What You Need to Know
Polyphenol oxidase enzymes activate during brief oxidation periods between steeps. Catechins transform into theaflavins and thearubigins at varying rates across infusions. Volatile terpenes (linalool, geraniol) release sequentially based on molecular weight.
Maximizes flavor extraction while minimizing tannin bitterness. Allows evaluation of tea quality through evolving infusion profiles. The small vessel (typically 100-150ml) enables precise temperature control.
Key Parameters
Temperature
95°C
85°C - 100°C
Time
20-30 seconds
10 seconds - 60 seconds
Equipment
Yixing clay teapot or gaiwanStainless steel kettle with gooseneck spoutPorcelain fairness cupBamboo tea pickCeramic aroma cups
Steps
- 1.
Phoenix Dancong (Guangdong, China): Reveals orchid aroma through 7+ successive infusions
- 2.