The tea preparation is often not easy and requires some sensitivity and experience. Today we show you five typical mistakes in making tea and tell you how to avoid them!

Mistakes in tea preparation
Our organically grown Harendong Oolong from the island of Java

#1: Give too little space to the tea leaves

There are many ways to make tea. A common mistake in the preparation of tea is to use a “tea egg” that is too small. The tea egg is available in many different shapes and variations. But they all have in common that they are a round, lockable sieve ball into which you can pour tea and pour it. The problem with this is that the tea eggs are usually far too small and offer the tea leaves no space to develop properly. The constricted tea leaves can only give off their aroma poorly. The result is a bland, unaromatic and too light tea.

It is better to prepare the tea in a large filter or a jug in the gong fu style. Here the leaves have enough space to give you delicious aroma to the water.

#2: Use too much /too little tea

Critical errors are also often made when dosing the teas. The dosage is always a little bit different depending on the type of tea. The intensity and characteristics of the tea variety must be taken into account and the dosage adjusted accordingly.

It is not necessary to weigh your tea meticulously on the gram before preparation and always use the same amount. We find it much more important when new tea drinkers are brave enough to play around with the dosage to find their sweet spot, instead of always sticking to the same patterns.

But to give you a rough idea of how best to pour out which type of tea, you are happy to follow the following guidelines:

  • The larger the tea leaves, the more the tea gives you too high or low dosage. The larger the tea leaf, the less surface comes into contact with the water. The leaves tend to eat less bitter substances and produce a softer and rounder tea.
  • Tea varieties with a small, brittle leaf (such as English Breakfast or Darjeeling) can be quickly overdosed. The substances from the tea leaf are quickly extracted and bitter substances quickly end up in the water. Caution is required here!

 

#3: Use too hard water

Germany has a really excellent drinking water supply! No matter where you are in the Federal Republic, in the vast majority of places you will find edible and clean drinking water. E,in luxury, which unfortunately is not available everywhere in the world.

As drinking water and thirst quencher, the tap water in Germany is of course great, but it is often not suitable for pouring tea. This is not because the water is bad. It is much more due to its composition, or rather: its water hardness. Because in many cities the water is very hard, so it has a high lime content. In other ways, therefore, it is necessary to use too hard water when brewing.

The lime in the water is not dangerous, it consists only of calcium and magnesium, but it is particularly bad for tea preparation. The cold binds aromas in the tea and makes the tea bland and boring. Also, when the water is too calcareous, a fine skin forms on the surface of the teas – not beautiful!

For an excellent cup of tea, it is therefore essential to use soft and low-calcareous water. A table water filter or omkehr osmosis systems directly in the sink are particularly suitable for this purpose. In addition to the litre, filtering the water costs only a few cents. Taking water from the bottle is also possible, of course, but is usually associated with higher costs and more effort. Or you’re lucky and the water in your region is already soft.

#4: Too little joy in experimentation

Another typical mistake in the preparation of tea. Because there is no one way to make a good cup of tea. On the path of tea enjoyment, it is good to experiment around and find out what kind of tea preparation is the right one for you. Of course, it is good to follow guidelines if you do not have a plan at all. But if you know roughly what you want, it shouldn’t stop you from experimenting yourself.

Thus, the rule of thumb is general, one should pour black tea with boiling hot water and let it draw for about 2 minutes. I still prefer to pour my Darjeeling First Flush at 85 degrees Celsius and let the tea draw for a proud 10 minutes. Some people find this horrible, I like it. Is this the right or wrong way to drink tea? No, I just like it a little bit stronger and so I just pour my Darjeeling on. But I can understand if some of the tea doesn’t taste like that.

That’s why it’s been brave. Play quietly with water temperature, dosage or drawing time. Uses different infusion methods or preparation recommendations. Because only in this way can you get the cup of tea on the track, which is exactly the right one for you!

 

#5: Do not use high-quality tea leaves

A classic mistake in the preparation of tea, which has already messed up countless tea hours. Even if you comply with all the above recommendations and prepare the tea like an 80-year-old Chinese tea master, using only the best water and the finest teapots: all this is of no use if you do not use reasonably reasonable tea leaves. Of course, it doesn’t have to be the super fine stuff, but a good, delicious tea is often available for a few euros.

By the way: a post why expensive teas are often worth their money we have already written HERE for you.

If you are looking for high quality, sustainably grown teas since look no further! Because in the Friends of Tea Online Shop you can expect delicious black, green and oolong teas from all over the world. We look forward to your visit to our Tee Online Shop!

 

 

This post is also available in: Deutsch (German)