The Science of Tea Brewing: 5 Common Mistakes to Avoid
The Science of Tea Brewing: 5 Common Mistakes to Avoid
Professional tea taster, Hlengiwe Gcabashe, shares the simple secrets to brewing the perfect cup of tea every time!
Whether it's your morning cup of black tea or a relaxing evening mug of Rooibos, few things are more disappointing than a cup of tea that’s just not quite right. According to professional tea taster and blender, Hlengiwe Gcabashe, how the tea is made is as important as the tea that you use in delivering the perfect cuppa.
"Tea is one of the most enjoyed beverages in South Africa, yet many people unknowingly make small mistakes that prevent them from experiencing the full flavour, aroma and health benefits,"
explains the KZN-based tea taster.
"Making a great cup of tea isn't complicated, but a few simple brewing techniques can make a huge difference."
As a highly experienced professional tea taster, Hlengiwe evaluates tea every day for quality, flavour, aroma, and consistency. She notes that each variety of tea deserves to be brewed correctly to unlock its unique character.
"Every teacup tells a story. Tea can transport you, comfort you and create moments of calm. Taking just five minutes to prepare it properly transforms an everyday drink into something truly special,”
explains Hlengiwe.
5 Common Tea Mistakes You Could Be Making
1. Using re-boiled water
Hlengiwe notes that one of the most common mistakes when it comes to tea preparation starts before the teabag even reaches the cup:
"Always use freshly drawn water when you boil the kettle, rather than water that has been sitting in the kettle. Fresh water contains more oxygen, which helps extract the tea's flavour more effectively. Re-boiled water can produce a noticeably flatter-tasting cup.”
2. Using the wrong water temperature
Not every tea should be prepared with boiling water. Certain types of tea which are more delicate require different brewing temperatures to preserve their flavour.
“Black teas and naturally caffeine-free Rooibos are best brewed using freshly boiled water,”
says Hlengiwe.
“Green tea, however, should be prepared with slightly cooler water just below boiling point to avoid bitterness and preserve its naturally fresh flavour and antioxidant content. You should also pre-warm your teaware by rinsing the cup or pot with hot water first to help maintain the brewing temperature.”
3. Not allowing enough brewing time
Hlengiwe says many tea drinkers incorrectly remove the teabag after only a minute or two, particularly when in a rush:
“Tea needs time. Allow approximately five minutes for the tea to fully infuse. During this process, the flavour, colour, aroma and beneficial flavonoids are released into the cup. The longer infusion also allows more of the tea's naturally occurring compounds to develop, so you can reap the full benefits in the cup.”
4. Adding milk and sugar too quickly
One mistake many South Africans make without realising it, says Hlengiwe, is the sequence of events when preparing a cup of tea:
"The teabag should always go into the cup before the hot water, and milk, sugar or honey should only be added once brewing is complete. Adding milk too early interrupts the infusion process, reducing both the flavour development and the extraction of naturally occurring flavonoids which carry health benefits."
Hlengiwe notes that Black tea and flavoured Black tea blends, like Chai and Earl Grey, are most commonly enjoyed with milk (and often sweetened), while Green tea and Herbal teas like Chamomile are prepared without milk. For locally-grown Rooibos, it’s a matter of taste – with many South Africans enjoying Rooibos with milk and sugar, while others prefer it plain.
5. Not keeping it clean
Even perfectly brewed tea can be affected by residue left behind in mugs or teapots, notes Hlengiwe:
"A clean cup and quality tea make a noticeable difference. Old coffee residue or lingering flavours from previous drinks can interfere with the tea's natural aroma."
“Proper storage can also make a big difference to the quality of your tea,”
adds Hlengiwe. Once opened, tea should be stored in a sealed container in a cool, dry place, away from direct light and strong-smelling foods. Because tea is hygroscopic, which means it easily absorbs moisture and surrounding odours, exposure to air or nearby foods such as onions and garlic can compromise its flavour. Leaving teabags in an open box or pouch can also reduce freshness and increase the risk of pantry pests.
It's About More Than Taste
Hlengiwe believes making tea properly isn't only about improving flavour:
"Tea is a ritual. Whether it's your first cup in the morning, a refreshing tea during the day or a comforting cup of Rooibos before bed, taking the time to prepare it properly creates a moment to pause, reconnect and enjoy."
*Information provided by the publicist.
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