A friend of mine had a grandma who loved drinking wine. However, she didn’t drink wine the normal way. She had nice red wines with ice. Yes, literal ice cubes inside the glass. That’s how she liked her wine, even if it’s some nice vintage first growth Bordeaux. You can imagine the horror, of course, of those serving the wine, but when an old lady wanted her wine that way and doesn’t give a damn about what you think (and she’s paying)… well, you give it to her that way.
I think in general we can agree that this is probably a sub-optimal way of serving wine. Nobody worth their salt in the wine industry would tell you to serve wines with ice cubes, unless it’s the crappiest box wines that are basically glorified fruit juice with alcohol. You also aren’t likely to go around asking for wines like that – because you know this would sound silly. Most of us, whether you think it or not, care at least somewhat about what other people around you think – and if you ask for wines with ice cubes when it comes to fine wines, it can make you look rather silly.
I am writing about this because a somewhat recent discussion in a facebook tea group talked about brewing oolongs with cooler water. My general stance on this is quite simple – brewing oolongs with water that isn’t very close to boiling is a waste of tea – sort of like having wine with ice cubes that end up diluting the wine. It doesn’t bring out the best in the tea, especially among higher end teas. If you’re paying good money for the leaves, then brewing the leaves with, say, 85C water, you’re basically throwing money away.
The argument I hear sometimes is that brewing at lower temperatures would help alleviate problems – bitterness, sourness, astringency, etc. Yes, that’s true, brewing at lower temperatures does reduce those things, but it also reduces the amount of flavour you’re getting out of the tea. Especially in the case of the more tightly rolled oolongs these days, if you use water that isn’t boiling it takes 2-3 infusions to even get the leaves to open up. Everything is on a reduced extraction schedule. You end up prolonging infusions or you end up with a weaker, flatter, less interesting brew. It’s like putting ice cubes in wine.
This is not to say you can’t have it that way – sure, if you really prefer it that way, go for it. It’s your money and your tea, after all, so drink however you’d like. That isn’t to say there is no absolute best way to brew it, and no objective way to judge a tea. The thing is, if you are skillful in brewing, none of those problems – bitterness, sourness, astringency – are actually problems. You can manage them away with the right ratio of leaves to water, with the right time for infusions, and having an instinct to switch it up as you go along depending on how the last cup went. You, as the person brewing the tea, are in full control. Using cooler water would help avoid you running into problems, but it also handicaps you in the maximum amount you can get out of the leaves – so it cuts both ways. The real way to avoid them is to “git gud” – improve your skills and do it so you don’t run into problems with bitterness or unpleasant tastes, instead of handicapping the tea with warm water.
This also brings me to another factor that is rarely mentioned in online English language discussion on tea drinking – what you’re looking for is different. To many Chinese anyway, drinking a tea is not just about the flavour in your mouth the moment you swallow. How you judge a tea is as much about the tea’s lasting fragrance, instead of the ephemeral and momentary floral effervescence that you get in your mouth. When I drink tea at the office, I particularly enjoy the fact that, half an hour after my last cup as I’m driving home from work, I can still taste the cup of tea I just had – its aftertaste glows in my mouth. With poor quality tea or weakly brewed tea, you can’t get that. Yes, the moment you get with a nice floral taste might be somewhat enjoyable, but the real difference marker between a good and a great tea is how long it stays with you. That sort of effect and experience you can only get if you brew your tea somewhat strong. It is only then that you can relish it.
This is also why competition or commercial grading of tea happen in standard brews with boiling water – because once you’ve had enough teas, you quickly know what’s better, and what’s not. One of the key markers is how much stuff there is for the tea to give up – the more it has and the deeper the taste, the better the tea is. If you try a sip of the competition-brewed tea, they’re all really bitter, kinda nasty, and not very pleasant, but the good ones will show you a kinder, gentler side that will stay with you for a long time, whereas a bad tea is just bitter and thin. Taste matters on an individual level – some people will always prefer X over Y, even if by objective measures Y is better than X (the analogy I gave in the facebook thread was that some people will always like Big Mac over a nicely made gourmet burger with great ingredients). Just because some people are contrary doesn’t exclude the possibility that there’s an objective way to measure something we consume.
This is from the National Palace Museum in Taipei, dated to the Kangxi period. This pot is part of the imperial collection – probably for use in the palace for whatever it is they fancy. It has some very nice enamel decoration on it, and supposedly a box was created in the Qianlong period for this item, although the box is now lost (in the back you see the corner of a box for something else). And, it’s big – probably a 400ml size.
Yeah whisky prices have been leaking too, as well as luxury watches. I wrote a post maybe a decade ago…