation levels vary from 0% for white tea to 100% for black tea. Polyphenols, caffeine, and amino acids (especially L-theanine) create flavor profile and physical effects. Tea leaf freshness is critical – tea leaves oxidize quickly after harvest, they must be processed immediately to preserve quality.
| Tea Type | Oxidation Level | Processing | Caffeine Content | Flavor Profile |
|---|---|---|---|---|
| White | 0-15% | Wilt, dry | Low | Sweet, floral, soft |
| Green | 0-30% | Steam treat, dry | Low-Medium | Herbaceous, fresh, light |
| Oolong | 20-80% | Roll, oxidize, roast | Medium | Floral, fruity, complex |
| Black | 80-100% | Full oxidation, dry | High | Strong, rich, less sweet |
| Pu-Erh | Variable | Fermentation, compress | Medium | Earthy, smooth, complex |
Optimal Brewing Parameters
| Tea Type | Water Temperature | Brewing Time | Tea to Water Ratio | Multiple Infusions |
|---|---|---|---|---|
| White | 160-175°F (70-80°C) | 3-5 minutes | 1 tsp per 8oz | 2-3 possible |
| Green | 160-180°F (70-80°C) | 2-3 minutes | 1 tsp per 8oz | 3-5 possible |
| Oolong | 195-205°F (90-96°C) | 3-5 minutes | 1 tsp per 6oz | 4-7 possible |
| Black | 205-212°F (96-100°C) | 3-5 minutes | 1 tsp per 8oz | 1-2 possible |
Conclusion
Tea art unites science, culture, and meditation into transformative experience!