Brewing tea

The quality of brewed tea and coffee is highly influenced by the water used to make them. Very hard water can slow flavor extraction, whereas soft water overextracts flavor and tends to have a salty flavor. Distilled water makes flat brews. The ideal water has moderate mineral content and a neutral pH. The final brew has an acidic pH around 5 that supports and balances flavors the best.

Many cities intentionally alkalinize water to reduce pipe corrosion. Alkalinity reduces the quality of flavor of both tea and coffe. Alkaline brews tend to produce red infusions from both, black and green, tea. Alkaline tap water can be corrected by adding tiny pinches of cream of tartar until it just begins to have a slightly tart taste.

Teas are brewed in various ways depending on the type of tea and the regional preference of the brewer. In the West, a small amount of tea is brewed once for several minutes, then discarded. In Asia, a greater quantity of tea leaves is used per ounces of liquid. It is rinsed with hot water and then infused several times. The temperature of water also varies. For black and oolong teas, use water close to boil, and infuse briefly. Green tea is infused longer and at lower temperatures, around 110-160 degrees F/45-70 degrees C. This limits too much extraction of the bitter phenolics and minimizes damage to the chlorophyll pigment.

The typical 5 minute brew of black tea extracts almost all of the caffeine present.

Once tea is properly brewed, it should be separated from the leaves to stop further extraction. Tea is best when drunk fresh. With time the aroma dissipates and phenolic compounds react with oxygen and each other, causing a change in color and taste.

If milk is to accompany the tea, it is best to add hot tea to warm milk to prevent the milk from curddling. The taste of tea with milk is milder because phenolic compounds bind to milk proteins and render them unable to bind to salivary proteins in the mouth.

Lemon juice is sometimes added to tea. The acidity of the lemon alters the structure of red phenolic complexes in black tea so it lightens the brew.