What You Need to Know
The decoction process involves boiling Camellia sinensis leaves (typically grade-D 'banjhi' leaves) with sodium bicarbonate (0.5-1.5% w/v), which raises pH to 8.2-8.6, hydrolyzing ester-bound catechins. This allows polymerization of theaflavins and thearubigins through oxidative coupling, while converting chlorophyll to pheophytin. The resulting metallo-phenolic complexes bind environmental iron to produce the characteristic 'cha' crimson hue.
Traditionally prepared in a 'samovar' with repeated boiling cycles, the concentrated decoction ('tueth') is diluted with water and milk (1:4 ratio) before serving. The alkaline process converts bitter tannins into savory glutamates, creating a broth-like texture that pairs with breads. Salt (0.3-0.6% w/v) is added late to prevent premature precipitation of phenolic compounds.
Key Parameters
Temperature
98°C
95°C - 100°C
Time
10-15 minutes
5 minutes - 30 minutes
Equipment
Steps
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The Science
Primary Reaction
Alkaline hydrolysis