How to Brew Xinyang Maojian Without Bitterness (3 Key Tips)
Xinyang Mao Jian is good tea, but if the brewing method is not right, even the best tea will become bitter and astringent. This is not a problem of the tea, but a problem of the brewing method.
Brewing tea is not simply pouring water on the line
Many people think that tea is very simple: grab a handful of tea leaves, pour boiling water, it’s done. However, the flavor of tea brewed in this way may not be good. In order to brew fresh and sweet Xinyang Mao Jian, you need to master the correct method.
Why does green tea tend to be bitter?
Xinyang Mao Jian belongs to unfermented green tea, which retains more natural substances, such as:
- Caffeine (the main source of bitter flavor)
- Tea polyphenols (the main source of astringency)
- Theanine (main source of fresh flavor)
If the brewing method is not correct, too much release of tea polyphenols and caffeine, the tea broth will be bitter; while if the method is correct, the fresh flavor of theanine can mask the bitterness and astringency, making the tea broth sweeter.
3 key techniques to brew sweet Xinyang Mao Jian tea
1. The water temperature should be suitable (80℃ is the best)
Don’t use boiling water, otherwise:
- Theanine (fresh flavor) will be destroyed by high temperature.
- Tea polyphenols and caffeine (bitter and astringent substances) will be released in large quantities, making the tea bitter.
Correct practice: After boiling the water, wait for 1-2 minutes to cool down, or pour it into a cool glass of water to cool down, and then brew it with water around 80℃.
2. Keep the steeping time short (2-3 minutes)
- Do not steep for a long time, otherwise the tea polyphenols and caffeine will be released excessively and the tea broth will become bitter like Chinese medicine.
- Correct practice: After 2-3 minutes of steeping, quickly pour out the tea broth to avoid prolonged steeping of tea leaves.
3. Use the right amount of tea (1:50 tea to water ratio)
- Don’t put too much tea leaves, otherwise the tea soup will be too strong and bitter.
- Correct practice: use 3 grams of tea leaves (about 1 pinch) for every 150ml of water, adjust according to the size of the cup.
Extra key point: Never put the lid on!
Green tea is afraid of smothering, the lid will make the tea leaves “suffocate”, releasing more bitter and astringent substances. Therefore, whether it is a glass cup or a covered bowl, do not cover the lid when brewing Xinyang Mao Jian!
Summarize: 3 keys to brew Xinyang Mao Jian well
- Water temperature 80℃ (avoid boiling water)
- Steep for 2-3 minutes (don’t steep for long)
- Moderate amount of tea (1:50 ratio)
Remember: don’t cover the lid!
With these tips, you too can easily brew fresh and sweet Xinyang Mao Jian!
